DESCRIPTION: With its unmistakable aroma and flavour, this extra virgin olive oil is the result of the selection of the best cultivars of central-western Sicily, that is the area falling within the Val Di Mazara PDO, which embraces the entire province of Palermo and the western part of the province of Agrigento.
COLOUR: Straw yellow with green reflections
ACIDITY: 0,2%
CULTIVAR: Biancolilla (50%), Cerasuola (40%), Nocellara del Belice (10%)
INTENSITY: Medium
TASTE: Medium fruity with a hint of fresh grass and sometimes green tomato with a light and pleasant spicy sensation
SCENT: Delicate and persistent with notes of fresh grass, artichoke and sometimes green tomato typical of Sicily
PRESSING: Cold extraction
FILTERED
HARVEST: 2023/2024
Quantity: 500 ml
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.co.uk
It will win you over for its balanced character which makes it ideal for typical Mediterranean dishes based on meat or fish. Special raw on bruschetta – or hot bread – salads and soups.
Legumes and vegetable cream (vellutata) for 2 people
120 gr mixed dried legumes (beans, peas, lentils, azuki)
40 gr clean cucumber
40 gr fennel
40 gr celery
40 gr onion
2 radishes
4 teaspoons of Val do Mazara extra virgin olive oil
salt
To prepare the cream of legumes and vegetables, slice the onion and brown it in a couple of teaspoons of oil, add the legumes, and cover them abundantly with water (not having been soaked, they will absorb a lot of it during cooking). Let them cook for about an hour (or 30 ‘in a pressure cooker), adding salt only at the end to prevent the skin from hardening. When the soup is almost ready, thinly slice the raw vegetables. Set aside a spoonful of legumes, then blend the rest. Serve the cream with the raw vegetables, and the legumes kept aside, and season everything with the remaining oil.
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.
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.
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In a cool, dry place. Protected from light, heat sources and unpleasant 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.
