The Flavors of the mill Aromatic oils Olive oil with lemon Olive Oil with lemon 0,1 lt Olive Oil with lemon 0,250 lt Olive Oil with lemon 0,500 lt Olive oil with oranges Extra virgin Olive Oil Organic Extra virgin Olive Oil Delicate Extra virgin Olive Oil DOP Extra virgin Olive Oil Fruity Gift ideas Offer Citrus Oil Offer Extra Virgin Olive Oil Delicate Offer Extra Virgin Olive DOP Taste our oil Mediterranean flavors

banner_ita

Cart

Your Cart is currently empty.

Top 10

01	Verum fruity oil 6 Bottles 0,750 lt
02	Verum fruity oil 24 Bottles 0,750 lt
03	Carciofotto appetizer 2 jars 314 gr
04	Syrenum D.O.P. Penisola Sorrentina 24 Bottles 0,75 lt
05	Olive oil with Sorrento lemons 6 bottles 0,25 lt
06	Hot pepper oil 2 bottles 0,2 lt
07	Olive oil with Sorrento lemons 6 bottles 0,5 lt
08	Venus Organic 24 Bottles 0,500 lt
09	Basil oil 2 bottles 0,25 lt
10	Bruschetta olive oil 2 bottles 0,04 lt

Detail : Olive oil with Sorrento lemons 6 bottles 0,25 lt

Ingredients

Conservation

Price: €36.00

Shelf life

Capacity
0,25 lt
Weight
3.6000

Product Description :
Olive oil flavoured with Sorrento's lemons I.P.G. 0,250 lt. This oil is produced processing in the mean time Sorrentos olives and lemons. The fruits are entirely processed. From the peel we succeed in extracting the essential oils that join together the oil in a perfect union. This is an intense scented oil extracted from the lemons peels with an intense and persisten taste. It can be used both with raw and cooked food. From the appetizer to the dessert it succeeds in giving a touch in more to all dishes.

Customer Reviews

Customer Reviews:

admin (Tuesday, 23 March 2010)
Rating:

Paccheri whit Sorrento lemon oil, ricotta and thyme

4 people ingredients:
320 g paccheri
150g ricotta
30 g grated
Parmigiano Reggiano
2 sprigs thyme
1 organic lemon
extra virgin lemon olive oil “Gargiulo”
salt and pepper
/> Process:
Pour into a bowl 5/6 tablespoons of Sorrento lemon olive oil "Gargiulo". Bring to boil the water, add the salt and toss
the pasta.
Meanwhile, place the ricotta in a bowl and mix with 4-5 tablespoons of pasta cooking water. Salt and pepper.
Season with
grated cheese and with the scent of thyme leaves.
Drain the pasta, pour into bowl and soak in well with the ricotta sauce.
Sprinkle the
dough with lemon olive oil "Gargiulo" and decorated with the leaves of thyme.