|Producer||Az. Agr. Ione Zobbi|
|Extraction Method||Continuous, two phases – Cold Extraction|
|Milling||within 4h from harvesting|
|Tasted on||May 2021|
Thank you to I&P for sending us their Grand Cru Capo Terzo EVOO.
EVOO – Food pairing advice: Grand Cru Capo Terzo
“Italian law does not defend the interests of small, high-quality artisan producers. In fact, it does not allow to indicate on the label the olive grove from which the olives come, the organoleptic characteristics of the EVO oil and not even the chemical-physical characteristics at the bottling time “.
The claim made by I&P on the label of each bottle is as sad as it is true. But does a company that adopts the “1 Variety + 1 Olive Grove = 1 Cru” philosophy, need to indicate all this information to the final consumer? Yes, if we really want to perceive the difference in quality between the many Extra Virgin Olive Oils; Yes, if we want to educate the consumer to consciously and qualitatively choose the products she/he buys and consumes.
We must honestly say that I&P hardly needs to specify these quality concepts. Its Capo Terzo Grand Cru is organoleptically clean and cared for down to the smallest detail: it is characterized by delicate aromas of citrus fruits and Mediterranean herbs; it is surprisingly balanced in pungency and bitterness sensations. Grand Cru Capo Terzo EVOO, compared to the Grand Cru Musignano (which we have reviewed here) is characterized by its elegant citrus notes which accompany the vegetable ones, more present and varied in the Grand Cru Musignano.
We at Extraevo do our best to fill this lack of Italian law, discovering quality products and teaching how to enhance them with tasty recipes. Do you want to know what we have paired with this extra virgin olive oil? Read our recipe!
Appearance & Visual Analysis
Grand Cru Capo Terzo extra virgin olive oil has a lively color between lemon yellow and lime green.
Scents & Olfactory analysis
At the olfactory level, Grand Cru Capo Terzo EVO oil has vegetal scents of a delicate intensity, combined with the more fruity ones and to pot herbs. We identified aromas of artichoke, thistle, lettuce, rocket, bitter almond and pine nuts together with fresh grass, sage, thyme, marjoram. A special citrus scent, especially lemon, enriches and makes the scent of this extravirgin olive oil unique. In its closing a delicate perfume of white pepper is also perceivable.
Tasting: Aromas & Flavours
Tasting analysis once again confirms the delicacy and the balance which characterizes this EVO oil. Its bitter and pungent notes, of medium intensity, let themselves be described by sensations of artichoke, rocket, black pepper, cloves and bitter almond. Aromatic herbs are recognizable in basil and marjoram. The citrus notes, with lime and bergamot, return to the palate too.
We love it with…
Those used to reading Extraevo know that we love to combine EVO oils with citrus and balsamic scents with fish recipes: these EVOOs manage to give that extra touch to each recipe.
We suggest to use Grand Cru Capo Terzo EVOO by I&P with: fish appetizers (read our recipe of Tropical Salmon Tartare, or friselle with swordfish and burrata or salmon bagel); fresh cheeses; egg-based recipes (see the recipe of bruschetta with asparagus and fried egg); vegetable or fish soups; seafood risotto (read how to make a risotto with EVO oil); white meats; gourmet marinated pizzas (do you already know our homemade pizza?).
Try it also with a good summer fruit salad, with fresh mint leaves inside or with a fruit cheesecake (see our proposal with figs)!
We cooked a simple and tasty appetizer, suitable for a summer lunch or dinner with friends: bruschetta with salted cod (or Baccalà mantecato), confit tomatoes, Taggiasca olives, oregano and lemon zest. Grand Cru Capo Terzo EVO oil added the aromatic note of Mediterranean herbs and hints of citrus fruits that brought the right balance and harmony to the recipe. Read the full recipe and watch our videorecipe now!
I&P – Az. Agr. Ione Zobbi
1 CULTIVAR = 1 OLVE GROVE = 1 CRU
“The concept behind the farm was an ambitious one: maximize the potential of the small olive groves scattered around the house to bring out the best of the monovarietal oils in their home territory to create gourmet oils with a broad range of flavors and aromas.
The producers of I&P oil are committed to making available the variety of essential flavors of monoculture oils (more precisely, monovarietal oils because they are produced from a single variety of olive) and the variability of their flavor year-after-year without attempting to maintain the taste of the oil artificially “constant” through mixing with other varieties.”
AZIENDA AGRICOLA IONE ZOBBI SRL
Strada comunale della Sala , 12 –
01011 Canino (VT)
Lazio – Italy
Tel: +39 392 1058829
Terroir & Region
Lazio is the region which hosts Italy’s capital city, Rome. Olive culture started in Lazio millenia ago, reaching its maximum prestige during Roman age. Today olive culture is spreading all over the region, especially in the Lazio area of its major lakes and hills, and in the southern zone, the so-called Ciociaria. The most widespread and autochthonous varieties are: Itrana (best known as “Oliva di Gaeta”), Caninese, Carboncella, Frantoio, Leccino and Moraiolo.
Read more about Italian regions.
Cultivar / Olive variety
Canino, also called Canina, Caninese and Montignoso, is a very common cultivar in Lazio, especially in the province of Viterbo, from which it takes its name and where the PDO Canino is also born. Canino plants are, on average, resistant to cold temperatures and parasites. Canino olives show a medium-late veraison and the olive oil yield is medium. Canino-based EVO oils have medium levels of bitterness and pungency and express vegetal and aromatic scents. Discover more about cultivars.