2 in stock
DESCRIPTION: Milestone of San Comaio production. Medium/intense fruity oil, obtained by selecting only the olives of the Ravece variety, the queen cultivar of Irpina olive growing. The olives, harvested by hand, are immediately cold-pressed to obtain the highest quality.
COLOUR: Yellow with green hues
ACIDITY: 0,3%
CULTIVAR: 100% Ravece
INTENSITY: Robust
TASTE: Intense fruity, with nuanced notes of green tomato, artichokes, decisive but balanced bitter and spicy tones, typical of this variety of olives
SCENT: Herbaceous fragrances
FILTERED
PRESSING: Cold extraction
HARVEST: 2023/2024, hand-picked beginning of October
Quantity: 500 ml
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.co.uk
Great on hearty soups, creamy asparagus risotto, grilled calamari, grilled artichokes, or in a crudité salad and with chocolate.
Gnudi- Naked Ravioli
Ingredients
Ravioli Gnudi
200 gr spinach
200 gr ricotta
2 eggs
2 tablespoons Zahir EVOO
3/4 cup flour, plus more for dusting the outside ( Italians use 00 lighter flour)
1/4 tsp nutmeg
salt
3 Tbs parmesan
Instructions
Cook spinach in very little water. Drain and squeeze out all excess water. Chop finely.
Place in a large bowl and add ricotta, eggs, parmesan, and flour.
Season the spinach mixture with salt, and nutmeg, and drizzle a couple of tablespoons of Zahir EVOO. Blend well.
Bring to boil a large pot of salted water. Lower to simmer.
Form the gnudi by using a tablespoon or, using floured hands, make small walnut-sized dumplings.
Be sure the gnudi are covered with a good coating of flour before poaching, this is their protection.
Drop a few at a time into salted water.
They will drop to the bottom and then float to the top when done.
Let simmer 20-30 seconds more before removing with a perforated ladle.
Place in a warm oven in an ovenproof dish until ready to serve.
They are wonderful topped with fresh sage leaves sauteed in butter until crisp.
Pour butter and sage on top of the ravioli.
Toss gently and serve with parmesan cheese.
They cook quickly, but sometimes you want to prepare ahead of time. You can precook the gnudi and they can stay hot or be reheated in the oven.
They are great with a simple flavorful tomato sauce, I place them on the tomato sauce and then add some grated Parmigiano.
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 1pm 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 1pm 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.
WE ARE FARMERS, PROCESSERS AND PACKAGERS, THIS ENABLES US TO OFFER A VERY HIGH VALUE PRODUCT AT A FAIR AND SUSTAINABLE PRICE.
San Comaio is recognized as the leading company in the production of Ravece, the unmistakable oil produced from the homonymous olive variety, cultivated since 1500 in a very limited area that includes a few towns in north-eastern Irpinia.
The Caruso family believed in the richness of this tradition, trying to enhance it and recover it in a modern key.
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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.
Not at all! The olive is perfectly fine; in fact, freezing olive oil will keep it fresh for longer 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.
