Extra Virgin Olive Oil
Extra Virgin Olive Oil
Estate-bottled Premium Extra Virgin Olive Oil
Our superb estate-bottled cold pressed extra virgin olive oil is from UMBRIA, ITALY. Umbria is the province of Italy directly adjacent to Tuscany. Its olive oils are renowned for being fruitier than Tuscan oil (which tend to be more “peppery”).
What is unique about an estate-bottled olive oil? The big producers buy oil from around the Mediterranean region and blend it for a uniform, generally bland flavor. This is the composition of most oils on grocery store shelves. Estate bottling means that the oil is pressed from olives grown at one location. Much more attention to detail is paid in the growing and harvesting (hand-picked!) of the olives. Our olives come from the Cordero di Montezemolo estate outside of Agello, near Perugia.
TASTE: Our olive oil has a wonderfully sweet, fruity flavor with just a hint of pepper. People often characterize it as incredibly rich and buttery. It finishes off with a slight peppery quality, what someone who is not used to a good, tasty olive oil might call bitter. The Italians call this flavor “piccante” or spicy. We believe that our olive oil combines the perfect amount of fruitiness with flavor.
ANTI-OXIDANTS There is something hidden in this estate-bottled extra-virgin olive oil that you can neither see nor taste. It happens to have an extraordinarily high polyphenol count. The polyphenols are what make an extra virgin olive oil a great source of anti-oxidants. Anti-oxidant levels are highest in cold-pressed extra virgin olive oils, and also can depend on the region. A great extra virgin olive oil typically has a polyphenol count of between 100 and 250 milligrams per liter. This estate-bottled organic extra virgin olive oil has a polyphenol count of 350 milligrams having one of the highest levels of anti-oxidants of any olive oil in the world.
PACKAGING: We use a unique corked dark glass bottle. This protects the oil from both harmful ultraviolet rays as well as oxidation, the two processes that cause the healthful properties of extra virgin olive oil to deteriorate.
Estate-bottled Extra Virgin Olive Oil from Umbria Italy
16.9 oz. tinted glass jar
Coconut Mayonnaise with Olive Oil
|Prepared by Sarah Shilhavy
Photos by Jeremiah Shilhavy
Servings: 1 ½ cups
Preparation Time: 5 minutes
- 1 whole egg
- 2 egg yolks
- 1 tablespoon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Virgin Coconut Oil (melted if solid)
- 1/2 cup extra virgin olive oil
Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds.
With the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. This will take a few minutes.
Continue blending until all the oil is used up and there is no free standing oil.
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