{"id":2912313091,"title":"Costa d'Oro Il Grezzo Unfiltered 100% 500ml","handle":"costa-doro-il-grezzo-unfiltered-100-italian-extra-virgin-olive-oil-1-lt","description":"\u003cp\u003e\u003cstrong\u003e500 ml\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrezzo is a 100% Italian extra virgin olive oil. Unfiltered, the cold pressing gives it an intense flavor and fruity aroma.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eRibollita (tuscan bean soup)\u003c\/h2\u003e\n\u003ch2\u003e\u003cimg class=\"gu-image\" itemprop=\"contentUrl\" alt=\"Cook - olive oil (ribollita or Tuscan bean soup)\" src=\"https:\/\/i.guim.co.uk\/img\/static\/sys-images\/Guardian\/Pix\/pictures\/2013\/11\/13\/1384364816205\/Cook---olive-oil-ribollit-008.jpg?w=300\u0026amp;q=55\u0026amp;auto=format\u0026amp;usm=12\u0026amp;fit=max\u0026amp;s=cf7056bb9aefee28c59661d25785100a\"\u003e\u003c\/h2\u003e\n\u003cp\u003eServes 6–8\u003c\/p\u003e\n\u003cp\u003eFor cooking the beans\u003cbr\u003e\u003cstrong\u003e225g dried cannellini beans, soaked for about 12 hours in cold water\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 onion, cut into quarters\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 small celery stalk, cut into pieces\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 garlic cloves, sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSprigs of fresh sage, rosemary and parsley\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eFor the soup\u003cbr\u003e\u003cstrong\u003e5 tbsp extra virgin olive oil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 onion, sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e½–1 tsp crushed dried chillies\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSalt and black pepper\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 ripe fresh tomatoes, peeled, deseeded and coarsely chopped\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 tbsp tomato puree\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 potatoes, cut into small cubes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 carrots, cut into small cubes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 small leek, white and green parts, cut small\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 celery stalks, cut into small pieces\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e250g cavolo nero, shredded\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e200g savoy cabbage, shredded\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 garlic cloves, sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 or 4 sprigs fresh thyme\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo serve\u003cbr\u003e\u003cstrong\u003e1 or 2 mild onions\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e6–8 slices of country-style bread\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 garlic cloves, cut in half\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eExtra virgin olive oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDrain and rinse the beans, then put them in a large, heavy pot with all the ingredients for cooking the beans. Pour in enough cold water to cover the beans by about 5cm, and bring slowly to the boil. Cover the pan and cook very gently until they are very tender – about 1½ hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUsing a slotted spoon, lift the beans out of the liquid (leave the herbs and vegetables in the stock). Puree ¾ of the beans coarsely in a food processor, then turn them into a bowl. Leave the remaining beans whole and set aside. Strain the cooking liquid into another bowl, discarding the herbs and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePut the olive oil into the pot in which the beans were cooked. Add the onion and chillies, sprinkle with a pinch of salt, and fry for about 10 minutes. Add the tomatoes and tomato puree and cook for 2–3 minutes, then mix in the bean puree. Stir for a couple of minutes to let it take up all the flavours, then add all the other vegetables, plus the garlic and thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMeasure the bean cooking liquid and add enough water to make it up to about 1.5 litres. Add this to the pot with salt, and bring to the boil, then cook over the lowest possible heat for about 2 hours. Add in some pepper and check for seasoning. Remove from the heat and leave overnight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe next day, preheat the oven to 180C\/350F\/gas mark 4. Mix the whole beans into the soup. Slice the onions very finely and arrange in a thin layer over the surface of the soup. Put the pot in the oven and cook until the onion is tender; this will take about 1 hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e6\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRub the bread with the halved garlic cloves, then toast under the grill. Put the bread into individual soup bowls and ladle the soup over it. Drizzle good quality extra virgin olive oil over each bowl and serve.\u003c\/p\u003e","published_at":"2016-06-13T22:45:00+05:30","created_at":"2015-10-03T00:27:13+05:30","vendor":"Costa d'Oro","type":"Olive Oil","tags":["Extra Virgin","Oil","Olive Oil"],"price":2900,"price_min":2900,"price_max":2900,"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":8532398339,"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 Il Grezzo Unfiltered 100% 500ml","public_title":null,"options":["Default Title"],"price":2900,"weight":482,"compare_at_price":null,"inventory_quantity":-40,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-il-grezzo.jpg?v=1443812755"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/costa-doro-il-grezzo.jpg?v=1443812755","options":["Title"],"content":"\u003cp\u003e\u003cstrong\u003e500 ml\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrezzo is a 100% Italian extra virgin olive oil. Unfiltered, the cold pressing gives it an intense flavor and fruity aroma.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eRibollita (tuscan bean soup)\u003c\/h2\u003e\n\u003ch2\u003e\u003cimg class=\"gu-image\" itemprop=\"contentUrl\" alt=\"Cook - olive oil (ribollita or Tuscan bean soup)\" src=\"https:\/\/i.guim.co.uk\/img\/static\/sys-images\/Guardian\/Pix\/pictures\/2013\/11\/13\/1384364816205\/Cook---olive-oil-ribollit-008.jpg?w=300\u0026amp;q=55\u0026amp;auto=format\u0026amp;usm=12\u0026amp;fit=max\u0026amp;s=cf7056bb9aefee28c59661d25785100a\"\u003e\u003c\/h2\u003e\n\u003cp\u003eServes 6–8\u003c\/p\u003e\n\u003cp\u003eFor cooking the beans\u003cbr\u003e\u003cstrong\u003e225g dried cannellini beans, soaked for about 12 hours in cold water\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 onion, cut into quarters\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 small celery stalk, cut into pieces\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 garlic cloves, sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSprigs of fresh sage, rosemary and parsley\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eFor the soup\u003cbr\u003e\u003cstrong\u003e5 tbsp extra virgin olive oil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 onion, sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e½–1 tsp crushed dried chillies\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSalt and black pepper\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 ripe fresh tomatoes, peeled, deseeded and coarsely chopped\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 tbsp tomato puree\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 potatoes, cut into small cubes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 carrots, cut into small cubes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e1 small leek, white and green parts, cut small\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 celery stalks, cut into small pieces\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e250g cavolo nero, shredded\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e200g savoy cabbage, shredded\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 garlic cloves, sliced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3 or 4 sprigs fresh thyme\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo serve\u003cbr\u003e\u003cstrong\u003e1 or 2 mild onions\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e6–8 slices of country-style bread\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2 garlic cloves, cut in half\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eExtra virgin olive oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDrain and rinse the beans, then put them in a large, heavy pot with all the ingredients for cooking the beans. Pour in enough cold water to cover the beans by about 5cm, and bring slowly to the boil. Cover the pan and cook very gently until they are very tender – about 1½ hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eUsing a slotted spoon, lift the beans out of the liquid (leave the herbs and vegetables in the stock). Puree ¾ of the beans coarsely in a food processor, then turn them into a bowl. Leave the remaining beans whole and set aside. Strain the cooking liquid into another bowl, discarding the herbs and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePut the olive oil into the pot in which the beans were cooked. Add the onion and chillies, sprinkle with a pinch of salt, and fry for about 10 minutes. Add the tomatoes and tomato puree and cook for 2–3 minutes, then mix in the bean puree. Stir for a couple of minutes to let it take up all the flavours, then add all the other vegetables, plus the garlic and thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMeasure the bean cooking liquid and add enough water to make it up to about 1.5 litres. Add this to the pot with salt, and bring to the boil, then cook over the lowest possible heat for about 2 hours. Add in some pepper and check for seasoning. Remove from the heat and leave overnight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe next day, preheat the oven to 180C\/350F\/gas mark 4. Mix the whole beans into the soup. Slice the onions very finely and arrange in a thin layer over the surface of the soup. Put the pot in the oven and cook until the onion is tender; this will take about 1 hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e6\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRub the bread with the halved garlic cloves, then toast under the grill. Put the bread into individual soup bowls and ladle the soup over it. Drizzle good quality extra virgin olive oil over each bowl and serve.\u003c\/p\u003e"}

Costa d'Oro Il Grezzo Unfiltered 100% 500ml

Product Description
QAR 29
Maximum quantity available reached.

500 ml

Grezzo is a 100% Italian extra virgin olive oil. Unfiltered, the cold pressing gives it an intense flavor and fruity aroma.

Shelf life: 12 Months
ORIGIN : ITALY

Suggested recipe:

Ribollita (tuscan bean soup)

Cook - olive oil (ribollita or Tuscan bean soup)

Serves 6–8

For cooking the beans
225g dried cannellini beans, soaked for about 12 hours in cold water
1 onion, cut into quarters
1 small celery stalk, cut into pieces
3 garlic cloves, sliced
Sprigs of fresh sage, rosemary and parsley

For the soup
5 tbsp extra virgin olive oil
1 onion, sliced
½–1 tsp crushed dried chillies
Salt and black pepper
2 ripe fresh tomatoes, peeled, deseeded and coarsely chopped
1 tbsp tomato puree
3 potatoes, cut into small cubes
2 carrots, cut into small cubes
1 small leek, white and green parts, cut small
3 celery stalks, cut into small pieces
250g cavolo nero, shredded 
200g savoy cabbage, shredded
2 garlic cloves, sliced
3 or 4 sprigs fresh thyme

To serve
1 or 2 mild onions
6–8 slices of country-style bread
2 garlic cloves, cut in half
Extra virgin olive oil

1 Drain and rinse the beans, then put them in a large, heavy pot with all the ingredients for cooking the beans. Pour in enough cold water to cover the beans by about 5cm, and bring slowly to the boil. Cover the pan and cook very gently until they are very tender – about 1½ hours.

2 Using a slotted spoon, lift the beans out of the liquid (leave the herbs and vegetables in the stock). Puree ¾ of the beans coarsely in a food processor, then turn them into a bowl. Leave the remaining beans whole and set aside. Strain the cooking liquid into another bowl, discarding the herbs and vegetables.

3 Put the olive oil into the pot in which the beans were cooked. Add the onion and chillies, sprinkle with a pinch of salt, and fry for about 10 minutes. Add the tomatoes and tomato puree and cook for 2–3 minutes, then mix in the bean puree. Stir for a couple of minutes to let it take up all the flavours, then add all the other vegetables, plus the garlic and thyme.

4 Measure the bean cooking liquid and add enough water to make it up to about 1.5 litres. Add this to the pot with salt, and bring to the boil, then cook over the lowest possible heat for about 2 hours. Add in some pepper and check for seasoning. Remove from the heat and leave overnight.

5 The next day, preheat the oven to 180C/350F/gas mark 4. Mix the whole beans into the soup. Slice the onions very finely and arrange in a thin layer over the surface of the soup. Put the pot in the oven and cook until the onion is tender; this will take about 1 hour.

6 Rub the bread with the halved garlic cloves, then toast under the grill. Put the bread into individual soup bowls and ladle the soup over it. Drizzle good quality extra virgin olive oil over each bowl and serve.

Vendor: Costa d'Oro

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