DESCRIPTION: A superior high quality Extra Virgin Olive Oil with a hint of green tomato and a slightly peppery aftertaste. Fresh and fragrant, with a full-bodied and harmonious taste of fresh oil and a golden green colour, the 100% Italian Extra Virgin Olive Oil enhances all dishes.
COLOUR: Golden green
ACIDITY: 0,4%
CULTIVAR: Coratina, Ogliarola, Peranzane
INTENSITY: Medium to robust
TASTE: Hint of green tomato and a slightly peppery aftertaste.
SCENT: Fresh green tomato
PRESSING: Cold extraction
FILTERED
HARVEST: 2023/2024
(£23.95 per 1lt)
HONORS & AWARDS:
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.co.uk
Enhancing touch for all dishes, as it is in the best Italian traditions.
Soft Focaccia
the perfect snack! Fragrant, warm, freshly baked, with the unmistakable scent of home and authenticity!
For the dough:
Flour 00 (500 g)
Water (300 g) – at room temperature
Tre foglie extra virgin olive oil (30 g)
Fine salt 1 tsp (5 g)
Fresh brewer’s yeast 1 tsp (4 g)
FOR THE SEASONING
Salt to taste
Rosemary to taste
tre foglie extra virgin olive oil 2 ½ tbsp (30 g)
Water 1 tbsp (15 g)
To prepare soft focaccia, first pour crumbled yeast into the water and stir until completely dissolved. Pour flour into the bowl of the stand mixer with a hook attachment. Add the water and yeast mixture and start kneading at low speed. Add the salt and finally drizzle with oil. When the dough is smooth and homogeneous, stop the mixer. It will take about 10 minutes. Grease the worktop with a drizzle of oil, then place the dough onto it. Work it with your hands just long enough to form a ball. Then transfer it to a bowl and cover plastic wrap. Leave to rise for 2 hours at room temperature. Once risen, remove the leavened dough and carefully grease a 2-inch deep, 10-inch diameter baking pan with oil. Place the dough in the centre and spread it evenly over the width of the pan. Cover with plastic wrap and leave to rise for 1 hour in the oven with the light on at a temperature between 77°-82° F. Meanwhile, prepare a mixture of water and oil. After the leavening time has elapsed, take the dough and press the surface with your fingertips to create the typical holes of the focaccia, then spread the water and oil mixture and salt flakes on top. Add rosemary leaves and bake in a preheated, ventilated oven at 390° F for 40 minutes. Once cooked, remove your soft focaccia from the oven, let it cool down and remove it from the pan, then serve it warm!
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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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.
It all started in my early days thanks to my grandfather.
He loves olive tree like it was a “family member”.
I remember once when I was a kid and harvest arrived I used a wooden stick to get the olives off the branches as it was quicker with the result of him going mad at me and when asking the question “why?” the answer was simpler than I could think of, “now imagine that I will do the same on you, how would you feel?”
Very true “Nonno”, you never did that to me but what you have done is giving the passion that you had for the wonderful and ancient product.
Today I still look at the olives flowers during spring and at the actual olives during harvesting with the same emotion and little grin that I vividly remember your expression did.
Thank you “Nonno Pasqualino”
Danilo Manco
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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.
