ROI - Olio Extra Vergine di Oliva "Mosto" - Italian Extra Virgin Olive Oil

  • The olive grove and the flavour of the olives are influenced by the surrounding Mediterranean woodland and chestnut trees, the sea and wild herbs. The olive mill is currently composed of the traditional mill with a granite millstone and two presses, as well as a newly designed mill with a continuous cycle and cold extraction. This estate is located in one of the most unique corners of Italy. Olive trees grow on terraced land in very steep hills and cliffs overlooking the Mediterranean Sea. The climate and sea influence the oil's taste and aroma.

    Pairing: Great for seasoning fish dishes and making Pesto.
    Taste Profile: Round and balanced, sweet but with a strong character

  • Cantaloupe, feta and pesto salad

    We all know pesto is perfect on pasta and as a spread on sandwiches. This is an alternative, a great summery fresh and easy to make recipe.

    Yield: serves 4
    Prep time: 10 minutes
    Cooking time: none

    Pesto, 3 tablespoons – Pesto by Roi
    Cantaloupe, 1 whole diced
    Feta cheese, ½ pound diced
    Toasted pine nuts, 2 tablespoons
    Black small olives, 3 tablespoons – Olive taggiasche denocciolate by Roi
    Extra virgin Olive Oil, 2 tablespoons – Roi Mosto Extra Virgin Olive Oil by Roi
    Fresh basil, ½ bunch torn
    Fresh mint, ½ bunch chopped

    Mix all ingredients together in a bowl and serve chilled. Tear the basil with your hands and don’t chop with a knife, the metal oxidizes it very quickly and will make it turn dark brown.

  • Olive crispy focaccia

    Focaccia is an Italian flat bread that comes in many variations throughout the country. Try this easy traditional recipe from the northwestern region Liguria. All you need is a little time plan to make it when you are at home for a few hours, like on a Sunday afternoon. We choose to use a whole grain unrefined, unenriched and unbleached flour, stone ground made from only Italian wheat. Whole flours are rich in nutrients and taste and will make a darker and more flavorful bread.

    Yield: Makes a large tray
    Prep time: 15 minutes
    Cooking and leavening time: 3 hours

    Mother yeast, 1 ounce (2 tablespoons) - Lievito Madre by Molino Rossetto
    Whole flour, 1 pack (1 kg)- Petra 3 by Molino Quaglia
    Luke warm water, 2 ½ cups
    Sea salt, 2 tablespoons – Sale di Cervia by Parco della Salina di Cervia
    Sugar, 1 tablespoon
    De pitted Olives, ½ jar Olive Taggiasche denocciolate by Roi
    Extra virgin olive oil, 9 tablespoons– Roi Mosto by Roi

    Utensils Needed
    Oven, oven tray, electric mixer or bowl, tea towel, rimmed baking sheet

    Place all ingredients but the olives and oil in the electric mixer or in a bowl and mix or knead until smooth and uniform. Add 4 tablespoons of oil and mix. Cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled. Preheat oven to 375 F. Grease the tray with a little oil (1 tablespoon). Now knead lightly and gently press into the baking tray, flatten to fill whole tray and obtain a sheet no higher than 1 inch. If the dough is too sticky use some flour on your hands. Spread the olives on the whole surface and drizzle the remaining 4 tablespoons of oil. Bake for about 30 to 40 minutes, until the crust looks crispy and light brown.

    Enjoy with some of Bellina’s delicious spreads, cheeses and salumi (cured meats).

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