“Why are some olive green and others black? Are they different varieties?” The answer may seem obvious to the expert, but is actually one of the most frequently asked by our customers, especially when they savour our giant table olives. During their first stages of development, olives are all green, because they contain chlorophyll, but […]
Table olives, green or black? Read More »
Here is another interesting recipe given to us by our dear friend Antonia Polese, whose recipe for olive drops was published on our website last September. For the pilaf rice: 400 g carnaroli or basmati rice, 800 g vegetable stock or plain water, 1 onion, extra virgin olive oil, salt and pepper. Chop the
All of us – Mario, Laura, Luisa and Giovanni, together with our children – are here to thank you most sincerely. We want to thank you for coming to see us. Sunday, November 11, in the heart of the oil-making season, we were most happy to welcome you to our oil mill, where you were
The oil made from olives is meant to be shared Read More »
Below is a recipe that we found in an interesting book written by Antonia Polese, a teacher of cookery who has attended prestigious schools both in Italy and abroad and is now specialized in the traditional cuisine of the region Veneto. These are the ingredients: 200 g vialone short-grain rice, 120 g Turri olive
Unfiltered oil is the result of the olive pressing process. Suspended in the liquid are minuscule particles of olive (both pulp and stones), that give it its typical cloudy aspect. If the oil isn’t filtered, these particles will slowly sink to the bottom of the container. So why is oil usually filtered? It is because
Filtered or unfiltered oil ? Read More »
Two month ago we were in Tokyo. We went there to present our new oils and more in general, this year’s produce. This trip also gave us the opportunity to discover new facets of a culture that never fails to fascinate and surprise us. This time in particular we focused on haiku, the 17-sillable
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