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EXTRA VIRGIN OLIVE OIL

Presentazione extra virgin olive oil

Prodotti collegati a extra virgin olive oil


Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro

Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro

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Filetti di acciughe extra in olio extra vergine -220 gr.
10.97 €

Borettane onions Arconatura in extra virgin olive oil

Borettane onions Arconatura in extra virgin olive oil

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Borettane onions in virgin olive oil extra - 300 gr.
7.22 €

PESTO ALLA GENOVESE di ROSSI

PESTO ALLA GENOVESE di ROSSI

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Pesto alla Genovese di Rossi senza aglio - 180 gr
10.25 €
Pesto alla Genovese di Rossi con aglio - 180 gr
10.25 €

Organic extra virgin olive oil - Adamo

Organic extra virgin olive oil - Adamo

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Organic extra virgin olive oil Adamo - Bottle 0,25 Lt. -
7.00 €
Organic extra virgin olive oil Adamo - Bottle 0,50 Lt.
9.50 €
Organic extra virgin olive oil Adamo - Bottle 0,75 Lt. - Year 2017
17.60 €

Extra Virgin Olive Oil Casaliva Comincioli

Extra Virgin Olive Oil Casaliva Comincioli

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Casaliva Chef -250 ml.
31.05 €
Casaliva Chef -500 ml. - 2017
36.00 €
Casaliva Chef -500 ml. - 2018
45.00 €
Casaliva Chef -750 ml.
66.24 €

Extra Virgin Olive Oil: 'Frantoio Franci' with IGP Toscano certification

Extra Virgin Olive Oil: 'Frantoio Franci' with IGP Toscano certification

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Extra Virgin Olive Oil: 'Frantoio Franci' with IGP Toscano certification (geographical indication Tuskany) - DOP bottle 0,75 Lt.
17.39 €

La Cinciallegra - Franci

La Cinciallegra - Franci

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Organic Extra Virgin Olive Oil 'La Cinciallegra' - Marasca bottle 0,75 Lt.
17.60 €

Aran - flavoured extra virgin olive oil - orange

Aran - flavoured extra virgin olive oil - orange

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Aran - Olio Extravergine d’Oliva aromatizzato all’arancia - 250 ml.
9.31 €

CHILI PEPPER SEASONING BASED ON EXTRA VIRGIN OLIVE OIL -OLEIFICIO COSTA

CHILI PEPPER SEASONING BASED ON EXTRA VIRGIN OLIVE OIL -OLEIFICIO COSTA

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CHILI PEPPER SEASONING BASED ON EXTRA VIRGIN OLIVE OIL - 250 ml.
8.07 €

Condiment with Basil based on extra virgin olive oil - Oleificio Costa

Condiment with Basil based on extra virgin olive oil - Oleificio Costa

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Condiment with Basil based on extra virgin olive oil - 250 ml.
8.07 €

Extra virgin olive oil - Tenuta San Guido

Extra virgin olive oil - Tenuta San Guido

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Olio Extravergine di Oliva Tenuta San Guido - 0,7 Lt.
24.84 €

Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido

Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido

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Novo Frantoio - 750 ml
15.94 €
Can - 3 lt. New Juicing
46.58 €
Can - 5lt. New Juicing
72.45 €

Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli

Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli

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Olio Extravergine di Oliva Garda Bresciano DOP BIOLOGICO - 500 ml.
24.32 €

Extra Virgin Olive Oil IGP SICILIA - Frantoi Cutrera

Extra Virgin Olive Oil IGP SICILIA - Frantoi Cutrera

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Olio Extravergine di Oliva IGP Sicilia - 500 ml.
15.32 €

Extra virgin olive oil Sabina PDO Colle dei Frati - Az. Agricola F.lli Rosati

Extra virgin olive oil Sabina PDO Colle dei Frati - Az. Agricola F.lli Rosati

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Olio extravergine dioliva Sabina DOP Colle dei frati - 500 ml
12.32 €

Extra Virgin Olive Oil Seasoning With Lemon - Molinazzo

Extra Virgin Olive Oil Seasoning With Lemon - Molinazzo

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Condimento Bio Olio Extravergine Al Limone - 200 ml.
10.25 €

Extra Virgin Olive Oil Seasoning With Mandarin - Molinazzo

Extra Virgin Olive Oil Seasoning With Mandarin - Molinazzo

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Condimento Bio Olio Extravergine Al Mandarino - 200 ml.
10.25 €

Extra Virgin Olive Oil Veneto Valpolicella DOP - ZENATO

Extra Virgin Olive Oil Veneto Valpolicella DOP - ZENATO

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OLIO Extra Vergine d'oliva Zenato Valpolicella DOP 500 ml
18.42 €

Extra virgin olive oil with white truffles from Alba - I Peccati Di Ciacco

Extra virgin olive oil with white truffles from Alba - I Peccati Di Ciacco

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Olio Extravergine Con Tartufo Bianco D'alba - Ml. 250
20.08 €

Garda Casaliva Extra Virgin Olive Oil - Leali

Garda Casaliva Extra Virgin Olive Oil - Leali

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Olio Extravergine del Garda Casaliva Leali - 500 ml.
26.39 €

Garlic seasoning based on extra virgin olive oil - Oleificio Costa

Garlic seasoning based on extra virgin olive oil - Oleificio Costa

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Garlic seasoning based on extra virgin olive oil - 250 ml.
8.07 €

GARLIC, CHILI PEPPER BASED ON EXTRA VIRGIN OLIVE OIL - Oleificio Costa

GARLIC, CHILI PEPPER BASED ON EXTRA VIRGIN OLIVE OIL - Oleificio Costa

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GARLIC, CHILI PEPPER BASED ON EXTRA VIRGIN OLIVE OIL- 250 ml.
8.07 €

LEMON SEASONING BASED ON EXTRA VIRGIN OLIVE OIL- Oleificio Costa

LEMON SEASONING BASED ON EXTRA VIRGIN OLIVE OIL- Oleificio Costa

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LEMON SEASONING BASED ON EXTRA VIRGIN OLIVE OIL - 250 ml.
8.07 €

Mint - flavoured extra virgin olive oil - mint

Mint - flavoured extra virgin olive oil - mint

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Mint - Olio Extravergine d’Oliva aromatizzato alla menta - 250 ml.
9.31 €

Olio Extra Vergine di Oliva  TUMAÌ  Monocultivar Taggiasca - Anfosso

Olio Extra Vergine di Oliva TUMAÌ Monocultivar Taggiasca - Anfosso

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Olio Extra Vergine di Oliva TUMAÌ Monocultivar Taggiasca - 750 ml
21.73 €

Olio extravergine d'oliva D.O.P. Sardegna - Primoli

Olio extravergine d'oliva D.O.P. Sardegna - Primoli

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19.66 €

Organic extra virgin olive oil - Adamo

Organic extra virgin olive oil - AdamoYear 2018

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Organic extra virgin olive oil - 1 litre can
16.56 €

Pepé - flavoured extra virgin olive oil - chili

Pepé - flavoured extra virgin olive oil - chili

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Pepé - Olio Extravergine d’Oliva aromatizzato al peperoncino - 250 ml.
9.31 €

Seasoning Extra Virgin Olive Oil With Chilli - Molinazzo

Seasoning Extra Virgin Olive Oil With Chilli - Molinazzo

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Condimento Bio Olio Extravergine Al Peperoncino - 200 ml
10.25 €

Seasoning Extra Virgin Olive Oil With Rosemary - Molinazzo

Seasoning Extra Virgin Olive Oil With Rosemary - Molinazzo

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Condimento Bio Olio Extravergine Al Rosmarino - 200ml
10.25 €

Sofia DOP, Extra Virgin Olive Oil,  Monte Etna - Oleificio Francesco Costa Gaetano

Sofia DOP, Extra Virgin Olive Oil, Monte Etna - Oleificio Francesco Costa Gaetano

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Sofia D.O.P. Monte Etna bottiglia 500 ml.
18.11 €

Terra degli Iblei - Frantoio Cutrera

Terra degli Iblei - Frantoio Cutrera

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Terra Degli Iblei - 0.75 lt.
21.73 €

Tuscan extra virgin olive oil IGP pluri-variety Le Radici - Clivio degli Ulivi

Tuscan extra virgin olive oil IGP pluri-variety Le Radici - Clivio degli Ulivi

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Olio Extravergine IGP Toscano Plurivarietale Le Radici - 500 ml.
18.63 €
Olio Extravergine IGP Toscano Plurivarietale Le Radici - 750 ml. - Year 2017
22.77 €

Wild Oregano seasoning containing extra virgin olive oil - Oleificio Costa

Wild Oregano seasoning containing extra virgin olive oil - Oleificio Costaextra virgin wild oregano, olive oil mill costa, extra virgin Sicilian oregano

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Wild Oregano seasoning containing extra virgin olive oil - 250 ml.
8.07 €

Post inerenti extra virgin olive oil

Azienda Agricola Biologica Adamo is a company that, due to the magnificent productivity of the land where it is placed, commits to a well rounded production with a fil rouge: the authentic genuineness and naturalness of the products. At the beginning extra virgin olive oil and wine were the specialization fields, but the call and the vocation of the grounds towards other alimentary kind were too inviting to resist them. So Vincenzo and his family decided to approach first the wheat sector, developing the Sicilian ancient durum wheats in particular, and then the preserves, all organic certified. The last ones are the most recent arrivals, Sicilian specialties with centuries of traditions, passed on trough the generations as the Sicilian Caponata - Azienda Agricola Biologica Adamo, the red onion jam, pistachios pesto, trapanese pesto with tuna and many others.
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Anchovies are one of the favourite allies by the chefs, and non professional cooks too, in their creations. Their versatility, sapidity and strong flavour add every recipe a strictly personal touch so difficult to find in other ingredients, and, if they’re high quality ones, if you taste them purely as an appetizers they sound like a true call from the sea. Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro come directly from the Sicilian Mediterranean Sea, they’re fished and then processed within 24-48 hours after the fishing, in order to preserve both their taste and organoleptic properties at their best. The preservation of the Mediterranean Sea anchovies in high quality extra virgin olive oil is fundamental element to obtain a final product which is an intense explosion of sea flavors.
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Every season has its own fruits and vegetables, we of OIP think that respecting and encouraging the natural season cultivation. One of the must of the winter season are the Turnip Greens - Cime di Rapa Pugliesi, or friarielli, protagonists in many Italian traditional recipes, particularly in the southern ones. Tipically sautèed directly in a pan with a drizzle of extra virgin olive oil, a garlic clove and a red hot chili perpper, they’re endowed with a lightly bitter aftertaste, that combine perfectly with sausages. A pairing that it’s often found on pizza or in a pasta (orecchiette especially). Besides the flavor qualities, the friarielli own great organoleptic properties too, indeed they’re powerful natural antioxidant with an high betacarotene content, that is to say the Vitamin A chemical precursor.
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Maybe everybody don’t know that extra virgin olive oil, as it is for wine, is subject to good and bad vintages, low or high in quantity, according to the different area too. This year for the Garda olive trees have produced evo oil in great quantity, that hasn’t altered the quality though, on the contrary the latter one is truly exceptional this year and it is proved by the acidity level (which is normally low in the Garda evo oil yet) at the lowest levels in its history. Leali Monte Acuto has been one those who benefitted from this great vintage, the company olive trees in Puegnago del Garda have rewarded the a work based on natural techniques without any chemical intervention. Garda Casaliva Extra Virgin Olive Oil - Leali is a monovarietal Garda DOP evo Oil, obtained by the namesake local olive typical of the Garda area, the color is a very intense green, in the mouth it is very soft due to the low acidity, lightly bitter with artichoke and almond aromas and a final light hot note.
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La Cinta di Guido stuff has just arrived to our stock, directly from Tuscany. Cold cuts like Guanciale (jowl bacon) - La Cinta di Guido, Rigatino di Cinta Senese - La Cinta di Guido, finocchiona are produced with the meats of free range Cinta Senese black pigs, which are grown and nourish themselves in the middle of the marvelous Tuscan countryside. Also the new 2018 vintage of Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido is now available, a Tuscan evo oil made in a traditional olive oil mill, extracting the best from Guido’s tuscan olive trees.
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It's now available the new 2018 vintage of the *Novello Cutrera - Extra Virgin Olive Oil - Fresco di Frantoio,an unquestionably renowned and high quality extra virgin olive oil. Its flavor will convey your bread, vegetables and recipes with the real taste of a Made in Italy Sicilian extra virgin olive oil 100% made up of Sicilian olives.
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Pexto, in its laboratory placed in Genova, has developed and actualized the historical recipes of the Ligurian tradition: classic Pesto alla Genovese - Pexto and Pesto alla genovese (no garlic)- Pexto. In all their variants the fresh products Pexto are united by the high quality of their ingredients. A quality without any compromise: parmigiano reggiano 27 months aged produced with mountain milk, Italian extra virgin olive oil coming from an historical Ligurian olive oil mill. Italian nuts, pine nuts and garlic carefully selected and the inimitable D.O.P. genovese fresh basil. We suggest to try it with the Testaroli of Lunigiana - Arconatura, typical pasta made up of buckwheat, a classic of the Ligurian tradition that never disappoints.
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The Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli has just been selected as part of the products enrolled to represent the best of the Made in Italy food and wine at GourmArte2018. Consequently the agricultural company Podere dei Folli has been attributed the title of custodian of taste, a reward that witnesses the quality of the products of the company and the promotion of a 100% natural production which is the result of the meeting between tradition and innovation.
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Why choose a good extra virgin olive oil is so important for health? The olive oil is the only one obtained from fruits and not from seeds, so it has an important antioxidant action since it is a common property of all the fruits, and specifically due to the content of oleic acid as it has been shown by many researches (the Italian evo oil are the ones with the highest percentage). Moreover it has shown a preventive function against some kinds of tumors (breast, colon and epidermis) and a support to reduce glycemia in diabetics. It is important to use an Extra Virgin olive oil as the disciplinary of the product, which comprehends the cold pressing through milling stones leaving the organoleptic properties unaltered, guarantees a low acidity level and an high content of polyphenols, that is to say substances that contribute both to organoleptic and taste qualities. You'll be able to find a wide list of Italian Extra Virgin Olive Oil from many different regions of Italy, all of them with their own taste peculiarities but with a common characteristic: the genuineness of the product.
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When we're talking about traditional Apulian pasta, Dibenedetto company is a guarantee of quality. The headquarters are set in the famous village of Altamura, in the province of Bari, a locality that is besides the seat of the"Wheat Exchange", a source raw material and knowledges Didenedetto is constantly in touch with in order to offer the best possible product. The pasta is made up of selected local durum wheats, followed by artisanal processings (dough, filling and drying) slow and low aggressive at environment temperatures, in order to preserve the nutritional and taste qualities. Recipe: Orecchiette with turnip tops Ingredients (for 4 people) 2 kg of Cime di Rapa Pugliesi, 400g Orecchiette di Bari Dibenedetto, Pachino Cherry Tomatoes, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, salt, extra virgin olive oil, garlic and chili. Preparation Cook the turnips for a few minutes in boiling salted water and add the orecchiette to complete the cooking. In a saute pan with oil, garlic, anchovies, tomatoes and chili. Pour the pasta Dibenedetto with turnips, blow up and serve.
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Usually products in oil are preserved in low quality oil, due to this the product loses quality both concerning the taste and genuineness. The SoloSole preserves are rigorously put in Sicilian extra virgin olive oil and only a minimum percentage of seeds oil, starting from seasonal vegetables cultivated and processed in Sicily. The result is the sincere taste of the home made preserves tradition spread for centuries in the Southern Italy, thanks to the artisanal processing that follows the traditional preparations of these typical specialties. Try the Aubergine Fillets - SoloSole, you won't regret it.
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Verifying the quality of what we eat is fundamental for our health. But which are the food we have to care about the most? The ones of everyday use, among these the oil is one of the main elements without any doubts. Organic extra virgin olive oil - Adamo is an high quality product, a Sicilian EVO Oil that has obtained the BIO Organic and the DOP (Protected origin denomination) Valli Trapanesi certifications, a guarantee for you health. The olives are picked by hand before they fall down, in order to obtain the lowest level of acidity. Subsequently the milling by stone and the cold extraction take from the olives only their best part, maintaining the organoleptic properties unaltered. Aromaticity and taste, thanks to the processes described before, are strictly tied to the original fruit make the product very natural and sincere on every side, giving it a versatility that makes it fit for every recipe.
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In Italy there are many pasta producers, but Pasta Bossolasco distinguish itself from almost all the others. The company its unicity resides in the forward looking choice of starting from the cultivation of own wheat, and following the entire process until the packaging. This allows the producer to not only to realize an high quality pasta, selecting the most adapt and genuine qualities of wheat, but also a total transparency towards the customers, making them aware of the product they’re buying. Today we’re giving you a simple, classic recipe appreciated for its taste all around the world: the spaghetti with clams. Ingredients: Spaghetti - Pasta Bossolasco, clams, white wine, Organic extra virgin olive oil - Adamo, Red Garlic from Nubia, parsley, Coarse sea salt of Trapani Clean the clams putting them in a bowl full of water for almost an hour. In a large pan put a garlic clove and a drizzle of EVO oil, stir fry, and add the clams, a while later add 1\4 glass of white and make the alcoholic part evaporate. As soon as the clams will open turn down the gas and shell them (leave some in their shells for esthetic if you want to). Cook the spaghetti in boiling salted water for 2 minutes less than it is written on the box. Finish the cooking of the spaghetti in the pan used before with the water released by the clams, in the end add the chopped parsley and amalgamate for the last time.
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The Tuscan oil is a product whose quality is widely recognized within the Italian gastronomic world. Its success is due to its decise, intense and persistent taste, as the land from where it comes from and its inhabitants. From today the new vintage of the Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido is now available. The final result is a very typical Tuscan EVO oil, obtained thanks to an unique cold pressing, so extracting exclusively the best part of the olives. It is an oil that, thanks to its first category qualities both under the taste and the nutritional sides, has joined the IGP and BiO consortium. These are two certifications that reward excellence producers, respectful of the territory and craftsmanship of the product. Ideal for giving value to strong flavored food and recipes.
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Today we're introducing you a recipe that can't be missed in a Southern Italy table, we're talking about the "Parmigiana di melanzane". Its origin dates back to the XV century when the Arabians brought the aubergines from India to Sicily, the recipe initially it's likely to have taken inspiration from the similar Turkish dish moussaka and it has evolved Without wasting further time, here's our version of this recipe. Ingredients: Purple Aubergines, Tomato purré - Masseria Dauna, Smoked Scamorza - Caseificio Voglia di Latte, Parmigiano Reggiano DOP, basil, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, frying oil. First of all cut the aubergines into slices and put them under a weight for some hours to drain the water (do during the frying they won't absorb the oil). Fry the aubergines in seeds oil until golden, meanwhile in a pan put a drizzle of evo oil and a garlic clove (that will be removed at the end) with the tomato sauce cooking for a few minutes adding some leaves of fresh basil. Take an high baking tray and so put some tomato sauce at the bottom, then some slices of fried aubergines, cover with the sauce, some slices of smoked scamorza and grated parmesan making two more identical layers. Cook it in the oven for 45 minutes at 180°, it will keep good for the next days too.
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Italy has so many various and different typical specialties that some of may be unknown by most of people. Today we're giving you an ancient recipe from the city of Brescia (Northern Central Italy): The "Manzo all'olio di Rovato". Ingredients: Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi, Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli, white wine, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, Red garlic from Nubia, Grana Padano DOP, grated bread, parsley. First of all make some holes in the meat putting in them some anchovies and some garlic. Then put the meat in an high and strict pan, pour half white wine and half evo oil until it is almost all covered, so make it cook for 3 hours at very low flame putting the lid on. When it will be ready cut it into slices, take the excess oil and wine out of the pan, add grated grana padano, grated cheese and parsley to make a siding sauce to serve with the meat. Finally put some meat slices on a dish with the sauce on the top of them.
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During these days Flos Olei 2018, which is one of the most important international EVO oil guides, will be released. We're glad to reveal you in advance that Extra Virgin Olive Oil Casaliva Comincioli has been ranked second (tie with other 5 EVO oils) with a score of 99/100. A great result achieved by an excellent product, just watching the package it is presented as a fine fragrance, giving the idea of the extreme care and quality of the product. Its taste is the typical of the Lake of Garda EVO oil: complex, decise and intense; characterized by particular bitter and hot shades with aromas of green clover
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As we've just told you about our Christmas products and special Christmas boxes, so we're giving you one of the most famous and typical Italian Christmas recipes: the cotechino with lentils. In this case we're using the Musetto - Salumificio Lovison, which is a very special kind of cotechino famous among all the Italian gastronomy passionates and chefs. Many things makes this product different from the average cotechino, from the meat which come from 100% Friulian porks bred without GMO animal feeds , to the part of the pork used (cheeks, throat, shin and rind) and the secret mixture of spices which make it both tasty and delicate. Ingredients: Musetto - Salumificio Lovison, Black lentils Sicily - Azienda Agricola Agrirape, onion, carrot, celery, vegetable broth, Organic extra virgin olive oil - Adamo, bay leaf, salt, pepper. First, starting from cold water, make the musetto boiling for 3 hours. Meanwhile chop the onion, carrot and celery, put them in a wide frying pan with some evo oil and make them stir fry adding the lentils, covering all with vegetable broth and make it cook for 1 hour and a half adding a bay leaf. When the lentils will be ready season with salt and pepper, cut the musetto into slices and put them in the pan with the lentils.
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When you're walking along the streets or in a park at the end of October you will find yourself immersed in a yellow, orange and brownish landscape due to the fallen leaves. These colors reminds us that Autumn is the best season for the Mantua Pumpkin (Zucca Mantovana), which is unquestionably the Italian best one. Its origins in Italy dates back to many centuries ago, when it was imported from Asia and the New World. Usually pumpkin is well known for the outstanding tortelli stuffing, but today we're giving you a different recipe: Mezze maniche cacio e pepe with pumpkin cream and crispy ossocollo. Ingredienti: Mezze maniche Mancini, Mantua Pumpkin (Zucca Mantovana), Ossocollo ( Capocollo ) - Salumificio Lovison, Aloise - Extra Virgin Olive Oil from Apulia Agriè, Pecorino Sardo con caglio vegetale - Dolce di cardo stagionato 6 mesi - Azienda Agricola Mureddu Aru, Coarse sea salt of Trapani, black pepper. First cut the pumpkin into pieces and put it into the oven for 20 minutes. When its pulp will be soft remove it from the skin and put it into a mixer adjusting with salt and evo oil. Put the mezze maniche into salted boiling water for half the time it is written on the box. Meanwhile cut the ossocollo into small pieces and cook until crispy in a frying pan with a little evo oil. When the pasta will be a half of its cooking time drain it preserving the pasta water, so finish the cooking in a pan where before it was toasted some black pepper adding gradually the pasta water. When it will be ready turn the fire off and mantecate with the grated pecorino and some black pepper. Take a soup plate, put the pumpkin cream at the bottom, so the pasta and finally the crispy ossocollo with a last dust of black pepper.
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Appetizers are the ideal course to stimulate fantasy in the kitchen and try different taste within the same meal, going from cold cuts and meat from raw fish and vegetables. Today we're giving you a good idea for a tasty, fresh but also healthy appetizer: shrimps tartare with avocado sauce, zucchini and carasau bread. Ingredients: fresh shrimps, avocado, lime, Red onion Tropea / Montoro Onions (second season) or Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Fine sea salt, black pepper, zucchini, Carasau bread. Clean the shrimps taking out the intestines, then cut them into very small pieces. Put some pieces of the minced shrimps together between 2 sheets of oven paper and flatten with a meat mallet, so put the tartare in the freezer until they will be served. For the avocado sauce is better use an avocado as mature as possibile (it will be softer), so peel the avocado e put its pulp in the mixer together with some lime juice, minced onion or garlic (less), Evo oil, salt and black pepper. Cut the zucchini (or any seasonal vegetable you like) into small cubes and stir fry them in a pan with some evo oil seasoning them with black pepper. Finally take the tartare out of the freezer and put it on a flat plate, place the zucchini and carasau bread on, while the avocado sauce beside to garnish.
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Every country has its own traditional Sunday lunch. Italy has a so much various and different culinary histories and origin, today we're giving you the Sicily traditional Sunday lunch recipe: Anellini alla 'Ncasciata, a dish whose origin dates back to the Arabian reign in Sicily during the IX century. Ingredients: Anellini - Pastificio Campo, Tomato purré - Masseria Dauna, Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi, aubergines, Parmigiano Reggiano DOP, Red garlic from Nubia, Red onion Tropea / Montoro Onions (second season), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. First cook the anellini in salted boiling water for 3 minutes less than how is written on the box. Then make brownish a clove of garlic and some minced onion with some Evo oil, so add the tomato sauce and make it cook for 2\3 minutes. Make some meatballs with the minced meat adding salt, pepper, parsley and fry them. Cut the aubergines in wedges and fry them too. Put all the ingredients together in a baking tray amalgamating them and add on the top grated parmesan and grated bread to obtain a great gratinèed crust. Finally put in the oven at 180 degree for 30 minutes and serve them hot.
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Today we're going to give you an idea for a dish suit for a good degustation menù. What does this stand for? This kind of menù, contrary to the traditional four dishes of a complete meal at most, is made up of several little courses, this is made to allow the palate to taste more flavors than usual and travel through different consistencies, cooking techniques and products. Today's recipe is: fried breaded provola affumicata, raw scampi and grilled zucchini with tomato Ingredients: Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, fresh scampi, zucchini, San Marzano tomatoes DOP - Agrigenus, Pachino Cherry Tomatoes, eggs, grated bread, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Italian Basil (Genoese) Pot Plant 10cm - Orto mio, Fine sea salt. First shell the fresh scampi and clean them eliminating the intestines. Dry a little the buffalo smoked provola from the milk, then put in the beaten eggs end finally in the grated bread, so put the croquettes in the freezer in order to make the breading more solid. Cut the zucchini in very fine slices using a potato peeler and then grill them (as they will be very thin it will takes very fewer time than usual). For the tomato sauce use 50% agrigenus tomatoes and 50% ciliegini tomatoes, make them cook for half an hour at low fire with a garlic clove (which then you will remove), evo oil, sea salt and some basil leaves. After 30 minutes put all in the mixer and blend it, then pass in small colander. Just before you serve the dish start to fry the breaded smoked provola in frying oil. Finally dish up everything as you see in the image.
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The orecchiette are the Apulia pasta par excellence, and who could be a better orecchiette producer than Benedetto Cavalieri? In fact not only Cavalieri is a high quality pasta producers well known all over the gastronomic world, it is really an Apulia producers, in fact its headquarters are in Lecce. The rigorous selection of the raw materials grown in the hills between Apulia and Basilicata and the use of the delicate method for the pasta production have make the final product unique and delicious. Today we're giving you a recipe that includes this particular kind of pasta: Orecchiette with dried tomatoes, taggiasche olives and buffalo ricotta cream. Ingredients: Orecchiette Cavalieri, Under the Sicilian sun dried tomatoes, Olive taggiasche denocciolate - Pexto, Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, Sicilian lemons Verdelli. Firstly put the orecchiette in boiling salted water and look at the cooking time on the package. Meanwhile in a pan with a little EVO oil make the dried tomato and olive cook for 1\2 minutes. Take a bowl putting the ricotta in, season it with some grated lemon zest and then blend it adding a little of milk. When the orecchiette will be ready, drain them. Put the buffalo ricotta cream at the base of a soup plate, then the orecchiette and finally the dried tomatoes and olives.
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Anchovies anciently were one of the most popular fish as when they're put under salt they can not only last for a very long time, but they also become better with the passing of time. Nowadays Agostino Recca carries on the old traditions and methods trough his company in Sicily (Sciacca). Every process is hand made as Agostino believes that "machines can't distinguish between a good anchovy and a bad one, but these women can", as he said in a interview on a BBC special. So today we're going to give you a recipe whose protagonist are Fillets of Anchovies - Agostino Recca: Spaghetti with butter and anchovies. Ingredienti: Linguine di Gragnano - Pastificio Dei Campi (we're going to use linguine instead of spaghetti today), Fillets of Anchovies - Agostino Recca, Butter - Az. Agricola Frascio, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande and a red hot chili pepper, bread. First put the pasta in boiling salted water for half the time it is written on the box. Meanwhile cut the anchovies into small pieces (3 anchovies per person) and put some olive oil, the minced anchovies, a garlic clove and a little minced red hot chili pepper in a pan and make them stir fry. When the linguine will be at half cooking dry them conserving the boiling water, so you have make the pasta cook in the pan used before adding the boiling water gradually (not too much , it has not even to cover the past) until the pasta will be cooked at the right level (al dente of course). Take the pan off the fire, at this point the pasta will be creamy and savory, but to make it more creamy add some butter and amalgamate as it is a risotto, the result will be outstanding. As a final touch toast some minced bread (not too thinly) and garnish with it to add crunchiness and a toasted flavor.
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Sea urchin is a very popular and fine seafood, thanks to its taste which embodies the essence and freshness of the sea. Eggs are the only part of the sea urchin that is eaten, so only the female is edible. If you want to it it fresh you have to eat the same day it is caught, so the sea urchin pulp is normally frozen immediately after the sea urchins caught in order to maintain the fresh taste as much as possible. Today we're giving you a classic recipe which will make you appreciate and enhance the sea urchins: "Spaghetti ai ricci di mare". Ingredients: Spaghetti - Pasta Bossolasco, Frozen sea urcin pulp - La Bottarga di Tonno Group, Organic extra virgin olive oil - Adamo, Red garlic from Nubia, Coarse sea salt of Trapani, red hot chili pepper, parsley. First make the water boil, add sea salt and then the pasta (the minutes are written on the box). Meanwhile, in a frying pan, put some evo oil, an unpeeled clove of garlic and some red hot chili pepper making them brown and putting the garlic clove off when it is ready. One minute before it is ready drain the spaghetti and conserve 1\2 glasses of the boiling water, so stir fry the pasta in the frying pan with the flavored oil and add the pasta water. Amalgamate for a minute (until the water evaporates) as the water will release the pasta amid which will make your spaghetti creamy in a natural way. Only in the end add the sea urchin pulp as it only needs warming and not cooking, finally garnish with some minced parsley.
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Carasau bread is a typical Sardinia flatbread. It was the shepherds bread, because, as in the past they were obliged to spent long periods away from home, the carasau bread was ideal thanks to its long-life. Its dough is very simple and genuine: only water, flour,a little extra virgin olive oil and a doble cooking in the wooden oven (400-500 degrees), as the second one gives this bread its typical golden color and lightness. Its crunchiness and versatility are the secret of this product success, as it goes well with almost all the ingredients, so today we're giving you a simple but tasty recipe whose protagonisti is this Sardinian bread: Carasau bread Lasagne. This recipe has no strict rules, so you can use whatever cold cuts or cheese or vegetable you have in our fridge. Ingredients: 3 Carasau bread sheets, Salsiccia fresca (Salamina)- Salumificio Lovison (Sausage), Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, zucchini, Organic extra virgin olive oil - Adamo. Make the sausage cook on a grill and meanwhile cut the zucchini and stir fry them in a pan with some evo oil. Place a layer of bread in a baking dish and sprinkle it with water. Then add the sausage, zucchini, olive oil and provola cheese. Repeat with the second layer. On the last layer only lay the provola. Bake for 15 minutes in the preheated oven at 180°C oven. Wine pairing recommended: CANNONAU DI SARDEGNA COSTERA Argiolas or VERMENTINO MAZZOTTI - CONTE DE QUIRRA.
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Principato di Lucedio can praise an almost thousand-year old history. It was funded in 1123 by the Cistercensi monks who were the first in Italy to introduce the cultivation of rice. The production process is full low environmental impact method and the packaging under protect atmosphere guarantee the freshness and quality of product. As the carnaroli rice is the fittest for risotto, we're giving you a recipe of a quite summer taste risotto: Risotto with shrimps, zucchini and burrata. Ingredients: Carnaroli Rice Principato di Lucedio, shrimps, Burrata pugliese - Caseificio Voglia di Latte, zucchini, onion, cherry tomatoes, white wine, Butter - Az. Agricola Frascio, Organic extra virgin olive oil - Adamo. First shell the shrimps, clean them putting out the intestines, and use the remaining heads to make a fish broth (bisque). Make the shrimp heads stop fry with some chopped onion and some cut cherry tomatoes, after 1\2 minutes add cold water. Cut the zucchini in small cubes and make them stir fry with some evo oil. In a pan, after browing some some chopped onion with, make the rice toast, when the rice will be toasted simmer with white wine utile reduced and then add the bisque. Add 1 \2 spoonful each time not covering the rice at all and add it until the risotto will be ready. In the end add a knot of butter, the shrimps and cook until creamy. Put the risotto with shrimps in a plate, then add the zucchini and some burrata.
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Sicily is a land full of many excellences as we talk about food products. But fewer and fewer companies can be said to make an artisanal and completely genuine product without using preservatives ora chemical additives. Agricultural Company Adamo is one of those companies which cultivates and realizes all their product without using any artificial tool or method. Today we're introducing you a very fresh, tasty and versatile product: Pistachio pesto - Azienda Agricola Biologica Adamo. Pistachio can be considered the "Sicilian land gold" and this pistachio pesto reflects the outstanding quality of this raw material. Adding it to a dish of good italian pasta or toasted bread it will enhance your recipe with its unique and incredible taste in a 100% natural way. Ingredients: Pistacchio 55%, Extra Virgin Olive Oil 44%, salt, balck pepper.
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Why eating healthy always should mean tasteless? Of course we don't think so, and we will prove it giving you a recipe that is both healthy and tasty. It's all up to the raw material you use, in fact Tumminia pasta, differently from most of the other varieties of pasta, derives from an ancient Sicilian wheat which not only has a lot of benefits on our body, but is has also an unique and outstanding aroma which will make you fell in love with this product. So here's today's recipe: Semi-wholemeal Tumminia wheat Tagliatelle - Fastuchera with seasonal vegetables. Ingredients: 300g of tagliatelle fastuchera, seasonal vegetables (today we're using aubergines, zucchini, onions, fava beans and cherry tomatoes), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. Firstly cut the vegetables in small pieces, take a pan and make them stir fry together with a little EVO oil and seasoning with salt and black pepper. Then put the tagliatelle in boiling salted water for 3 minutes, then drain them saving a little of the boiling water. Put the tagliatelle in the pan finishing the cooking with the vegetables adding the cooking water (1\2 spoonfuls) for one minute nearly. If you want a touch of extra flavor you can add some mature salted sheep's ricotta.
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One of the principles of our company philosophy is always use what nature gives you without forcing it, because eating and cooking seasonal vegetables is fundamental in order to have the healthiest and best tasty diet as possible. So we're giving you a recipe whose protagonist a typical Italian summer vegetable: the courgette flower. Courgette flowers have been cooking as a summer delicacies for centuries, mostly in the central-southern regions of Italy. They are considered one of the first street food of the history, they're cooked in different ways from region to region but all of them were fried. Today we're giving you our recipe for delicious stuffed courgette flowers fried in batter. Ingredients: courgette flowers; 110 g of Organic flour soft wheat type 0; 100 ml of ice-cold Blonde Beer Ale Tavolara - CONTE DE QUIRRA or Sparkling water and a pinch of yeast, 100g of Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, some Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, Organic extra virgin olive oil - Adamo, black pepper, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande First let's make the batter: amalgamates in a bowl the flour and the beer\water and yeast using a whisk. For the stuffing cut the anchovy fillets in rough and not too small pieces and mix them with the buffalo ricotta and season with some black pepper and e little EVO oil. Then stuff the courgette flowers, immerge them in the batter, deep fry them in frying oil, when they will be ready dry them and season with some sea salt.
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Need a fresh and quick ideas for these hot summer days? Here's a genuine, tasty and fresh recipe: toasted bred with stracciatella, tuna bottarga and mint aromatized zucchini. Ingredients: slices of bread, Apulia stracciatella, tuna bottarga Bluefin tuna bottarga 500/800 - La Bottarga di Tonno Group, zucchini, Italian extra virgin olive oil, fresh mint, salt and black pepper Firstly toast the bread, cut bottarga into thin slices and season it in a small bowl with some extra virgin olive oil. Cut the zucchini into thin rounds and make them stir fry in a pan with some evo oil seasoning with some salt and black pepper. When zucchini will be almost ready add the fresh mint leaves sliced by hand, finish the cooking and amalgamate in order to make vegetables absorb fresh mint aroma and taste. Finally take a slice of toasted bread, put stracciatella as the base and over it put mint aromatized zucchini and then the tuna bottarga Bluefin tuna bottarga 500/800 - La Bottarga di Tonno Group with a final splash of evo oil, you and your guests will immediately fell in love with it! A great wine pairing to add value this recipe will be a Franciacorta white sparkling wine as La Valle “Naturalis” - Franciacorta Extra Brut D.O.C.G. .
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Today we are going to tell you an ancient story from the south Italy, the freselle story. The freselle or friselle origin dates back to the XIV century as a true popular food, in fact at first they were only slices of stale bread which we're cooked in the oven again to toast and then when they got dampened with some current water they become ready again to be eaten sided with fresh vegetables. Freselle were also known as the sailor's food, in fact as sailors had to face long voyage, so the friselle were adapt as they never go bad because they can't dry out. Freselle are a typical summer recipe as they're quick, simple, they don't contain fats and they are garnished with fresh vegetables and other ingredients like anchovies or mozzarella, so, her's our recipe. Ingredients: 4 freselle, 6 leaves of basil, 1 red garlic clove, 400 g of cherry tomatoes, 30 g of ancovy filets under oil, extra virgin olive oil, oregano, salt. Dumped the freselle with cold water and cut the cherry tomatoes into small pieces. Put the cut tomatoes in a bowl seasoning them with the EVO oil, salt, oregano, Cut the anchovy filets into small pieces and put them with the tomatoes salad adding also half of the garlic clove after having squashed it and the basil leaves broken into pieces by hand (if you used the knife they would get back) and finally season with salt. Mix all together to amalgamate well the ingredients and put them on the friselle. Why don't eat freselle with a fresh Campania buffalo mozzarella? You'll have an exceptional combination for you fresh summer meals.
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Musetto - Salumificio Lovison is the exclusive product by Lovison Friulian agricultural company, this specialty was invented 110 years ago by the company's founder Agostino Lovison. But the reason that distinguish theirs from other great quality producers's too is the use of the noble parts of the pork head from only Friulian pork meat bred using ogm free animal feeds and a secret mixture of spices among which cinnamon,coriander,nutmeg,cloves and pepper. The great Italian 2 michelin stars awarded chef Carlo Cracco has introduced a recipe with the Musetto Lovison in his restaurant menù: Ravioli stuffed with Musetto with vegetable mostarda. Ingredients: For the pasta: 1 kg of 00 flour, 8 egg yolks, 1 whole egg, 20g of Italian extra virgin olive oil For the stuffing: 200g of Musetto Lovison, 80g of stewed savoy mash (make the savoy brownish with 50g of onion, pour with some water and salt, cook fro 1 hour at least. blend with the mixer adding the Musetto Lovison, season with salt and pepper. For the mostarda: 80g of vegetables mostarda (cut into pieces), 80g of celeriac julienne cut. With the flour, eggs, evo oil and salt make an Italian fresh pasta. Roll out the dough, put some stuffing and give the cappelletto shape. Cook the ravioli for 3 minutes in boiling salted water and then stir fry with some calf juice. Put in the plate together with mostarda, celeriac and serve it.
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If after some day your fresh red tuna it is not as fresh as it has arrived and there are still some left-overs don't worry, we have the right recipe for you. We're talking about pasta with tuna, purely mediterranean style pasta dish with capers,cherry tomatoes, almonds and olives, this recipe will bring you all the tastes and freshness of the mediterranean diet in a quick, simple but very tasty and genuine recipe Ingredients: 400g of Paccheri - Pasta Bossolasco; 200g of Sicilian red tuna, salted Sicilian capers; 200g of cherry tomatoes; 3 spoons of chopped taggiasche olives; toasted Sicilian almonds, Italian extra virgin olive oil and salt. First put some extra virgin olive oil in a pan, then cut in 2 halves the cherry tomatoes and add them to make them cook and extract the juice. Then add the red tuna and cook with cherry tomatoes and after one minute add the rest of the ingredients (capers, olives and toasted almonds) cooking together for 2 minutes (not too much otherwise the tuna will be chewy). In the meanwhile boil paccheri bossolasco in boiling salted water for 12 minutes (read how many minutes on the pack for each kind of pasta), drain the pasta and make it stir fry with the other ingredients adding the oregano for one minutes in order to amalgamate well and "buon appetito".
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Pasta alla norma is one of the most ancient Italian pasta recipes whose name was given in honor to a Catania (a city of Sicily )the famous comedy writer Vincenzo Bellini during the first play of his famous theatrical play "La Norma". Today we want to write you a recipe of a 100% Sicilian pasta alla norma, using a pasta made of an ancient Sicilian durum wheat variety called Tumminia cultivated and processed in Alcamo (a village on the western side of Sicily). the result is a semi-whole pasta endowed with an unique aroma and a lot of beneficial organoleptic properties. Ingredients: 400g of Timilia Biological Penne Rigate - Az. Agricola Biologica Adamo; 500g tomato sauce ( you can add cherry tomatoes if you want some extra freshness), mature slated sheep's ricotta, 2 aubergines, 2 cloves of red garlic from Nubia and basil, Sicilian extra virgin olive oil, salt and pepper. First of all you have to wash aubergines and cut them into slices, cover them with cooking salt, put on them a weight an make them dry for one hour at least, with this process they will loose all the water in excess and they won't absorb too much oil. Then wash them from the salt, cut them into cubes and you can decide whether to deep fry them (original recipe) or put them in a pan with some oil (lighter). When aubergines will be cooked ad the sauce to them putting on this sauce the entire garlic clove (that you will take out after the sauce will have acquired its flavour) and make it cook until it has reached the right consistency. During the sauce cooking boil the pasta until its is "al dente" (control the minutes of cooking on the package), dry it and make it cook with the sauce to amalgamate it. At the end add some mature salted sheep' ricotta (be generous) and the remaining leaves of fresh basil.
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Italy is the country which posses has the most variety of extra virgin olive oil of the world. Not all of them have the highest quality due to some dishonest producers who sell counterfeit extra virgin. We assure you in our web site you will only find the real Italian extra virgin olive oil made by genuine and skilled producers. An example of a true excellence in this field is Tuscan extra virgin olive oil IGP mono-variety Frantoio - Clivio degli Ulivi, a PGI extra virgin olive oil by the company Clivio degli Ulivi which han just been awarded with "5 excellence drops" by the National Association of the Oil Somellier, here's the link to the awarded EVO oils http://www.bibenda.it/news_bibenda_singola.php?id=4425 .
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Not all the people know that Sicilian red tuna fishing is regulated by a EU disciplinary, in which only few fishermen for every nation,and only during certain short periods of the year, are allowed fish pre-determined quantities of red tuna which are controlled and certified. In fact if you will buy our Sicilian fresh red tuna we will attach the ICCAT certificate too. As in these days the fishing period of red tuna has just started we are suggesting you a very simple but delicious tuna recipe which needs and will exalt the real taste of red tuna and its extreme freshness : the tuna tartare Ingredients: an extremely fresh red tuna slice, extra virgin olive oil (a delicate one is recommended in order not to cover the tuna taste), Thin Raw Sea Salt Picked by shoulder, white pepper, fresh mint and a few Sicilian lemon skin. Cut the red tuna into small cubes, marinate the tuna with EVO oil, a few lemon skin and white pepper. Then adjust with a pinch of raw sea salt and minced fresh mint an serve it with a new pouring of oil.
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If you desire a true and pure Tuscan Oil at a good price the perfect choice is Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido. It is obtained with the traditional press system where the olives are pressed only once without warming it in order to allow oil come out spontaneously and conserve all the organoleptic properties. This EVO Oil has Biologic and I.G.P. Certifications.
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The Tuscan Extra virgin Olive Oil IGO Clivio degli Ulivi, as all the Tuscan Oil, has a well defined character. It is green intense coloured and well dense. The aromatic gamma is wide, from the just-cut grass, to thyme and white pepper. Its taste il well structured with some shades of cardoon and a closure balanced between the bitter and the hot. If you want to taste it at its best it is recommended raw, it sides well with grilled meat and legumes soups.
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The Tuscan Extra virgin Olive Oil IGO Clivio degli Ulivi, as all the Tuscan Oil, has a well defined character. It is green intense coloured and well dense. The aromatic gamma is wide, from the just-cut grass, to thyme and white pepper. Its taste il well structured with some shades of cardoon and a closure balanced between the bitter and the hot. If you want to taste it at its best it is recommended raw, it sides well with grilled meat and legumes soups.
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Italy is the country with the largest variety of the finest Extra Virgin Olive Oil of the world. Every region has its typical olives variety, climatic conditions and cultivation techniques producing of extra virgin olive oil in a natural artisanal way
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The Nobel Wine of Montepulciano pairs perfectly with the tagliata seasoned with salt, black pepper, rosemary and new vintage extra virgin olive oil.
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News riguardanti extra virgin olive oil



Podere dei Folli: BIO organic extra virgin olive oil obtained exclusively from olives cultivated in Italy.
Podere dei Folli is a place where a BIO organic extra virgin olive oil of the highest quality is born. Every phase of the production, from the olives harvest, to the milling, until the bottling, exclusively Made in Valtenesi (Italy) A genuine product, endowed with a soft and decise taste, able to season and exalt the taste of your recipes, an extra virgin olive oil obtained only through mechanical processes. Thanks to a light fruity aroma, with perfumes of fresh leaf, that pair epithet the typical almond and artichoke taste, with a final light bitter note and a hot one perceivable only in the throat.

- 10/06/2018 -



Extra Virgin Olive Oil DOP BIOLOGIC Garda Bresciano - Podere dei Folli
This EVO Oil is produced in Italy from lies cultivated in Italy. A superior category extra virgin olive oil directly obtained from olives through mechanical methods. Every production phase of this oil from the olives harvest, to the milling up to the bottling, everything is exclusively made within the geographic borders of the Valtènesi. The result of these processes is an extra virgin olive oil which shows a lightly fruity aroma with green perfumes of fresh herbs and leaves which mix together with the characteristic aromas of sweet almonds and artichokes. You can perceive its delicateness in your mouth; in a sweet almond flavour you can sense a light bitter shades and a bit hot one only perceivable in the throat. Important benefits of extra virgin olive oil: Digestive Apparatus: extra virgin olive oil improves the functionality of this apparatus because of the positive effects on the gastritis and pancreatic functionalities. Endocrine System: the Mediterranean diet, rich in evo oil, has been demonstrated to have an important preventive action on the diabetes control. Skeletal Apparatus: extra virgin olive oil facilitates the absorption of calcium and the mineralization, this is one of the reasons form which it is recommended during the childhood diet. Tumors: extra virgin olive oil has a protective effect against some tumors (breast, prostate, colon, endometrium) thanks to the high concentration of fat acids resistant to the oxidation and the presence of composites endowed with antioxidant activity. Ageing: it prevents the cellular ageing thanks to its protective action on the cellular membrane. Moreover its positive influence on the cognitive perception on the elderly (cerebral ageing) has been demonstrated.

- 23/03/2017 -



Adamo biologic extra virgin olive oil is born among the green Alcamo hills.
The cold extraction method makes Adamo extra virgin olive oil a biologic product endowed with excellent organoleptic properties. Colour, taste and optimal digestibility for avery recipe. Unique characteristics are determined by particular cautions used during the pick up and milling. The olives are hand picked when they're still not mature at all: an excellent product with a fruity taste and low acidity, milling with granite millstones, cold temperature extraction. The cold temperature extraction method makes the Adamo extra virgin olive oil a biologic product endowed with excellent organoleptic properties. Colour, taste and optimal digestibility. Funded in 1913, Adamo company produces its products following the biological agriculture rules.

- 01/02/2017 -



Frantoio Costa Olio: Extra Virgin Olive Oil spiced for concentrate
These Extra Virgin olive oil are produced without the use of aromas but only with olives and products which are cultivated in the surrounding area nearby the Etna volcano. Red hot pepper spiced extra virgin olive oil, it is recommended to use it raw and with the right care, it exalts the tastes of the hot recipes. Lemon spiced extra virgin olive oil, it is produced without any aromas but only with olives and lemons that are cultivated in the surrounding area nearby the Etna volcano. it is recommended for seasoning green salads, fish and roasted meat. Red hot pepper and garlic spiced extra virgin olive oil, it is produced with olives and garlic that is cultivated in the surrounding area nearby the Etna volcano. It is recommended for seasoning the typical Italian recipes. Mandarin Orange extra virgin olive oil, it is produced with olives and mandarin oranges that are cultivated in the surrounding area nearby the Etna volcano. It is recommended for seasoning green salads, fish and roasted meat. Orange extra virgin olive oil, it is produced with olives and oranges that are cultivated in the surrounding area nearby the Etna volcano. It is recommended for seasoning green salads, fish and roasted meat. Wild oregano extra virgin olive oil, produced with the Etna wild oregano.

- 07/08/2016 -



Azienda Agricola Agriè: Our Extra Virgin Olive Oil
Our Extra Virgin Olive Oil We use only the local finest olives varieties as the Cellina di Nardò( used in pastry making too) the Ogliarola Salentina, the Leccina and the Coratina, these are selected to create blending harmonies or mono variety extra virgin olive oil with exceptional organoleptic properties. Thanks to the innovations of the harvest, pressing and milling methods it has been possible to reduce the processing times and so the organoleptic and nutritional properties have been maintained intact. Our extra virgin olive oil reaches your tables charged with the tastes and fragrances of our native land, and it is the result of the love for our territory and the passion for the mediterranean diet.

- 06/05/2016 -



Oleificio Costa: Extra Virgin Olive Oil Base Condiments from the Etna Mount.
Our products don't contain any aromas but they are only made up of olives and products rigorously cultivated in the fields that surrounds the Etna Volcano. Our il gives its best when used cold to season green salads, fish and roasted meats. Condiment with taste of lemon, mandarin orange, orange, garlic and chili pepper, chili pepper, oregano all with a base of extra virgin olive oil. Olive varieties: Blend made up of nocellara Etnea, biancolilla, moresca, nostrale, carolea and catanese, produce on the slopes of the Etna Volcano, in the Alcantara valley and Simeto Valley. The Ground is volcanic and with medium dough, olive oil trees height: 400-900 meters above the sea level. The harvest is hand made or made up with helping machineries when the olives are very matured in order to obtain a more delicate extravirgin olive oil, the squeezing out is made by 24 hours after the olives harvest.

- 29/02/2016 -



Extra Virgin Olive Oil from Molise- Occhionero
Occhionero is in Molise, Portocannone locality. The varieties used for the production of the extra virgin olive oil are the "Gentile di Larino", the Leccino and the Peranzana. The olives are hand-picked up and they are wrought within 24 hour after the pick up. They are wrought through milestones, the extraction is cold made without adding any heat or solvent. Occhionero produces an high quality extra virgin olive oil endowed with a unique and fine taste.

- 11/01/2016 -



Organic extra virgin olive oil from Sicily, new pressing 2015 - Azienda Agricola Adamo
The new Sicilian extra virgin olive oil from Adamo is now available. The price remains unchanged. This year's olive harvest was particularly good and the olive oil is excellent. Refill your stock!

- 21/10/2015 -



Clivio degli Ulivi Extra Virgin Olive Oil IGP from Tuscany
The company specializes in the production of mono varietal extra virgin olive oil for example from Leccino or Frantoio olives. The new product is the oil Le Radici, in which spicy notes combine with a slightly bitter note. The result is a golden-green olive oil with topaz coloured reflexes.

- 24/04/2015 -



Sofia Extra Virgin Olive Oil DOP Monte Etna - Oleificio Costa
Extra virgin olive oil DOP of Etna is made from olives grown on the slopes of Mount Etna in very small growing area.

- 05/02/2015 -

Domande su extra virgin olive oil

please tell me where i can buy extra virgin olive oil in 5 litre cans
User: josephine attard ( 05/02/2018)

How much is a bottle of Sofia extra virgin olive oil. Also, what is the cost to ship to the United States. We would like to order at least a case of this olive oil. Thank you!
Paul and Karen Costa.

User: ( 12/11/2017)

Hi. What is the price for the EXTRA VIRGIN OLIVE OIL 'CLASSICO' Caroli
5L?

User: emil thomsen ( 24/02/2015)

suppliers wanted of olive oil and extra virgin olive oil in 10 litre or 20 litre containers and other related products for delicatessen in essex uk
User: ( 11/10/2013)

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E-Commerce Certificato

PAGINE CIFRATE HTTPS
ENCRYPTED HTTPS PAGES

I installed a Let's Encrypt certificate on our website

PAGAMENTI SICURI
SECURE PAYMENT METHODS

Secure Payments
Pay with PayPal

CORRIERI SPECIALIZZATI
COURIER SPECIALIZED

Currier for OIP