2 in stock
DESCRIPTION: An extra virgin olive oil that can distinguish itself with its naturally delicate taste and elegance. it can be recognized for the harmony of its organoleptic notes and the li and balanced aromas: fresh cut grass, aromatic herbs, hay and artichoke, combined with its almond aftertaste, make this olive oil unique.
In the kitchen it is very, versatile, good both raw and cooked.
COLOUR: Different shades in color, from green to yellow, more and less intense
ACIDITY: Max 0,5%
CULTIVAR: Casaliva, Frantoio, Leccino
INTENSITY: Lightly fruity
TASTE: In the mouth it can be ,recognized for the harmony of its organoleptic notes and for the ligand balanced aromas: fresh cut grass, aromatic herbs, hay and artist,oke, combined with its almond aftertaste, make this olive oil unique
SCENT: Light fruity with notes of apple and banana
PRESSING: “cold extraction” obtained at a temperature below 27 °C by centrifugation of the olive paste
FILTERED
HARVEST: 2022/2023
Quantity: 500 ml
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.com
With its lightness, it goes well with many dishes and recipes based on lake fish, but also meat, carpaccio of meat and fish, salted meat, pinzimoni, raw and cooked vegetables, bruschetta, and lean or stracchino cheese.
Excellent for preparing desserts, paired with chocolate, sorbets, and ice cream.
Nettle Risotto
Ingredients:
- 320 g Vialone Nano Veronese rice
- 50g onions
- 300 g of celery
- 50 g of carrots
- 300 g fresh nettles
- 50 g of butter
- 50 gr Garda evoo
- Grated Parmesan cheese
- A stock cube
- A pinch of salt
Preparation:
Clean the celery and chop it along with the onions and carrots. Wash the stinging nettle under running water and place half of it with the carrots and celery in a pot with 2 liters of water. Bring to a boil and cook until the liquid is reduced by half.
Strain the vegetables, keep the broth warm, and add the stock cube. In the meantime roast half of the butter with onions and the remaining stinging nettles and deglaze with a little broth. Then fry the rice with the last half of the butter and gradually add broth. Once the rice is al-dente, add the butter-onion-nettle mixture and allow to finish cooking.
Finally, mix everything with the Garda evoo and the Parmesan cheese. Season with salt and pepper and serve.
Shipping and Handling
Delivery charges are: £5 for orders of up to £25, £3.95 for orders up to £35, £2.95 for orders up to £45. Delivery is FREE for orders over £45 before transport 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.
UK Remote areas and offshores where extra fees apply
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ROAD SERVICE OPTIONS
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Scottish Highlands and Offshore Options
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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.
The quality of the Made In Italy, a passion for their territory and its local traditions, an openness to the world and their hospitality make Frantoio Bonamini one of the symbolic examples of the unity between history and evolution.
Driven by a rooted love story for the product and their territory, Giancarlo and Sabrina Bonamini run the historical olive mill with great know-how. The olive-mill claims more than fifty years of challenges and today reaches a production of 270.000 bottles a year, distributed in Italy and abroad.
The production of the P.D.O. and Organic oils and the exclusive Santa Giustina and San Felice oils, like the related products such as the flavored oils, the vegetables pickled in oil, and the cosmetic line are all found on the hills facing the Val d’Illasi valleys, one of the most important districts at the national level with regards to the production of olive oil.
It is a young and dynamic establishment with a strong gumption for experimentation and constant research on a path that smells of bygone days and maintains a respectful bond to traditions and the local environment. This philosophy has made this brand one of the most known and prized in the oil market and the world and that continues to be a strong point of this family.
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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.
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