|Producer||Soc. Agricola “Il Conventino di Monteciccardo”|
|Tasted on||May 2020|
Frà Pasquale is born in Monteciccardo, “a place where the four seasons still alternate with great precision and Nature accomplishes its cycle as people almost do not expect anymore” The philosophy of Il Conventino is “based on the respect of the circle of life, both in the vineyard as in the olive tree grove”.
The delicate elegance found in the vegetable notes of grass, artichoke and thyme, but also citrus grapefruit join the EVOO strong pungency, which strikes in the throat with a great balance of flavours and sensations, prolonging the permanence of the taste of Frà Pasquale on the palate. Some pairing suggestions for Frà Pasquale EVOO? Fish soup, seafood salads, and roasted or stuffed cuttlefish; it is also excellent on desserts. Read the full review to find out with what we paired it to.
Appearance & Visual Analysis
Visually, Frà Pasquale has a perfect bright mix of avocado green and lemon yellow highlights.
Scents & Olfactory analysis
On the nose, Frà Pasquale essence delicately translates into scents which gently play with your senses; its perfumes are those of cut grass, thistle, fresh spinach, Mediterranean aromatic herbs (thyme among all) and an elegant, very appetizing refreshing scent of pink grapefruit and tangerine citrus.
Tasting: Aromas & Flavours
Frà Pasquale has balanced flavours and a high consistency with the aromas perceived in the olfactory analysis. Equilibrated and elegant flavors of green almond, green walnut and hazelnut, followed by tones of cut grass, chard, lime and pink grapefruit delight your mouth; notes of white pepper close the picture. The bitterness of Frà Pasquale is not intrusive, while its pungency, which shortly follows the tasting and strikes on the throat with great equilibrium, prolongs the permanence of the EVO oil taste on the palate in the aftertaste.
We love it with…
Thanks to its delicacy on the palate, Frà Pasquale can be perfectly paired to fish; this EVOO gives vegetable and citrus scents to your dishes, adding just a touch of pungency at the end.
Some ideal combinations for it? Fish soup, especially if made with mussels (the so-called Mosciolo, a larger and tastier kind of regular mussels, can be found just in the same region where Frà Pasquale is produced – Marche, or the Marches).
Frà Pasquale can also be used on seafood salads prepared with marinated salmon, prawns, tuna, squid and octopus, and on roasted or stuffed cuttlefish or squid; it is also excellent on Cesar salads, prepared with grilled chicken strips.
However, we decided to try Frà Pasquale on a different type of dish: sweet cheesecake with fresh strawberries. It was so good, as some drops of Frà Pasquale EVOO added before serving to enrich the taste of the cheesecake by giving it vegetable notes that enhance the sweetness and taste of the strawberries; the spiciness found in the taste was lower than in the gustatory analysis since it was rebalanced and lowered by the taste of the cheese.
Conventino di Monteciccardo
“Both our vineyards and our winery are in Monteciccardo, a place where the four seasons still alternate with great precision and Nature accomplishes its cycle as people almost do not expect anymore.. The memory of our own roots is living in our grandfather Ilario and in his hands. He has been growing vineyards since forever and he has been producing wine since he was a young man, when the important issue was to have good wine, not a good packaging.. We preserve our grandfather’s memories as the most precious gift. These have become our flagship. We have improved and developed his knowledge and experience by studying and by refining scientific research.. Inspired by Ilario, today we are pioneers in the production of wine and extra virgin olive oil. We have been working to make the essence of this land shareable thanks to a line of products that are healthy and long-lived.. Our philosophy is based on the respect of the circle of life, both in the vineyard as in the olive tree grove.. Freshness and green tones, from sage to balsamic notes, salinity and complexity are our signatures.” From Il Conventino website.
Conventino di Monteciccardo
Via G. Turcato, 4
61024 Monteciccardo (PU)
Marche – Italy
Il Conventino website
Terroir & Region
Olive cultivation in the Marche region is widely spread across the whole territory, but can especially be found on its hills, enclosed within the Apennine mountains and the Adriatic sea. The development of olive cultivation culture is historically linked to the influence of the Papal State. Marche olives are known both for their use in the production of olive oils – characterized by a medium intensity and green vegetable notes – but also for their use in the popular regional street food recipe of “Olive all’Ascolana”. Discover other regions.
Cultivar / Olive Variety
Raggiola is a typical cultivar of the Marche region, mainly found in the Pesaro area; it has a late-ripening and a good yield in olive oil production. The EVO Oils produced using the Raggiola are equilibrated, with a low-medium bitterness and pungency, and are usually characterized by an almond flavour. Discover other cultivars.