Description:
Bio extra virgin olive oil with natural extract of chilli.
Taste:
To the smell it gives the feeling of freshness. To the taste it is strongly hot.
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: Low
PREPARATION TIME: 30 minutes
INGREDIENTS:
250 gr quickly cornmeal mush
200 gr fresh buffalo stracciatella
1 bunch of parsley
3 teaspoons bio olive oil with pepper
3 peppermint leaves
200 gr fresh buffalo stracciatella
1 bunch of parsley
3 teaspoons bio olive oil with pepper
3 peppermint leaves
METHOD:
Boil the water and cook the cornmeal mush quickly following the package directions, adding 2 teaspoons of bio olive oil with pepper and a pinch of salt. Stir the cornmeal mush quickly with a whisk to avoid lumps. It should have the consistency of a velvet sauce. Put it directly into bowls and serve it to your guests. Meanwhile, chop the herbs, add the hot oil and prepare a spicy creamy sauce. Place the stracciatella over each dish of cornmeal mush forming a small nest in the centre and finally season with chopped herbs and the oil with pepper.