Extra virgin olive oil · PDO
Bread. Oil. Almost nothing else
Correggiolo and Leccino olives from the hills above Rimini, picked by hand and cold pressed.
About this oil
PDO Colline di Romagna
A small production for people who care. Correggiolo and Leccino olives, picked by hand in October and cold-pressed the same evening in a modern mill, so none of the aroma is lost. The result is an unfiltered extra virgin olive oil with the protected designation of origin Colline di Romagna: bright green, scented with cut grass, almond and artichoke, soft and intense with a pleasant peppery finish.
| Olives | Correggiolo, Leccino |
|---|---|
| Estate | Podere dell'Angelo |
| Where from | Via Rodella 38, 47921 Rimini, Italy |
| Still to confirm | vintage, price, volume |
How to use it
On warm bread, tomatoes, vegetables straight from the oven and bean soups.
Details from the estate's own site: vinidellangelo.it. We will add the bottle size and the price once they are confirmed.
At the table
Good oil needs no recipe
Three ways Italians eat this oil themselves. None of them takes more than five minutes.
Bread and garlic
Toast the bread in a dry pan, rub it with a clove of garlic and pour the oil over. Salt it last, or it will draw out the moisture.
Tomatoes and oil
Ripe tomatoes, a handful of basil, oil and sea salt. Leave the vinegar out: that light bitterness is the whole point of this oil.
Roasted vegetables
Roast courgettes, aubergines or carrots as you always would, then pour the oil over while they are still hot. Nothing of the scent or the pepper is lost.
Stills from our own film. We will add photographs of the estate once we have them.