Frescobaldi Olive Oil-Italy-(40314)
Rolando raves: “The perfect finishing oil; think of it as your Tuscan ketchup! Pour generously over anything green such as kale and arugula salads. Imagine the explosion of flavors when using to make a Caesar salad dressing! Drizzle over steamed romanesco broccoli, creamy cannellini beans, and chickpeas. This glorious bottle takes centerstage when serving sliced grilled steaks.”
2019 Harvest Notes
Matteo Frescobaldi describes his family’s oil: “A unique and robust extra virgin olive oil. The 2019 harvest is the benchmark for classic aromas of Tuscany: scents of freshly mown grass, followed by artichoke heart and green olive notes. The flavor is remarkably balanced with a notable bitterness, sparkling spiciness, and a long-lasting fruitiness."
Over 30 Emerald Green Harvests
Frescobaldi’s Laudemio continues to be a true testament to its lineage. It is crafted from the purest cold-pressing of perfectly whole Frantoio, Moraiolo, and Leccino olives from the family’s property in the hills surrounding Florence. Frescobaldi selects only the finest extra virgin olive oil to become Laudemio.
Florentine Mixed Winter Greens Salad from the AUTENTICO cookbook
"Eating salad as a first course is one of the many gifts I received from living in Northern California. But
Misticanza di Firenze
is more than a green salad. The idea is to combine as many seasonal greens and herbs as possible so each bite offers a different blend of greens.
In Firenze, depending on the time of year, misticanza can have as many as sixteen varieties of greens, such as arugula, basil, borage, celery leaves, chicory, dandelion, chard, escarole, mache, romaine, chives, kale, spinach, fennel parsley, lovage, mint, watercress and small turnip, beet, and radish tops. For a first course, use about 2 loosely packed cups per person—or more to your liking."
—Rolando Beramendi in AUTENTICO: Cooking Italian, the Authentic Way
- Serves: 6
- Complexity: very easy
Ingredients:
- 12 cups loosely packed mixed greens (such as arugula, basil, borage, celery leaves, chicory, dandelion, chard, escarole, mache, romaine, chives, kale, spinach, fennel parsley, lovage, mint, watercress, and/or small turnip, beet, and radish tops)
- Pojer e Sandri Red Wine Vinegar or Castello di Volpaia Red Wine Vinegar
- Frescobaldi Laudemio Freshly Pressed Extra Virgin Olive Oil
- OR Titone Freshly Pressed Extra Virgin Olive Oil
- Fine sea salt and crushed Tellicherry black peppercorns