Fragrance:
Lightly Fruity with hints of thyme and rosemary
Colour:
Intense green with golden reflections
Taste:
To the taste it is fresh and enveloping with a strong spicy aftertaste and a light bitter
Types:
100% Frantoio 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': Very high
PREPARATION TIME: 1 hour
INGREDIENTS:
600 gr monkfish flesh
1 lt Frantoio mono-varietals oil
For the green sauce:
2 bunch of parsley
1 clove of garlic
80 gr white stale bread
1 hard boiled eggyolk
5 capers
2 ablespoons olive oil with lemon
2 tablespoons bio olive oil
1 teaspoon paté with green olive and anchovies
For the mayo:
2 bio eggyolks
4 tabblespoons olive oil Sabina Dop
2 teaspoons bio olive oil with garlic
Half lemon juice
Half teaspoon of mustard of Dijone
1 lt Frantoio mono-varietals oil
For the green sauce:
2 bunch of parsley
1 clove of garlic
80 gr white stale bread
1 hard boiled eggyolk
5 capers
2 ablespoons olive oil with lemon
2 tablespoons bio olive oil
1 teaspoon paté with green olive and anchovies
For the mayo:
2 bio eggyolks
4 tabblespoons olive oil Sabina Dop
2 teaspoons bio olive oil with garlic
Half lemon juice
Half teaspoon of mustard of Dijone
METHOD:
Put in the blender every ingredients for the green sauce and mix. Add salt and hold by. Put in the blender eggyolks, lemon juice, salt, mustard (everything has to be at room temperature in order to better whip). Start to whip pouring the mono-varietals Frantoio oil. Add, if you like, some mint leaves. Meanwhile heat the oil until 120°. Put it in the fondue bowl with the fire on and begin to dunk the monkfish. Season with mayo or green sauce. Cream of artichoke is suggested.