DESCRIPTION: A great everyday 100% Italian Extra Virgin Olive Oil that can be used either for dressing or to cook with. It will enhance the flavor of your dishes.
COLOUR: Yellow-green
ACIDITY: 0,8%
CULTIVAR: Coratina, Frantoio, Leccino, Ogliarola
INTENSITY: Gentle
TASTE: Sweet/bitter taste with a fruit and almond aftertaste
SCENT: Lightly spicy
PRESSING: Cold extraction
FILTERED
HARVEST: 2021/2022 between November and December
HONORS & AWARDS: BRC, IFS, ISO 22005, HALAL, KOSHER CERTIFIED OIL
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.com
The gold selection extra virgin olive oil is obtained from 100% Italian olives. It has an intense aroma of olives, harvested at the right degree of ripeness.
The secret is to try it raw, on a lightly toasted slice of bread, but it is also perfect on salads, meat or fish, legumes, soups, and grilled vegetables.
Tagliatelle with porcini mushrooms
Porcini mushrooms (500 g)
Butter (50 g)
Luglio gold evoo 4 tbsp (35 g)
Truffle EVOO to taste (choose between our black or white truffles EVOO)
Fine salt to taste
Flavour garlic EVOO 1 TB spoon or 1 fresh clove
Parsley 1 sprig
Black pepper to taste
We will start by cleaning the porcini mushrooms: remove the dirt, scraping the stalk with a small knife, then if they are very dirty you can clean them with a slightly dampened cloth. Then cut them into slices In a large frying pan, put in the and melt it over very low heat; when it has almost completely melted, pour in the oil left to heat slightly over low heat and then pour in the porcini mushrooms and a whole clove of garlic, cleaned or chopped, or a tablespoon of our garlic EVOO if you prefer. Season with salt and pepper to taste, then let the mushrooms cook for about 10 minutes. When finished cooking you can remove the garlic clove if you have added it. Once prepared, keep them warm. Then mince the parsley very finely and set it aside. Bring the water to a boil and salt to taste; cook the fresh tagliatelle for 3-4 minutes ( dried tagliatelle works too)Then drain them directly into the seasoning while preserving the cooking water. Set the heat to low under the pan with the seasoning and mix the ingredients to combine them. Add the finely chopped parsley and, if needed, add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then drizzle truffle EVOO according to your taste and serve the tagliatelle with porcini mushrooms as soon as they are ready, Buon appetito!
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
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.
Huge expanses of olive trees, wrinkled plateaus furrowed by the hand of man and lively colors frame the characteristic town of TERLIZZI, north of Bari. It is here that our family has its roots and in 1953 the production of a “nectar” called extra virgin olive oil.
The love for tradition and attention to changing times make the July Company a point of reference for the processing of oil from the land of Bari: an oil considered by many experts to be the most valuable in the world. The control of the crop in the field, the transformation of the olives into oil, the bottling process and the sale of the finished product are the pride of our 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.