|Producer||In Serrata ssa|
|Cultivar||Leccino, Moraiolo, Pendolino, Frantoio, Mignola, Coratina|
|Tasted on||Nov 2020|
Thank you to Az. Inserrata for sending us their Organic EVOO.
EVOO – Food pairing advice
Antoine Lavoisier is the French chemist who, in the eighteenth century, wrote an essential law of physics: “Nothing is lost, nothing is created, everything is transformed”.
A law that is not only valid in the scientific world: it is also a perfectly fitting law for InSerrata and its Organic extra virgin olive oil, which comes from the earth – being cultivated with love and respect in accordance to the certified principles of organic farming – and then seems to return to nature, so green are the vegetable scents it expresses.
The result is a delicate-flavoured EVOO with a strong character expressing an elegant mix of the typical aromas of its cultivars (leccino, moraiolo, pendolino, frantoio, mignola and coratina).
We paired the green soul of Inserrata Organico EVO oil with a super tasty vegetarian dish, an adaptation of a typical recipe from northern Italy; do you want to know which one? Keep reading our review!
Appearance & Visual Analysis
Freshly milled Inserrata Organico EVO oil is rich in vibrant apple green and avocado highlights; its light opacity and striping are due to the unfiltered nature of the product.
Scents & Olfactory analysis
At the olfactory analysis, Inserrata Organic EVO oil is delicate and characterized by green vegetable scents. Swiss chard, lettuce and thistle are combined with notes of Mediterranean herbs, basil and sage among all; freshly cut grass, olive leaf and fresh walnut are also perceived in the nose. Light hints of flavour of avocado and clementine leaf are also recognizable and complete the picture of the olfactory analysis.
Tasting: Aromas & Flavours
Inserrata Organic EVOO expresses its soul on the palate with a bitter sensation characterized by flavour notes of rocket, green olive, green pepper, almond, green walnut, a spicy tone of green pepper in grains, and to finish an aromatic hint of basil. The pungency is perceived in the aftertaste and persists in the throat with unobtrusive intensity.
We love it with…
Thanks to its vegetable soul and the delightful elegance of its bitterness, Inserrata Organic EVOO is ideal for balancing savoury preparations characterized by a sweet twist: vegetables, fresh cheese, white meat, and vegan and vegetarian recipes above all.
Try it on vegetable soups made of peas, squash, Swiss chard or mixed vegetables, or on fish salads, and vegetable appetizers; it is also excellent to prepare – or enrich, a crudo – pesto sauces (i.e. Genoese, Trapani pesto).
Excellent in combination with fresh cheese made of cow’s or mixed milk – try it on ricotta, giuncata, stracchino or primosale, and with white or vegetable risotto (read our recipe).
Inserrata Organico can also be paired with white meat such as pork loin or chicken escalopes… and why not, even a freshly baked focaccia!
Using our BEA pairing method (read more here), we matched Inserrata Organico EVOO with strangolapreti, a typical Italian preparation from Trentino Alto Adige. We revisited the recipe by using Swiss chard instead of spinach – the EVOO’s aromas, consistent with those of the dish, manage to further enhance the vegetable flavour of the Swiss chard. Moreover, the addition of Inserrata Organico EVO oil a crudo, together with Parmigiano Reggiano and sage, makes a simple and “poor” traditional dish into an explosion of flavours worthy of the most demanding palates!
In Serrata ssa
Inserrata is a family-run Tuscan farm which since 1997 has passionately dedicated itself to the organic cultivation of its land for the production of wine and EVO oil. Today the company extends over 100 hectares of land of which 5 are vineyards, and the rest is taken up by 1,800 olive trees. The fertilization of plants takes place thanks to the practice of green manuring, which exploits the burial of crops such as those of legumes to further enrich the soil. The olives are harvested with machines and the aid of electric pickers (to avoid olive bruising), and on the same day they are brought to cold pressing.
The EVOO is stored at controlled temperature and humidity in stainless steel tanks, under argon. To obtain PGI certification, the blend is created from the best product of the harvest.
In Serrata ssa
Via XXIV Maggio
San Miniato (Pi)
Tuscany – Italy
Terroir & Region
Throughout history, Tuscany’s world-renewed hills have inspired painters, travellers and poets. Today these landscapes are widely cultivated with vineyards and olive groves, which fits so perfectly harmonic in the scene that it seems like they were painted in the scenery.
Read more about Italian regions.
Cultivar / Olive variety
Leccino, Moraiolo, Pendolino, Frantoio, Mignola, Coratina. Discover more about cultivars.