Tuesday 23 July 2019 - Director LUIGI CARICATO - staff@olioofficina.net

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pleasures > taste

Agresto

Made from cooked grape must, Agresto is a sweet, dense vinegar, with a strong acidulous note. This sweet and sour condiment was known and used in Ancient Rome and it continued to be popular in Medieval times. In all of those territories where grapes were grown, it was used to flavor meats and vegetables or as the main ingredient in more elaborate sauces

OO G

Agresto

The term ‘agresto’ is a combination of the words for ‘tart’ and ‘under ripe’ and refers to the taste. At harvest
time, farmers used to make this condiment from the small bunches of still under ripe grapes, and they would then age it in a special small cask. Commonly found in all farmhouses, agresto was used as a thirst-quenching drink when diluted with water and was often used in the kitchen.

However, with the advent of the tomato in the late 1800s its popularity diminished. It is a simple and natural product that has seen a revival in recent years, with renewed appreciation of its versatility in the kitchen.

Recommended on salads, boiled potatoes, grilled vegetables, and on sweet and sour onions. It pairs well with meats, to highlight the flavors of veal, game, pork or chicken livers, turkey cutlets, and breast of duck. It
has been used in refined recipes such as Rabbit terrine with prosciutto or pork belly, agresto and bay leaf, or Pork medallions braised with an onion and agresto sauce. Try making a creamy blend of agresto and honey to put on grilled meats, drizzle it on a mushroom and parmigiano carpaccio, or enjoy a few drops on some fresh strawberries.

OO G - 03-07-2015 - All rights reserved

DIXIT
COOKING
Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Extra Virgin Garda DOP olive oil’s distinctive traits are its naturally delicate flavor and its elegance. At the taste it can be recognized for harmony or its organoleptic notes and for the light and balanced aromas: the scents of fresh grass, aromatic herbs, hay and artichoke, together with the typical almond aftertaste, make it unique. Recipe by chef Carlo Bresciani

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Olio Turri's blog, a happy exception

Olio Turri's blog, a happy exception

Very few oil producers run blogs. Turri's, with its minimalistic design, is both simple and elegant. It is also available in English: posts are published at regular intervals and dispatched through newsletters > Luigi Caricato

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The art of healthy eating

The fruit of tradition, care and a passion for quality. Our story starts here, in Puglia. The beating heart of the Mediterranean Sea. This is the birthplace of our oil-making art, an art that has always considered olives as a living body. Video Spot Corporate by Masseria di Sant'Eramo