0.25 L CAROLEA Olive Oil

L'or calabrais

CAROLEA Olive Oil 0,25L

13,40 €

In stock

NEW HARVEST & NEW FOR 2021!

The olive trees in our family estate come from the 100% natural Carolea variety. It is rather on notes of fruity-blackberry.
Very sweet, it reveals flavors of forest fruits on the palate.
It is highly appreciated by the whole world as it is the most popular olive variety in our Calabrian region.

Excellent with fish, delicate dishes, cakes, pastries, light sauces.

LUCANGELI ASSURES YOU THE EXCELLENCE OF THE BEST ITALIAN PRODUCTS.

Selection of a prestigious superior category olive oil.
Extra virgin, Cold extracted, Organic, DOP and Monovarietal.
With an acidity rate of 0.2%, it is part of the Grands Crus of southern Italy.

Name: CAROLEA Organic Extra Virgin Olive Oil

Verona thick glass bottle: very sturdy and reusable
Opaque black measuring cap
Net quantity: 25ml

Origin: Italy
Ingredients: 100% Green Carolea Olives DOP

Minimum Durability Date: 18 months
Storage conditions: store away from heat and light
Shipped in a thick cardboard box, containing reinforced protection

Nutritional values per 100 ml

Energy: 3389 kJ / 824 kcal
Fat: 91.6g
of which saturated fatty acids: 13.6g

Carbohydrates: 0g
of which sugars: 0g

Proteins: 0g
Salt: 0g

Spaghetti alle vongole e pomodorini

Ingredienti (per due persone):
- 350 g of cockles or clams
- 1 finely chopped garlic clove
- 10 leaves of flat-leaf parsley, finely chopped
- 10 cl of white win
- 4 tbsp of Lucangeli olive oil
- A dozen round cherry tomatoes
- 3 to 4 finely chopped sundried tomatoes
- 250 g of spaghetti (gluten free in this recipe)

Come fare:
Prepare the shells and bathe them in cold salted water for 1 to 2 hours. You can use a submerged colander to take them out more easily. Chop the garlic clove and brown in a little olive oil. Add the rinsed seashells and 3/4 of the white wine. Leave the shellfish to open for a few minutes. Remove with a skimmer and set aside. Heat the water for the spaghetti. In the juice, add the cherry tomatoes, parsley and sundried tomatoes. Cook for 2/3 min then add the rest of the white wine. Leave to cook for a few minutes. Add the seashells. Cover over low heat then turn off. You can shell a few seashells and keep some for decoration. Cook your spaghetti. Add them to the preparation. Mix. Decorate the dish or serve with a nice drizzle of olive oil. Enjoy before the juice is drunk.

Buon Pranzo!