Out of stock
DESCRIPTION: – Limited production – Novello oil is the first of the new harvest , don’t miss out its wonderful creamy and artichoke taste. Novello oil is obtained by pressing the first olives, and it is very peculiar, wonderful creamy and artichoke taste.
COLOUR: Bright yellow
ACIDITY: 0,3%
CULTIVAR: Moresca, Nocellara del Belice
INTENSITY: Gentle to medium
TASTE: Tingling
SCENT: Fruity and herbaceous
PRESSING: Cold extraction
UNFILTERED Any residues on the bottom of the checker indicate the naturalness of the unfiltered product at the origin.
HARVEST: 2021/2022
Quantity: 500 ml
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.com
Perfect if paired with vegetables and bruschetta. Try it raw on veggie dips and salad
PASTA ALLE SARDE (Pasta with sardines)
Bucatini pasta 320 g
Sardines 500 g
Fennel 180 g
Onions 80 g
Raisins 30 g
Pine nuts 25 g
Chopped almonds 30 g
Salted anchovies 5
NOVELLO Bonolio EVOO 50 g
Water 70 gr – for diluting
Saffron 1 packet – powdered
Fine salt to taste
Black pepper to taste
To prepare the pasta with sardines start by cleaning sardine if not already cleaned. Cleaning them is very simple, just detach the head and pull them open by sliding your finger between the two parts, so you can gently detach the central bone. During this operation use a trickle of running water to eliminate the waste and clean the sardines at the same time. Keep the clean sardines on a plate. Soak the raisins for about ten minutes. Slice the onion as finely as possible (you can chop it in a mixer for a few moments on the pulse to avoid obtaining a mush) and pour it into a pan with the olive oil and anchovies. Cook for about ten minutes over low heat and stir frequently, so that the base lightly fries without burning and the anchovies dissolve.
In the meantime, dilute the saffron in the water stirring with a fork, and then pour it into the pan and add the clean sardines
Then drain and rinse the raisins and pour them into the pan, add the finely ground almonds and whole pine nuts, stir and continue cooking over a low flame for another 10 minutes
Put a pot on the stove with plenty of water to boil and then add the fennel. Then rinse the tender part and blanch for a couple of minutes. Drain well, without throwing away the water, letting the fennel cool for a few moments so you can handle it.
Squeeze it well and chop it with a knife, cutting one cut from the other an inch or so (a couple of centimeters) apart. Then put it in a pan, add salt and pepper, and stir to mix well.
Boil the pasta in the same water that you cooked the fennel in. In the meantime, toast the breadcrumbs and pour into a pan with 10 g of oil. Mix often to keep from burning and when they are golden brown, turn off the heat. At this point, the pasta should be cooked al dente, drained, and then sauteed briefly in the pan. Place and garnish with the breading and a few drops of Novello Bonolio: your pasta with sardines is ready, enjoy your meal!
*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.
With the precious and irreplaceable support of mother Carmelina, the ancient family oil tradition is handed down from father to son: Michele, Damiano, Giuseppe and Salvatore, the new Bono generation. By working in synergy and treasuring the teachings of their father and the secrets of oil production, the brothers achieve important goals both nationally and internationally.
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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.
