DESCRIPTION: Ideal companion of quality gastronomy, powerful, precious, excellent, naturally rich in intense polyphenols and fragrant aromatic substances, Laudemio is the true quintessence of the fragrances and flavours of the Tuscan hills. In the Middle Ages Laudemio was the flower of the harvest, the part destined for the Lord’s Table. Today the Laudemio trademark is the ambassador of the great oil producing art of Tuscany and of its masterpieces.
COLOUR: Deep green
ACIDITY: 0,02%
CULTIVAR: Mill variety and Moraiolo (60% – 40%)
INTENSITY: Medium to robust
TASTE: Intense and pleasantly spicy flavour characterized by an extraordinary balance between bitter, spicy and fruity.
SCENT: Mowed grass and artichoke
FILTERED
PRESSING: Cold extraction. The extraction is processed inside the property oil mill within 6/12 hours after harvesting. The extraction machinery works in cold continuous cycle, through a plate crusher and a double centrifugal separator. The process is made in protected atmosphere.
Preservation: the oil is stored in stainless steel drums of various sizes (from 1000 up to 5000 kgs.) to allow the distinction of every batch (according to farm of origin or harvesting period). The drums are kept in a dry and air-conditioned place and are hermetically sealed with nitrogen.
HARVEST: 2021/2022 end of October/December, before complete maturity. The harvest is done by hand-collection for Laudemio and mechanically for the rest of the fruits (directly from the plant).
Quantity: 500 ml
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.com
To season cold and hot dishes with a medium structure raw.
Caciucco (Tuscan Seafood Stew )
Ingredients
1 loaf artisan bread (roughly 12 slices)
1 tsp garlic powder
2 tsp Laudemio olive oil
2 onions, diced
4 garlic cloves, minced
6 celery stalks, diced
2 Tbsp parsley
2 tsp sage
1 tsp red pepper flakes (less if you are sensitive to heat)
4 tomatoes diced fine, (roughly 4 c)
1 1/2 c water
1/4 c red wine vinegar
1 tsp salt
3 lbs mixed fish and/or seafood, cut to bite-sized pieces (shrimp, mussels, clams, scallops, monkfish, cod etc)
Instructions
Preheat oven to 275F.
Cut bread into 1” cubes. Place cubes on a baking sheet. Grease and mix the bread lightly with 1 tbspoon of Laudemio olive oil and sprinkle with garlic powder. Toast in the oven for 20 minutes, or until dry.
In a large cast iron pot (or other soup pot) heat oil. Add onions, garlic, celery, parsley, sage, and red pepper flakes. Sauté over medium heat until onions begin to soften, 5 min.
Add tomatoes, water, vinegar, and salt, and bring to a simmer.
Chop seafood into bite sized pieces, and add to the soup. Simmer until the fish is cooked through, 10-15 min. (If using clams or mussels add in the last 5 minutes of the cooking time.)
To serve, place croutons in the bottom of each bowl and ladle warm stew over top and drizzle with Laudemio to give a proper Tuscan scent!
*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.
At Fattoria di Maiano the enchantment of nature meets the charm of centuries of history. A few kilometres from the heart of Florence, you can immerse yourself in the lush quiet of the famous Fiesole hills. Here the sweetness of the wooded slopes alternates with the steep profile of the Maiano quarries, once a precious mining basin. It is from these quarries that the master stonecutters obtained the sandstone with which they built the Florentine buildings and residences. Today the Fattoria di Maiano preserves its ancient natural beauty intact, supported by the reforestation works and a careful renovation. To the richness of the landscape heritage are added the fruits of the farm, the splendid olive groves and the variety of animals raised. While the echoes of the historical past still resonate among the imposing quarries and the majestic trunks of centuries-old trees. In 2018 Fattoria di Maiano was awarded in:
Organic category with the gold medal at Los Angeles International Competition
Bronze medal at Joop, Japan,
2nd place at the International Competition AIPO d’Argento in Verona.
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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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