Biancolilla Extra Virgin Olive Oil 375 ml (12 oz) bottle

 

$17.00
Blessed with very little bitterness, the lingering pungency and medium intensity of Biancolilla Olive Oil make it a good candidate for dishes you might serve with a white wine: fish or shellfish, fresh cheeses, summery salads, and vegetable dishes.
Good Eats: Particularly suitable for salads, sauces, and bruschetta.
Perfect Pairs: Cinnamon-Pear, Strawberry, and Fig Balsamic Vinegars
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  • Italian Biancolilla olives, also known as Biancuzza, are native to central-eastern Sicily. Still relatively unknown in the U.S., the pale oval Biancolilla olives yield a sunny yellow, fruity oil that is now available at AllSpice.
    Blessed with very little bitterness, the lingering pungency and medium intensity of Biancolilla Olive Oil make it a good candidate for dishes you might serve with a white wine: fish or shellfish, fresh cheeses, summery salads, and vegetable dishes.
    AllSpice staffer Anna says the Biancolilla has “a really fruity beginning, I think like a banana, and finishes slightly bitter and peppery. We all really like it.”
    AllSpice Owner Rory describes Biancolilla as an “olive oil that has a wonderful fruity flavor up front with a medium peppery finish. It will be great for salads, or as a finishing oil. It also makes a wonderful oil for dipping bread or serving on pasta. Try a little on popcorn with some Parmesan cheese and Ammazza Suocera, or Gusto Pizza Co. Seasoning, it is a delicious combo.”
    Olive Oil, comes from olives, which are the fruit of the hardy, long-lived olive tree. Olive oil is a hugely popular oil throughout the world, both for cooking and for eating as a condiment [like a salad dressing, or a bread dip, or in a sauce] with foods. Extra virgin olive oil is considered by most people to be the highest-quality olive oil, with the finest taste and texture.
    Choosing an olive oil can be similar to selecting a wine. The flavor of these oils vary considerably and a particular oil may be more suited for a particular dish, depending on whether you are pan-frying, sauteing, stir-frying, grilling or baking...or whether you are using the oil for marinades, dips, and dressings. If uncompromised by heat, the flavor of the olive oil is stronger.