fbpx

Browse by lines

Browse by type

Close

Oil preservation

Prev
Next

It’s possible to keep the chemical and organoleptic characteristics of both virgin oil and olive oil unaltered for long periods of time, provided it is stored in the proper way.

 

  • Temperature: the optimum preservation temperature is 14-18° C. Higher temperatures accelerate degenerative chemical reactions. At lower temperatures, on the other hand, the oil tends to solidify, but without losing its initial nutritional and organoleptic characteristics. Frozen oil can be brought back to the fluid state by raising it above 18° C for a few hours.

 

  • Oxygen: contact with air leads to a series of oxidation reactions that alter the chemical composition of our food and radically change its color, odor and flavor; in the case of oil, making it inedible. Luckily, genuine olive oils contain a number of minor compounds, including tocopherols and polyphenols, that not only boost its nutritional value but also provide powerful anti-oxidation properties capable of safeguarding the oil over time.

 

  • Light: oil kept in a transparent glass bottle and exposed to sunlight or artificial light will quickly change color and flavor. Contrary to supposition, oils of an intense green colour (due to their abundant chlorophyll) must be protected even more carefully from light.

Read more

Olive Oil extraction

QAS Certification

Honey muffins

0 Min
Preparation
0
Servings
0 Min
Cooking

Ingredients

  • 200 gms cornstarch
  • 400 gms flour
  • 350 gms sugar
  • 250 ml milk
  • 4 eggs
  • 1 sachet of yeast
  • 250 ml Farchioni vanilla-flavored EVO oil
  • 1 jar of honey
  • muffin molds

Procedure

  • Beat sugar and eggs in a bowl until smooth.
  • Add milk then oil while stirring.
  • In a separate bowl, mix cornstarch, flour and yeast.
  • Stir the mix in.
  • Pour into the muffin molds.
  • Bake for 10 minutes at 180 degrees.
  • When the muffins have cooled, top them with honey.

Soft pie crust

0 Min
Preparation
0
Servings
0 Min
Cooking

Ingredients

  • 2 whole eggs
  • 180 gms sugar
  • 100 gms Olio d’Oliva Farchioni Speciale per Dolci
  • 100 gms hot milk
  • 200 gms flour
  • 50 gms rice flour
  • 8 gms yeast

Procedure

  • Beat eggs and sugar until frothy.
  • Add the oil and mix.
  • Heat the milk and stir it in.
  • Gently blend flour and yeast into the mixture.
  • Pour into a 20cm mold.
  • Bake for 50 minutes at 180 degrees in a ventilated oven.

Apple pie with olive oil

0 Min
Preparation
0
Servings
0 Min
Cooking

Ingredients

  • 4 apples
  • juice of 1 lemon
  • 4 eggs
  • 180 gms sugar + 2 spoonfuls for the apples
  • 120 ml of cinnamon-flavored Farchioni extra virgin olive oil
  • 240 gms all-purpose flour
  • 8 gms baking powder
  • 1/2 teaspoon cardamom powder
  • 1 pinch of salt
  • enough butter to grease the pan
  • 2 tablespoons of apricot jelly

Procedure

  • Heat the oven to 180 ° C.
  • Cut 3 apples into thin slices.
  • Sprinkle the apples with the juice of 1 lemon and 2 tablespoons of sugar; mix and set aside.
  • Beat eggs and sugar until fluffy.
  • Gently pour the mix into the cinnamon flavored extra virgin olive oil, add flour, baking powder, cardamom and salt.
  • Add the apples and stir gently.
  • Grease a 26cm cake pan and fill it with the mix.
  • Peel an apple and cut it into very thin slices to decorate the surface of the cake (you can arrange the slices in concentric circles, starting from the outside).
  • Place the pie in the oven and cook for about 50 minutes.
  • When it is ready, let it cool for 10 minutes on a wire rack.
  • Remove it from the pan and move it to a plate.

CHEF’S ADVICE

Slowly heat the apricot jelly in a saucepan with 2 tablespoons of water until it comes to a boil. Turn the heat off and brush your pie with the jelly reduction: it will make your apples shiny. Let the pie cool completely before slicing it.