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SAN MARTINO’s OIL is the result of a successful combination between advanced technology and tradition. The outcome of special care paid during all the production phases while reaching its highest quality, it is best for hors d’oeuvre, cooked and raw vegetables, grilled meat, white fish.
It has the fruity fragrance of mature olives softened by a note of herbs and cardoons, a taste reminiscent of sweet almonds and dried fruit and in closing there is a harmony of slight bitterness and sharpness that highlights the taste.
This oil belongs to he Pretuziano delle Colline Teramane olive oil takes its name from the Praetutti, or Pretuzi, an Italic population that inhabited the province of Teramo, in Abruzzo, and, though conquered by the Romans in the third century B.C., it has nevertheless managed to maintain its cultural identity.
Ever since antiquity, the adjective "Pretuziano" has been used to describe anything that comes from the province of Teramo. Pliny the Elder mentions "Praetuttian wines" in his book "Naturalis Historia," while Cato relates in his "De Re Rustica" that the shepherds of this region would carry Praetuttian oil on their long journeys along the ancient Salaria highway to and from the Tyrrhenian Sea.
The Pretuziano delle Colline Teramane olive oil is obtained from Leccino, Frantoio and Dritta olives (75 percent). This oil is greenish yellow in color and has a characteristic fruity aroma with mildly bitter and piquant hints. It is an ideal condiment for first courses, on grilled meats, wild greens, boiled vegetables and legumes.
It has the fruity fragrance of mature olives softened by a note of herbs and cardoons, a taste reminiscent of sweet almonds and dried fruit and in closing there is a harmony of slight bitterness and sharpness that highlights the taste.
This oil belongs to he Pretuziano delle Colline Teramane olive oil takes its name from the Praetutti, or Pretuzi, an Italic population that inhabited the province of Teramo, in Abruzzo, and, though conquered by the Romans in the third century B.C., it has nevertheless managed to maintain its cultural identity.
Ever since antiquity, the adjective "Pretuziano" has been used to describe anything that comes from the province of Teramo. Pliny the Elder mentions "Praetuttian wines" in his book "Naturalis Historia," while Cato relates in his "De Re Rustica" that the shepherds of this region would carry Praetuttian oil on their long journeys along the ancient Salaria highway to and from the Tyrrhenian Sea.
The Pretuziano delle Colline Teramane olive oil is obtained from Leccino, Frantoio and Dritta olives (75 percent). This oil is greenish yellow in color and has a characteristic fruity aroma with mildly bitter and piquant hints. It is an ideal condiment for first courses, on grilled meats, wild greens, boiled vegetables and legumes.
| Weight | 1.2000 |
| product weight | 0,95 |
| Made in | Atri |
| Province | TE |
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Write Your Own Review
You're reviewing: San Martino organic olive oil IGP 1 lt.
CIABBOTTO
You will need:
* 4 potatoes
* 1 onion
* 1 eggplant
* 2 zucchini
* 2 medium ripe tomatoes
* fresh basil
* extravirgin olive oil
* salt and cracked pepper
Preparation:
* Chop the onion finely, dice all the vegetables
* If the eggplant is very fresh then there is no need to salt it beforehand. If the eggplant has alot of dark seeds inside, it is wise to salt them for at least half an hour beforehand.Squeeze the eggplants to eliminate the bitter water. Rinse and then chop and add to the other vegetables
* Sprinkle the olive oil through all the vegetables in a baking dish. Add the chopped basil and season with salt and pepper according to taste
* Place in on oven and bake at 160 deg for 1 hr and 30 mins until vegetables are cooked and golden.Or it can be slowly cooked on the stove in a heavy saucepan for 40 mins The perfect wine for this is a delicious and fresh Cerasuolo wine - a rose' type wine made from Montepulciano grapes. Unfortunately it is difficult to find Cerasuolo outside of Abruzzo..so you will have to come to Abruzzo with us and discover this exquisite gift from nature!
------------------------------------------------------
PIZZELLE: Abruzzese Waffle Biscuits(for 4 people)
Dough:
* 1 egg
* 1 ½ tbspn olive oil
* 1 tbspn plain flour
* 1 tbspn sugar
Preparation:
* Beat the egg whites separately.
* In another bowl, beat the egg yolk with sugar.
* Then beat in the olive oil and then add in the flour
* Add the egg whites and incorporate gently into the mixture.
Cooking:
* Heat up the oiled waffle iron and add a small amount of mixture in the centre.
* Cooking time: Just about the amount of time taken to say a Hail Mary and then turn to cook other side!
Serving:
* You can sprinkle sifted icing sugar on the pizzelle or spread honey/jam/chocolate spread over them and sandwich together.
These information come from AbsolutelyAbruzzo.com
You will need:
* 4 potatoes
* 1 onion
* 1 eggplant
* 2 zucchini
* 2 medium ripe tomatoes
* fresh basil
* extravirgin olive oil
* salt and cracked pepper
Preparation:
* Chop the onion finely, dice all the vegetables
* If the eggplant is very fresh then there is no need to salt it beforehand. If the eggplant has alot of dark seeds inside, it is wise to salt them for at least half an hour beforehand.Squeeze the eggplants to eliminate the bitter water. Rinse and then chop and add to the other vegetables
* Sprinkle the olive oil through all the vegetables in a baking dish. Add the chopped basil and season with salt and pepper according to taste
* Place in on oven and bake at 160 deg for 1 hr and 30 mins until vegetables are cooked and golden.Or it can be slowly cooked on the stove in a heavy saucepan for 40 mins The perfect wine for this is a delicious and fresh Cerasuolo wine - a rose' type wine made from Montepulciano grapes. Unfortunately it is difficult to find Cerasuolo outside of Abruzzo..so you will have to come to Abruzzo with us and discover this exquisite gift from nature!
------------------------------------------------------
PIZZELLE: Abruzzese Waffle Biscuits(for 4 people)
Dough:
* 1 egg
* 1 ½ tbspn olive oil
* 1 tbspn plain flour
* 1 tbspn sugar
Preparation:
* Beat the egg whites separately.
* In another bowl, beat the egg yolk with sugar.
* Then beat in the olive oil and then add in the flour
* Add the egg whites and incorporate gently into the mixture.
Cooking:
* Heat up the oiled waffle iron and add a small amount of mixture in the centre.
* Cooking time: Just about the amount of time taken to say a Hail Mary and then turn to cook other side!
Serving:
* You can sprinkle sifted icing sugar on the pizzelle or spread honey/jam/chocolate spread over them and sandwich together.
These information come from AbsolutelyAbruzzo.com
