Fragrance:
Fruity, decisively herbaceous with hints of almond and artichoke
Colour:
Bright green with golden reflections
Taste:
To the taste it is fresh and enveloping with a bitter and spicy aftertaste
Types:
Blend (30% Leccino, 30% Frantoio, 30% Carboncella, 10% Rosciola)
Production area:
Olive grove certified by the consortium Sabina D.O.P in the Municipality of Palombara Sabina in the Province of Rome. The average age of the plants varies from 30 years of the Leccino to 150 years of the Carboncella.
Profit:
12 liters of oil every 100kg of olives
Collection 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 – 750ml
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
Tagliata of biologic beef “Tenuta Paganico” with infusion of Sabina Dop oil and aromatique herbs and grey salt.
by Ginevra Antonini
by Ginevra Antonini
DIFFICULTY: Low
PREPARATION TIME: 10 minutes
INGREDIENTS:
700 gr tagliata of biologic beef
100 ml Sabina DOP oil
1 thyme stick
4 sage leaves
2 rosemary sticks
2 marjoram sticks
1 drop of balsamic vinegar of Modena
Pepper minced at the time
Grey salt
100 ml Sabina DOP oil
1 thyme stick
4 sage leaves
2 rosemary sticks
2 marjoram sticks
1 drop of balsamic vinegar of Modena
Pepper minced at the time
Grey salt
METHOD:
Salt and pepper the meat on all sides. Heat the oil in sweet fire. Turn off and infuse all the herbs tied up with a string. Leave them to smell for 5 minutes at least. If you like, add a clove of garlic. Heat a frying pan, lay in the meat, sear it on both sides and let there for a few minutes. Sprinkle with the scented oil and serve with a salad made by green apples and red chicory.