“I Muri DOP Monti Iblei” PDO
ORIGIN: Sicilia, Iblei hills in San Giacomo (Ragusa)
£21.85
Out of stock
DESCRIPTION: I Muri is an excellence of the Monti Iblei area in Sicily, made predominantly with Tonda Iblea, this extra virgin olive oil has a rich and powerful aroma of artichokes, tomatoes and freshly cut grass.
COLOUR: Bright green
ACIDITY: 0.2%
CULTIVAR: 60% Moresca and 40% Tonda Iblea
INTENSITY: Bitter and spicy, full-bodied and intense.
TASTE: Intensely fruity with pronounced notes of artichoke, hints of green tomato, freshly cut grass and fresh aromatic herbs. A finish of green tomato and aromatic fresh herbs.
SCENT: Richly herbaceous
PRESSING: Cold extraction with two-phase centrifuge at controlled temperature (27°) – PROTO-REACTOR SYSTEM
FILTERED
HARVEST: 2024/2025 Hand-picked
HONORS & AWARDS: Great intense fruity mentioned 2021 at Sol di Verona, great Slow oil in Slow Food competition, third place in the Morgantino competition in the best D.O.P. oil section
Quantity: 500 ml
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.co.uk
Grilled meat and fish, soups and salads, bruschetta or Caprese, raw on grilled vegetables.
PESTO ALLA TRAPANESE
INGREDIENTS for 2 people
40g of blanched almonds
2 vine tomatoes
1/2 garlic clove
40g of pecorino, grated
3 tbsp I Muri extra virgin olive oil
1 handful of basil leaves
1 handful of mint leaves, (optional)
lemon juice, (fresh)
freshly ground black pepper
salt
Begin by toasting the almonds in a hot, dry frying pan until slightly golden and the nuts have an oily sheen. Make sure you stir the almonds regularly to prevent them from sticking or burning
Once the nuts have cooled, add them to the food processor along with the rest of the ingredients (apart from the lemon juice and pepper)
Blend until rough and chunky or until the mixture forms a smooth paste, depending on your preference. You can also do this with a pestle and mortar if you prefer to keep things traditional
Taste and season the pesto with lemon juice, black pepper, and a pinch of salt (if needed)
In a saucepan, boil the water and add salt. Cook the pasta al dente, drain and add the pesto alla trapanese. Add the suggested Sicilian oil and serve
The pesto will keep in the fridge for 3 days but is best served fresh.
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
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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 9amwill 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.
Frantoi Covato are located on the Iblei hills in San Giacomo, near Ragusa, in the south-east of Sicily. Since 1985 they have been producing high quality extra virgin olive oil obtained from the typical centenary olive groves “protected” by the famous Hyblaean “dry” stone walls, built in the past to delimit the plots of the plateaus. The ever-green olive trees together with the centuries-old carob trees, the stone rural houses, the farms with large “bagghiu” open spaces and the unspoiled “quarries” are some of the characteristics of a unique and laborious mountain territory.
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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.
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