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The extra virgin olive oil and cocoa butter are obtained by the squeezing out of olives and cocoa beans. The method is completely mechanic without any chemical solvent. Once opened, the product has to be preserved in the fridge.

180g de Luxe can
Taste and smell:
It doesn't live up to one’s expectation thanks to the properties of cocoa butter which, melts in contact with the heat of the mouth, releases the velvet and fruity taste of our best oil. To the smell it presents a light fruity aroma of extra virgin olive oil mixed with the refined fragrance of cocoa butter.
This vegetal butter is characterized by a high nutritional profile and is perfect for those who prefer a lighter vegetarian product, better digestible and more healthy, without sacrificing the taste. Our olive-butter “BURROLIVA” is produced exclusively by mechanical process without the use of chemical solvents and is completely devoid of cholesterol as well as free from animal fat.
olio pompili
Apple sponge with “Burroliva”, cinnamon, walnut and dark chocolate.

by Ginevra Antonini
PREPARATION TIME: 1 hour and 30 minutes

300 gr bio flour 00
200 gr “Burroliva”
150 gr dark chocolate 70%
50 gr walnut
250 gr cane sugar
3 apples
1 pz pinch of salt
4 bio eggs
3 tablespoons of bio oil with orange
1/2 bag of baking powder
Half orange peel
Whip 10 minutes with the electric whisks the “Burroliva” with sugar. Meanwhile clean and cut the apples into small cubes. Add chocolate, cinnamon, orange peel and walnuts. Heat the oven at 180 degrees and butter a baking tray. Then sprinkle bread crumbs or flour on. Apart, in another bowl, separate eggs. Whip albumen, then combine the egg yolks with the whipped “Burroliva”. Add flour, baking powder, salt and the apple pound. Then add bio oil with orange and, in the end, the whipped albumen. Put everything in the baking tray and cook in the oven without opening it. Serve hot with whipped cream and a dust of cinnamon.