“RACIOPPELLA N.03” Strength:intense Monocultivar
ORIGIN: Campania, Sannio hill, Benevento
From: £11.85
DESCRIPTION: Intense fruity flavor, the right balance of spicy and bitter and strong typical notes of grass, tomato, artichoke heart and unripe fruit. It is obtained from the careful selection and processing of Racioppella olive drupes at the veraison stage. The native Racioppella cultivar olives come exclusively from the Sannio hills of the Ponte area, in the province of Benevento.
COLOUR: Emerald green
ACIDITY (at the origin): : 0.29%
CULTIVAR: Racioppella
INTENSITY: Intense
TASTE: Clear sensations of green vegetables pervaded by herbaceous notes of artichoke, celery and unripe fruit that complete the olfactory profile: fresh and clean, more delicate to the taste, fluid, smooth and pleasant. It opens on sweet and bitter, followed by intense perceptions of unripe banana fruit. Spicy chili pepper on the finish.
SCENT: On the nose it expresses intense medium-intense fruity scents that recall the scents of still green Racioppella olives. The main descriptor is unripe tomato
PRESSING: Cold extraction
FILTERED
HARVEST: 2024/2025
HONORS & AWARDS:
Flois Olei Giude : scored 97/100 in 2022
Leone d’oro 2022 selection
Gambero rosso’s oli d’Italia giude: Awarded 2 foglie verdi in 2021
Quantity: 250ml 500 ml
(price per litre £ 39.70)
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.co.uk
It pairs perfectly with gratinated vegetables, swordfish salads, vegetable soups, first courses with sausage, grilled red meats or carvery and mature hard cheeses.
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.
In the heart of Sannio Benevento since 1840. For over a century, Frantoio Romano has been dedicated to the cultivation and production of extra virgin olive oil extracted from native varieties of olive trees close to Taburno. In particular, Ortice: a medium-vigour cultivar with a characteristic erect bearing that gives rise to extraordinary qualities of the single-variety Ortice and Ortice Riserva from which the Romano blend extra virgin olive oil and the Gold blend extra virgin olive oil are derived.
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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.
