Description:
Bio extra virgin olive oil with natural extract of orange.
Taste:
To the smell it gives the feeling of fresh squeezed orange. To the taste it is fresh and sweet with a light bitter aftertaste of orange zest.
Production area:
Olive grove in the Municipality of Palombara Sabina in the Province of Rome.
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 of the characteristics.
Available sizes:
100ml – 250ml
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: Medium
PREPARATION TIME: 1 hour and 30 minutes
INGREDIENTS:
600 gr pork loin
50 gr cornstarch
100 gr peeled almonds
200 gr baby spinach
100 gr raisin
1 glass of passito wine
1 tablespoons chestnut honey
4 tablespoons olive oil with orange
Half white onion
50 gr cornstarch
100 gr peeled almonds
200 gr baby spinach
100 gr raisin
1 glass of passito wine
1 tablespoons chestnut honey
4 tablespoons olive oil with orange
Half white onion
METHOD:
Chop the onion in a very thin way. Cut the pork into blocks of 2cm x 2cm. Pass it into the flour. Brown in the olive oil with orange until they are golden brown, then add the onion. Go on cooking, then simmer with passito wine until reduced and then with honey. Add a glass of water and go on cooking light fire for, at least 30 minutes, covering with a lid. Toast the almond aside and make a salad. Let the pork rest for at least 30 minutes for releases its juices. Serve it in a bowl with the chopped toasted almonds and a salad of spinach and raisins; finish with a drop of bio olive oil with orange.