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Extra virgin olive oil DOP (POD) Cru Prao di Conti

 26.00 104.00

Armato Cristina

Code: Product OL01-F

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Product  OL01-F “Extra virgin olive oil DOP (POD) Cru Prao di Conti” contains:

  • 0.50 l Extra  virgin olive oil from 100% monocultivar  PDO Taggiasca olives, Riviera Ligure, Riviera dei Fiori – Cru Prao di Conti
QuantityCode n.Cost of the Goods
1Product-OL01-F-1€ 26
2Product-OL01-F-2€ 52
3Product-OL01-F-3€ 78
4Product-OL01-F-4€ 104

Prices VAT/taxes included.
The food is shipped in order to reduce costs and to dispatch the goods in the best possible condition.
Normally for multi-week duration windows, orders collected from Monday to Sunday are shipped the following Tuesday, so that fresh foods are packed shortly before shipment.
Couriers usually deliver in 48/72 hours.

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Description

EXTRA VIRGIN OLIVE OIL FROM 100% MONOCULTIVAR PDO TAGGIASCA OLIVES, RIVIERA LIGURE, RIVIERA DEI FIORI – CRU PRAO DI CONTI
It is ideal for seasoning meat, fish, vegetables (raw or cooked), and to flavour any dish.
This product does not contain allergens in accordance with the EU and national legislation.

Designation: Olio extravergine di oliva Cru Prao di Conti 100% Italiano monocultivar Taggiasca DOP Riviera Ligure, Riviera dei Fiori
Net quantity: 0,5 l
Ingredients: EXTRA VIRGIN OLIVE OIL FROM 100% MONOCULTIVAR TAGGIASCA OLIVES
Special conditions of storage and / or use: store in a cool and dark place
Produced and packaged by: Azienda Agricola Armato Cristina, Via Roma 17 – 18027 Lucinasco (Im)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Further information: superior category olive oil obtained directly from olives and solely by mechanical means

Nutrition facts
Average values per 100 g
Energy: 3762 Kj/ 899 kcal
Fats: 99,9 g
of which saturated: 14,46 g
Carbohydrates: 0 g
of which sugars: 0 g
Proteins: 0 g
Salt: 0 g

Roast veal with potatoes


Take a pot, and pour 5/6 tablespoons of extra virgin olive oil, then cut half onion into medium sized pieces and get a clove of garlic. Put everything in the oil and start cooking this seasoning very slowly for a few minutes so it will wake up without frying. Wash and tie the roast and put it in the pot. Cook it on a slow fire, cover it with a lid or a tinfoil so that some of the steam helps the meat to remain soft. Peel the potatoes and cut them into medium sized pieces. Place it with roast, turning the contents of the pot regularly every 10 minutes.
Add 2 or 3 sage leaves and 2 sprigs of rosemary. Turn it all every 10 minutes. After about 30 minutes, salt to taste.

The chef’s secret.

– Use extra virgin olive oil instead of seed oil, such as the delicate one from the Ligurian Riviera or Garda Lake.
– Drip a glass of wine, in this case a
red Dogliani Docg , but are also good Cabernet, Barbera and Chianti. The wine gives its taste to the outside of the roast, colouring the sauce, while the alcohol evaporates instantly with heat.

After two hours of cooking, you can cut and serve on the table.

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Discover more about the production reading the information into the Hamper OL01-A, selecting the tab “Production”.

 

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