Fragrance:
Fruity, decisively herbaceous with hints of artichoke
Colour:
Bright green with golden reflections
Taste:
To the taste it is fresh and enveloping with a spicy aftertaste
Types:
Blend (45% Rosciola, 35% Frantoio, 20% Leccino)
Production area:
Certified biological olive grove in the Municipality of Palombara Sabina in the Province of Rome. The average age of the plants varies from 30 years of the Leccino to 150 years of the Carboncella.
Profit:
13 liters of oil every 100kg of olives.
Collection period:
25-30 October
Collection and extraction:
Hand-picked with the help of small shakers, the olives are placed in crates of 20kg and taken into the mill within 4 hours. They are immediately processed by a grinder in a continuous cycle with two stage hammer crusher and kneading in watertight container. The extraction process id cold (23 degrees)
Storage:
The oil, before being bottled, is stored at a constant temperature of 18 degrees in stainless steel tanks under nitrogen, in order to preserve all the characteristics
Available sizes:
100ml – 250ml – 500 ml – 750ml
All our oils have a high content of polyphenols and natural antoxidants of which olives are rich in, which are fundamental to the preventing of cellular ageing and contrasting free radicals. Furthermore polyphenols provide salutary benefits on the cardiovascular system and thanks to vitamin E, D and Beta-carotene contribute to positive antioxidants, anti-inflammatory and anti-cancer effects. These features makes our oils a genuine “long life elixir”, through which keeping oneself young and healthy is easy and enjoyable.
RECIPE
DIFFICULTY: Low
PREPARATION TIME: 30 minutes
INGREDIENTS:
500 gr green lentils already soaked in water for a night
6 tablespoons biologic extra virgin olive oil
200 gr buffalo feta
200 gr celery carrot and onion minced
6 mint leaves and 6 basil leaves
2 tomatoes “cuore di bue”
Maldon salt and pepper
6 tablespoons biologic extra virgin olive oil
200 gr buffalo feta
200 gr celery carrot and onion minced
6 mint leaves and 6 basil leaves
2 tomatoes “cuore di bue”
Maldon salt and pepper
METHOD:
Boil lentils for about 30 minutes in salted water. Let go a little bit uncooked and wash them under cold water. Dress them in a bowl with the half biologic extra virgin olive oil, salt and pepper. Meanwhile cut into cubes feta and tomatoes. The tomatoes will release lots of water that can be used to flavour lentils. Add every ingredient to the lentils. Apart fry the minced vegetables with the remaining oil and complete with minced herbs, then mix everything. Whether you like, add a table spoon of paté of olive and anchovies to obtain a stronger flavour. Serve lukewarm concluding with a drop of biologic extra virgin olive oil.