Frescobaldi Laudemio Extra Virgin Olive Oil, 500 ml

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The Frescobaldi's have their mill at Camperiti, just down the road from their beautiful Castello di Nipozzano, and it is here that they press the olives: 70% Frantoio, 20% Moraiolo and 10% Leccino. Bottle – Exposure to light can speed-up the deterioration of cold-pressed olive oil. That’s why producers tend to distribute extra-virgin oils in dark-coloured or opaque bottles. This doesn’t mean you should avoid light-coloured bottles altogether, but it’s something to keep in mind if you plan on storing your oil for a prolonged period of time. How much should I spend on olive oil? Our part of Tuscany, the olive oils are particularly grassy, with artichoke and arugula flavors. If you go to the Tuscan coast, at Bolgheri near the seaside, you would have more floral notes as well as flavors of tomato, due to the influence of the sea. “Here, far away from the sea, the olive oil is more grassy and fresh.”

The labeling on each bottle recommends consumption between 18-24 months after bottling. “It’s sort of a best before date,” Frescobaldi notes. The current release is from the 2021 harvest, and he explained that older bottles are still in good condition, but are different albeit. “Older oils (from 2020, e.g.) change; it becomes more sweet in a way, more delicate. Water is a homogeneous liquid made entirely of H2O (hydrogen and oxygen) molecules. Since it’s made of one type of molecule, all of its particles freeze at the same temperature: 0ºC (32º fahrenheit). As the temperature lowers, the movement of the water molecules becomes slower until the water reaches freezing temperature at 0ºC, at this point the molecules stop moving and the water freezes and becomes solid: ice. if the receiver is absent at the time of delivery the shipment will be left at the door only in the United States Not at all! The olive is perfectly fine without causing any nutrient loss. The freezing process is perfectly natural and has no impact on the quality of the olive oil. The main types you’ll see sold online and in supermarkets are extra-virgin – sometimes called EVOO, refined olive oil and flavoured or “infused” olive oil.One of the factors that makes olive oil to be considered excellent is the acidity factor, the lower it is, the better it is. Laudemio’s is around 0.2%, it’s simply incomparable with other types. In the whole process, only the oils selected by the producers receive the name of Laudemio, those that do not pass the rigorous analysis process do not have this label. Probably at some point you’ve seen some white lumps in the olive oil you store at home, but you know why? PRESSING: The pressing takes place a few hours after the collection in two-phase mills (without process water) at a maximum temperature of 25° Celsius

The answer to this question depends on a couple of factors: the type of oil you want and how often you plan on using your olive oil. Finally, while we always hear that Tuscans pour their olive oil on their vegetables or in soups, are there any unusual pairings that Frescobaldi enjoys? “I also like it on gelato, on ice cream,” he says. “It works well with pistachio, with almond, even vanilla. I also like it on tartare, especially beef tartare.” Chop seafood into bite-sized pieces, and add to the soup. Simmer until the fish is cooked through, 10-15 min. (If using clams or mussels add in the last 5 minutes of the cooking time.) Extra-virgin (EVOO) is the highest grade of olive oil you can buy. It’s extracted using the cold-pressing method, which ensures the olives are not heated to above 27°C. This preserves the flavour and antioxidant properties of the olives, and usually means the oil has a more aromatic flavour. Also beware of ambiguous wording. Just because an oil says it’s a ‘product of Spain’, for example, doesn’t mean the olives were grown or harvested there. This can simply mean it’s been imported from elsewhere and bottled there.

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It has aromas of freshly cut grass, followed by heart notes of artichoke and green olive. The taste is remarkably balanced with a notable bitterness, sparkling zest and a long-lasting fruitiness. Origin – Ideally you want to look for an olive oil that’s been grown, harvested and bottled in one area or a single country. This minimises the risk of getting an olive oil that’s had cheaper oils from other places added to it. For everyday cooking oil, this isn’t a big a concern but for virgin oils claiming to be of the best quality, it’s an important thing to look out for.

Day service AB30-38, AB42-45, AB53-58, DD8-9, IV21-28, IV40, IV52-54, PA34-40 PH30-41, PH49-50, KW1-14, PA80 What makes this brand so admired for the quality of its process and the flavor that its products deliver? Learn how the production and preparation of olive oil works. What is Laudemio Olive Oil? Every process is strictly controlled in every detail and is very external. Once the olives are harvested, which are just as they begin to ripen, they are ground the same day for 6 hours. Flavoured or infused olive oil can be composed of refined oils, pure extra-virgin oils or a combination of both. Aromatics such as garlic, chilli and truffle are steeped in plain oil to produce flavoured variations. Flavoured oils aren’t usually used for frying, but are ideal for finishing dishes and for mixing into things like soup and pasta sauce. My first experience of Greek olive oil, an epoch ago, was, embarrassingly, from Waitrose (no shade on them, but hardly purveyors of collectible oils). It was delicate, though, and surprisingly good; far more so the single-estate, far posher one I brought home several years later from Paxos.

Harvested from the unique terrain of Tuscany, Gonnelli 1585 produces natural olive oils by using traditional Italian methods. Known as the ‘flower of the harvest’, Laudemio olives are obtained from the oldest mill in Italy, the Frantoio di Santa Téa. Rich in fatty acids and unique antioxidant micro-elements, this extra virgin olive oil is a great partner to bread and vegetables. It can change the food; for some foods, I would prefer something more gentle, more sweet, with others, something more grassy. The 2021 is still quite spicy.” In fact, recent research from olive oil experts, Filippo Berio and Glasgow University has discovered that eating 20ml of raw (meaning, uncooked) olive oil each day, has significant heart health benefits. The research also shows that no other type of oil has a positive effect on heart health (sorry sunflower and rapeseed oil!).