Viola - Sincero - Olio Extravergine Di Oliva Italiano - Extra Virgin Olive Oil - 17 fl.oz (500ml)

BEL-AOev Sin ml500

 

  • Made from 100% Moraiolo olives. This single-cultivar oil is hand-picked and hand combed with harvest aids, and pressed through a continuous processing machine. The aroma is full-bodied and definite, perfumed with herbaceous notes of thistle and balsamic scent of mint, basil and rosemary.

    The Viola family farm started more than 150 years ago. The farm, and local collaborators manage an area of sixty hectares with about 22,000 olive trees. Using hand-pruning, soil treatment and organic fertilizing methods, Viola produces an oil from age-old trees at 400 meters above sea level.

    Pairing: spelt and chickpeas, earthy flavors, game, grilled meats, and sweet bell peppers, mature cheese and citrus sorbets.

    Taste Profile: Flavor is definite, mouth-filling taste, with hints of thistle, black pepper and almond on finish. Strong bitterness and definite persistent pungency.

  • Summer Black Rice Salad

    This variety of black rice has an intense aroma and is rich in iron and silicon, very important for its antioxidant properties. Can be used in many different preparations, or just as a side. Here is a recipe for a great, cold, summer rice salad, something Italian’s love as a side or as a healthy meal.

    Yield: serves 5
    Prep time: 10 minutes
    Cooking time: 35 minutes

    Ingredients
    Artemide Rice, 1 jar (12 ounces) Artemide by Riso Buono
    Mozzarella cheese, 12 ounces
    Fresh tomatoes, 4 diced
    Salted Capers, 2 tablespoons Capers in sea salt by Segreti di Sicilia
    Depitted olives, 3 tablespoons Olive Taggiasche denocciolate by Roi
    Fresh basil, one bunch
    Fresh prawns, 10 cleaned
    Extra Virgin Olive Oil, 4 tablespoons Il Sincero by Viola
    Sea Salt and Black Pepper, to taste

    Utensils needed
    Large pot, pan and bowl

    Method
    Cook the rice in boiling salted water for about 35 minutes, taste to determine when it is ready. Slice the prawns is smaller pieces, in a pan heat 1 tablespoon Extra Virgin Olive Oil and cook prawns for about 3 minutes, stirring so that they cook through. In a separate bowl prepare your dressing: mix all other ingredients, then add the cooked prawns. Once rice is ready set aside to cool for about ten minutes, then add to the bowl to all other ingredients. Serve cold.
  • Ingredients:


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