{"id":8218026819,"title":"Frantoia Ampolla Tonda with Gift Box 500ml","handle":"frantoia-ampolla-tonda-with-gift-box-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\"\u003eA fairly dense oil with a warm green colour and yellow-gold highlights, characterized by a very distinct and lingering herbaceous-spicy aroma.It has a fruity taste with a sweet background and a light almond finish. For use with fish dishes, fresh cheeses, vegetable soups and fancy salads.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cheader class=\"entry-header\"\u003e\n\u003ch1 class=\"entry-title\"\u003ePARSLEY SALAD WITH OLIVE OIL POACHED TUNA\u003c\/h1\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003cimg width=\"300\" height=\"214\" src=\"https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg.jpg\" class=\"attachment-full size-full wp-post-image\" alt=\"\" srcset=\"https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg.jpg 300w, https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg-299x213.jpg 299w, https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg-290x207.jpg 290w, https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg-219x156.jpg 219w, https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg-280x200.jpg 280w, https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg-198x141.jpg 198w, https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg-119x85.jpg 119w\" sizes=\"(max-width: 300px) 100vw, 300px\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eServes 6\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eINGREDIENTS\u003c\/h3\u003e\n\u003ch4\u003e\u003cem\u003eFOR THE OLIVE OIL POACHED TUNA\u003c\/em\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 lb. fresh tuna (ahi or yellowfin), cut evenly into a 1 ½ inch or so thick slab\u003c\/li\u003e\n\u003cli\u003e2 tsp. Kosher or sea salt\u003c\/li\u003e\n\u003cli\u003e½ tsp. crushed red pepper flakes\u003c\/li\u003e\n\u003cli\u003e2 Tbsp. sliced garlic\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 bay leaf 1 piece lemon peel (about ¾ inch by 2 inches)\u003c\/li\u003e\n\u003cli\u003e3 cups California Olive Ranch\u003cspan\u003e \u003c\/span\u003eextra virgin olive oil, plus more if necessary\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cem\u003eFOR THE SALAD\u003c\/em\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e2 cups peeled and julienned celery root\u003c\/li\u003e\n\u003cli\u003e2 cups julienned young fennel with any feathery frond reserved for garnish\u003c\/li\u003e\n\u003cli\u003e2\/3 cups sliced red onion, soaked in ice water if necessary\u003c\/li\u003e\n\u003cli\u003e2 packed cups flat leaf parsley leaves\u003c\/li\u003e\n\u003cli\u003e¼ cup fruity California Olive Ranch\u003cspan\u003e \u003c\/span\u003eextra virgin olive oil, or more as needed\u003c\/li\u003e\n\u003cli\u003e1 Tbsp. fresh lemon juice\u003c\/li\u003e\n\u003cli\u003eSea salt and freshly ground white pepper to taste\u003c\/li\u003e\n\u003cli\u003e12 caper berries drained\u003c\/li\u003e\n\u003cli\u003e4 oz. or so Pecorino Romano\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDIRECTIONS\u003c\/h3\u003e\n\u003ch4\u003e\u003cem\u003eFOR THE OLIVE OIL POACHED TUNA\u003c\/em\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTrim and discard any skin, bones or dark blood spots from the tuna and set aside. Add the rest of the ingredients to a deep saucepan and heat to 140 degrees. Add the tuna which should be submerged (temperature will drop) and with a diffuser, if you have one, bring temperature back to 125 degrees. If necessary add more California Olive Ranch\u003cspan\u003e \u003c\/span\u003eextra virgin olive oil. Maintain this heat for 8 minutes or so or until the fish has whitened and shows a few tiny whiteish beads of protein.\u003c\/li\u003e\n\u003cli\u003eRemove the tuna from the California Olive Ranch\u003cspan\u003e \u003c\/span\u003eextra virgin olive oil\u003cspan\u003e \u003c\/span\u003eand drain on a rack. Strain and save the California Olive Ranch extra virgin olive oil for other uses like mayonnaise. Tuna can be poached up to 2 days ahead and stored tightly covered in the refrigerator. Allow to come to room temperature when serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cem\u003eFOR THE SALAD\u003c\/em\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePrepare the tuna and set aside. Toss the cut vegetables together with the parsley in a large bowl. Add the fruity California Olive Ranch\u003cspan\u003e \u003c\/span\u003eextra virgin olive oil, salt and white pepper and toss again adjusting flavor to your own taste. Divide the salad among 6 plates. Top with tuna, caper berries and a few curls of Pecorino cut with a vegetable peeler.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","published_at":"2016-08-29T10:05:00+05:30","created_at":"2016-08-29T10:12:18+05:30","vendor":"Barbera","type":"Olive Oil","tags":["Extra Virgin","Oil","Olive Oil"],"price":11000,"price_min":11000,"price_max":11000,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":26825744067,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Frantoia Ampolla Tonda with Gift Box 500ml","public_title":null,"options":["Default Title"],"price":11000,"weight":0,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/FRANTOIA-CONFEZIONE-SPECIALE-crop.jpg?v=1472445760"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/FRANTOIA-CONFEZIONE-SPECIALE-crop.jpg?v=1472445760","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\"\u003eA fairly dense oil with a warm green colour and yellow-gold highlights, characterized by a very distinct and lingering herbaceous-spicy aroma.It has a fruity taste with a sweet background and a light almond finish. For use with fish dishes, fresh cheeses, vegetable soups and fancy salads.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cheader class=\"entry-header\"\u003e\n\u003ch1 class=\"entry-title\"\u003ePARSLEY SALAD WITH OLIVE OIL POACHED TUNA\u003c\/h1\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003cimg width=\"300\" height=\"214\" src=\"https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg.jpg\" class=\"attachment-full size-full wp-post-image\" alt=\"\" srcset=\"https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg.jpg 300w, https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg-299x213.jpg 299w, https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg-290x207.jpg 290w, https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg-219x156.jpg 219w, https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg-280x200.jpg 280w, https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg-198x141.jpg 198w, https:\/\/3yy76d2rlcfd1shhym1cd4s5-wpengine.netdna-ssl.com\/wp-content\/uploads\/2014\/12\/m_parsleysaladootuna_lg-119x85.jpg 119w\" sizes=\"(max-width: 300px) 100vw, 300px\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eServes 6\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eINGREDIENTS\u003c\/h3\u003e\n\u003ch4\u003e\u003cem\u003eFOR THE OLIVE OIL POACHED TUNA\u003c\/em\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 lb. fresh tuna (ahi or yellowfin), cut evenly into a 1 ½ inch or so thick slab\u003c\/li\u003e\n\u003cli\u003e2 tsp. Kosher or sea salt\u003c\/li\u003e\n\u003cli\u003e½ tsp. crushed red pepper flakes\u003c\/li\u003e\n\u003cli\u003e2 Tbsp. sliced garlic\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 bay leaf 1 piece lemon peel (about ¾ inch by 2 inches)\u003c\/li\u003e\n\u003cli\u003e3 cups California Olive Ranch\u003cspan\u003e \u003c\/span\u003eextra virgin olive oil, plus more if necessary\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cem\u003eFOR THE SALAD\u003c\/em\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e2 cups peeled and julienned celery root\u003c\/li\u003e\n\u003cli\u003e2 cups julienned young fennel with any feathery frond reserved for garnish\u003c\/li\u003e\n\u003cli\u003e2\/3 cups sliced red onion, soaked in ice water if necessary\u003c\/li\u003e\n\u003cli\u003e2 packed cups flat leaf parsley leaves\u003c\/li\u003e\n\u003cli\u003e¼ cup fruity California Olive Ranch\u003cspan\u003e \u003c\/span\u003eextra virgin olive oil, or more as needed\u003c\/li\u003e\n\u003cli\u003e1 Tbsp. fresh lemon juice\u003c\/li\u003e\n\u003cli\u003eSea salt and freshly ground white pepper to taste\u003c\/li\u003e\n\u003cli\u003e12 caper berries drained\u003c\/li\u003e\n\u003cli\u003e4 oz. or so Pecorino Romano\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDIRECTIONS\u003c\/h3\u003e\n\u003ch4\u003e\u003cem\u003eFOR THE OLIVE OIL POACHED TUNA\u003c\/em\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTrim and discard any skin, bones or dark blood spots from the tuna and set aside. Add the rest of the ingredients to a deep saucepan and heat to 140 degrees. Add the tuna which should be submerged (temperature will drop) and with a diffuser, if you have one, bring temperature back to 125 degrees. If necessary add more California Olive Ranch\u003cspan\u003e \u003c\/span\u003eextra virgin olive oil. Maintain this heat for 8 minutes or so or until the fish has whitened and shows a few tiny whiteish beads of protein.\u003c\/li\u003e\n\u003cli\u003eRemove the tuna from the California Olive Ranch\u003cspan\u003e \u003c\/span\u003eextra virgin olive oil\u003cspan\u003e \u003c\/span\u003eand drain on a rack. Strain and save the California Olive Ranch extra virgin olive oil for other uses like mayonnaise. Tuna can be poached up to 2 days ahead and stored tightly covered in the refrigerator. Allow to come to room temperature when serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cem\u003eFOR THE SALAD\u003c\/em\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePrepare the tuna and set aside. Toss the cut vegetables together with the parsley in a large bowl. Add the fruity California Olive Ranch\u003cspan\u003e \u003c\/span\u003eextra virgin olive oil, salt and white pepper and toss again adjusting flavor to your own taste. Divide the salad among 6 plates. Top with tuna, caper berries and a few curls of Pecorino cut with a vegetable peeler.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e"}

Frantoia Ampolla Tonda with Gift Box 500ml

Product Description
QAR 110
Maximum quantity available reached.

500ml

A fairly dense oil with a warm green colour and yellow-gold highlights, characterized by a very distinct and lingering herbaceous-spicy aroma.It has a fruity taste with a sweet background and a light almond finish. For use with fish dishes, fresh cheeses, vegetable soups and fancy salads.

Shelf life: 12 Months
ORIGIN : ITALY

Suggested recipe:

PARSLEY SALAD WITH OLIVE OIL POACHED TUNA

Serves 6

INGREDIENTS

FOR THE OLIVE OIL POACHED TUNA

  • 1 lb. fresh tuna (ahi or yellowfin), cut evenly into a 1 ½ inch or so thick slab
  • 2 tsp. Kosher or sea salt
  • ½ tsp. crushed red pepper flakes
  • 2 Tbsp. sliced garlic
  • Freshly ground black pepper
  • 1 bay leaf 1 piece lemon peel (about ¾ inch by 2 inches)
  • 3 cups California Olive Ranch extra virgin olive oil, plus more if necessary

FOR THE SALAD

  • 2 cups peeled and julienned celery root
  • 2 cups julienned young fennel with any feathery frond reserved for garnish
  • 2/3 cups sliced red onion, soaked in ice water if necessary
  • 2 packed cups flat leaf parsley leaves
  • ¼ cup fruity California Olive Ranch extra virgin olive oil, or more as needed
  • 1 Tbsp. fresh lemon juice
  • Sea salt and freshly ground white pepper to taste
  • 12 caper berries drained
  • 4 oz. or so Pecorino Romano

DIRECTIONS

FOR THE OLIVE OIL POACHED TUNA

  1. Trim and discard any skin, bones or dark blood spots from the tuna and set aside. Add the rest of the ingredients to a deep saucepan and heat to 140 degrees. Add the tuna which should be submerged (temperature will drop) and with a diffuser, if you have one, bring temperature back to 125 degrees. If necessary add more California Olive Ranch extra virgin olive oil. Maintain this heat for 8 minutes or so or until the fish has whitened and shows a few tiny whiteish beads of protein.
  2. Remove the tuna from the California Olive Ranch extra virgin olive oil and drain on a rack. Strain and save the California Olive Ranch extra virgin olive oil for other uses like mayonnaise. Tuna can be poached up to 2 days ahead and stored tightly covered in the refrigerator. Allow to come to room temperature when serving.

FOR THE SALAD

  1. Prepare the tuna and set aside. Toss the cut vegetables together with the parsley in a large bowl. Add the fruity California Olive Ranch extra virgin olive oil, salt and white pepper and toss again adjusting flavor to your own taste. Divide the salad among 6 plates. Top with tuna, caper berries and a few curls of Pecorino cut with a vegetable peeler.
Vendor: Barbera

Related Products