Description:
Biologic extra virgin olive oil with natural hints of laurel oak, black pepper and cloves
Taste:
To the smell it releases an aromatic spicy sensation. To the taste it is fresh and enveloping with balanced scent of spices
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
INGREDIENTS:
250 ml cream
200 gr goat cheese
100 ml bio milk
4 artichokes
1 bunch of parsley
1 bunch of mint
1 lemon
3 teaspoons of oil with herbs and lemon
3 teaspoons of Parmesan cheese
White pepper
200 gr goat cheese
100 ml bio milk
4 artichokes
1 bunch of parsley
1 bunch of mint
1 lemon
3 teaspoons of oil with herbs and lemon
3 teaspoons of Parmesan cheese
White pepper
METHOD:
Clean the artichokes and chop them finely. Mix in a bowl the eggs with half the cream, pepper, salt, parmesan, bio olive oil with herbs and lemon, zest of half a lemon, the chopped mint and parsley in whole leaves. Oil and sprinkle the inside of a portion of the aluminium container with breadcrumbs. Spread the mixture into the muffin cups and bake for about 30 minutes. In a saucepan, heat the cream and milk, and once hot add the goat cheese and immediately switch off the fire. Season it with salt and pepper and let it cool down. Serve in a bowl with the goat cheese fondue as the base and the flan toppled over.
stiepidire.