Produced in Sicily using hand-picked olives, the oil is cold pressed within 12 hours of harvest. It is a very high density oil, with an intense green color with golden yellow glints. The smell is spicy and herby, full bodied and persistent. The taste is fully rounded, fruity and well balanced, with undertones of green tomatoes and almonds.
Kept in a cool and dry place away from direct sunlight Nino's Olive Oil will maintain its qualities for at least one year.
How to use
Nino’s Olive Oil can be used both to cook with and as a finishing oil. It will enhances the flavours of all Mediterranean food.
Use Nino’s Olive Oil in all recipes that will benefit from its well-balanced flavour:
- Drizzle it on salads, especially ones containing tomatoes
- Roast vegetables
- Make a super easy (and healthy!) dressing for some steamed fish and/or steamed veggies by mixing some of Nino’s Olive Oil with a dash of soy sauce and lemon juice
- Make a vibrant herb oil: just blanch a bunch of your chosen herb (basil, mint, coriander, etc.. or a mix) in boiling water for 10 seconds. Drain and rinse under cold water to stop the cooking. Pat herbs dry with paper towels. Transfer to blender. Add oil & puree until smooth. Sieve and discard the solids. The oil will keep 1 week in the fridge and add both color and taste to salads, steamed fish or vegetables, etc. You can also freeze it in ice cube molds to preserve the flavour of summer herbs for the cold months.
What about Nino
Bitterness, Sweetness & Spiciness - Our oil is the perfect combination!
The organic farm “Case di Latomie” lies along the hills of a gentle slope towards the crystal clear sea of the ancient Greek colony of Selinunte. The inheritance of the Greek civilization is not only visible through the magnificent temples in the area but it is believed that Greek people introduced the first wild olive trees in the western area of the Mediterranean Sea. Greeks had likely come in contact with olive trees from Persia and Syria, and olives were initially used to derive a kind of combustible paste used to light up their cities. Over the centuries they had perfected their agricultural knowledge and started to methodically cultivate the olive tree. When the Greeks were cast out of Sicily by the Arabs, olive plantations remained as part of their heritage.
Recipes with Organic Extra Virgin Olive Oil
- Ceasar Salad
- Bresaola wraps with celery root salad and mushroom aioli
- Spaghetti with oven-roasted tomato sauce with salami, olives and pecorino
- Roasted carrots
- Roasted Mediterranean vegetables
- Parmigiano custard with anchoïade and green vegetables salad
- Pumpkin and amarettini cannelloni with sage browned butter
- Pan-roasted onions with Prosciutto di San Daniele and shaved Pecorino Roncione
- Bagna Cauda
- Salsa Tonnata (Tuna sauce)
- Chickpea salad with red pepper, eggs and boquerones
- Tortilla with Fresh Tomatoes, Spinach and Roncal
- Pasta with Sardine and Wild Fennel Sauce
- Stir-fried mushrooms with Walnut Sauce and Parmigiano
- Pistacchio Dukkah
- Asparagus, Taleggio & Speck Pizzetta
- Broad Beans, Peas, Pecorino & Speck Salad
- Zucchini flowers, mozzarella and Parmigiano pasta
- Rucola salad with Parmigiano, Balsamic Vinegar and Olive Oil
- Boquerones with parsley
- Bruschetta with Boquerones and avocado
- Mackerel, onion, celery, fennel, parsley, capers, olives & Anchovy salad
- Pasta Salad with Pesto
- Skewers of Melon, San Daniele ham and Mozzarella
- Honeydew, Cantaloupe and Luciano's Prosciutto Salad
- Salad of Salted Anchovies, roasted peppers, eggs & parsley
- Pasta with Salted Anchovies and confit onions (Bigoli in Salsa)
- Spaghetti Puttanesca
- Watermelon salad with feta, mint and olive Oil