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Montecchia - Ascolana Tenera extra virgin olive oil, 250ml

Montecchia - Ascolana Tenera extra virgin olive oil, 250ml
Montecchia - Ascolana Tenera extra virgin olive oil, 250ml

Ascolana is a big and juicy olive cultivar, one of the most famous in Italy. It is mostly used as a table olive, suitable for filling because of its size.

It yields an extra virgin olive oil of great freshness and pronounced fragrance; the taste is rich in nuances between green tomato and sweet almond notes, with a hint of bitterness and spicyness in the finish. An amazing, even amusing high quality oil because of its uniqueness. Each bottle is numbered by hand, available only in the 250ml format.

From an olive grove of 550 plants of Ascolana Tenera, in Roseto degli Abruzzi, in the production area of the Ascolana del Piceno PDO (Protected Designation of Origin) olive. Superior category olive oil obtained directly from olives and solely by mechanical means. Cold extraction.

Olive harvest: 3 October 2021

Harvesting method: Manual

Olive milling: 3 October 2021, less than 6 hours after harvesting

The production area of Oliva Ascolana del Piceno PDO is within 89 municipalities in the provinces of Ascoli Piceno and Fermo in the Marche region, and in the Province of Teramo in the Abruzzo region. The presence of olive trees in the Piceno area can be traced back to the time when the Phoenicians and Greeks introduced them to Italy. In Roman times they were known as ulivae picenae and they enriched the tables of many banquets. Later, the rationalisation of olive growing agronomical practices was realised by the Olivetan Benedictine monks, creating a local economy that was mainly based on the preparation of table olives. References to stuffing Ascolana olives date back to 1600. The origins of the meat-based filling, on the other hand, are more recent, dating back to the XIX century.

Seasonal product
4 400 Ft
Unit price: 17 600 Ft/l
Out of stock
Frantoio Montecchia
Country of origin
Place of origin
Olive variety
Ascolana Tenera
A különleges minőségű olajak nem főzésre valók. Ennek kizárólag egy oka van: túl jók ahhoz, hogy hagymát dinszteljünk benne. Ezek az olajak inkább fűszernek számítanak, ezzel fejezünk be, koronázunk meg egy ételt. Használjuk tálaláskor levesekre, tésztákra, salátákra, halakra és húsokra, vagy csak egyszerűen mártogassunk bele jóféle fehér kenyeret. 
Figyelem! Sose tartsunk hosszútávon sok olajat átlátszó, zárókupak nélküli üvegben, mert a fény és az oxigén hatására az olaj minősége romolhat. 
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