THE HARVEST OF OLIVES
Every year we collect our olives with all the passion of those who, like us, love their land and their work.
ORGANIC EXTRA VIRGIN OLIVE OIL
Mignola is the autochthonous variety of olive from the Cingoli area (“the balcony of the Marche”).
It owes its name to the smallness of its olives, from which a very special and unique oil is obtained.
Golden yellow color, because it is rich in carotenes, medium-intense fruity with evident hints of berries.
The taste shows, as soon as it is put in the mouth, a clear sensation of sweetness, almost of raspberry candy, with medium notes of spicy which gives way, after a few seconds, to an evident bitter note, which persists after tasting due to very high polyphenol content (up to 700mg / kg) enough to be considered pharmaceutical.
For this very high antioxidant content, Mignola oil is a product suitable for a niche market, intended for consumers who are particularly attentive to health.
The effects of such peculiarity are enhanced in the food pairings, raw with bruschetta, legumes and grilled meats. Indicated in sautées and for cooking thanks to its ability to withstand high temperatures.
OTHER VARIANTS AVAILABLE
BAG IN BOX FROM 5 LITERS
Per i nostri clienti che vengono da lontano abbiamo pensato ad un nuovo formato comodo per il viaggio e dalla grande capienza.
SHORTBREAD WITH MIGNOLA OLIVE OIL
Nodini with Mignola Extra Virgin Olive Oil
500g of flour
150g of sugar
150g of Extra Virgin Mignola Oil
25g of anise seeds
150g of Verdicchio dei Castelli di Jesi
a bit of chemical yeast
granulated sugar and ground cinnamon on which to roll the knots
Knead all the ingredients according to the order listed, form small bigots and make small knots the size of a hazelnut. Roll them over the mixture of sugar and cinnamon and align them in a baking sheet lined with parchment paper. Bake at 180 ° C for 10 minutes, take them out of the oven and put them in a box, but… they don’t last long, they are too good!