DESCRIPTION: Casalontana is the name of the historic olive grove.
It is an oil. Intense fruity, with marked hints of artichoke and almond accompanied by herbaceous notes.
COLOUR: Intense green
ACIDITY: 0,2%
CULTIVAR: Moraiolo, Frantoio e Leccino
INTENSITY: Medium / high intensity bitter and spicy
TASTE: Typical robust with spicy and bitter notes
SCENT: Wide and rich in nuances, intense herbaceous with notes of green apple, thistle and chicory.
PRESSING: Cold extraction
FILTERED
HARVEST: 2021/2022 First half of October
Quantity: 500 ml
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.com
Ideal on soups, poultry, and vegetable dips.
TAGLIATELLE PASTA WITH BLACK TRUFFLE SAUCE
INGREDIENTS:
170 g tagliatelle
2 tbsp CASALONTANA EVOO
40 g butter
3 cloves of garlic
1 black truffle (or BLACK TRUFFLE EVOO)
3 tbsp beef (or vegetable) stock or water
20 g freshly grated parmesan cheese
Cook the tagliatelle in salted boiling water. Cook until al dente, according to package instructions. Crush the garlic cloves to release the flavour. In a skillet, melt the butter over medium heat. Add the olive oil, 1/4 tsp ground black pepper, and the crushed garlic. Cook for about 30 seconds. Add about 1 tablespoon of freshly grated black truffle (about half of the truffle) or 2 tablespoons of black truffle EVOO (it works perfectly too) and cook for another 30 seconds. Pour the stock (or water) into the skillet and stir well to combine. Remove the garlic cloves. Drain your tagliatelle (reserve about 50 ml of the cooking water). Add the tagliatelle to the sauce and toss to combine. Remove from the heat and grate the parmesan over the pasta. If necessary add the reserved pasta water to get a nice silky sauce. Grate the remaining fresh truffle over the pasta, then serve
*COVID-19 update , we are taking all necessary steps to avoid the contagious of the virus, our staff operates with latex gloves and protective mask furthermore for all deliveries operated with our own vehicles (London ZONE 1 to 3) you can opt for a “contactless delivery” so driver will be instructed to drop parcel by doorstep and text you to collect from there.
Shipping and Handling
Delivery charges are:£5 for orders of up to £25, £3.95 for oders up to £35, £2.95 for orders up to £45. Delivery is FREE for orders over £45 before tranport and any Vat where applicable (for UK customers only excluding Islands, please contact us if you don’t live in this area). We do not Ship outside the UK.
Delivery Schedule
We deliver Tuesday to Friday. Orders placed by 1pm will be dispatched the same day and will be delivered by our approved courier to arrive within 48 hours. Please be aware that all packages MUST be signed for, checked first and cannot simply be left in a garage or porch.
Orders placed after 1pm will be dispatched the following day.
Back Orders
Because we use small suppliers and sell a lot of seasonal products, all goods featured on our website are subject to availability. We endeavour to keep the website updated but if a product you order should be unavailable you will be notified of this by phone or email and given the chance to choose an alternative item, cancel your order completely, or put it on back order to wait until it is in stock (we will ship your other items to you if you wish).
If we are unable to contact you we will go ahead and dispatch the rest of your order without the said item.
This story begins with Vittorio Gaudenzi immediately after the war and continues today with his son and his grandchildren: Francesco and his wife Rossana, their children Andrea and Stefano. As it happens – needless to say – oil is the common thread of their lives and their family. A story made of love for the land and decisive choices; of dedication and passion in the artisanal production of high quality extra virgin olive oil.
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In a cool, dry place. Protected from light, heat sources and unpleasant odors. Once opened, minimize exposure to air.
Best consumed within 18 months from the date of bottling.
Why does olive oil get cloudy and thick?
Probably at some point you’ve seen some white lumps in the olive oil you store at home, but you know why?
If you’re a long time olive oil user then it’s possible that at some point you’ve noticed white crystals in the olive oil you keep at home. But do you know what they are and why they are there?
To explain, let’s start by comparing the freezing process of olive oil and water:
Water is a homogeneous liquid made entirely of H2O (hydrogen and oxygen) molecules. Since it’s made of one type of molecule, all of its particles freeze at the same temperature: 0ºC (32º fahrenheit). As the temperature lowers, the movement of the water molecules becomes slower until the water reaches freezing temperature at 0ºC, at this point the molecules stop moving and the water freezes and becomes solid: ice.
A similar process takes places with olive oil, but olive oil is not a homogeneous liquid like water is. The difference is that olive oil is made of a few different molecules, called triglycerides, and each has its own freezing temperature. The freezing point of these different molecules ranges between 0ºC and 15ºC depending on the fatty acid composition. The colder the olive oil gets, the greater the number of molecules that will start solidifying. Cold temperatures is the reason some white crystals may appear in your bottle of olive oil, especially during winter months.
Does that mean the olive oil is not good to use?
Not at all! The olive is perfectly fine without causing any nutrient loss. The freezing process is perfectly natural and has no impact on the quality of the olive oil.
In colder homes and countries in the Europe, olive oil can freeze under normal conditions, especially during the winter. In these cases, don’t worry and just remember that it’s actually better to store olive oil at a cold temperature. Cold temperatures prevent degradation of the olive oil., be sure to store your olive oil in the coldest place in your kitchen or pantry, to keep it as fresh as the first day you got it.
