Oil of low acidity, unfiltered, harmonious and delicate scent with notes of fruit and walnut. On the palate it is sweet, elegant, full and round: suitable for delicate dishes and carpaccio.
Olive and Garlic flavoured oil is made the simultaneous pressing of freshly picked Nocellara del Belice olives and the most fragrant fresh garlic. It is ideal with meat and stews, grilled meat and fish, cuttlefish noodles, fried artichokes and bruschetta, but with roast potatoes it is really special.
Olive nere condite - L'Orto di Beppe, olives of the type Leccino, harvested in October and freshly processed. Refined and spiced will done naturally and exclusively with salt, garlic and fennel. After some months and a lot of care the olives are steamed a little bit and are ready so far.
Il Sincero is an extra virgin olive oil produced one cultivar, Moraiolo, a major varietal in the area. Small-sized old plants cultivated following traditional methods on stony hillsides at 400 metres above sea level. The roundish fruit is harvested by hand in October at the start of the ripening process and produces an extra virgin olive oil with a unique intense flavour. Its definite and intense flavour pairs remarkably well with bean soup and chickpea cream with toasted bread; excellent on larded pork fillet and wild salad. Perfect with roasted game, jugged hare and roast pigeon breast with sweet pepper sauce. It is an ideal accompaniment to medium mature cheese and orange or tangerine sorbets.
Olive oil with red and green chilli peppers is obtained by pressing freshly picked Nocellara del Belice olives and red and green Cayenne chilli peppers at the same time. It is ideal with vegetables, pasta dishes, friselle with tomato sauce, pulses, soups, on pizza and especially with chocolate desserts. The spicy flavour is intense and delicate.
The olive oil is filtered, has a green colour with golden reflections, is elegant and complex in aroma with a rich aroma of artichokes, mint, basil and herbs, is taste balanced with light bitter and spicy notes.
Obtained the cold processing of only Taggiasca olives harvested by beating and milled within 24 hours of harvesting. It is an extra virgin oil that has passed strict examinations and a careful panel test. On tasting, the extra virgin D.O.P. oil offers a sweet, fruity aroma and a delicate, rounded flavour. To the eye it has a yellow colour, medium-high density and a veiled appearance.
It is produced in Umbria. The taste is reminiscent of tomato and almond and is medium/light at the same time reminiscent of the taggiasca variety. It is ideal with white meat, fish, salads, bruschetta and carpaccio. With anti-jam stopper.
Color: The oil is the sight of golden yellow with green reflections. Odour: fruity aroma has a deep green and hints of green olive. The fruit is enhanced by complex notes as found among the plant leaves, grass, artichoke, the green tomato and apple. Flavour: bitter and spicy appear firm but pleasant and balanced, hints of green almond oil in closing I give high quality and fragrance. Media fluency, good harmony between the nose and bocca.
Selected Taggiasca olives, pitted, in extra virgin olive oil. The taste and quality of the product make it ideal for all uses; as an ingredient, for example with fish, white meat, in sauces, for bruschettas and pizzas, or as an aperitif.
Coppini Arte Olearia harvests olives cultivations in Sicily, Puglia and Abruzzo. The best olives are pressed within 24 hours of harvesting. Coppini Arte Olearia guarantees consistently high quality and low acidity products. The OLIVE & MANDARINI dressing is obtained the simultaneous pressing of olives and mandarins. Serving suggestion: spaghetti with shellfish, fennel salad, pork tenderloin in Port, ricotta cheese desserts, baked desserts.
Coppini Arte Olearia harvests olives cultivations in Sicily, Puglia and Abruzzo. The best olives are pressed within 24 hours of harvesting. Coppini Arte Olearia guarantees consistently high quality and low acidity products. The OLIVE & ROSEMARY dressing is obtained the simultaneous pressing of olives and rosemary. Recommended pairings: Crustaceans, fish, roasts, pizzaiole, sliced beef, grilled meats, bruschetta, rabbit, chickpea cream, pork loin.
Obtained the cold processing of only Taggiasca olives harvested by beating and milled within 24 hours of harvesting It is an extra virgin oil that has passed strict examinations and a careful panel test. On tasting, the extra virgin D.O.P. oil offers a sweet, fruity aroma and a delicate, rounded flavour. To the eye it has a yellow colour, medium-high density and a veiled appearance.
Coppini Arte Olearia harvests olives cultivations in Sicily, Puglia and Abruzzo. The best olives are pressed within 24 hours of harvesting. Coppini Arte Olearia guarantees consistently high quality and low acidity products. This seasoning is obtained the delicate process of cold smoking in beech wood, so as to enhance the original characteristics of the product. Bottle with pouring stopper.
