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DESCRIPTION: Principe Pignatelli Extra Virgin Olive Oil from “organic farming” is the result of a specific and separate processing line. Obtained from native cultivars according to organic farming practices, the Extra Virgin Olive Oil BIO D.O.P.
COLOUR: Dark green
ACIDITY: 0,3%
CULTIVAR: Paesana bianca and nera
INTENSITY: Medium
TASTE: Mild with a lively spicy. Tones of cut grass and aromatic herbs. Clean and fresh on the palate; medium fruity.
SCENT: Elegant green fruity.
FILTERED
PRESSING: Cold extraction, hand-picked between October and November
HARVEST: 2021/2022
Quantity: 500 ml
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.com
Very versatile olive oil to match.
Cicerchiata molisana
300 gr flour 00
2 eggs
50 gr liquore or white wine
2 tablespoons sugar
2 tablespoons extra virgin olive oil organic pignatelli
grated lemon peel
2 pinches of salt
300 g honey to taste
ground cinnamon q.s.
colored confetti almonds (toasted and sliced optional)
The Molise cicerchiata recipe is really very simple to make, put the flour with the sugar, salt and grated lemon peel in the center of a bowl, mix and add the beaten eggs, start kneading and add the wine or liquor. Make a well smooth paste, cover it with a cloth or film and let it rest for 20 minutes. Roll out the dough and make some cords that you will cut into many pieces of about 1cm or a little less to which you will quickly give a circular shape with your hands. Now put the oil for frying on and when it is hot, throw the pieces of pasta with a colander, turn them and drain them after about 2-3 minutes, then place them on absorbent paper. Finally, prepare the honey-scented finish, heat it in a saucepan over low heat and add the cinnamon. If you like, add the grated orange peel!). Pass the chunks of cicerchiata, still cook over low heat to absorb the honey, turn off the heat and place them on a serving dish and decorate with colored sprinkles and if you want also toasted and sliced almonds
*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 Pignatelli family is one of the most prominent noble families in Italy’s heraldry. The Pignatellis, of Longobard origin, as testified by the three pots that adorn the family coat of arms, were among the protagonists of Italian history from 1100 to the end of 1800.
The most prominent sign of the family’s presence in the area is the Pignatelli Castle at Monteroduni: strategically built to control the Volturno river valley in a well-defended position, it stands out against the background of the Mainarde and Matese ridges, with Abruzzi outlines visible in the distance.
For centuries, the Castle was the center of Monteroduni economic activities until, during the Renaissance, it became the residency of the Pignatelli 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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