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Presentazione olive

Prodotti collegati a olive

Sea bass, Taggiasca olives, confit cherry tomatoes, lemon

Out of stock

Domaine De La Haute Olive - Le Chene Vert Chinon

Domaine De La Haute Olive Le Chene Vert Chinon - 2005

80.40 €

Pascal Jolivet - Pouilly-Fumé Indigene

Pascal Jolivet Pouilly-Fumé Indigene - 2020

108.74 €

Cantabrian anchovy fillets in olive oil - Mare Puro

Out of stock

Garamvári - Lellei Irsai Olivér

Out of stock

Pascal Jolivet - Nature Pouilly-Fumé

Out of stock

Pascal Jolivet - Pouilly-Fumé Terres Blanches

Out of stock

Pascal Jolivet - Sancerre Blanc

Out of stock

Pascal Jolivet - Sancerre Clos Du Roy Blanc

Out of stock

Pascal Jolivet - Sancerre Exception Blanc

Out of stock

Pascal Jolivet - Sancerre Le Chene Marchand

Out of stock

Pascal Jolivet - Sancerre Les Caillottes Blanc

Out of stock

Pascal Jolivet - Sancerre Rosé

Out of stock

Pascal Jolivet - Sancerre Sauvage Blanc

Out of stock

Blue Lie - Vodka Olive & Rosemary

Blue Lie Vodka Olive & Rosemary - n.v.

42.18 €

Buon Tempo - Oliveto p.56 Brunello di Montalcino Magnum

Buon Tempo Oliveto p.56 Brunello di Montalcino Riserva Magnum - 2019

181.00 €

GRAPPA BRUNELLO - TENUTA OLIVETO 0.50

46.00 €

Oliver Matter - Bitter Gran Classico Tempus Fugit

Oliver Matter Bitter Gran Classico Tempus Fugit - n.v.

60.50 €

Tripstillery - Oleato Distillato Di Olive

Tripstillery Oleato Distillato Di Olive - n.v.

44.98 €

Guttiau bread in pieces

Guttiau bread in pieces - 250 gr.

4.45 €

Grissetti with extra virgin olive oil (pack)

Out of stock

Grissini with olive oil - Arconatura

Out of stock

Taralli with olive oil - Arconatura

Out of stock

Armatore - Filetti di Tonno Rosso in Olio d'Oliva

Tonno Rosso in olio di oliva - 110 g

15.44 €

All formats

Armatore - Ventresca of red tuna in olive oil

Ventresca di Tonno rosso in olio di oliva - 110 g

18.94 €

Bluefin tuna in olive oil, 300 g can - Mare Puro

Tonno Rosso in Latta gr.300

24.00 €

Cream of tuna and black olives in olive oil - Mare Puro

Crema di Tonno con Olive Nere gr. 180

6.90 €

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

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

15.40 €

Mackerel fillets in olive oil - Mare Puro

Filetto di Sgombro gr. 180

7.50 €

Tuna and artichoke cream in olive oil - Mare Puro

Crema di Tonno ai Carciofi gr. 180

6.90 €

Tuna cream with orange and olive oil - Mare Puro

Crema di Tonno con Arance di Sicilia gr. 180

6.10 €

Tuna pieces in olive oil - Mare Puro

Pezzetti di Tonno in Olio di girasole gr. 200

6.15 €

Yellowfin tuna in olive oil - Mare Puro

Filetti di Tonno Yellowfin in Olio di Oliva 300 g

11.90 €

Anchovy filets in oil in airtight jar

Out of stock

Anchovy specialty in olive oil - Stefano Rocca

Out of stock

Bluefin tuna filets in olive oil from Carloforte - Stefano Rocca

Out of stock

Bluefin Tuna in olive oil

Out of stock

Bluefin tuna in olive oil - Mare Puro

Out of stock

Cream of sea urchin and botargo - Stefano Rocca

Out of stock

Mackerel fillets

Out of stock

Mediterranean tuna - Campisi

Out of stock

Mediterranean tuna in olive oil - Campisi

Out of stock

Seabass filets in olive oil - Arconatura

Out of stock

Swordfish filet in olive oil in jar

Out of stock

Swordfish filets in olive oil - Arconatura

Out of stock

Tasty chilli and tuna in olive oil - Arconatura

Out of stock

Tuna and pistachio cream in olive oil - Mare Puro

Out of stock

Tuna bellies in olive oil (ventresca di tonno) - Delfino Battista

Out of stock

Tuna filets in olive oil - Stefano Rocca

Out of stock

Tuna fillets in olive oil - Delfino

Out of stock

Tuna paté with olive oil - Mare Puro

Out of stock

Agridis - Olive Denocciolate

Agridis Olive Denocciolate - 314g

7.90 €

Azienda Agricola Melia - Olive Nere al Sale Secco Passuluna

Azienda Agricola Melia Olive Nere al Sale Secco Passuluna - 250g

4.68 €

Azienda Agricola Melia - Olive Siciliane Verdi Schiacciate Condite Denocciolate

Azienda Agricola Melia Olive Siciliane Verdi Schiacciate Condite Denocciolate - 500g

5.90 €

All formats

Azienda Agricola Melia - Olive Verdi Condite Piccanti

Azienda Agricola Melia Olive Verdi Condite Piccanti - 500g

5.98 €

Borettane onions Arconatura in extra virgin olive oil

Borettane onions in virgin olive oil extra - 300 gr.

7.16 €

Grilled courgette in olive oil - Arconatura

Grilled courgette in olive oil - 300 gr.

8.49 €

iContadini - Crudaiola-style courgette carpaccio

Carpaccio di zucchina - 230g

8.34 €

iContadini - Olive Bella di Cerignola

iContadini Olive Bella di Cerignola - 550g

9.00 €

iContadini - Patè di olive nere

Patè di olive nere - 100g

4.28 €

Lanfranco - Olive nere al forno

Lanfranco Olive nere al forno - 400 gr.

4.04 €

Lanfranco - Olive verdi piccanti

Lanfranco Olive verdi piccanti - 500 gr.

4.34 €

Luliva - Fantasia di olive piccanti

Luliva Fantasia di olive piccanti - 200 gr.

2.84 €

Luliva - Olive Bella Cerignola Schiacciate alla Calabrese

Luliva Olive Bella Cerignola Schiacciate alla Calabrese - 200 gr.

2.84 €

Luliva - Olive leccino aglio e rosmarino

Olive leccino aglio e rosmarino - 200 g

3.34 €

Luliva - Olive Leccino Denocciolate in olio

Luliva Olive Leccino Denocciolate in olio - 200 gr.

2.84 €

Luliva - Olive morate all'elba cipollina

Olive morate all'elba cipollina - 200 g

2.84 €

Luliva - Olive Peranza alla maggiorana

Olive Peranza alla maggiorana - 200 g

3.54 €

Luliva - Olive verdi Bella Cerignola

Olive verdi Bella Cerignola - 500 gr

5.40 €

Maixei - Battuto Di Olive Taggiasche In Olio Extravergine Di Oliva

Maixei Battuto Di Olive Taggiasche In Olio Extravergine Di Oliva - 180 Gr

10.44 €

Maixei - Olive Taggiasche In Salamoia

Maixei Olive Taggiasche In Salamoia - 205 Gr

5.24 €

Maixei - Olive Taggiasche Snocciolate In Olio Extravergine Di Oliva

Maixei Olive Taggiasche Snocciolate In Olio Extravergine Di Oliva - 180 Gr

10.44 €

Olive taggiasche denocciolate - Pexto

Olive taggiasche denocciolate - 180 gr.

6.77 €

Olive verdi Bella Cerignola - Iposea

Olive verdi Bella Cerignola - 580 ml.

5.41 €

Olive verdi denocciolate in salamoia - Azienda agricola Melia

Olive verdi denocciolate in salamoia - 250 gr.

3.90 €

All formats

Paglione - Olive da Tavola Giganti

Paglione Olive da Tavola Giganti - 314 gr

8.46 €

Paglione - Olive da Tavola Leccino

Paglione Olive da Tavola Leccino - 314 gr

7.86 €

Paglione - Olive da Tavola Peranzane

Paglione Olive da Tavola Peranzane - 314 gr

7.86 €

Rossi 1947 - Olive Taggiasche Snocciolate in EVO

Rossi 1947 Olive Taggiasche Snocciolate in EVO - 180 g

6.50 €

Seasoned Black Olives

Olive nere intere condite - Busta 250 Gr.

4.30 €

All formats

Sicilian crushed and seasoned green olives - Az. Agricola Melia

Olive Verdi Schiacciate Condite - 250 g

4.40 €

All formats

Tender green olives in brine

Olive verdi dolci in salamoia - Busta 250g

3.48 €

All formats

Artichokes with stem in olive oil - Arconatura

Out of stock

Aubergine rolls in olive oil - Arconatura

Out of stock

Azienda Agricola Melia - Olive Verdi Intere in Salamoia

Out of stock

Black Olives in Monacale - Calabria Scerra

Out of stock

Capriccio Siciliano (olives) - SoloSole

Out of stock

Dried cherry tomatoes in olive oil Casa Morana

Out of stock

Garlic in OLIVE OIL- Arconatura

Out of stock

Green giant olives in brine - Agnoni

Out of stock

Grilled artichokes in olive oil - Arconatura

Out of stock

Grilled onions in olive oil - Arconatura

Out of stock

Grilled peppers in olive oil - Arconatura

Out of stock

Grilled pitted olives and capers - Agnoni

Out of stock

Hot Tomato-truffle-sauce

Out of stock

Hyacinth bulbs (Lampascioni) in olive oil - Arconatura

Out of stock

Olive Nere alla Monacale - Calabria Scerra

Out of stock

Olive oil flavoured with white truffle Savini Tartufi

Out of stock

Olive Verdi Schiacciate alla Calabrese - Calabria Scerra

Out of stock

OLIVES BELLA CERIGNOLA - Arconatura

Out of stock

OLIVES NOCELLARA DEL BELICE - Arconatura

Out of stock

Passoladro - Patè di Olive Nere Bio

Out of stock

Peperoncini ripieno con tonno, capperi e olive - Calabria Sapori

Out of stock

Pitted black olives in condiment - Az. Agricola Melia

Out of stock

Pitted olives at Paesanella - Calabria Scerra

Out of stock

Pitted Taggiasca Olives "alla Ligure" - La Macina Ligure

Out of stock

Porcino and white truffle cream

Out of stock

Red Tuna Fillet in olive oil Antiche tonnare di Marzamemi - Campisi

Out of stock

Rossi 1947 - Olive Taggiasche Snocciolate in EVO

Out of stock

Sicilian crushed green Olives Nocellara del Belice in brine - Az. Agricola Melia

Out of stock

Squeezed olives alla Paternese - SoloSole

Out of stock

Taggiasca olive paté (with extra virgin olive oil)

Out of stock

Taggiasca olives in brine

Out of stock

Taggiasca olives without stone (in extra virgin olive oil)

Out of stock

Tasty Pitted Green Olives - Calabria Scerra

Out of stock

Canestrato Pugliese DOP

Canestrato Pugliese DOP - 500 gr.

18.96 €

All formats

Franciacorta in oil with chili

5.96 €

Franciacorta in oil with herbs

5.96 €

Paté of green Nocellara Etnea olives - SoloSole

Patè di Olive Verdi Nocellara Etnea - 180 gr.

5.86 €

PESTO ALLA GENOVESE di ROSSI

Pesto alla Genovese di Rossi con aglio - 180 gr

11.88 €

All formats

Black olive paté Campisi

Out of stock

Black olives and orange paté - Delfino

Out of stock

Caponata with aubergines and balsamic vinegar - Campisi

Out of stock

Capuliato with cherry tomatoes - Casa Morana

Out of stock

CheSud - Prontosugo Tonno, Olive e Capperi

Out of stock

Green olive and lemon paté - Delfino

Out of stock

Olive sauce - Filotea

Out of stock

Olives pistachio paté - Azienda Agricola Adamo

Out of stock

Paté di olive - Podere Dei Folli

Out of stock

Paté di olive al Basilico - Podere Dei Folli

Out of stock

Paté di olive al peperoncino - Podere dei Folli

Out of stock

Paté di olive all'origano - Podere Dei Folli

Out of stock

Abbazia Di Monte Oliveto Maggiore - Grance Senesi Coenobium

Abbazia Di Monte Oliveto Maggiore Grance Senesi Coenobium - 2020

16.34 €

Abbazia Di Monte Oliveto Maggiore - Toscana Rosso 1319

Abbazia Di Monte Oliveto Maggiore Toscana Rosso 1319 - 2020

29.35 €

Abbazia Di Monteoliveto Maggiore - Vermentino Toscana In Albis

Abbazia Di Monteoliveto Maggiore Vermentino Toscana In Albis - 2024

16.34 €

Buon Tempo - Oliveto p.56 Brunello di Montalcino

Buon Tempo Oliveto p.56 Brunello di Montalcino - 2018

79.05 €

Other vintages

Buon Tempo - Oliveto p.56 Brunello di Montalcino Riserva

Buon Tempo Oliveto p.56 Brunello di Montalcino Riserva - 2019

111.60 €

Other vintages

Ca Lustra Zanovello - Olivetani Bianco

Ca Lustra Zanovello Olivetani Bianco - 2020

20.52 €

Clos Du Mont Olivet - Chateauneuf Du Pape Rouge 2019

Clos Du Mont Olivet Chateauneuf Du Pape Rouge - 2019

201.25 €

FRANCIACORTA Brut docg - Solive

28.34 €

FRANCIACORTA Brut docg SATÈN - Solive

30.54 €

FRANCIACORTA docg PAS DOSÉ - Solive

34.84 €

L'olivella - Cesanese >maggiore Metodo Ripasso

L'olivella Cesanese >maggiore Metodo Ripasso - 2024

23.64 €

L'olivella - Cesanese Brut Rosé

L'olivella Cesanese Brut Rosé - 2022

20.70 €

L'olivella - Roma Bianco SetterÔ

L'olivella Roma Bianco SetterÔ - 2024

19.50 €

L'olivella - Roma Rosso SetterÔ

L'olivella Roma Rosso SetterÔ - 2024

19.50 €

l'Olivella - Bombino

l'Olivella Bombino - 2024

16.90 €

l'Olivella - Quaranta Sessanta

l'Olivella Quaranta Sessanta - 2024

17.99 €

l'Olivella - Racemo Bianco

l'Olivella Racemo Bianco - 2024

19.20 €

l'Olivella - Racemo Rosso

Pascal Jolivet - Sancerre Sauvage 2021

Pascal Jolivet Sancerre Sauvage - 2021

219.22 €

Pierpaolo Pecorari - Olivers Pinot Grigio

Pierpaolo Pecorari Olivers Pinot Grigio - 2022

32.76 €

Tenuta Buon Tempo - Oliveto p.56 Brunello di Montalcino Jeroboam

Tenuta Buon Tempo Oliveto p.56 Brunello di Montalcino Jeroboam - 2020

305.00 €

Other vintages

Tenuta Buon Tempo - Oliveto p.56 Brunello di Montalcino Magnum

Tenuta Buon Tempo Oliveto p.56 Brunello di Montalcino Magnum - 2020

133.00 €

Abbazia Monte Oliveto - Vernaccia di San Gimignano

Out of stock

Clos du Mont-Olivet - Côtes du Rhône Vieilles Vignes

Out of stock

CURTEFRANCA RED doc - Solive

Out of stock

CURTEFRANCA WHITE doc - Solive

Out of stock

Fatttoria Pellegrini - Olivet Lane 1994

FRANCIACORTA Brut docg Millesimato GIÓSEP - Solive

Out of stock

FRANCIACORTA Brut docg ROSÉ - Solive

Out of stock

L'olivella - Cesanese >maggiore Metodo Ripasso

Out of stock

L'olivella - Fc Racemo Rosso

Out of stock

l'Olivella - Cesanese

Out of stock

l'Olivella - Racemo Rosso

Out of stock

Monte di Grazia - Melogna Rosso

Out of stock

Palladino - Barbera d'Alba Superiore Bricco Delle Olive

Out of stock

Pascal Jolivet - Sancerre Sauvage 2021

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

Condimento al Basilico a base di olio extravergine di oliva - 100 ml.

6.50 €

Condimento al Limone a Base di Olio Extravergine di Oliva - Oleificio Costa

Condimento al Limone a base di olio extravergine di oliva - 100 ml.

6.50 €

Condimento al Peperoncino a Base di Olio Extravergine di Oliva - Oleificio Costa

Condimento al Peperoncino a base di olio extravergine di oliva - 100 ml.

6.50 €

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

Olio extravergine dioliva Sabina DOP Colle dei frati - 750 ml

17.50 €

Gran Cru Cutrera - Biancolilla

Gran Cru Cutrera - Nocellara del Belice

Gran Cru Cutrera - Tonda Iblea

I Capitani - Olio Exravergine di Olive Irpine

13.86 €

LA MERIDIANA - 100 Limited Edition Extra Virgin Olive Oil

LA MERIDIANA 100 Limited Edition Olio Extravergine d'Oliva -

29.00 €

Mint - flavoured extra virgin olive oil - mint

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

9.25 €

Olio Extra Vergine di Oliva TUMAÌ Monocultivar Taggiasca - Anfosso

Olio Extra Vergine di Oliva TUMAÌ Monocultivar Taggiasca - 750 ml

25.48 €

Olio Extravergine di Oliva Bio - Adamo

Organic extra virgin olive oil Adamo - Bottle 0,50 Lt.

11.00 €

All formats

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

Olio extravergine d'oliva D.O.P. Sardegna - 750 ml.

19.60 €

Seasoning Extra Virgin Olive Oil With Chilli - Molinazzo

Condimento Bio Olio Extravergine Al Peperoncino - 200 ml

10.19 €

Seasoning Extra Virgin Olive Oil With Rosemary - Molinazzo

Condimento Bio Olio Extravergine Al Rosmarino - 200ml

10.19 €

SEGRETO DEGLI DEI I.G.P. - FRANTOI CUTRERA

Segreto Degli Dei Extra Virgin Olive Oil 0,75 L- Frantoi Cutrera

25.88 €

Terra degli Iblei - Frantoio Cutrera

Terra Degli Iblei - 0.75 lt.

22.90 €

Terraliva - Olio Extravergine Aromatizzato al Peperoncino

Terraliva Seasoning with Evo Oil Chili Flavored Fusion

14.28 €

Terraliva - Olio Extravergine Aromatizzato all'Aglio Fusion

Terraliva - Evo Oil Garlic Flavored Fusion

14.28 €

Wild Oregano seasoning containing extra virgin olive oil - Oleificio Costa

Le Trebbiane - Franci

Out of stock

Aloise - Extra Virgin Olive Oil from Apulia Agriè

Out of stock

Aran - flavoured extra virgin olive oil - orange

Out of stock

Azienda Agricola Mureddu Aru - Olio Extra Vergine d'Oliva Poderi del Parco

Out of stock

Basil - flavoured extra virgin olive oil - basil

Out of stock

Cold pressed, flavoured extra virgin olive oil - Borgo al Lago

Out of stock

Condiment flavored with Black Truffle made with Extra Virgin Olive Oil with Truffle flakes. - Tartufi Dominici

Out of stock

Condiment flavored with White Truffle made with Extra Virgin Olive Oil with Truffle flakes. - Tartufi Dominici

Out of stock

Extra Virgin Olive Oil - Riviera Ligure Dop

Out of stock

Extra virgin olive oil - Tenuta San Guido

Out of stock

Extra Virgin Olive Oil Casaliva Comincioli

Out of stock

Extra virgin olive oil from Taggiasca olives BIO - FRANTOIO BIANCO

Out of stock

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

Out of stock

Extra Virgin Olive Oil IGP SICILIA - Frantoi Cutrera

Out of stock

Extra Virgin Olive Oil made from taggiasca olives

Out of stock

EXTRA VIRGIN OLIVE OIL Molise DOP - Occhionero

Out of stock

Extra Virgin Olive Oil Mosto - Pexto

Out of stock

Extra Virgin Olive Oil Multicultivar Colli Martani (DOP)

Out of stock

Extra virgin olive oil Riviera Ligure - Riviera dei Fiori D.O.P.- Azienda Agricola Muaje

Out of stock

Extra Virgin Olive Oil Seasoning With Lemon - Molinazzo

Out of stock

Extra Virgin Olive Oil Seasoning With Mandarin - Molinazzo

Out of stock

Extra Virgin Olive Oil Veneto Valpolicella DOP - ZENATO

Out of stock

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

Out of stock

EXTRA VIRGIN OLIVE OIL 'CLASSICO' Caroli

Out of stock

Extra Virgin Olive Oil 'Frantoio Franci'

Out of stock

Extra Virgin Olive Oil: Villa Magra dei Franci

Out of stock

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

Out of stock

Extra virgin olive oli Valli Trapanesi DOP

Out of stock

Fiore del Frantoio - Franci

Out of stock

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

Out of stock

Garly - flavoured extra virgin olive oil - garlic

Out of stock

Gemini Frantoio Franci

Out of stock

Gran Cru Cutrera - Biancolilla

Out of stock

Gran Cru Cutrera - Cerasuola

Out of stock

Gran Cru Cutrera - Moresca

Out of stock

Gran Cru Cutrera - Nocellara

Out of stock

Gran Cru Cutrera - Nocellara del Belice

Out of stock

Gran Cru Cutrera - Tonda Iblea

Out of stock

La Cinciallegra - Franci

Out of stock

LA MERIDIANA -Extra Virgin Olive Oil Puegnago del Garda Casaliva Monocultuivar

Out of stock

Mandarin Seasoning Containing Extra Virgin Olive Oil - Oleificio Costa

Out of stock

Monet - flavoured extra virgin olive oil - Lemon

Out of stock

Monocultivar Leccino from pitted olives Comincioli

Out of stock

Monocultivar Moraiolo Extra Virgin Olive Oil

Out of stock

Novello Cutrera - Extra Virgin Olive Oil - Fresco di Frantoio

Out of stock

Olio Extra Vergine di Oliva Castello di Poppiano - Conte Guicciardini

Out of stock

Olio extra vergine di Oliva Terre Bormane e/v Taggias - Terre Bormane

Out of stock

Olivastra Seggianese - Franci

Out of stock

Olive oil with truffles - Clivio degli ulivi

Out of stock

Orange seasoning containing extra virgin olive oil - Oleificio Costa

Out of stock

ORGANIC Extra Virgin Olive Oil - Borgo Casa al Vento

Out of stock

Organic extra virgin olive oil 100% Italian Taggiasca olives Cultivar - La Macina Ligure

Out of stock

Pantelleria extra virgin olive oil - Kazzen

Out of stock

PDO Terre d'Otranto

Out of stock

Pepé - flavoured extra virgin olive oil - chili

Out of stock

Primo Cutrera - Organic Extra Virgin Olive Oil

Out of stock

Primo Cutrera - PDO Monti Iblei

Out of stock

Sofia Olio Extravergine di Oliva Monte Etna DOP - Francesco Costa Gaetano Oil Mill

Out of stock

Terraliva - Olio Extravergine d'Oliva Aromatizzato al Rosmarino Fusion

Out of stock

Tuscan Extra Virgin Olive Oil - Borgo al Lago

Out of stock

Tuscan Extra Virgin Olive Oil - Podere Spazzavento from Lari

Out of stock

Tuscan extra virgin olive oil IGP mono-variety Frantoio - Clivio degli Ulivi

Out of stock

Tuscan extra virgin olive oil IGP mono-variety Leccino olives - Clivio degli Ulivi

Out of stock

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

Out of stock

Tuscan organic olive oil BioColombini

Out of stock

U Giarún - Extra Virgin Olive Oil from Taggiascaolives (monocultivar)

Out of stock

Valentini-Cerretani Lauretum Extra Virgin olive Oil

Out of stock

Villa Magra Grand Cru Franci

Out of stock

Wild Oregano seasoning containing extra virgin olive oil - Oleificio Costa

Out of stock

Zurlo - Extra Virgin Olive Oil from Apulia Agriè

Out of stock

Post inerenti olive

Campisi Conserve is born in the province of Siracuse, precisely in Marzamemi, a territory where the bond between people and the sea has a total and millenary dimension. The company, funded in 1854, is just the natural continuation of an activity that was already part of the familiar everyday life, using the same raw materials and high quality fished fish through the generations. Among the products that stands out for their quality and bond with the territory there is Red Tuna Fillet in olive oil Antiche tonnare di Marzamemi, with a package reflecting perfectly the tradition linked to the original territory, which still nowadays continues to give the same genuineness ad tastes.

OIP
30/04/2019 09:26:34

The olive trees, besides being an authentic natural show for the eyes, give us one of the fruits that can’t miss when we talk about the fundamentals of Italian gastronomy. Olives are indeed cultivated and produced in many different area of the nation, at different climatic, geological and technical conditions, since then it derives a strong differentiation between the different producers, both concerning the area and the specie. And Calabria Scerra knows that well, a company that, due to its origin, could not but give a certain amount of space among its specialties. Indeed, Calabria, is a region plenty of olives, thanks to a unique variety of species that overcomes the 15 different kinds, so it is centuries that many different specialized producers have been realizing Calabria olives of any type: natural, seasoned, brine, Pitted olives at Paesanella - Calabria Scerra and so on.

OIP
18/04/2019 09:16:18

Today here’s a simple and tasty first course with Ligurian influences, from the moment that a short pasta fits better to this recipe we have chosen the maccheroni Mancini. For a creamy and velvety pesto based sauce only three ingredients are needed: Pesto alla genovese - Pexto, a soft paste fresh cheese (caprino, ricotta# or maybe philadelphia) and last the binding key, that is to say the pasta cooking water. Add it gradually to the pesto alls genovese and fresh cheese mixture, mixing until obtaining an homogeneous mixture endowed with the right consistency. For an original Liguria taste touch add the taggiasche olives, finally amalgamate the pasta in the sauce.

OIP
25/02/2019 12:21:24

The Garda EVO oil Comincioli one is not a bottle, but a vial, that totally reminds of the fragrances ones. The similarities between the Comincioli oil and the fragrances don’t stop at the packaging, indeed we’re talking about an evo oil that, as the best fragrances, is endowed with unrepeatable characteristics, and so gives a personal touch different to the ones to the recipe. Considered unanimously excellences in their field, the Monocultivar Leccino from pitted olives Comincioli and the Casaliva Comincioli have obtained the highest reward of the three leaves Gambero Rosso, moreover the second one has even earned the entrance in the top 20 of the best oil of the world. In a great vintage as the 2018 for the Garda oil it would be a pity give up a test, don’t you think so?

OIP
11/02/2019 09:59:41

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.

OIP
09/01/2019 12:33:06

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.

OIP
03/01/2019 09:58:07

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.

OIP
21/12/2018 09:51:35

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.

OIP
29/11/2018 09:45:18

If you’re looking for a recipe to try here it is a suggestion: Risotto with fresh pesto alla Genovese, Italian Potatoes from Sila, Roman Cauliflower, Sicilian peeled, roasted, almonds - Nama Mandorle and Olive taggiasche denocciolate - Pexto. Carnaroli Rice Principato di Lucedio accompanied by the classic pesto and potatoes pairing, the sweetness of roman broccoli contrasted by the strong and decise taste of the taggiasche olives and in the end a touch of crunchiness given by the toasted almonds. A recipe entirely made up of Made in Italy and healthy ingredient which, due to their well balanced flavours, forming a tasty and harmonious dish.

OIP
12/11/2018 10:12:35

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.

OIP
20/10/2018 12:22:28

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.

OIP
12/10/2018 12:00:05

The bruschetta can’t be part of your appetizers, or aperitifs, as they’re simple, quick and tasty. What can make yours different is an careful selection of high quality products and raw materials, from the moment that the simplicity of the recipe exalts and highlight their natural taste, without the possibility of hiding it with many other tastes. The Paté of green Nocellara Etnea olives - SoloSole is an authentic surprise for the palate: tasty and decise, like the variety of Sicilian olives it is made up of, the Nocellare Etna ones, typical of the volcanic area. The consistency is fragrant and inviting, the finely chopped olives give a really thin crunchy feeling which is very pleasant for the senses, so much that often you find the pot empty without even realizing it.

OIP
10/10/2018 09:40:34

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.

OIP
01/10/2018 11:04:41

Stracciatella is a typical fresh cheese of the Apulian tradition, originally born from the rests of the mozzarella making process, but with the passing of time it has become an authentic gastronomic speciality thanks to its delicate flavor and creaminess. Apulian Stracciatella - Caseificio Voglia di Latte is shipped exclusively every Monday and Wednesday, produced the night before by the Apulian cheese producer Voglia di Latte to guarantee the best freshness. It is obviously good natural as it is with some cold cuts, but it is a great alley for you recipes too. For example in a dish of Spaghetti - Pasta Bossolasco with sauce made up of Pachino Cherry Tomatoes and a little of 'Nduja of black calabrian pig - Consorzio Nero di Calabria to contrast the stracciatella sweetness and finally some Sicilian crushed and seasoned green olives Nocellara del Belice - Az. Agricola Melia as a garnish.

OIP
12/09/2018 11:46:59

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.

OIP
16/07/2018 11:12:55

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.

OIP
22/06/2018 11:40:51

Sicily and Olives: a thousands year old tradition. There are many products that represent the expression of their origin territory, le olives certainly have a relevant place among these. In the region more than twenty different cultivar (olive tree varieties), of local origin and each of them with their own particular taste and organoleptic characteristics. The Agricultural Company Melia cultivates and processes the olives at a completely artisanal level in Alcamo, in the north-west area of the island, an ideal zone thanks to the constant presence of sun and wind all year long. The kind of olives cultivated by the company by the company is mainly the Nocellara del Belìce, endowed with a great aromatic-tasting intensity and pleasant bitter and lightly hot notes. The Pitted black olives in condiment - Az. Agricola Melia are great both during an aperitif or for the preparation of recipes too.

OIP
23/05/2018 11:57:33

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.

OIP
09/05/2018 12:55:32

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.

OIP
11/04/2018 12:47:37

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.

OIP
14/03/2018 11:30:06

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.

OIP
07/03/2018 19:34:28

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.

OIP
05/02/2018 12:42:38

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.

OIP
29/01/2018 18:13:34

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.

OIP
08/01/2018 16:45:10

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

OIP
17/12/2017 13:02:19

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.

OIP
06/12/2017 12:11:46

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.

OIP
25/10/2017 11:45:26

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.

OIP
06/10/2017 16:39:26

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.

OIP
03/10/2017 22:32:25

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.

OIP
26/09/2017 11:58:36

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.

OIP
08/09/2017 17:42:34

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.

OIP
05/09/2017 11:26:21

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.

OIP
28/08/2017 11:48:44

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.

OIP
11/07/2017 11:18:17

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.

OIP
07/07/2017 12:16:35

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.

OIP
03/07/2017 15:55:55

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.

OIP
29/06/2017 11:04:57

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.

OIP
26/06/2017 12:03:11

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. .

OIP
14/06/2017 11:23:20

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.

OIP
12/06/2017 10:22:30

Today we're suggesting you an elegant but simple and quick recipe thanks to the quality of our red tuna which doesn't need much cooking or processing to show its incredible taste and freshness. For this recipe we are using the so called ventresca which is red tuna belly that is to say the finest and fattest part of red tuna. So here you are Black and white sesame crusted red Sicilian tuna with soaked black chickpeas hummus and coffee mayonnaise. Ingredients: 100 g of red tuna ventresca; hummus; mayonnaise and coffee powder For the hummus: 50 g of sesame seeds, 300 g of pre-cooked chickpeas; 75g (cl) of hot water; the juice of a lemon; sesame oil; 1 spoon of paprika; 1 garlic clove; parsley; salt and pepper. (normally hummus should be made in a "Suribachi" but a mixer will be ok too) Peel the garlic eliminating the core and chopping it up and chop up parsley too. Toast the sesame seeds in a pan for 2-3 minutes. Put the seeds in a mixer adding flush sesame oil, salt, water; then unite the cooked chickpeas and continue to amalgamate them adding the rest of the ingredients until the result will be uniform. For the mayonnaise: 2 eggs; seeds oil; juice of half lemon. Put the eggs in a mixer and add gradually slush seeds oil until the sauce reaches the right consistency. When the sauce consistency will be fine add the lemon juice and in the end only a little coffee powder (not too much as coffee has a very strong taste). Put the ventresca on a baking tray in an hot oven at 180 degree with some olive oil putting some sesame seed on the tips of the tuna and cooked for nearly 4 minutes (but you have to control it in order not to make it too cook). Put the hummus first in a soup plate, garnish with coffee mayonnaise and put the red tuna on the top.

OIP
30/05/2017 11:18:32

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.

OIP
26/05/2017 11:57:58

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".

OIP
24/05/2017 12:02:06

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.

OIP
23/05/2017 10:40:28

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 .

OIP
20/05/2017 18:03:34

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.

OIP
19/05/2017 10:58:33

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.

OIP
08/05/2017 15:35:00

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.

OIP
27/04/2017 11:08:57

Cà Reinene is the Garda EVOO par excellence. Its outstanding quality has led it to have been the most rewarded Italian EVOO in 2016 receiving awards like the "3 foglie Gambero rosso" or the "3 olive Slow Food" and many others!

OIP
20/04/2017 16:25:25

How to add a touch of originality to your fish based dinner? Let's try our Tuna bottarga, it comes directly from Tuna fished in the Sicilian open sea. This product can be served on a pasta dish or with some lemon and olive oil on a piece of bread.

OIP
20/04/2017 16:07:33

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