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DESCRIPTION: An elegant and versatile oil, never intrusive. It is moderately complex, but easily understandable in light taste-olfactory nuances, in perfect balance with a green bitterness and well integrated with the spicy and fruity. Does not contain allergens. Does not contain GMOs
COLOUR: Yellow
ACIDITY: largely inferior to 0,5%
CULTIVAR: Casaliva, Frantoio, Leccino e Pendolino.
INTENSITY: Medium fruity
TASTE: Light and graceful
SCENT: Hints of herbs, fresh nuts and roasted coffee
PRESSING: Hand picking between October and November. Cold extraction in its own cycle oil mill continuous in two phases and immediately filtered.
FILTERED
HARVEST: 2023/2024
Quantity: 500 ml
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.it
Perfect pairing with white meats, salad meats and lake and sea fish. Ideal on fresh cheeses, sauces (mayonnaise), dishes with vegetables, salads, pizza and focaccia.
Nettle Risotto
Ingredients:
- 320 g Vialone Nano Veronese rice
- 50g onions
- 300 g of celery
- 50 g of carrots
- 300 g fresh nettles
- 50 g of butter
- 50 gr Garda evoo
- Grated Parmesan cheese
- A stock cube
- A pinch of salt
Preparation:
Clean the celery and chop it along with the onions and carrots. Wash the stinging nettle under running water and place half of it with the carrots and celery in a pot with 2 liters of water. Bring to a boil and cook until the liquid is reduced by half.
Strain the vegetables, keep the broth warm, and add the stock cube. In the meantime roast half of the butter with onions and the remaining stinging nettles and deglaze with a little broth. Then fry the rice with the last half of the butter and gradually add broth. Once the rice is al-dente, add the butter-onion-nettle mixture and allow to finish cooking.
Finally, mix everything with the Garda evoo and the Parmesan cheese. Season with salt and pepper and serve.
Shipping and Handling
Delivery charges are: £5 for orders of up to £25, £3.95 for orders up to £35, £2.95 for orders up to £45. Delivery is FREE for orders over £45 before transport and any Vat where applicable (for UK customers only excluding Islands, please contact us if you don’t live in this area). We do not Ship outside the UK.
UK Remote areas and offshores where extra fees apply
ROAD SERVICE OPTIONS
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Scottish Highlands and Offshore Options
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Delivery Schedule
We deliver Tuesday to Friday. Orders placed by 9am will be dispatched the same day and will be delivered by our approved courier to arrive within 48 hours. Please be aware that all packages MUST be signed for, checked first and cannot simply be left in a garage or porch.
Orders placed after 9am will be dispatched the following day.
Back Orders
Because we use small suppliers and sell a lot of seasonal products, all goods featured on our website are subject to availability. We endeavour to keep the website updated but if a product you order should be unavailable you will be notified of this by phone or email and given the chance to choose an alternative item, cancel your order completely, or put it on back order to wait until it is in stock (we will ship your other items to you if you wish).
If we are unable to contact you we will go ahead and dispatch the rest of your order without the said item.
The “Brioleum” agricultural company of Arco, TN, was founded in December 2016 by Gian Piero Scannone, and integrated with its oil mill in 2018.
To understand its origins we need to make a generational leap, Gian’s passion Piero comes from his grandfather Ferruccio, who took him to “trample” them from an early age olive groves of Monte Brione in Riva del Garda. A young Trentino reality, which pays homage to the authentic flavor and quality of Garda DOP, enhancing the excellence of its territory, and in the continuous search for absolute perfection. The oils are produced with olives harvested in their olive groves, on Monte Brione, and they are all Garda DOP Trentino certified. In just a few years the oils produced by the Brioleum oil mill have achieved a notable increase received recognition for its extremely high quality and numerous awards and recognitions.
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In a cool, dry place. Protected from light, heat sources and unpleasant odors. Once opened, minimize exposure to air.
Best consumed within 18 months from the date of bottling.
Why does olive oil get cloudy and thick?
Probably at some point you’ve seen some white lumps in the olive oil you store at home, but you know why?
If you’re a long time olive oil user then it’s possible that at some point you’ve noticed white crystals in the olive oil you keep at home. But do you know what they are and why they are there?
To explain, let’s start by comparing the freezing process of olive oil and water:
Water is a homogeneous liquid made entirely of H2O (hydrogen and oxygen) molecules. Since it’s made of one type of molecule, all of its particles freeze at the same temperature: 0ºC (32º fahrenheit). As the temperature lowers, the movement of the water molecules becomes slower until the water reaches freezing temperature at 0ºC, at this point the molecules stop moving and the water freezes and becomes solid: ice.
A similar process takes places with olive oil, but olive oil is not a homogeneous liquid like water is. The difference is that olive oil is made of a few different molecules, called triglycerides, and each has its own freezing temperature. The freezing point of these different molecules ranges between 0ºC and 15ºC depending on the fatty acid composition. The colder the olive oil gets, the greater the number of molecules that will start solidifying. Cold temperatures is the reason some white crystals may appear in your bottle of olive oil, especially during winter months.
Does that mean the olive oil is not good to use?
Not at all! The olive is perfectly fine without causing any nutrient loss. The freezing process is perfectly natural and has no impact on the quality of the olive oil.
In colder homes and countries in the Europe, olive oil can freeze under normal conditions, especially during the winter. In these cases, don’t worry and just remember that it’s actually better to store olive oil at a cold temperature. Cold temperatures prevent degradation of the olive oil., be sure to store your olive oil in the coldest place in your kitchen or pantry, to keep it as fresh as the first day you got it.
