bottiglia02
De-Stoned

Biancolilla, Olio Extra Vergine di Oliva Denocciolato D.O.P Val di Mazara

Harvest 2014

The two de-stoned oils are instead produced from the desire to show the essence of the two selected varieties of the DOP, Nocellara and Biancolilla, enhancing their tasting characteristics through the pressing of the olives only after they have been de-stoned.

Size
100 ml / 250 ml / 500 ml

Download sheet

Variety

Biancolilla De-stoned

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Olive grove

Capparrina

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Pressing

De-stoning and continuous cold cycle

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Harvest technique

Manual

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Harvest 2014

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Tasting Notes
  • Eyes
  • Nose
  • Mouth
A light pale green colour with yellow lights.
On the nose, aromas of thyme and slight suggestions of carob, of almond and white pepper. Overall a marine sensation, almost brackish.
Hints
Herbs 3/5
Almond 4/5
Artichoke 1/5
Tomato 2/5
The absence of oil from the stone renders it especially delicate and sweet.
Taste
Fruity 4/5
Bitter 4/5
Spicy 4/5
Sweet 3/5
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Pairings
It is excellent with raw fish, shellfish, seared chicken, as well as kid, salads and tomatoes.
Grilled foods 0/5
Steamed 5/5
Crudite 5/5
Soups 3/5
Fresh cheeses 5/5
Salads 4/5
With Casa Planeta’s Kitchen
  • Wheel of scabbard fish with herbs
ruota-di-spatola

Wheel of scabbard fish with herbs

INGREDIENTS Serves 4

4 scabbard fish fillets

(200 g / 7 oz. each)

500 g / 1 lb. oz.

breadcrumbs

50 g / 1 3/4 oz. parsley

20 g / 3/4 oz. mint leaves

20 g / 3/4 oz. thyme

20 g / 3/4 oz. marjoram

20 g / 3/4 oz. fresh

oregano

lemon zest

400 ml / 13 1/2 fl. oz.

extra-virgin olive oil

salt to taste

pepper to taste

 

DIFFICULTY 3/5 | PREPARATION TIME 40 minutes

To make the coating, combine the minced aromatic herbs, breadcrumbs, lemon zest, salt and pepper.

Marinate the scabbard fish in a generous amount of extra-virgin olive oil. Coat the fillets with the bread crumb mixture and roll

them loosely. In a well-greased baking dish, arrange them snugly in a wheel shape. Bake at 180°C (350°F) for about 15 minutes.

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