{"id":7518035715,"title":"Lorenzo N° 5 da olive denocciolate 500ml","handle":"lorenzo-n-5-da-olive-denocciolate-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\"\u003eOil Extra Virgin Olive Barbera N° 5 is made with Nocellara green olives. Its delicate taste makes for great fish preparations.\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\"\u003ePAN-GRILLED FISH WITH GARLIC AND CHILE DRESSING\u003c\/h1\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003e\u003cstrong\u003eServes 2\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 thick monkfish, hake, bream, or other firm-fleshed white fish fillets (6 to 7 ounces each), skin left on\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003cli\u003e4 to 5 tablespoons of \u003cspan\u003eCalifornia Olive Ranch \u003c\/span\u003eextra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e5 large garlic cloves, sliced\u003c\/li\u003e\n\u003cli\u003e½  to 1 small dried or fresh chile pepper, seeds removed, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 to 3 teaspoons white wine vinegar\u003c\/li\u003e\n\u003cli\u003e1 tablespoon chopped flat-leaf parsley\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDIRECTIONS\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSeason the fish with salt. Grease a large heavy skillet or\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eplancha\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(a flat griddle) with 1 to 2 tablespoons of the oil and heat to just below the smoking point. Place the fillets skin side down in the skillet or on the griddle and cook over medium heat. The fillets will gradually cook through to the top and do not need turning over. They are done when the flesh is opaque throughout and flakes when you cut into it. If the fillets are very thick, this can take up to 15 minutes. (Alternatively, turn the fillets over and cook for 2 to 5 minutes on each side depending on the thickness of the fillet.)\u003c\/li\u003e\n\u003cli\u003eMeanwhile, for the dressing, very gently heat the remaining 3 tablespoons of oil with the garlic and chile pepper in a small pan until the garlic is just lightly golden and crunchy (do not let it turn brown). Take off the heat and add the vinegar and parsley. Serve the fish hot from the pan, with the dressing poured over.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eVariation:\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eHave the fishmonger butterfly small bream or other small fish and remove the backbone. Cook them as above, skin side down only.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e","published_at":"2016-08-27T20:00:34+05:30","created_at":"2016-07-14T21:37:33+05:30","vendor":"Barbera","type":"Olive Oil","tags":["Extra Virgin","Oil","Olive Oil"],"price":6600,"price_min":6600,"price_max":6600,"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":23708260803,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Lorenzo N° 5 da olive denocciolate 500ml","public_title":null,"options":["Default Title"],"price":6600,"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\/LORENZO_5.jpg?v=1468512567"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/LORENZO_5.jpg?v=1468512567","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\"\u003eOil Extra Virgin Olive Barbera N° 5 is made with Nocellara green olives. Its delicate taste makes for great fish preparations.\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\"\u003ePAN-GRILLED FISH WITH GARLIC AND CHILE DRESSING\u003c\/h1\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003e\u003cstrong\u003eServes 2\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 thick monkfish, hake, bream, or other firm-fleshed white fish fillets (6 to 7 ounces each), skin left on\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003cli\u003e4 to 5 tablespoons of \u003cspan\u003eCalifornia Olive Ranch \u003c\/span\u003eextra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e5 large garlic cloves, sliced\u003c\/li\u003e\n\u003cli\u003e½  to 1 small dried or fresh chile pepper, seeds removed, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 to 3 teaspoons white wine vinegar\u003c\/li\u003e\n\u003cli\u003e1 tablespoon chopped flat-leaf parsley\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDIRECTIONS\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSeason the fish with salt. Grease a large heavy skillet or\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eplancha\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(a flat griddle) with 1 to 2 tablespoons of the oil and heat to just below the smoking point. Place the fillets skin side down in the skillet or on the griddle and cook over medium heat. The fillets will gradually cook through to the top and do not need turning over. They are done when the flesh is opaque throughout and flakes when you cut into it. If the fillets are very thick, this can take up to 15 minutes. (Alternatively, turn the fillets over and cook for 2 to 5 minutes on each side depending on the thickness of the fillet.)\u003c\/li\u003e\n\u003cli\u003eMeanwhile, for the dressing, very gently heat the remaining 3 tablespoons of oil with the garlic and chile pepper in a small pan until the garlic is just lightly golden and crunchy (do not let it turn brown). Take off the heat and add the vinegar and parsley. Serve the fish hot from the pan, with the dressing poured over.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eVariation:\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eHave the fishmonger butterfly small bream or other small fish and remove the backbone. Cook them as above, skin side down only.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e"}

Lorenzo N° 5 da olive denocciolate 500ml

Product Description
QAR 66
Maximum quantity available reached.

500ml

Oil Extra Virgin Olive Barbera N° 5 is made with Nocellara green olives. Its delicate taste makes for great fish preparations.

Shelf life: 12 Months
ORIGIN : ITALY

Suggested recipe:

PAN-GRILLED FISH WITH GARLIC AND CHILE DRESSING

Serves 2

INGREDIENTS

  • 2 thick monkfish, hake, bream, or other firm-fleshed white fish fillets (6 to 7 ounces each), skin left on
  • Salt
  • 4 to 5 tablespoons of California Olive Ranch extra virgin olive oil
  • 5 large garlic cloves, sliced
  • ½  to 1 small dried or fresh chile pepper, seeds removed, finely chopped
  • 2 to 3 teaspoons white wine vinegar
  • 1 tablespoon chopped flat-leaf parsley

DIRECTIONS

  1. Season the fish with salt. Grease a large heavy skillet or plancha (a flat griddle) with 1 to 2 tablespoons of the oil and heat to just below the smoking point. Place the fillets skin side down in the skillet or on the griddle and cook over medium heat. The fillets will gradually cook through to the top and do not need turning over. They are done when the flesh is opaque throughout and flakes when you cut into it. If the fillets are very thick, this can take up to 15 minutes. (Alternatively, turn the fillets over and cook for 2 to 5 minutes on each side depending on the thickness of the fillet.)
  2. Meanwhile, for the dressing, very gently heat the remaining 3 tablespoons of oil with the garlic and chile pepper in a small pan until the garlic is just lightly golden and crunchy (do not let it turn brown). Take off the heat and add the vinegar and parsley. Serve the fish hot from the pan, with the dressing poured over.

Variation: Have the fishmonger butterfly small bream or other small fish and remove the backbone. Cook them as above, skin side down only.

 

Vendor: Barbera

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