Fragrance:
Lightly fruity with hints of lettuce and almond
Colour:
Bright green with golden reflections
Taste:
To the taste it is fresh and enveloping with a spicy aftertaste
Types:
100% Leccino Monovarietal
Production area:
Olive grove in the municipality of Palombara Sabina in the province of Rome. The average age of the plants varies from 30 to 150 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': Medium
PREPARATION TIME: 2 hours
INGREDIENTS:
500 gr biologic white flavour 00
250 ml water
7 gr brewer’s yeast
100 gr durum wheat flour
50 gr parmesan cheese
2 tablespoons strong Leccino oil
2 tablespoons mono-varietals Leccino oil
2 tablespoons sugar
1 pinch salt
2 teaspoons olive paté
2 teaspoons truffle paté
Sesame seeds
Maldon salt
250 ml water
7 gr brewer’s yeast
100 gr durum wheat flour
50 gr parmesan cheese
2 tablespoons strong Leccino oil
2 tablespoons mono-varietals Leccino oil
2 tablespoons sugar
1 pinch salt
2 teaspoons olive paté
2 teaspoons truffle paté
Sesame seeds
Maldon salt
METHOD:
Shape a knead made by flour, salt, brewer’s yeast (previously melted in water with sugar and oil). Make a sphere and let it rise for 1 hour and a half. After that time, divide it in 3 equal parts. Switch on the oven at 200° aired. Fill the first part with olive paté, the second with truffle paté and the third with sesame seeds. Create sorts of salami of 20cm long and 2cm diameter and cut in pieces of 2cm long. Stretch them using a bit of durum wheat flour. They have to results a bit sticky. Stretch them as thin as possible, starting in the middle and going outwards. They must be as thin as a bucatino pasta. Put them, separately, in a baking tray over the baking paper. Brush them with oil and salt. Make the same with all the kneads. Bake until golden brown.