I've seen the new harvest of olives picked, pressed and bottled. Believe me there is nothing like tasting "new oil". 2012 Tenuta di Capezzana Extra Virgin Olive Oil is air shipped to us just pressed. From the fruit to the bottle, from us to you. Peppery, fruity, bursting with the flavor of fresh olives and that classic Tuscan "zing". Perfect for pinzimonio* (fresh vegetables with olive oil). Due to the exculsive nature of this oil, it is rarely enjoyed outside of Italy. Supplies are limited.
*The success of a pinzimonio depends on fresh, young ingredients and superb extra virgin olive oil. Carefully clean all the vegetables, cut them into pieces and arrange on a serving platter. Each guest should have a small bowl containing the oil and a pinch of coarse salt to dip the pieces of vegetables.
La Storia of: Tenuta di Capezzana Extra Virgin Olive Oil
Made in: Carmignano NW of Florence on an estate farm that has been producing olive oil since the year 804
Invest in an experience with this heart healthy extra virgin olive oil from Tuscany. An unfiltered estate bottled extra virgin olive oil that rivals a fine Italian wine. This classic oil from Capezzana is a perfect balance of fruit and spice with a bright golden green color and that classic Tuscan "zing". High in polyphenols and other heart healthy components (1 to 2 tablespoons of extra virgin olive oil taken each day has been shown to have significant anti-inflammatory, neurological and cardiovascular benefits), this oil is a Saveur Magazine selection, favored by chef Mario Batali and a Seeing and Savoring Italy Taste Travelers Choice.
Production methods are both modern and traditional to best preserve the optimal scents, aromas and flavors of this exceptional oil. There is a one to one relationship between the ancient tree stock and the oil - the olives from 1 tree make 1 bottle of oil. It's as if each bottle of oil was made especially for you.
Use this oil as the Tuscans do - everday! It is meant to be "savored not saved" as is Life!
Suggestions for nature's ultimate condiment
- a grilled piece of Tuscan bread drenched in freshly pressed oil topped with a pinch of sea salt - served with a "pinzimonio", assorted raw vegetables dipped in a bowl of olio nuovo with a pinch of sea salt - drizzled on a hearty soup, slow-cooked beans or grilled meats - an ingredient in Torta all' Olio d'Oliva
Recipe for Torta all' Olio d'Oliva
1 tbsp. butter 3 cups plus 2 tbsp. flour 4 eggs 1 cup sugar 1⁄4 tsp. lemon zest 3⁄4 cup quality extra-virgin olive oil 2⁄3 cup milk 3 tbsp. Grand Marnier or other sweet citrus-flavored liqueur 1 tbsp. baking powder 1. Preheat oven to 325°. Grease a 3"-deep round 9" cake pan and the outside of a heavy 3"-deep 3" ovenproof ramekin or bowl with butter, then dust with 2 tbsp. of the flour, tapping out excess. Put ramekin or bowl upside down in center of prepared pan. Alternatively, grease an 11-cup bundt pan with butter and dust with flour. Set prepared pan aside.
2. Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed until pale yellow, about 1 minute. Add remaining 3 cups flour, lemon zest, oil, milk, and liqueur and stir with a wooden spoon until well combined. Add baking powder and stir until thoroughly combined.
3. Holding ramekin or bowl firmly in place, spoon batter into prepared pan around ramekin or bowl or spoon batter into bundt pan, if using, and smooth out top with the back of the spoon. Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean, about 40 minutes. Transfer cake to a wire rack to let cool completely, in its pan.