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Home | Extra Virgin Olive Oil | Frantoio Polizzi Michela

Polizzi Michela


Polizzi Michela
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The Polizzi extra virgin olive oil leaves a first impression of fruity, intensely olive taste. However, after a few seconds, tastes of fresh ripe tomato and sweet almond also begins to fill the pallet. This is a very balanced, pleasant and harmonious extra virgin olive oil. It is great with grilled meats and fish or with a simple minestrone.

Size: 500ml/16.9oz/1lb

$21.99
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Producer:Frantoio Polizzi Michela
Location:Caltanissetta, Sicily
Composition:Nocellara, Belice, Nostrana, Etnea olives
Color:Deep Olive Green
Acidity:0.17%
Awards:'Distinction' Fruity Middle- 17th National Competition Oli Extra Virgin Olive Oil "Orciolo Gold" edition 2008
'Distinction' Fruity Middle: 9th National Organic Oils "Orciolo Gold" edition 2008
'Distinction' in the medium fruity category at the National Extra Virgin Olive Oil Conferences "L'Orciolo d'Oro" in 2000, 2001, 2003, 2004 2008.
'Distinction' at the Conference of Mastri Oleari in 2000, 2001
Recognized in "Sol d'Oro" in 2004 Edition.
Polizzi Michela with grandchildren
Polizzi Michela with grandchildren

About Frantoio Polizzi Michela

Situated 600 meters above sea level, the Frantoio Polizzi farm hand-harvests its olives and makes extra virgin olive oil at their own mill. That's how founder, Luigi Polizzi, did it 50 years ago. Today, Michela Polizzi and her children carry on the same proud tradition of extreme care and attention to create superb organic and regular extra virgin olive oils. These oils have both intensity and fragrance and are gaining a great deal of recognition at the international level. Learn More
Mushroom Soup

Mushroom Soup

Serves 4
Prep: 5 min. Cook: 1/2 hr.

Ingredients:
1 1/4 lb porcini mushrooms
2 cloves garlic, finely chopped
2 tbsp parsley, finely chopped
3 tbsp extra virgin olive oil
3/4 cup white wine
2 cups water or vegetable stock
1 tsp dried calamint or thyme
salt & freshly ground black pepper
4 large slices firm-textured bread, toasted

Trim the mushrooms and rinse carefully under cold running water. Dry well and chop coarsely. Saute the garlic and parsley in the oil in a large, heavy-bottomed pan. Add the mushrooms and cook over high heat for 3-4 minutes. Pour in the wine and cook until it has evaporated. Lower the heat to medium and pour in the water or stock. Season with the calamint, salt and pepper and cook until the mushrooms are tender. Please a slice of toast in each serving bowl and our the soup over the top. Serve hot.

Wine: a dry red

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

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