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DESCRIPTION: This Extra Virgin Olive Oil was given the name Laudemio in December 1990. Some olive oil producers of Central Tuscany created a Consortium, which has drawn up very strict regulations covering all production phases, from the olive groves cultivation, to the bottling of the finished product. Observance of these rules enhances further the outstanding quality of this oil produced by I MORI, in the olive growing zone of Malmantile which, for centuries, has taken pride in the uniqueness of this cultivation
COLOUR: Intense green when harvested, evolving towards golden yellow in the following months
ACIDITY: <0,20%
CULTIVAR: Frantoio 55%, Leccino 20%, Moraiolo 15%, 10% Pendolino
INTENSITY: Medium fruity
TASTE: Intense with hints of green olives, round and harmonious
SCENT: Fresh grass
FILTERED Before bottling it is filtered in a natural cascade through a layer of cotton
PRESSING: The pressing takes place a few hours after the collection in two-phase mills (without process water) at a maximum temperature of 25° Celsius
HARVEST: 2023/2024
Quantity: 500ml
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.co.uk
Great as a raw dressing for vegetables, tomatoes, and salads, and also excellent on potatoes or legumes such as chickpeas, beans and spelled salads. Also perfect for flavoring fish and grilled meats.
Caciucco (Tuscan Seafood Stew )
Ingredients
1 loaf artisan bread (roughly 12 slices)
1 tsp garlic powder
2 tsp Laudemio olive oil
2 onions, diced
4 garlic cloves, minced
6 celery stalks, diced
2 Tbsp parsley
2 tsp sage
1 tsp red pepper flakes (less if you are sensitive to heat)
4 tomatoes diced fine, (roughly 4 c)
1 1/2 c water
1/4 c red wine vinegar
1 tsp salt
3 lbs mixed fish and/or seafood, cut into bite-sized pieces (shrimp, mussels, clams, scallops, monkfish, cod, etc)
Instructions
Preheat oven to 275F.
Cut bread into 1” cubes. Place cubes on a baking sheet. Grease and mix the bread lightly with 1 tablespoon of Laudemio olive oil and sprinkle with garlic powder. Toast in the oven for 20 minutes, or until dry.
Heat oil in a large cast iron pot (or other soup pot). Add onions, garlic, celery, parsley, sage, and red pepper flakes. Sauté over medium heat until onions begin to soften, 5 min.
Add tomatoes, water, vinegar, and salt to a simmer.
Chop seafood into bite-sized pieces, and add to the soup. Simmer until the fish is cooked through, 10-15 min. (If using clams or mussels add in the last 5 minutes of the cooking time.)
To serve, place croutons in the bottom of each bowl and ladle warm stew over top and drizzle with Laudemio to give a proper Tuscan scent!
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.
THE GIANNELLI FAMILY
The story of a family devoted to the culture of a land
The company was founded in the early 70’s when the Giannelli family decided to redevelop their small farm which has gradually grown through acquisitions since then. Today the company includes various farms and has extended its territory to 120 hectares of which 50 are vineyards and 15 olive- groves. We produce Chianti, Chianti Colli Fiorentini, Toscano Rosso and Bianco, Vin Santo del Chianti, Laudemio, Brunello di Montalcino, Rosso di Montalcino, Sant’Antimo, Maremma Toscana Sangiovese and Vermentino Montecucco.
Tradition and authenticity
In the early 70s when farmers left the countryside for the town, the Giannelli family, instead, decided to redevelop their small farm “I Mori” which has gradually developed since then.
Year after year the vineyards have been renewed with an accurate selection of the new vines. In 2001 was built a cellar for wine production, aging, and packaging. This cellar can also offer wine tastings to the visitors.
In 1997 the Giannelli family bought a new company, the Podere Canneta, situated in Montalcino, which produces Brunello di Montalcino, Rosso di Montalcino, and Sant’Antimo wines. Canneta is 1000 meters far away from the old fortress of Montalcino: it is composed of 9 hectares of vineyards and 2 hectares of olive groves and is surrounded by 30 hectares of thick forest.
Here, in addition to the enlargement of the vineyards, in 2003 has been added a new cellar for wine production, packaging, storage, and wine tasting.
In 2003 the Giannelli family expanded their agricultural industry also in Maremma, in Cinigiano: a region famous for its vineyards. Between 2004 and 2005 these vineyards were used for the production of the DOC Montecucco Vermentino and Maremma Toscana Sangiovese.
In 2004 the company bought and renovated a cellar for the wine-production, aging, packaging, and storage. From here we developed the wines of our brand “La Pietrosola”.
Since 2015 all wineries merged into the Società Agricola CANNETA Srl, though maintaining the original brands and keeping to produce in full respect of the Tuscan tradition.
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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.
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