Description:
Bio extra virgin olive oil with natural extract of tangerine.
Taste:
To the smell it gives the feeling of fresh squeezed tangerine. To the taste it is fresh and sweet with a light bitter aftertaste of tangerine 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
Salad of duck breast, bio olive oil with tangerine, pomegranate, roaster walnuts and goat cheese.
by Ginevra Antonini
by Ginevra Antonini
DIFFICULTY: Low
PREPARATION TIME: 25 minutes
INGREDIENTS:
200 gr hard goat cheese
100 gr valerian
100 gr arugula
50 gr walnuts
1 duck breast
2 teaspoons acacia honey
1 orange
2 tablespoons of bio oil with tangerine
1 teaspoon Dijone mustard
2 cloves of unpeeled garlic
Half pomegranate
100 gr valerian
100 gr arugula
50 gr walnuts
1 duck breast
2 teaspoons acacia honey
1 orange
2 tablespoons of bio oil with tangerine
1 teaspoon Dijone mustard
2 cloves of unpeeled garlic
Half pomegranate
METHOD:
Marinate the duck breast with the bio olive oil with tangerine, half an orange juice, salt, pepper and mustard. Let marinate to your liking (or a quick marinade for 10 minutes or overnight to intensify the flavour). Take a pan and heat it for a few minutes, put in the duck breast on the fat side. Cook for about 3 minutes, then continue for 5 minutes more turning down the fire, turn the duck breast and turn off the heat. Leave it out of the pan for at least 15 minutes. Keep the pan with its juices, turn it back on the heat and melt in the mustard, honey, another bit of olive oil with tangerine and half orange juice. When everything has melted, pour it into a large bowl to cool down. Meanwhile, prepare the salad with all the ingredients listed above, mix all with the sauce and finish with bits of goat cheese and duck breast cut into thin slices.