On bread or as a condiment for a dish: here are two recipes to taste Cartoceto oil, an excellence of the Marche region
Cwith the passing of years, time and history they confirmed the detail preparation of the hills of the immediate hinterland fanese at the cultivation of olive trees. The high number of oil mills still present in the area, recalls traditions of ancient flavour.
Land first testimonials officials of oil production in these areas, date back to the era of Papal Statewhen the hills of the hinterland were among the best known even since Clergy. Then the possession of olive groves was an indication of the hierarchy of power between families: oil was the measure of well-being and the reference product for the village’s economy. And the oil mill it was not only the place where olives were transformed into oil, but a real one meeting place for the unfolding of social life: here yes they exchanged opinions, talked about power, concluded deals.
TO Cartoceto the olive tree has always been the characterizing element of the whole landscape and the still active oil mills have made the production of excellent extra virgin olive oil a source of pride at an international level.
Land quality of a good olive oil are well known: protects by neutralizing free radicals, balances values from a nutritional point of view, it resists frying temperatures more than other oils, helps digestion, promotes calcium absorption and many more. Cartoceto oil has proven to possess all the qualities usually recognized in extra virgin olive oil, its unmistakable flavor makes even a simple slice of toast irresistibly appetizing.
2 recipes with Cartoceto oil:
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Bruschetta with Cartoceto Olive Oil
TOslightly varied burns slices of wholemeal bread on both sides, rub them with one clove of garlic, season the cones a few drops of extra virgin olive oil and a pinch of salt.
AND a simple, perfect dish as an appetizer for a rustic dinnerand it is recommended to consume it nice and hot.
Soven-baked toadstool with freshly squeezed olive oil.
Tgarlic it chopped stockfish, put them in one bowl and add salt, pepper, chilli pepper, parsley and garlic finely chopped. Add olive oil and mix well. Peel and cut the potatoes and place them in another bowl, adding salt, pepper, parsley and chopped garlic. Add olive oil and mix well.
Tgarlic in half i tomatoescover them with a mixture of breadcrumbs, parsley, garlic, salt and pepper and season with olive oil. Take a pan with a sufficiently large lid and line it with baking paper, then create alternating layers of stockfish and potatoes and a final layer of tomatoes. Add olive oil, white wine and water to cover the last layer of potatoes. Cook in ovenmaking sure that the pan remains tightly closed.
Tcooking time: about 2 hours
Source: Visit Fano
