{"id":2233579395,"title":"Costa d'Oro Extra Virgin Olive Oil - 500ml","handle":"costa-doro-extra-virgin-olive-oil-500ml","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e500ml\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis is a delicate extra virgin olive oil, with a soft and gentle taste, slightly fruity, balanced in its organoleptic features, suitable for every kind of warm and cold dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eCrisp rosemary and olive oil flatbread\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/i.guim.co.uk\/img\/static\/sys-images\/Guardian\/Pix\/pictures\/2013\/11\/14\/1384432445855\/Cook---olive-oil-flatbrea-008.jpg?w=300\u0026amp;q=55\u0026amp;auto=format\u0026amp;usm=12\u0026amp;fit=max\u0026amp;s=2876ee15ff0006f851ee5724545e3a13\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eMakes 3\u003cbr\u003e\u003cstrong\u003e230g plain flour\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 tbsp chopped rosemary, plus 2 sprigs\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 tsp bicarbonate of soda\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e¾ tsp salt\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e125ml water\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e75ml olive oil plus more for brushing\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSalt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePreheat the oven to 220C\/450F\/gas mark 7. Stir together the flour, chopped rosemary, bicarbonate of soda and salt in a medium bowl. Make a well in the centre, then add the water and oil and gradually stir into the flour with a wooden spoon until a dough forms. Knead it gently on a work surface 4 or 5 times.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDivide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLightly brush the top with additional oil and scatter small clusters of rosemary on top, pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray until pale golden and browned in spots – about 8-10 minutes. Transfer the flatbread to a rack to cool, then repeat with the other more rounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFlatbreads can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e","published_at":"2016-06-13T22:43:00+05:30","created_at":"2015-08-22T19:43:12+05:30","vendor":"Costa d'Oro","type":"Olive Oil","tags":["Extra Virgin","Oil","Olive Oil"],"price":1800,"price_min":1800,"price_max":1800,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":6384079811,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Costa d'Oro Extra Virgin Olive Oil - 500ml","public_title":null,"options":["Default Title"],"price":1800,"weight":0,"compare_at_price":null,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-extra-virgin-500ml.jpg?v=1440252795"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-extra-virgin-500ml.jpg?v=1440252795","options":["Title"],"content":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e500ml\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis is a delicate extra virgin olive oil, with a soft and gentle taste, slightly fruity, balanced in its organoleptic features, suitable for every kind of warm and cold dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eCrisp rosemary and olive oil flatbread\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/i.guim.co.uk\/img\/static\/sys-images\/Guardian\/Pix\/pictures\/2013\/11\/14\/1384432445855\/Cook---olive-oil-flatbrea-008.jpg?w=300\u0026amp;q=55\u0026amp;auto=format\u0026amp;usm=12\u0026amp;fit=max\u0026amp;s=2876ee15ff0006f851ee5724545e3a13\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eMakes 3\u003cbr\u003e\u003cstrong\u003e230g plain flour\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 tbsp chopped rosemary, plus 2 sprigs\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 tsp bicarbonate of soda\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e¾ tsp salt\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e125ml water\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e75ml olive oil plus more for brushing\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSalt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePreheat the oven to 220C\/450F\/gas mark 7. Stir together the flour, chopped rosemary, bicarbonate of soda and salt in a medium bowl. Make a well in the centre, then add the water and oil and gradually stir into the flour with a wooden spoon until a dough forms. Knead it gently on a work surface 4 or 5 times.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDivide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLightly brush the top with additional oil and scatter small clusters of rosemary on top, pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray until pale golden and browned in spots – about 8-10 minutes. Transfer the flatbread to a rack to cool, then repeat with the other more rounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFlatbreads can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e"}

Costa d'Oro Extra Virgin Olive Oil - 500ml

Product Description
QAR 18
Maximum quantity available reached.

500ml

This is a delicate extra virgin olive oil, with a soft and gentle taste, slightly fruity, balanced in its organoleptic features, suitable for every kind of warm and cold dish.

Shelf life: 12 Months
ORIGIN : ITALY

Suggested recipe:

Crisp rosemary and olive oil flatbread

Makes 3
230g plain flour
1 tbsp chopped rosemary, plus 2 sprigs
1 tsp bicarbonate of soda
¾ tsp salt
125ml water
75ml olive oil plus more for brushing
Salt

1 Preheat the oven to 220C/450F/gas mark 7. Stir together the flour, chopped rosemary, bicarbonate of soda and salt in a medium bowl. Make a well in the centre, then add the water and oil and gradually stir into the flour with a wooden spoon until a dough forms. Knead it gently on a work surface 4 or 5 times.

2 Divide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin).

3 Lightly brush the top with additional oil and scatter small clusters of rosemary on top, pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray until pale golden and browned in spots – about 8-10 minutes. Transfer the flatbread to a rack to cool, then repeat with the other more rounds.

4 Flatbreads can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

 

Vendor: Costa d'Oro

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