Fragrance:
Strongly Fruity with hints of herbs and artichoke
Colour:
Intense green with golden reflections
Taste:
To the taste it is fresh and enveloping with a chilli scent and an aftertaste of sweet almond
Types:
100% Carboncella Monovarietal
Production area:
Olive grove in the Municipality of Palombara Sabina in the Province of Rome. The average age of the plants varies from 40 to 75 years
Profits:
11 liters every 100kg of olives
Collecting period:
25-30 October
Collection and extraction:
Hand-picked with the help of small shakers, the olives are placed in crates of 20kg and taken into the mill within 4 hours. They are immediately processed by a grinder in a continuous cycle with two stage hammer crusher and kneading in watertight container. The extraction process is cold (23 degrees)
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 – 500 ml
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: 50 minutes
INGREDIENTS:
1 rabbit
4 tbspoons bio olive oil with chili
2 tbspoons Carboncella extra virgin oil
1 tbspoons chestnut honey
4 clove of garlic
2 red onion
1 kg cleaned chard
1 kg very small potatoes
1 tbspoon cream with dried tomatoes
Chili and garlic
4 tbspoons bio olive oil with chili
2 tbspoons Carboncella extra virgin oil
1 tbspoons chestnut honey
4 clove of garlic
2 red onion
1 kg cleaned chard
1 kg very small potatoes
1 tbspoon cream with dried tomatoes
Chili and garlic
METHOD:
Put in a pan the bio oil with chili, 2 cloves of garlic minced and soulless, 2 red onions cut into 6 wedges, the rabbit into pieces and the potatoes, salt and pepper. Fry for about 10 minutes until there is a crust over the rabbit. Meanwhile, heat the oven up to 180 degrees. Place the rabbit in a baking dish, dress with two tablespoons of Carboncella oil and bake for 40 minutes. In the meantime, fry very quickly the chard with the bio olive oil with garlic and chili, then cover for about 3 minutes. Keep it back and drain excess water you will add to the rabbit in the oven; once passed the 40 minutes serve everything on a platter by placing a bed of chard on the bottom, the rabbit in the center and the whole chips all around.