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De-Stoned

Destoned Biancolilla Extra Virgin Olive Oil D.O.P Val di Mazara

Harvest 2017

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 2017

Extraordinary quality and above average quantity for a five star vintage. The weather forecast for the olive groves is favourable: the reasonably dry spring favoured flowering and setting, and an excellent yield was already apparent in the summer. The hot summer diminished the population of dangerous insects such as the olive fly, leaving the olives in a perfect state of health.

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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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