
“OLIO CRU GARDA DOP Lago di Garda”
ORIGIN: Lombardia, Garda lake
£24.85
Out of stock
DESCRIPTION: The selected PDO Garda Trentino extra virgin olive oil comes from a selection of the best cultivars of Lake Garda. The PDO Garda Consortium mark is a guarantee in terms of oil quality and origin, a mark that recognizes the unique qualities of Garda oil typical of the area where it is produced.
COLOUR: Green with golden reflections
ACIDITY: 0,2%
CULTIVAR: Casaliva, Leccino, Frantoio and Pendolino
INTENSITY: Gentle, Lightly fruity
TASTE: Sweet taste harmonizes the bitterness and spiciness, fresh almond note in the mouth
SCENT: Grass and artichoke
FILTERED
PRESSING: Cold extraction
HARVEST: 2021/2022
HONOUR & AWARDS: Flos OleiFlos Olei2022 98/100
Quantity: 500 ml
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.com
Ideal with vegetable and legume soups, well cooked meats, fresh and seasoned cheeses and meat-based first courses.
Given its light fruity taste, it is also recommended for use in pastries.
Chicken salad
Olio cru garda (to taste)
Mustard condiment (1 or 2 tbspoon)
Chicken breast (600 g) – fillets
Green olives (30 g) – pitted
Giardiniera (or fresh veg) (200g)
Peppers (200 g)
Gruyere cheese (100 g) – (or Edam cheese)
Fine salt and pepper to taste
To prepare the chicken salad, start by beating the chicken slices with a meat tenderizer, between two sheets of baking paper to break down the fibres of the meat without tearing it. Then cook on a hot grill and turn only when the meat is completely white and has the typical grill marks. Then turn and add a pinch of salt to the cooked part. Meanwhile, cook the other side for the same amount of time. It will take about two minutes, but the time may vary depending on the thickness of the chicken fillets, so avoid poking the meat with a fork or the juices will come out and the chicken will be too dry. When the meat is well cooked, remove it from the grill and season it with salt immediately, to allow the heat to melt the salt. Place the chicken breasts on a plate and let them cool.
In the meantime, in a big bowls, prepare the vegetables: take the peppers from the jar and julienne it, pour the giardiniera in too, add the pitted green olives crosswise. And finally cut the cheese (Gruyere or Edam cheese) into sticks.
In the meantime the meat will have cooled down, cut it into strips and prepare the dressing: put the mayonnaise in a bowl, add the mustard condiment, salt and pepper.
Finally, pour in gran cru evoo, mix the ingredients and set aside. Now take a large bowl, add the chicken and all the previously cut ingredients: peppers, giardiniera, cheese, olives and stir it. Then add the dressing, stir again and cover with plastic wrap; let it rest in the fridge for at least an hour. After this time the flavours will have blended thoroughly and you can enjoy your tasty chicken salad.
*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.
The lands owned by OlioCRU extend over the moraine hills of Arco (TN), near the castle, in the Làghel area, in the hamlet of San Martino di Arco and on the slopes of Monte Brione, in the municipal area of Riva del Garda. It is from these olive groves that we obtain the olives for the production of one of our flagship products, the Garda Extra Virgin Olive Oil, now certified with the Protected Designation of Origin “GARDA DOP TRENTINO” which certifies the production standards and of quality, in compliance with a precise production specification. We have added an experimental olive grove to the traditional olive grove, where we grow various Italian cultivars to study their agronomic management. In addition to the olives produced in our crops, in OlioCRU we select lots of exclusively Italian high quality olives to create extra virgin olive oil cuvées, thus expanding the range of products for tasting and pairing.
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In a cool, dry place. Protected from light, heat sources and unpleasant odours. 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.