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The aromatic and gustatory characteristics of an Extra Virgin are the result of multiple factors: climate, territory, olive cultivar, method of harvesting and processing. The tasting is aimed at evaluating the organoleptic characteristics through the senses: sight, smell, taste and touch. Visual analysis is generally not used, except for DOP ones. However, it will be […]

Although the benefits of extra virgin olive oil are maximum when used cold, even its use in cooking can improve the characteristics of the food being treated. This is due to the properties of the antioxidants contained in extra virgin olive oil, which are partially transferred to the food during cooking, protecting it and limiting

INGREDIANTS 3o0 gr of linguine500 gr of turnip greens500 gr of yellow cherry tomatoes 600 gr of provolone del monaco Extra Virgin Olive Oil Monocultivar Ravece GarlicSalt and pepper PREPARATION Clean the turnip greens carefully, using only the most tender parts, blanch them in salted water for about 2 minutes, drain and pour them into

INGREDIANTS 350 grams of paccheri250 gr of minced pork 3 artichokesParmesan CheeseExtra virgin olive oilGarlicParsleySalt and pepper PREPARATION Clean the artichokes by removing the harder outer leaves and reaching the heart. Cut one half into strips and one half into slices.Mash the germ-free garlic clove with the palm of your hand and brown it in

INGREDIANTS 350 gr of braids300 gr of swordfish2 eggplants150 gr of cherry tomatoesEvo Monocultivar Ogliarola Garlic OilMintsalt PREPARATION: Fry the aubergines cut into 1 cm cubes. Crush a clove of garlic with the palm of your hand and remove the germ, brown it in a pan with Ogliarola Extra Virgin Olive Oil.Add the tomato and

INGREDIANTS 400 gr of candles300 g of veal (muscle or covered with ribs) 300 g of pork ribs2 tomato purees1 jar of cherry tomatoes1/2 glass of red wineEvo Monocultivar Ravece Oil1 onion, basil, salt PREPARATION Heat 5 tablespoons of Evo Ravece oil in a saucepan and brown a chopped onion.Add the meat cut into large

INGREDIANTS 280 grams of spaghetti 40 gr of bottarga 200 gr of fresh squid 200 gr of tufts of broccoli 200 gr of peasant bread Evo Monocultivar Ravece Oil Garlic and herbs PREPARATION Bring plenty of lightly salted water to a boil, add the tufts of broccoli, cook for just 1 minute and cool. Clean

INGREDIANTS 280 gr of mixed pasta 300 gr of organic cauliflower 160 gr shelled red prawns 4 tablespoons of colatura Evo Dop Oil 1 coppery montoro onion vegetable broth Salt, pepper, and basil PREPARATION Chop the red prawns and season with oil, salt and pepper. Put them in the fridge. Cook the bacon cut into

INGREDIANTS 280 gr of semolina rice 1 jar of Cherry Tomatoes 100 gr of Pesto 100 gr of burrata 100 gr of extra Parmesan cheese 160 gr of Tuna 120 gr of green and black olives Olio Evo Bio 1 Roccocò Lemon, Salt and Pepper. PREPARATION: Blend the inside of the burrata by adding olive