At Raw Living, we are passionate foodies. There's a common misconception that raw food can be bland and boring, but there's nothing quite like a generous salad made with fresh, local, seasonal, organic produce, lifted by a handful of exceptional artisanal ingredients. One of our favourite brands for making salads truly sing is Seggiano. Their pestos, olive oils, olives and artichokes are internationally celebrated, and widely regarded as some of the finest Italian food products you can buy in the UK.
Seggiano work exclusively with small Italian farmers, preserving the traditional agricultural methods of regions where these family farms have been passed down through generations. Products like their extra virgin olive oil are coming from land that has been cultivated for hundreds of years, and the difference in flavour is not just noticeable, it's remarkable.
In this post, we wanted to explore two things that Seggiano do exceptionally well: their extra virgin olive oil and their artichokes. You can browse our full Seggiano range here.
🫒 How to Buy Authentic Extra Virgin Olive Oil in the UK
Who knew that that kitchen staple, olive oil, has long been a favourite of fraudsters? Taking advantage of consumer unfamiliarity with genuine extra virgin olive oil, it's a long-standing practice to sell dubious blends in its stead. Some estimates suggest that 80% of Italian olive oil on the market today is actually fake, with cheap seed oils or lower-grade olive oils bulking out what is sold as premium EVOO. Even certifications of provenance like PDO and IGP are no guarantee; major Tuscan mills have gone under investigation when DNA from foreign olive cultivars was found in supposedly certified Tuscan oil.
So how do you know you're buying the real thing? When you buy olive oil in the UK, look for oils from small geographic areas and specialised mills and producers. Brands like Seggiano, Olives et Al and Sun & Seed are exactly the kind of small, specialist producers worth seeking out, something supermarket chains rarely do.
A truly great extra virgin olive oil should have a balanced aroma and flavour, with a pleasing bitterness and pepperiness on the finish. These flavours correspond to the antioxidant polyphenols that make EVOO both delicious and genuinely good for you. They deteriorate over time, so always buy oil in dark bottles and store in a cool, dark place away from the hob.
Some of the best EVOO in the world uses more than one olive variety, while others are monocultivar. It's a great sign if a label lists the cultivar or cultivars used, because it signals provenance and shows a level of production detail entirely absent from generic industrial blends. Seggiano's extra virgin olive oil ticks every one of these boxes, sourced from generations-old groves and milled with exceptional care.
Shop our full range of extra virgin olive oils.
🇮🇹 Artichokes: A Vegetable with a Remarkable History
Did you know that globe artichokes are actually a variety of thistle, and that all thistles are edible when cooked? They have been cultivated for thousands of years all over the Mediterranean, and the vegetable has continued to improve with breeding. Each new strain, whether from Sicily, Palestine or North Africa, was welcomed with a surge in popularity and a spate of new recipes. It was the occupying Arabs in Spain who gave the artichoke the name al-khurshuf, from which its modern European names are derived.
Although the artichoke made its way as far north as Scotland, with Henry VIII cultivating them in his garden at Newhall, it tends to flourish best in a Mediterranean or Californian climate. Loved by Italians, the artichoke became equally prized in America, grown mainly in California but eaten in quantity by Italian immigrants in New York. A leading Mafia family led by Ciro Terranova, the "Artichoke King", monopolised its sale in New York by violent means for a decade, until dealt with in 1935 by Mayor La Guardia, who imposed sanctions, as well as arresting those responsible!
The ancient Romans used to preserve artichokes in honey and vinegar, seasoned with cumin, so that they could consume them year-round. In modern Italy they tend to be preserved in oil, which leaches out fewer nutrients than vinegar or brine.
The artichoke has a long history of traditional use across many cultures, valued for digestion and general wellbeing. All plants of the thistle family have been traditionally used in this way, not only in Europe but also by Native Americans and in Asia. Chinese medicine has long regarded the artichoke as a tonic for the liver and gall-bladder. The Italians are also fond of their aperitif Cynar, made from artichokes and much enjoyed after over-indulgence.
Artichokes are among the most antioxidant-rich vegetables you can eat, and are exceptionally rich in vitamins and minerals. It is worth noting that many of the nutritional benefits are found in the pulp of the leaves rather than the much-prized heart alone.
Seggiano produce two incredible artichoke products. Their Artichoke Hearts in Olive Oil are arguably the finest artichoke hearts you will ever taste, preserved in quality olive oil that honours the vegetable rather than masking it. And their Artichoke and Garlic Sauce is ridiculously good. Use it as a spread on crackers, a dip for crudites, or stir it through a salad dressing for an extra layer of flavour.
Shop the full range of Seggiano artisanal Italian products including olives, olive oil, artichokes, pestos and honeys here.
Top Tip: Don't sleep on the Seggiano Raw Basil Pesto. The 1kg jars are one of our best sellers across more than 1000 products on the Raw Living site. Once you try it, you will understand why.
❓ FAQ: What Makes Seggiano the Finest Artisan Italian Food Brand in the UK
Q: What makes Seggiano olive oil different from supermarket olive oil? A: Seggiano work exclusively with small Italian farmers, sourcing from generations-old groves in specific geographic regions. Their extra virgin olive oil lists the cultivars used, signalling genuine provenance and production detail that is entirely absent from the generic industrial blends found in most supermarkets.
Q: How can I tell if my olive oil is authentic extra virgin? A: Look for oil in dark bottles from specialist, small-batch producers. Genuine EVOO should have a noticeable bitterness and pepperiness on the finish, which comes from the antioxidant polyphenols that make it both flavourful and nutritious. If an oil tastes flat and bland, it is likely not the real thing.
Q: Are artichokes good for you? A: Artichokes are among the most antioxidant-rich vegetables you can eat and are exceptionally rich in vitamins and minerals. They have a long history of traditional use across many cultures, valued for digestion and general wellbeing.
Q: What is the difference between artichoke hearts and whole baby artichokes? A: The nutritional benefits of the artichoke are found largely in the pulp of the leaves rather than the heart alone, so whole baby artichokes give you more of the good stuff. Seggiano's whole baby artichokes are preserved in olive oil, giving you both the heart and the leaves in delicious form.
Q: Why are artichokes preserved in oil rather than vinegar? A: The ancient Romans preserved artichokes in honey and vinegar seasoned with cumin. In modern Italy the preference is for oil, which leaches out fewer nutrients than vinegar or brine, making it the better choice for preserving both flavour and nutritional value.
