Description:
Bio extra virgin olive oil and natural extract of citron.
Taste:
To the smell it gives the feeling of fresh picked citron. To the taste it is fresh and sweet with a light bitter aftertaste of citron zest.
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
Grilled chicken salad with citron emulsion, avocado, whole croutons and pecorino cheese.
by Ginevra Antonini
by Ginevra Antonini
DIFFICULTY: Low
PREPARATION TIME: 20 minutes
INGREDIENTS:
400 gr bio chicken breast
100 gr pecorino cheese
200 gr of iceberg salad
1 avocado
3 tablespoons of bio oil with citron
2 teaspoons of mono-varietal Leccino oil
5 tarragon leaves
1 teaspoon of mustard seeds
Half loaf of whole wheat bread with 5 grains
Maldon salt and pepper
100 gr pecorino cheese
200 gr of iceberg salad
1 avocado
3 tablespoons of bio oil with citron
2 teaspoons of mono-varietal Leccino oil
5 tarragon leaves
1 teaspoon of mustard seeds
Half loaf of whole wheat bread with 5 grains
Maldon salt and pepper
METHOD:
Wash the iceberg and keep it aside. Blanch the chicken, previously passed in the flour (or durum wheat flour) on both sides, in a pan with a little of Leccino oil, or a tablespoon of Burroliva. Season it with salt and pepper and leave it aside covered. In the meantime, mix in a glass bowl the Maldon salt, pepper, tarragon, mustard and emulsify with the bio olive oil with citron, stirring constantly until all ingredients are melted. Cut the bread into cubes and toasted under the grill for a few minutes with a little oil and salt. Cut the chicken into strips; finally open and cut the avocado into wedges and add the emulsion; put the salad into the bowl and finish with strips of chicken and parmesan cheese.