“ELLIS” Strenght:medium Friuli Venezia Giulia
ORIGIN: Friuli Venezia Giulia
£17.85
DESCRIPTION: Ellis is a premium evoo characterized by a bold bitter-spice taste with a hint of artichoke and green tomato, making it ideal for red meat, fresh salad and raw fish
COLOUR: Green hue with yellow reflections.
ACIDITY (at the origin): 0,22%
CULTIVAR: Bianchera, Leccio del corno, Coratina
INTENSITY: Medium fruity
TASTE: Bitter-spicy, artichoke, green tomato
SCENT: Hints of fresh cut herb, green pepper, green tomato, truffle
PRESSING: first half of November
FILTERED
HARVEST: 2024/2025
Quantity: 500 ml
(£35.70 per 1lt)
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.co.uk
Perfect pairing with red meats, grilled meat and vegetables, cold dishes, raw fish.
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 Ellis 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 Ellis 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 company is located in the middle of Friuli on a strip called “line of springs” characterized by a fertile environment rich in water flora, fauna with a mild climate thanks to the proximity of the sea to the south, the mountain chain of the Alps to the north and the wind called Bora to the east that protect the area from the winter cold. Founded in the 50s it was based on the production of cereals and livestock arriving to the present day with a radical change starting from the brand “CORTE TOMASIN” which takes up the context of the company headquarters. Corte Tomasin is one of the very few extra virgin olive oil producers in Friuli Venezia Giulia.
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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.
