Thank you to Az. Visconti for sending us their Blend EVOO.
|Producer||Az. Visconti, storie di terra|
|Harvesting Method||Manual, with facilitators|
|Milling||Within 12 hours of collection|
|Tasted on||July 2020|
EVOO – Food pairing advice
Blend EVOO by Visconti is a perfect mix of two cultivars which are characteristic of Puglia: the Peranzana and Coratina varieties; these cultivars both have a very well-defined character yet they strengthen one another in this EVO oil, and together they express a combination of vegetable scents (from chicory to fresh beetroot to asparagus), spiciness (mostly pepper, and a rich bouquet of Mediterranean herbs) and fruitiness (e.g. tomato and lime aromas) which make the final flavour unique. Blend EVOO is perfect to combine with meat, cheese and fish with strong character; are you curious to find out what we have paired with it? Read our review now to find it out!
Also read the review of Unico EVOO (100% Peranzana EVOO).
Appearance & Visual Analysis
Blend EVOO is of a lemon-yellow colour, brilliant in the light.
Scents & Olfactory analysis
On the nose, Blend EVOO expresses its magical mix of the Peranzana and Coratina cultivars; green vegetable aromas, spiciness and fruity tones of flavour. Aromas of green tomatoes, chicory, fresh beets, asparagus and olive leaves are followed by Mediterranean aromatic herbs (i.e. mint, thyme, oregano, marjoram), light and non-invasive spicy tones of white pepper, and a delicate nuance of lime.
Tasting: Aromas & Flavours
To the taste, the flavours perceivable perfectly match those detected during the olfactory analysis: green vegetables tones (with chicory, green olives and asparagus being the most important among all) enriched by a green almond note; spiciness and a scent of Mediterranean pot herbs bind together with aromas of black and white pepper, and oregano; a delicate fruity note of lime open the scene to the red tomato aroma closure.
Bitterness and pungency are clear and never invasive to the palate, an indicator of the good quality of this Coratina and Peranzana mix.
We love it with…
Learn how to pair EVOO and food on our easy guide: Olive Oil Pairings.
Blend by Visconti is a very versatile extra virgin olive oil which is well suited to go with various types of dishes and recipes; the presence of the Peranzana cultivar suggests white meat, cheese, vegan preparations and tomato sauces, while Coratina pairs perfectly with red meat, bruschetta (have you checked out already our bruschetta section?) and baked fish. Blend EVOO is also lovely on soups and pizza (especially focaccia – read our easy focaccia recipe – and meat pizza – read more on our pizza section), and enhances the flavour of preparations such as speck (or ham) and cheese pies (read our recipe “Savory pie crust with EVOO”), meatballs, croutons with seasoned tartare and beef morsels.
Blend EVOO is excellent on moussaka, a typical Greek dish made with aubergines and meat, baked pasta with mixed mince or asparagus, brie and sausage, orecchiette with meat sauce and wild boar spaghetti.
Blend EVOO gives its best on roast meat, but you can also enjoy it on vegetarian preparations such as stewed eggplants and legumes, vegan burgers, cauliflower, mushrooms and potatoes. Try Blend EVOO a crudo on pizza alla parmigiana, pizza with asparagus, veal strips or tagliata, and on sausage and friarielli pizza.
We paired Blend EVOO with a dish of homemade maltagliati with chickpeas, vegetables and fish sauce; for this preparation, we needed an EVO oil able to combine the sweet side of the dish (given by the legumes and pasta) to the summery flavour of the other ingredients (octopus, shrimp, tomato and zucchini), and the Visconti blend was our perfect match for it! The strong tones of flavour given by the Coratina made the dish more interesting, while the sweeter notes of Peranzana tied everything up very well together.
Visconti, Storie di Terra
The Visconti company took its first steps in olive oil production in Puglia, in 1974, and since then wrote its history; through the years, it kept a light on the research of new cultivation and production methods which aiming at high-quality production, all while paying attention to the smallest details, from field cultivation up to to the conservation of oil bottles. In 2017 it also became a slow food praesidium.
“Brothers, children and grandchildren: our stories of land are stories of people. Our work tastes like family, unity, staying together, but has also the added and personal value that each of us can bring. In fact, it has been since generations that the Visconti family cultivated the land and gathered its generous fruit. The company has over 100 hectares of cultivated land ranging from wheat to tomatoes, from vineyards to olive groves. The olive-covered area is represented by over 30 hectares, with a total that exceeds 5000 plants; among these, about 80%, is represented by centuries-old and multi-secular trees.”.
“Since always cultivating lands is the thing we do best: in our family, we hand down a true art which is full of all the knowledge, skills and expertise required in the processes of cultivating olives and then pressing them. An art that has its roots in the best rural tradition, preciously preserved and transmitted, and which always aims at continuous experimentation in the search for innovation, both in production and in cultivation.”
Visconti, Storie di Terra
Via Foggia km 0.100
71017 Torremaggiore (FG)
Apulia – Italy
Tel: +39 0882 382362
Visconti, Storie di Terra Website
Terroir & Region
Puglia, or Apulia, is one of the Southern regions of Italy. This area is the heart of Italian olive oil production, and when you try EVO oil from Apulia it’s almost as if you could taste the product of the region’s wellness, and when this extraordinary setting meets the enormous skills of the producers and millers of Apulia, you are sure to try one of the best expressions of Extra virgin olive oil.
Discover other regions.
Cultivar / Olive variety
Peranzana is a typical Apulian cultivar mainly grown in the Foggia province, in the areas of Torremaggiore, San Severo, San Paolo Civitate and Serracapriola in particular (i.e. Danuia and the upper Tavoliere delle Puglie). The oil yield is medium and Peranzana-based EVO oils have balanced bitterness and spiciness, and typical hints of flavour of almond, artichoke and tomato.
Coratina is an olive cultivar typical of Apulia (Puglia). It’s one of the cultivars with the highest concentration of polyphenols, organic molecules with natural antioxidant characteristics, which confers the oil its strong bitter and pungent notes. Coratina’s EVOOs are also featured by a reduced acid content.
Also discover other cultivars.