Tuscan Olive Oil
Single Estate Tuscan Olive Oil
Our Tuscan oil is a top class, robust but smooth single estate made from hand picked Carolea olives.The oil has an intense aroma of green apples and bitter leaves, a deep green gold colour and is well balanced in taste with lots of pepper on the finish. Most suitable as a dipping oil, on salads, bruschetta and grilled meats and for stirring into soups, casseroles and sauces.
We supply this olive oil in the following sizes:
Tuscan Olive Oil & Matured Balsamic Vinegar Gift Set
Click on the items to buy online at our e-shop.
Here is a sample recipe for Tuscan Olive Oil:
Roasted Red Peppers with a Mozzarella Topping
A great appetiser or side dish that really tastes Mediterranean.
Recipe Serves 4
Ingredients:
4 large red peppers
4 vine-ripened tomatoes (preferably plum)
4 tablespoons 'gift of oil' extra virgin olive oil
1 tablespoon 'gift of oil' balsamic vinegar
2 cloves of garlic, crushed
1 teaspoon grated lemon zest
2 tablespoons chopped fresh basil leaves
8 tinned anchovy fillets in oil, drained (optional)
2x125g packs of buffalo mozzarella, drained and sliced into 8
Freshly ground black pepper
Pre-heat the oven to 200°C (400°F / gas mark 6).
Cut the peppers in half length ways through the stalks, removing the seeds but leaving the stalks intact for aesthetic appeal. Place in a shallow roasting tin, cut side up. Peel the tomatoes, cut into quarters and place 2 quarters into each pepper half.
Mix the extra virgin olive oil, balsamic vinegar, basil leaves, lemon zest, garlic and freshly ground black pepper together and pour evenly over each pepper half.
Place the roasting tin on the top shelf of the oven and roast for 40 minutes. Remove from the oven and place 1 anchovy fillet and 1 slice of mozzarella on each pepper half.
Return to the oven and roast for a further 20 minutes in the middle of the oven.
Dress with whole basil leaves and serve immediately with warm and crispy ciabatta to soak up the wonderful juices.
