Edesia Oil Company Offers Proprietary Blend of EVOO and Vegetable Oils With Higher Smoke Point for Frying

Joseph Calcagno, founder of the Edesia Oil Company in Manalapan, New Jersey, has worked in the restaurant business his entire life. As a food lover and a chef, he became frustrated with the many different types, quality and prices of cooking oils, along with the bad results they all delivered.

After experimenting for years in his restaurants, Calcagno developed his own product, one that balanced taste, price and performance in the kitchen. BelEvo is that product.

BelEvo, along with its 100% extra-virgin olive oil (EVOO) brand, Capizzi, became major hits in the New York City restaurant scene. Calcagno quickly outgrew producing his oils in his Hell’s Kitchen restaurant, and in 2015, along with his son, Anthony, he started the Edesia Oil Company.

BelEvo is Edesia’s proprietary blend of 100% extra-virgin olive oil and vegetable oils, made without any artificial flavors or colors. It has great olive oil taste, with a deep green color and thick, luxurious consistency.

When developing BelEvo, Calcagno discovered it was far superior to EVOO when frying chicken cutlets, meats, fish and seafood. Why? Firstly, because it has a higher smoke point, and, secondly, the flavor will never overpower the dish.

He also found it better than other brands for marinating. It is great for dipping bread, sprinkling on salads or use in any recipe. Every bottle of oil Calcagno and his family bottles pays homage to the idea that only the best will do.

To learn more about Edesia Oil Company and its products for the restaurant industry, visit the company’s website at EdesiaOil.com. You can also email them at EdesiaOilCompany@gmail.com or call them at 735851-7979