“CHIUSE DI SANT’ARCANGELO 100% Moraiolo” Organic
ORIGIN: Umbria
£23.85
Out of stock
DESCRIPTION: Chiuse di Sant’Arcangelo is a single variety made exclusively with Moraiolo di Sant’Arcangelo olives. This evoo makes itself felt with all its strength and the bitterness and spicy are intense and persistent. The exceptional altitude and the incredible sun exposure of the plants make it one of the plots capable of producing some of the best oils from the mill every year.
COLOUR: Green with golden reflections
ACIDITY: 0,2%
CULTIVAR: 100% Moraiolo
INTENSITY: Robust
TASTE: Intense bitter and spicy
SCENT: Strong notes of artichoke and herbaceous
FILTERED
PRESSING: Cold extraction
HARVEST: 2024/2025 Mid November
Quantity: 500 ml
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.co.uk
For dressing cold and hot dishes with a robust structure. For medium/long cooking at high temperature. Great on a roast, grilled vegetables, and soup.
UMBRIAN LENTIL SOUP
INGREDIENTS for 4 people
250 g of lentils
4 medium-sized red tomatoes
1 slice of lard
1/2 clove of garlic
2-3 sage leaves
15 ml CHIUSE DI SANT’ARCANGELO extra virgin olive oil
salt
Making this lentil soup is very simple. In a saucepan, pour two litres of cold water, add the lentils, place on the stove, bring to a boil and from this moment let them simmer for 15 minutes. In the meantime, put the chopped slice of lard in a saucepan with the garlic, the chopped parsley, the diced tomatoes, add salt, pour in a litres of water, place on the stove, and bring to a boil. At this point, add the lentils well-drained from their cooking water, stir, cook for 5/10 minutes, making sure that the lentils do not overcook, withdraw and flavour the soup with two or three laps of raw oil poured slowly. Serve your lentil soup hot. You can accompany it with homemade bread croutons toasted in a pan with a drizzle of 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
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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.
This story begins with Vittorio Gaudenzi immediately after the war and continues today with his son and his grandchildren: Francesco and his wife Rossana, their children Andrea and Stefano. As it happens – needless to say – oil is the common thread of their lives and their family. A story made of love for the land and decisive choices; of dedication and passion in the artisanal production of high quality extra virgin olive oil.
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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.