DESCRIPTION: An unfiltered olive oil with an intense fresh flavour. The aftertaste, lightly spicy, will be more pronounced until April, after that it will soften becoming sweeter and well balanced.
COLOUR: Opaque green with golden yellow reflections
ACIDITY: 0,5%
CULTIVAR: Biancolilla, Cerasuola, Carolea, Coratina
INTENSITY: Gentle to medium
TASTE: Slightly fruity and spicy, with fresh notes of grass
SCENT: Fresh olive with herbaceous aromatic notes
PRESSING: Cold extraction
UNFILTERED Any residues on the bottom of the checker indicate the naturalness of the unfiltered product at the origin.
HARVEST: 2023/2024
QUANTITY: 1lt
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.co.uk
Taste it, as seasoning. To be used fresh (raw) on every dish, in particular on roast meat, fish, soup, hot bread, and bruschetta.
Roasted potatoes
Potatoes (1 kg) – yellow-paste
Rosemary 2 sprigs
Garlic 2 cloves
Bono unfiltered extra virgin olive oil 2 ½ tbsp (30 g)
Fine salt to taste
Thyme 2 sprigs
To make the baked potatoes, wash and peel the potatoes with a vegetable peeler, divide them in half and then into quarters, then cut them into small cubes. Bring plenty of water to a boil in a pot and then boil the potato cubes for 5 minutes, after this time drains the potatoes with a skimmer and transfer them to a bowl. Flavour with fresh thyme leaves, season with Bono Unfiltered extra virgin olive oil, add salt and stir with a spoon. Preheat a ventilated oven to 400° F (200° C) heating the empty baking pan inside that will be used for cooking the potatoes. When the oven has reached the desired temperature, remove the baking pan using oven mitts to avoid burning yourself and drizzle oil on the bottom of the pan. Add the potatoes, rosemary sprigs, and two whole cloves of garlic without peeling them. Bake the potatoes at 400° F (200° C) for 1 hour or until the potatoes are crispy and golden. At least every 20 minutes, gently mix the potatoes to ensure even cooking. Once cooked, take your baked potatoes out of the oven, remove the garlic cloves, let the potatoes cool and then bring them to the table immediately!
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
|
Scottish Highlands and Offshore Options
|
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.
With the precious and irreplaceable support of mother Carmelina, the ancient family oil tradition is handed down from father to son: Michele, Damiano, Giuseppe and Salvatore, the new Bono generation. By working in synergy and treasuring the teachings of their father and the secrets of oil production, the brothers achieve important goals both nationally and internationally.
Add a review
In a cool, dry place. Protected from light, heat sources and strong odours. 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.
