Description:
Biologic extra virgin olive oil and natural hints of laurel oak, black pepper and cloves
Taste:
To the smell it releases an aromatic spicy sensation. To the taste it is fresh and enveloping with balanced scent of spices
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 controlled temperature of 18 constant 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
Chicken Stew with bio olive oil with spices and red cabbage stewed with Leccino oil.
by Ginevra Antonini
by Ginevra Antonini
DIFFICULTY: Low
PREPARATION TIME: 1 hour
INGREDIENTS:
800 gr chicken nuggets
50 gr toasted flaked almonds
4 cloves of rose garlic
4 tablespoons of bio oil with spices
2 tablespoons of mono-varietals Leccino oil
1 glass of fruity white wine (Traminer)
2 tablespoons flour
1 small red cabbage
2 tablespoons of apple cider vinegar
2 teaspoons of cumin
2 sticks of sage and rosemary
Salt
Pepper
50 gr toasted flaked almonds
4 cloves of rose garlic
4 tablespoons of bio oil with spices
2 tablespoons of mono-varietals Leccino oil
1 glass of fruity white wine (Traminer)
2 tablespoons flour
1 small red cabbage
2 tablespoons of apple cider vinegar
2 teaspoons of cumin
2 sticks of sage and rosemary
Salt
Pepper
METHOD:
Fry the rose garlic (without soul) in a saucepan with the bio oil with spices and turn off immediately. Let infuse for a few minutes, then remove the garlic and turn on the pan. Put in the chicken, brown it on all sides and add the flour. Add salt, pepper and herbs. Simmer with wine until reduced and cover. Cook for about 20 minutes, then let it stand. In a separate pan fry the red, thinly sliced cabbage in Leccino oil, brown it, simmer with the apple cider vinegar until reduced. Add salt and pepper. Let it crisp; sprinkle with toasted cumin and lightly toasted almonds.