Olio

laudemio

Laudemio

Extra virgin olive oil
Frantoio 80%
Moraiolo 20%
Harvested by hand, directly from the tree

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LABEL: “Laudemio Tenuta Bossi” Extra Virgin Olive Oil
PRODUCTION AREA: The Bossi Estate, at an altitude of about 300-400  meters above sea level, with 11 hectares of specialized olive groves.
TYPOLOGY: Extra virgin olive oil
FIRST YEAR OF BOTTLING: 1986
OLIVES VARIETY: Frantoio 80%, Moraiolo 20%
HISTORY: The Bossi Estate, having a terroir that suits the wine as the olive tree, has always produced an oil of great value. For this reason, we have been among the founders of the Consortium of Laudemio, which join together some of the best Tuscan excellences in olive cultivation.
OLIVE HARVEST: Pick up manually, directly on the plants in November.
PRESSING AND EXTRACTING: Continuous process at low temperature.
VIEW: Bright green tinged with emerald.
NOSE: First intense, then mellowing to herbaceous tones, finishing with nuance of artichoke.
TASTE: Strong at first impact, with mildly spicy aftertaste
FOOD PAIRING: Salads, vegetable dishes

Suggested Recipe

Black cabbage soup, Cod fish and Laudemio Marchesi Gondi
In a large pot of boiling water, make 600 grams of cod (previously found), 1 kg black cabbage and 2/3 peeled potatoes. All for no more than fifteen minutes. Adjust salt. Place two slices of toasted bread in a bowl and rub it with garlic. raise from the pot with a foam a piece of cod, a few pieces of potato and a little black cabbage, chop the remaining part and place it in the bowl first and finish the dish with the pieces removed earlier with the foam. Sprinkle the dish with plenty of oil Laudemio Marchesi Gondi 2017.


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LABEL: “Laudemio Tenuta Bossi” Extra Virgin Olive Oil
PRODUCTION AREA: The Bossi Estate, at an altitude of about 300-400  meters above sea level, with 11 hectares of specialized olive groves.
TYPOLOGY: Extra virgin olive oil
FIRST YEAR OF BOTTLING: 1986
OLIVES VARIETY: Frantoio 80%, Moraiolo 20%
HISTORY: The Bossi Estate, having a terroir that suits the wine as the olive tree, has always produced an oil of great value. For this reason, we have been among the founders of the Consortium of Laudemio, which join together some of the best Tuscan excellences in olive cultivation.
OLIVE HARVEST: Pick up manually, directly on the plants in November.
PRESSING AND EXTRACTING: Continuous process at low temperature.
VIEW: Bright green tinged with emerald.
NOSE: First intense, then mellowing to herbaceous tones, finishing with nuance of artichoke.
TASTE: Strong at first impact, with mildly spicy aftertaste
FOOD PAIRING: Salads, vegetable dishes

Suggested Recipe

Chickpea gnocchi with new extra-virgin olive oil
For 4 people, takes about 350 grams of cooked chickpeas and passed them, 150 grams of flour type 0, an egg and a drop of olive oil of Tenuta Bossi, a pinch of salt and pepper. Mix everything: make the compound, like big spaghetti, flour and cut into chunks like the potatos mice. Boil a pot of water and throw the gnocchi: when they return to the surface they are cooked. To dress the gnocchi an alternative to Laudemio Tenuta Bossi and pecorino cheese, can be a nice tomato sauce.


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LABEL: “Laudemio Tenuta Bossi” Extra Virgin Olive Oil
PRODUCTION AREA: The Bossi Estate, at an altitude of about 300-400  meters above sea level, with 11 hectares of specialized olive groves.
TYPOLOGY: Extra virgin olive oil
FIRST YEAR OF BOTTLING: 1986
OLIVES VARIETY: Frantoio 80%, Moraiolo 20%
HISTORY: The Bossi Estate, having a terroir that suits the wine as the olive tree, has always produced an oil of great value. For this reason, we have been among the founders of the Consortium of Laudemio, which join together some of the best Tuscan excellences in olive cultivation.
OLIVE HARVEST: Pick up manually, directly on the plants in November.
PRESSING AND EXTRACTING: Continuous process at low temperature.
VIEW: Bright green tinged with emerald.
NOSE: First intense, then mellowing to herbaceous tones
TASTE: Strong at first impact, with mildly spicy aftertaste
FOOD PAIRING: Salads, vegetable dishes

Suggested Recipe

Spring vegetable soup
The recipe comes from ”La Natura in Tavola Fattoria di Volmiano: ricette e segreti” of Vittoria Gondi Citernesi, edit by Polistampa.
You’ll find the recipe at Spring among the first courses
“Fresh peas, fresh broad beans, asparagus tips, artichokes, potatoes, onions, 150 grams bacon, salt, pepper. For a total of about 2 kg of vegetables.
Fry lightly the bacon, cut into small cubes, then, out of the fire, add the vegetables, olive oil as needed, salt, then cover with water.
Cook about an hour and a half. Before serving, add the olive oil and pepper. ”


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LABEL: “Laudemio Tenuta Bossi” Extra Virgin Olive Oil
PRODUCTION ZONE: The Villa Bossi Estate, at an altitude of 200 to 300 meters above sea level, with 32.5 hectares of specialized olive groves
TYPOLOGY: Extra virgin olive oil
COLOUR: Bright green tinged with emerald
ODOUR: First intense, then mellowing to herbaceous tones
TASTE: Strong at first impact, with mildly spicy aftertaste
HARVESTED: By hand, directly from the tree in November
PRESSING and EXTRACTION: Continuous process at low temperature
USED FOR: Salads, vegetable dishes
OLIVE VARIETIES: Frantoio 80%, Moraiolo 20%
ADDITIONAL INFO: The oil is strained through cotton as soon as it is produced, to keep its special characteristics intact for long periods.

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Marchesi Gondi

Extra Virgin Olive Oil
Frantoio 80%
Moraiolo 20%
Harvested by hand, directly from the tree

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LABEL: “Marchesi Gondi” Extra Virgin Olive Oil
PRODUCTION AREA: The Bossi Estate, at an altitude of about 200-300  meters above sea level, with 21,5 hectares of specialized olive groves.
TIPOLOGY: Extra virgin olive oil
FIRST YEAR OF BOTTLING: 1592
OLIVE VARIETIES: Frantoio 80%, Moraiolo 20%
HISTORY: The Bossi Estate, having a terroir that suits the wine as the olive trees, has always produced an oil of great value.
OLIVE HARVEST: By hand, directly from the tree in November
PRESSING and EXTRACTING: Continuous process at low temperature
VIEW: Bright green tinged with emerald.
NOSE: Medium intense, with herbaceous tones emerging at the end.
TASTE: Strong at first impact, with mildly spicy after taste.
USED FOR: Boiled or steamed vegetables and bread soups

Suggested Recipe

Boccia stuffed with lentil cream
Prepare a broth boiling a saucepan with an onion,
a celery stalk and a carrot to touch, 2-3 juniper berries and a bay leaf. Immerse yourself 500 gr of cod and cook for 20 minutes. Keep the cooking broth.
Drain the cod and hold it with the electric whips, combining 120 grams of extra virgin olive oil Marchesi Gondi, 2 soups of cooking broth and a pepper grinder. Adjust salt if needed, and complete. Continue to fit with the whips until you get a foam.
Boil 300 gr of lentils for 20 minutes in 600 g of scented water with leek. Combine a spoonful of tomato concentrate, salted, peppered and shredded until creamy. Say the spring onion and cut it thinly to the lozenges. Let them marinate with little vinegar and a pinch of salt for 10 minutes.
Serve the stuffed cod and complete with the onion, the lentil cream
and with bread croutons.


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More details & specs...

LABEL: “Marchesi Gondi” Extra Virgin Olive Oil
PRODUCTION AREA: The Bossi Estate, at an altitude of about 200-300  meters above sea level, with 21,5 hectares of specialized olive groves.
TIPOLOGY: Extra virgin olive oil
FIRST YEAR OF BOTTLING: 1592
OLIVE VARIETIES: Frantoio 80%, Moraiolo 20%
HISTORY: The Bossi Estate, having a terroir that suits the wine as the olive trees, has always produced an oil of great value.
OLIVE HARVEST: By hand, directly from the tree in November
PRESSING and EXTRACTING: Continuous process at low temperature
VIEW: Bright green tinged with emerald.
NOSE: Medium intense, with herbaceous tones emerging at the end.
TASTE: Strong at first impact, with mildly spicy after taste.
USED FOR: Boiled or steamed vegetables and bread soups

Suggested Recipe

Fettunta with black cabbage
Take the black cabbage without ribs and boil in a little salted water, drain and squeeze it, then cut it fine, fine. Put into a pan, the new oil and 2 cloves of garlic and sauté. Add the cabbage, salt, pepper and continue to cook, adding some more olive oil.
Take the Tuscan bread, cut into slices, place on a wire rack placed on the charcoal fire, make roasted from both sides. When the cabbage is well dried, put it on toasted bread andserve with some new Extra virgin olive oil.


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More details & specs...

LABEL: “Marchesi Gondi” Extra Virgin Olive Oil
PRODUCTION AREA: The Bossi Estate, at an altitude of about 200-300  meters above sea level, with 21,5 hectares of specialized olive groves.
TIPOLOGY: Extra virgin olive oil
FIRST YEAR OF BOTTLING: 1592
OLIVE VARIETIES: Frantoio 80%, Moraiolo 20%
HISTORY: The Bossi Estate, having a terroir that suits the wine as the olive trees, has always produced an oil of great value.
OLIVE HARVEST: By hand, directly from the tree in November
PRESSING and EXTRACTING: Continuous process at low temperature
VIEW: Bright green tinged with emerald.
NOSE: Medium intense, with herbaceous tones emerging at the end.
TASTE: Strong at first impact, with mildly spicy after taste.
USED FOR: Boiled or steamed vegetables and bread soups

Suggested Recipe

Bicolor flan with new Extra-virgin Olive Oil
For 6 people, soak 300 grams of chickpeas the night before with a pinch of baking soda. Wash them and boil finally pass. Boil two beautiful big bunches of turnips with a pinch of baking, as it serves to keep them green. Put the mashed chickpeas in a pyrex, add us on turnips also reduced their mashed. Finally add a few peas for decoration and a large C olive oil Marchesi Gondi. Serve quickly until the dish is hot.


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More details & specs...

LABEL: “Marchesi Gondi” Extra Virgin Olive Oil
PRODUCTION AREA: The Bossi Estate, at an altitude of about 200-300  meters above sea level, with 21,5 hectares of specialized olive groves.
TIPOLOGY: Extra virgin olive oil
FIRST YEAR OF BOTTLING: 1592
OLIVE VARIETIES: Frantoio 80%, Moraiolo 20%
HISTORY: The Bossi Estate, having a terroir that suits the wine as the olive trees, has always produced an oil of great value.
OLIVE HARVEST: By hand, directly from the tree in November
PRESSING and EXTRACTING: Continuous process at low temperature
VIEW: Bright green tinged with emerald.
NOSE: Intense, with herbaceous tones emerging at the end.
TASTE: Strong at first impact, with mildly spicy after taste.
USED FOR: Boiled or steamed vegetables and bread soups

Suggested Recipe

Polenta and black cabbage with new olive oil
The recipe comes from ”La Natura in Tavola Fattoria di Volmiano: ricette e segreti” of Vittoria Gondi Citernesi, edit by Polistampa.
You’ll find the recipe at Autumn among the first courses
“This recipe, must be done in late November, because black cabbage becomes soft with the first cold. Put a pot on fire with 2 liters of water. When boiling add 2 bunches of black cabbage, cut into strips and without ribs. Allow to cook for a while. Add salt and 300g of coarse milled corn flour. Allow to cook then serve the polenta, which should not be too hard, with so much new oil and freshly ground pepper . ”


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More details & specs...

LABEL: “Marchesi Gondi” Extra virgin olive oil
PRODUCTION ZONE: The Villa Bossi Estate, at an altitude of 200 to 300 meters above sea level, with 32.5 hectares of specialized olive groves
TYPOLOGY: Extra virgin olive oil
COLOUR: Bright green tinged with emerald
ODOUR: Intense, with herbaceous tones emerging at the finish.
TASTE: Strong at first impact, with mildly spicy aftertaste
HARVESTED: By hand, directly from the tree in November
PRESSING and EXTRACTION: Continuous process at low temperature
USED FOR: Boiled or steamed vegetables and bread soups
OLIVE VARIETIES: Frantoio 80%, Moraiolo 20%
ADDITIONAL INFO: The oil is strained through cotton as soon as it is produced, to keep its special characteristics intact for long periods.

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