Out of stock
DESCRIPTION: This medium-intensity extra virgin olive oil produced from green Frantoio olives has notable aromas of apple and tomato. Limpid, with delicate green hues, a strong bitterness and a distinct spiciness.
COLOUR: Intense golden yellow
ACIDITY: <0,6%
CULTIVAR: Leccino, Frantoio, Pendolino, Moraiolo, Maurino
INTENSITY: Medium fruity
TASTE: Notes of herbs, with a hint of mint and rosemary. The mouthfeel is full and complex, with tones of field lettuce and a rich finish of almond and cinnamon.
SCENT: Scents of artichoke and chicory
FILTERED
PRESSING: Cold extraction
HARVEST: 2024/2025
Quantity: 500ml
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.co.uk
Try pairing with fruit salads and roasted/grilled veg.
VEGAN TUSCAN WHITE BEANS
3 pounds cooked cannellini beans, drained and rinsed
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrot
⅓ cup fresh lemon juice
⅓ cup chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh sage
1 tablespoon lemon zest
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon red pepper flakes
3 tablespoons Toscano IGP Bio
Mix cannellini beans, onion, celery, carrot, lemon juice, parsley, olive oil, sage, lemon zest, garlic, salt, and red pepper flakes in a large bowl; marinate at room temperature for 30 minutes. Drizzle Toscano Igp Bio!
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.
Towards the Sixties, still under the controlling eye of Natalino, helped by his son Gilberto, the farm began to be mechanized (with the purchase of the first tractor) and to become more commercial (with the purchase of one of the first FIAT vans) though never abandoning the traditional and faithful mule.
In the intervening period, as can be seen from the document shown below, attention was paid to developing vine growing and it was during this period that the first vineyards began to appear with a shift from mixed farming to a specialization of the plots. Paolo and Gionni Pruneti took over the family business after the third generation. The Pruneti brothers decided to specialize in oil production, paying special attention to each production phase: from recovering old olive groves to choosing the terrain and cultivars for the new ones, from pruning techniques to improving olive pressing and conservation. The choice of widening the oil market, compared with traditional direct sale, lead to the selling of the product in Italy and abroad.
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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.