San Felice 100% Italian Extra Virgin Olive Oil
San Felice 100% Italian Extra Virgin Olive Oil is a vibrant olive oil that immediately conveys the feeling of a quality product. ‘San Felice’ is in fact an area of the Val d’Illasi, The label shows an ancient representation of these lands in the background in the shape of a stamp. Pressed from fully ripe olives, this 100% extra virgin olive oil is yellow and green with a distinct scent of fresh olives. In the mouth, there is a pleasing bitter note, which soon gives way to the spicy aromas of tomato leaves and capers. Its full and pungent aroma lingers, with flavours of woodland undergrowth, artichoke and lemongrass! This wonderful olive oil is for everyday use. The San Felice Extra Virgin Olive Oil will enhance even the simplest dishes.
San Felice Olive Oil – Product Details
Variety of Olive: Native olives
Bottle Size: 0.75 lt
Produced in: Illasi and Mezzane Valleys in the province of Verona, Italy
Production period: November/December
Pressing Method: Cold extraction with a continuous press
Acidity: 0.3% max
Colour: Bright green
Taste: Tasty and fragrant with a very pleasant fruity smell
Cooking advice: Great on any type of meal, on every day cooked or raw foods
Best used to flavour cooked dishes or drizzled over uncooked salads rather than as a cooking oil, as heat reduces the flavoured and aroma.
Spaghetti with Extra Virgin Olive Oil, Chilli and Garlic
200ml finely chopped garlic cloves
1 red finely chopped chilli
San Felice Extra Virgin Olive Oil
Finely chopped flat-leaf parsley
Salt and pepper to taste.
Cook spaghetti in plenty of boiling water until al dente – approximately 10–12 minutes.
Heat San Felice Extra Virgin Olive Oil in a heavy bottom frying pan over a low heat and add the garlic and fry for 1-2 minutes, stirring with a wooden spoon to spread the flavour through the oil. Add a little water to the pan and stir in the chilli and parsley. Season with salt and pepper and cook for 3 minutes mixing occasionally.
When the spaghetti is ready, drain and add it to the sauce Gently toss to coat, then leave for a minute over a low heat before serving on to hot plates….