The olive maturation is decisive for the purpose of controlling the quality characteristics of the Extra Virgin Olive Oil and for the value of the final product.
Category: EXTRA VIRGIN OLIVE OIL Page 1 of 2
The donut with Taggiasco Extra Virgin Olive Oil, a soft recipe with an enveloping taste, with an orange flavored dough that makes it even more fragrant and inviting. The Taggiasco Extra Virgin Olive Oil instead of butter gives a perfect consistency and an irresistible softness to this sweet, even after a few days from the preparation.
“Drupa” is the name of the olive, the fruit of the olive tree from which the Extra Virgin Olive Oil is extracted. The buds open up in the spring giving rise to the growth of the shoots, which will continue until late autumn, in various phases more or less rapidly according to the climatic and fertility conditions. There are five vegetative phases.
The biscuits with olive oil are biscuits made with a shortcrust pastry in which the butter is replaced by Taggiasco Extra Virgin Olive Oil. For this recipe it is advisable to use an Taggiasco Extra Virgin Olive Oil with a light and fruity taste to not weigh down the dough and to obtain a delicate taste. The biscuits in oil are crumbly and are excellent to soak in milk for breakfast.
The choice of the form of breeding of olive trees aims to give a functional skeletal structure to new plants, or, in the case of restructuring, to old plants, which undergo a substantial modernization.
One of the recipes of the Liguria Region among the most cooked. Taste delicious, delicate, enriched by the incredible taste that only Taggiasco Extra Virgin Olive Oil can confer.
In Italy there are 20 Regions. In almost all the are cultivated Olives from which precious fruit,Olive, is obtained one of the best quality food products in the world: Extra Virgin Olive Oil 100% Italian quality. There is a region in particular where the quality of Extra Virgin Olive Oil is superior: the Liguria Region.