House of Nobile - Platinum Reserve
We have just a few bottles of this superb organic 500ml extra virgin olive oil in stock. It has an intense olive fragrance. The initial sweet taste of tender artichokes is followed by a green tomato aftertaste. Its delicate flavor makes it an exquisite condiment on appetizers. We like it drizzled over goat cheese. Limited quantity.
Size: 500ml/16.9oz/1 lb
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| User Reviews: • Hide Reviews |  | Nobile Platinum Reserve
Like a fine wine, this olive oil is smooth, not overpowering, blended well, and in our home tastes well drizzled over everything. . . bread, cheese, salad, and has even been known to just be "finger dipping good!" A must have! |
| Farming: | Organic | | Producer: | Georgio 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: | 0.30% (oleic acid) | | Awards: | 2006/07 Best Organic in the national Orciolo D'Oro Extra Virgin Olive Oil competition. | About House of 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  |
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Serves 4
Prep: 7 min.
Serve as a starter
Ingredients:
4 juicy oranges
salt and freshly ground black pepper
10 black olives, pitted and cut in half
1 small white onion, thinly sliced
4 tbsp extra virgin olive oil
Peel the oranges, taking care to remove all the white pith. Slice thinly and place in a salad bowl. Sprinkle with a little salt, then add the olives and onion. Drizzle with the oil and season with a generous grinding of pepper.
Wine: a light, dry white.
From the book Olive Oil by Leonardo Romanelli and Gabriella Ganugi. Published by the Wine Appreciation Guild.
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