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Classic Vintage

Cold-pressed Extra Virgin Olive Oil

Classic Vintage

Fifteen years after the launch of the original Tin, Farchioni celebrates the continuous success of this original package with the Extravirgin Olive Oil Farchioni Vintage edition. This fine and genuine oil with its exclusive fragrance of fresh olive and its delicate taste, is the result of our experience in the selection of oils, for over ten generations. Its many excellent qualities remain unchanged over time. The Farchioni family has personally selected the best production areas in Italy and abroad and, by mixing these products, has obtained a delicate and high quality oil of incomparable excellence.

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Cooking Tips

Wonderfully balanced on salads and a perfect complement to your appetizers and side dishes. It will enrich your meat and fish and will always respect the balanced flavors of your cuisine.

The taste

This bright gold oil has an unforgettable fruity taste and is extremely digestible.

  • Fruity Low
  • Bitter Low
  • Spicy Low

Honey muffins

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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

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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

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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.