Frescobaldi Laudemio Extra Virgin Olive Oil, 500 ml

£9.9
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Frescobaldi Laudemio Extra Virgin Olive Oil, 500 ml

Frescobaldi Laudemio Extra Virgin Olive Oil, 500 ml

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

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. The winter was typical for Tuscany with cold weather and rain, but the low temperatures continued until May, resulting in a delay of the flowering and fruiting of the trees. The olive groves at lower altitudes, closest to Florence, produced high quantities of olives whilst the trees situated at over 1000 feet had very low production. Despite this, the warm summer ensured the olives were in great health and they began to ripen in early October.

Not all extra-virgin oils are created equal, though. The industry isn’t well regulated, meaning some oils are of a much higher standard than others and so it pays to shop around. The best EVOO oils are typically used for salad dressings and drizzling over finished dishes. 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. 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. A similar process takes places with olive oil, but olive oil is not a homogeneous liquid like water is. The difference is that olive oil is made of a few different molecules, called triglycerides, and each has its own freezing temperature. The freezing point of these different molecules ranges between 0ºC and 15ºC depending on the fatty acid composition. The colder the olive oil gets, the greater the number of molecules that will start solidifying. Cold temperatures is the reason some white crystals may appear in your bottle of olive oil, especially during winter months. Does that mean the olive oil is not good to use? If you’re a long time olive oil user then it’s possible that at some point you’ve noticed white crystals in the olive oil you keep at home. But do you know what they are and why they are there?All extra virgin olive oil is made from cold-pressed olives, whereas regular olive oil will be a blend, combining processed oils in the mix. Extra virgin olive oil is therefore a healthier choice, retaining more of the natural antioxidants and vitamins that can be lost during processing. Scottish Offshore 2-5 Day service HS1-9, IV41-51, IV55-56, KA27-28, KW15-17, PA20, PA41-49,PA60- 78, PH42-44, ZE1-3 The origin of name Laudemio comes from an origin that has the meaning of prestige. That at the time when feudal lords existed, it was this name that gave the best part of the harvest reserved for them. 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.

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.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. 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.

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. Stay: the Mazzeis converted the borgo at Fonterutoli into a charming B&B proposition several years ago. The handful of rooms and apartments are elegant-trad, clean-lined and pretty. You’re perfectly situated to venture out and taste elsewhere in the area, and 20 minutes from Siena (the view of which, from the restaurant’s terrace, is straight out of a Lippi canvas). mazzei.it , from about €160Probably at some point you’ve seen some white lumps in the olive oil you store at home, but you know why? The name itself – Laudemio – has identified the best part of the harvest commonly reserved for the signore de la villa. While controversial European Union regulations affected the industry in 2012, the consortium has been operating under its own strictest quality guidelines since inception. It’s what allows it to produce over 72 tons of pure cold-pressed extra virgin olive oil annually from about 100,000 individually registered and monitored trees spread across nearly 6000 acres of exclusively designated land. Each bottle of Laudemio oil is tested by third party experts before it begins its globaljourneyto discerning consumers. “The Ferrari of olive oils.” This is how it is proudly known within the region. Napa and Sonoma are California’s wine capitals. Not quite as many of the Golden State’s premier or boutique winemakers have a side gig in growing olives as in Tuscany (or Umbria, or Sicily); but in the absurdly postcard-pretty hills of western Sonoma, just above Marin County, you’ll find one of the places that played a role in putting the state on the international EVOO map. McEvoy Ranch estate-grows and cold-processes every last product they make, whether it eventually goes into a pretty bottle intended for your dining table, or one of the lip balms, face oils or hand soaps they’ve formulated as part of their Ode line of olive oil-based beauty and home products. Cut bread into 1” cubes. Place cubes on a baking sheet. Grease and mix the bread lightly with 1 tablespoon of Laudemio olive oil and sprinkle with garlic powder. Toast in the oven for 20 minutes, or until dry. Following the severe frosts in Tuscany in 1985, when many of the olive trees were destroyed, a group of producers - with the Frescobaldi’s at their helm - set up a marketing group to guarantee the provenance and quality of their oils. The Laudemio group still endures today, and represents some of the best oils of the region, and the world.

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? DESCRIPTION: This Extra Virgin Olive Oil has been given the name Laudemio in December 1990. Some olive oil producers of Central Tuscany have created a Consortium, which has drawn up very strict regulations covering all production phases, from the olive groves cultivation, to the bottling of the finished product. Observance of these rules enhances further the outstanding quality of this oil produced by I MORI, in the olive growing zone of Malmantile which, for centuries, has taken pride in the uniqueness of this cultivation The whole “which Italian region makes the best olive oil?” debate is a bit loaded, along the lines of “which Serie A team is best?”: inevitably heated, and usually all about the birthplace. But lots of chefs and food pros seem to agree that Tuscan products are, on average, excellent, due to the combination of climate, terroir and the longstanding history of many of the estates. Not surprisingly, a lot of the top winemakers also produce excellent extra-virgin oil.

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Taste – While some olive oils have very subtle differences, others can vary wildly in taste. Peppery, fruity, buttery, floral and nutty are some of the key flavours you’ll find in the best olive oils. 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. 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. Heat oil in a large cast iron pot (or other soup pot). Add onions, garlic, celery, parsley, sage, and red pepper flakes. Sauté over medium heat until onions begin to soften, 5 min. 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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