Description:
Biologic extra virgin olive oil with natural hints of lemon.
Taste:
To the smell it gives the feeling of fresh squeezed lemon. To the taste is fresh and sweet with a light bitter aftertaste of lemon 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
Tuna tartare with bio olive oil with lemon, chopped green tomatoes, coriander and cucumber.
by Ginevra Antonini
by Ginevra Antonini
DIFFICULTY: Low
PREPARATION TIME: 20 minutes
INGREDIENTS:
500 gr fresh tuna previously chopped
3 tablespoons of oil with lemon
2 tablespoons of oil with chilli
6 coriander leaves
6 basil leaves
4 medium green tomatoes salad
1 cucumber
1 red onion
1/2 lime
Maldon salt
3 tablespoons of oil with lemon
2 tablespoons of oil with chilli
6 coriander leaves
6 basil leaves
4 medium green tomatoes salad
1 cucumber
1 red onion
1/2 lime
Maldon salt
METHOD:
Take the tuna and cut it into slices of about 1 cm, turn vertically and cut the strips as equal as possible, deriving cubes of about 0,5cm . Put in a bowl and keep covered in the fridge . Meanwhile make the same amount of cubed tuna with tomatoes and cucumber. Add half onion finely chopped and store everything in a bowl seasoned with salt, pepper and basil (cut into julienne strips). Picked up the bowl from the fridge, season with bio olive oil with lemon, chopped coriander, lime zest and Maldon salt . Serve in a glass jar by putting a layer of tuna below and the cubed vegetables over in order to make it wholly seasoned. Accompany with homemade bread sticks.