House of Nobile

About House of Nobile

Tagliata

Aged Balsamic Vinegar

Extra Virgin Olive Oil

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The Nobile extra-virgin oil retains its full-bodied flavor even when cooked over high heat and for a longer period of time. It is also tasty as a raw condiment with appetizers such as a bresaola, on a steak or on a hearty pasta. It has a medium olive aroma and decidedly fruity overtones.

Sizes:
750ml/25.5oz/1.6 lbs
500ml/16.9oz/1 lb

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Ratings:

(4/5 from 8 reviews)
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Producer:

Emanuele Nobile

Location:

Rosolini in the province of Siracusa in Sicily.

Certification:

DOP Monte Iblei.

Composition:

Moresca and Verdese olives

Color of Oil:

Green with golden reflections

Acidity:

0.35% (oleic acid)

Awards:

2004/05/06/07: Olive Oil Master (Mastri Oleari)Golden Lion Award; 5 stars in the Slow Food Competition,...



	Rosalba & Georgio Nobile

“We maintain the traditions handed down father to son without a large amount of modernization. It is a long process of development based on know-how, experience and passion. These are the firm principles that guarantee absolute high quality to our products.” - Giorgio Nobile

Through five generations, the passion, the experience, the skill of olive growing has been passed from father to son. Just as their father, grandfather and great grandfathers did, Giorgio Nobile hand-picks every olive and then presses it the same day in the family mill in the center of the old feudal province of Rosolini. Learn More

781-989-2033
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Serves 4
Prep: 10 min. Cook: 15 min.

Ingredients:
1 lb sirloin steak, boned
8 oz. fresh salad greens, preferably rocket (arugula)
salt and freshly ground black pepper to taste
4-6 tbsp extra virgin olive oil

Cut the meat into thick slices. Place them over a very hot grill or under a broiler (or better still, a barbeque). When the meat is cooked on one side, turn and cook on the other. Transfer the meat to a chopping board and cut into slices about 1/8 in. thick. Arrange the rocket (arugula) and sliced steak on a serving dish. Sprinkle with salt and pepper, drizzle with the olive oil and serve at once.

Wine: a dry red

From the book Olive Oil by Leonardo Romanelli and Gabriella Ganugi. Published by The Wine Appreciation Guild.