Description:
Bio extra virgin olive oil with natural extract of garlic.
Taste:
To the smell it gives the feeling of freshness. To the taste it presents the typical garlic taste.
Production area:
Olive grove in the Municipality of Palombara Sabina in the Province of Rome.
Storage:
The oil, before being bottled, is stored at a constant temperature of 18 degrees in stainless steel tanks under nitrogen, in order to preserve all of the characteristics.
Available sizes:
100ml – 250ml
All our oils have a high content of polyphenols and natural antoxidants of which olives are rich in, which are fundamental to the preventing of cellular ageing and contrasting free radicals. Furthermore polyphenols provide salutary benefits on the cardiovascular system and thanks to vitamin E, D and Beta-carotene contribute to positive antioxidants, anti-inflammatory and anti-cancer effects. These features makes our oils a genuine “long life elixir”, through which keeping oneself young and healthy is easy and enjoyable.
RECIPE
DIFFICULTY: Medium
PREPARATION TIME: 1 hour
INGREDIENTS:
500 gr chianina minced beef
150 ml biologic oil with garlic
2 lt seed oil for frying
2 thyme stick
2 mint stick
2 bio egg yolks
1/2 greek yogurt
1 lemon
6 violet potatoes
150 ml biologic oil with garlic
2 lt seed oil for frying
2 thyme stick
2 mint stick
2 bio egg yolks
1/2 greek yogurt
1 lemon
6 violet potatoes
METHOD:
Mix the minced meat with Maldon salt, black pepper, several mint ground leaves and a bit of biological garlic oil. Shape 4 hamburgers and hold them in the fridge. Cut the potatoes in very thin slices. Put them in a cold water and keep aside. Take the egg yolks, squeeze in half a lemon and put in the blender. Start to whip pouring first 100ml of seed oil and after the biologic oil with garlic. The ingredients have to be maintained at room temperature, almost hot, in order to facilitate the emulsion and prepare the mayo. Once finished add salt, pepper and carefully the yogurt. Heat the frying oil, strain and dry the violet potatoes. Fry them in the heat oil, then reduce the fire until they dry. Serve the seared hamburgers with the violet potatoes, several arugula leaves and, in a bowl, the garlic mayo.