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This year's olive oils (all organic)

Link Newsletter 20-21:

https://mailchi.mp/948c6622c9b7/chiarentana-olive-oils-1592700

 

CHIARENTANA (BLEND)
Characteristics of this blend
Chiarentana is the traditional Tuscan blend of 4 basic varieties of olives: Frantoiano, Leccino, Moraiolo and Pendolino, each variety confirmed thoughout the centuries for its resistance to a potential recurring threat. The resulting pungent and flavor-rich oils are thus eminently characteristic and can be easily recognized as unmistakably Tuscan.
Recommended combinations
Because of its variety of aromas, Chiarentana can be combined with all Tuscan recipes: ribollita, bistecca alla Fiorentins, papa al Pomodoro, panzanella, cannellini beans, any pasta dish, grilled and roast meat, pecorino with pears, any kind of fresh salad.

CONFINI (BLEND)
Characteristics of this blend
Confini is a unique blend of 5 varieties from Umbria, originally planted in our groves for experimental purposes (hardiness and flavor). Their blend has produced a very distinctive flavor-rich oil with an additional aroma of green tomato leaves.
Recommended combinations
Confini adds its unique flavor and aromas to both Tuscan and typically Umbrian recipes, such as umbricelli alla nursina (home-made pasta with anchovies and black truffle), lentil soup, pumpkin gnocchi and squash soup with cumin and mint, and will contribute original fragrances to to any gourmet dish.

MAURINO (PURE VARIETY)
Characteristics of this monovarietal oil
Maurino oil is immediately recognizable for its floreal aromas reminiscent of gardens in spring which distinguish it from all other Tuscan oils. It also reminds one of the typical Mediterranean bush with aromas such as sage, mint and rosemary. The freshness of its fragrance is confirmed by the flavor in the mouth. A pleasant sense of green tomato can also be detected, followed by a slow pungent sensation in the throat.
Recommended combinations
Maurino oil is at its best with all fish dishes. It also enhances “fragrant” dishes, such as a fennel carpaccio with pecorino cheese and oranges, cold rice salads, oven-baked tomatoes.

PENDOLINO (PURE VARIETY)
Characteristics of this monovarietal oil
The aroma of bitter almond is unmistakable first in the aroma and then confirmed in the taste in the mouth of Pendolino oil. Any other note of bitterness is not there, while the pungency in the throat is marked and persistant.
Recommended combinations
Pendolino oil is recommended to finish different kinds of fish dishes, such as chickpea and shrimp soup, tuna and swordfish carpaccios, raw seafood entrees, zucchini and shrimp risottos.

 

Price List Harvest 2020