Between September 24-30th olives from the oldest trees were pressed. These old trees, that sit on stony ground, do not produce a lot of olives (it takes 6kg of Arbequina olives to make a 500ml bottle of Primera Early Harvest),
It is not often that you would describe an olive oil as tasting like black olives - but that is exactly what CastelaS has done with their Organic Noir d'Olive Virgin Olive Oil.
"Despite winning a gold award in the renowned EVO IOC Italy competition, I believe that our biggest achievement this year has been the work in the olive grove. It’s important to listen to nature. Olive tree cultivation is the very foundation of our diet and life, and as such deserves to be honoured..
Recently, Laudemio Frescobaldi collaborated with Marco Stabile, a Michelin star chef who has won awards for his love of cooking with high quality Extra Virgin Olive Oil. This is one of two recipes that he created using Laudemio Frescobaldi.
Between September 24-30th olives from the oldest trees were pressed. These old trees, that sit on stony ground, do not produce a lot of olives (it takes 6kg of Arbequina olives to make a 500ml bottle of Primera Early Harvest),
Sarde A Beccafico (Stuffed Sardines) is a Sicilian speciality, although the recipe differs where in Sicily you are.
It is not often that you would describe an olive oil as tasting like black olives - but that is exactly what CastelaS has done with their Organic Noir d'Olive Virgin Olive Oil.
"Despite winning a gold award in the renowned EVO IOC Italy competition, I believe that our biggest achievement this year has been the work in the olive grove. It’s important to listen to nature. Olive tree cultivation is the very foundation of our diet and life, and as such deserves to be honoured..
Recently, Laudemio Frescobaldi collaborated with Marco Stabile, a Michelin star chef who has won awards for his love of cooking with high quality Extra Virgin Olive Oil. This is one of two recipes that he created using Laudemio Frescobaldi.