I tried light amd strong olive oils. The strong one is slightly bitter, considered favourable, peppery.
Light oil on the left., medium in the middle, strong on the right.
Light oil goes with raw meat and fish, for crudites, and shrip. And cooking even eggs.
The medium oil goes with poultry, such as chicken, and other white,meats such as quail. Turkey.
For the stronger oil go with red meat and veal which has a stronger flavour. Braised meat. Even soup.
Now only in Italy, or from their website by post.
They are looking for an importer.
All oils have fifferent end or after flavours what is unique about these, says coowner, family business, two brothers. They have an estate, with bed and breakfsdt. You can tour the olive grove, phone or email to book, with small restaurant open only for residents, old lady cook and Mr Cesare Renzo is a great chef, when they are open June to September, when he is not busy pruning and harvesting.
Store in a cupboard with doors out of the light.
I asked how. Long it lasts. They looked surprised. They use up a botgle of oil in a large family in a week. They don"t use butter. In Calabria a family of four uses 100 litres a year. They do have cows but prefer oil to butter. Less fat than butter. In the middle ages oil was considered meficinal. They love their olive oil. Used for bread with oil as a snack to start a meal. To make pizza dough. Grilled vegetables such as zucchini and tomatoes and aubergines for both cooking and keeping, preserving, .and some preserving dried traditional sausages.
Trade show for distributors, restaurants and hotels.
The bed and breakfast has 9 rooms overlooking eithrr olive or lemon groves, en suite shower rooms, no baths, dry area, they avoid using too much water. You will find dry stone and wood located inside a medieval monastety.
No comments:
Post a Comment