Olive oil recipes. The 'Poggio ai Santi' farm has planted 8 hectares of olive trees on its land, situated on the spurs of the tuscan hills, cammands views of the sea. Production is entirely organic.
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Olive oil

There is no other dressing comparable to olive oil which, three thousand years after its appearance, is an
irreplaceable element as both food and medicinal for a perfect diet. According to a popular Italian proverb,
there are “five S words” which create the ideal conditions for the olive tree to thrive: this Mediterranean tree 
par excellence, this sacred, mysterious and mythical tree, requires "Sole, sassi, siccità, silenzio, solitudine" 
– which could be translated as sunshine, stones, scarse rain, silence and solitude. If you go towards the
olive trees in late autumn you will see the harvesting of the olives and, by entering one of the many olive
pressing mills in our district, participate in the ritual ceremony of the olive crushing, and so come to fully
appreciate how precious and genuine is the oil that is produced there. Olive oil is the king of cooking oils,
the prerogative of our agriculture and of our Mediterranean nutrition, the only oil extracted from a fruit. Every
Italian Region, every Province, almost every hillside has its own olive oil with its own particular quality and
characteristics: sweet, spicy, aromatic, fruity. Taste the Tuscan oil and appreciate its taste - which is dry,
clean, sometimes slightly tangy, with its green opalescent chlorophyll colour, and its penetrating smell, very
intense yet recalling the grasses and plants which surround the olive trees. Qualities and characteristics
are determined solely by the different times when the fruit was harvested and how ripe it was. At the
beginning of harvesting the olives are never perfectly ripe. The oil that is obtained then is sharper,
recommended for seasoning cereals and warm legumes, for bruschetta (known in Tuscany as fettunta –
"oiled sliced bread"), that is to say toast rubbed with garlic and drizzled with oil, and also for some crostini.
When the oil is fully mature it is perfect for salads, for the famous drizzle on first courses of pasta, on green
vegetables, and on fresh bread. We have to be prepared to give just a little time to discovering the true
qualities of olive oil, so as to recognise its qualities and, above all, to learn to use the right oil on different
dishes, exactly as we learn which wines are enhanced or obscured by the food they are served with. Olive
oil can also be used uncooked, with various baked or fried foods. Uncooked, olive oil offers its full natural
flavour, and it is possible to pick the right oil for every dish. A fuller-bodied and fruity oil suits salads, while
a softer and more neutral one suits salads, boiled fish and food of a more delicate savour. When hot, olive
oil is a condiment which influences the taste of foods and helps gentle cooking, ideal for browning, steaming
or roasting. Olive oil is ideal for frying, because of its resistance and chemical stability at high temperatures.
Extra virgin olive oil will be our best friend, not only in the preparation of dishes indicated in this small
collection of recipes, but to bring us wellbeing and pleasure.


Trucchi in cucina:

- Rendete più saporiti i pesci o la carne alla griglia facendoli marinare in un miscuglio d’olio di oliva ed erbe 
  aromatiche per 2 o 3 ore.
- Ravvivate il sapore dei legumi cotti al vapore irrorandoli con un filo d’olio poco prima di servirli in tavola.
- Date un sapore particolare alle vostre tartine, ponendo un piccolo recipiente d’olio d’oliva nel congelatore.
  L’olio prenderà la consistenza del burro e potrete così spalmarlo sulle tartine.
- Date più gusto ad una pizza surgelata irrorandola con un filo d’olio d’oliva prima di metterla inforno.
  La pizza sarà più morbida e più saporita.
- Addolcite le cipolle troppo piccanti destinati alle insalate: fatele macerare qualche ora nell’olio d’oliva.
- Preparate per le vostre insalate un olio con un po’ di fantasia: occorre mezzo litro d’olio extra vergine
  di oliva, 25 gr. di peperoncino rosso secco, 1 rametto di rosmarino fresco e 1 chiodo di garofano. Mettete il
  tutto in una bottiglia di vetro, chiudete e lasciate macerare a temperatura ambiente circa 15 giorni (più
  tempo passa, più la preparazione sarà piccante) e poi utilizzatelo solo o miscelato con altri oli per le vostre
  pietanze.
- Utilizzate l’olio d’oliva anche per i vostri dessert, ad esempio per realizzare l’impasto delle torte a pasta
  lievitata e la biscotteria. Ecco dei biscottini lucchesi semplici e leggeri: occorre 1 kg. di farina, 300 gr. di
  “vin santo” (vino dolce liquoroso), 300 gr di olio extra vergine d’oliva, 300 gr. di zucchero, 1 bustina di lievito,
  200 gr di uva sultanina e 200 gr di pinoli. Mettete tutti gli ingredienti in una ciotola e lavorate fino ad ottenere
  un impasto omogeneo, tagliate l’impasto in piccoli pezzi disponeteli in una teglia da forno imburrata e fateli
  cuocere per circa 40 minuti a 180°.


Le ricette:

La primissima ricetta che esige l’uso di un buon olio extra vergine di oliva è: “pane e olio”. Una larga fetta di
pane abbondantemente irrorata di olio è la merenda dei bambini più sana che c’è. E, di seguito, tutta una serie
di “fettunte”: pane arrostito strofinato con aglio e irrorato di olio.

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