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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 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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