The Perfect Pair: Olio Fresco and Mostocotto
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The Perfect Pair - Olio Fresco & Mostocotto
Our award winning Olio Fresco Novello is a stand-out on it's own and our Mostocotto is in a league all by itself. We've been enjoying them together for years but for some reason, we have never sold them as a pair. We are proud to introduce the Perfect Pair - a truly divine combination of the finest olive oil and Montepulciano reduction - the world over. Mix them together, or place them side by side as an exceptional accompaniment to fresh bread. Drizzle them on a salad for a fresh dressing or finish a cheese tray. The options are endless and the taste is perfect.
Olio Fresco Novello
When we harvest, we press, which means our Olio Fresco is bottled and ready to enjoy within 7 days. The finished product is a robust, fruit-forward olive oil that is truly first of season - every season. These olives classically produce an oil bright green in color with golden reflections. It has an intense aroma of herbal marks and apple peel overtones. The taste is incredibly fresh - grassy and buttery, and as always, it finishes with the classic Abruzzo hint of pepper. As The Wall Street Journal said about our Olio Fresco 2016: "You can't get any fresher than this." We agree. So will you.
Praesidium Mostocotto, 250ml
Unsurpassed in quality, flavor and application, this Mostocotto comes to us from the Pasquale family in L’Aquila, Abruzzo. Made from the juice of the famous Montepulciano d’Abruzzo grape, it is slowly reduced to 1/16th of its original volume- resulting in a prized, silky creation that bursts with the pronounced flavors of raisins and molasses. It pairs perfectly with any of our cheeses, as well as salads, fresh fruit, grilled meat and fish, gelato and cocktails!
The Perfect Pair
Olio Fresco has become a staple in my kitchen since it has been offered by Marcelli Formaggi. Adding this Mostoscotto to the pantry adds depth to salads, grilled vegetables and to future discoveries . I am looking forward to presenting this duo as a gift as well as discovering new ways to add the Mostoscotto to my cooking.
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