La Uliva
| Farming: | Organic | | Producer: | Marco Alabiso | | Location: | Reisi in the Sicilian province of Caltanissetta. | | Certification: | ICEA, Guaranzia AIAB. | | Composition: | Centuries old Giarraffa & Minnulara as well as
young Nocellara Etnea, Carolea olive trees | | Color of Oil: | Light Yellow | | Acidity: | 0.28% (oleic acid) | About LaUliva“My decision to obtain the stamp of quality, A.I.A.B., was due to my conviction that organic farming is not just a method of production but also it reflects my faith in bio-diversity, the need to protect the environment, respect for the living conditions of all domestic animals and an ethical responsibility for all agricultural workers.” - Marco Alabiso
Marco Alabasio has a passionate interest in fine foods and organic farming, both of which become immediately obvious when you taste his organic extra-virgin olive oil. Marco believes that producing his native varieties of olives organically is the best way to safeguard the taste and aroma of the oil and contribute to environmental protection. Learn More  |
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Serves 4
Prep: 5 min. Cook: 10 min.
Ingredients:
1 lb. spaghetti
3 oz. extra virgin olive oil
3 cloves garlic, sliced
2-3 chopped dry red peppers
Handful of chopped parsley
3-4 tbsp of salt for the pasta
Saute the garlic and red peppers in the extra virgin olive oil for 5-7 minutes until the garlic becomes golden brown. Meanwhile follow the directions on the package to boil the pasta (7-8 min.). Remember to add the salt as instructed on the package. When the pasta is ready (a bit al dente), drain and put in the serving platter. Pour the hot garlic and pepper oil on top. Add the chopped parsley. Mix well to make sure all the pasta is coated with the oil. Serve immediately.
Wine: either white or red.
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Aged Balsamic Vinegar
