Wednesday 18 September 2019 - Director LUIGI CARICATO - staff@olioofficina.net

log in - register - advertising - donate

pleasures > taste

The oil made by Roberta Maccioni

This is an oil that bears the hallmark of its place of origin, namely Montalbano, in Tuscany. It is made with the greatest care, and deserves to be tasted raw, drizzled over a variety of dishes, although it is also ideal for cooking

Luigi Caricato

The oil made by Roberta Maccioni

This extra virgin is called “Antico Colle Fiorito”, like the farm where it is made, and commands great respect in the kitchen, where it can be used both raw, as a dressing, and for cooking. A versatile, harmonious oil, it is ideal for various uses.

This organic extra virgin oil is obtained from Moraiolo, Leccino, Frantoio and Pendolino olives, which are the most popular and common cultivars grown in Tuscany.

The oil is unclouded, green in colour, with golden hues. Its mildly intense fruitiness includes grassy notes reminiscent of cardoon and artichoke, which are typical of Tuscan oil. In the mouth it has a pleasant fluidness and the taste buds detect a and vegetable flavour, with a good balance of bitterness and pungency. The oil leaves a clear sensation of green almond, perhaps even a hint of walnut.

I can imagine it drizzled over a dish of bean and vegetable soup, but also grilled white meats or oven-baked fish. It possesses a remarkable personality. However, it neither prevails over the other ingredients nor creates any disharmony, hence its great versatility and variety of uses.

Luigi Caricato - 09-04-2015 - All rights reserved

Luigi Caricato
EDITORIAL

LUIGI CARICATO

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

WEB
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

OO VIDEO

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