Download - Barbuto Olive Oil
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Indulge in theTRUE TASTE OF SICILY
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The Hyblaean Mountains in the island of Sicily are characterised by gen-
tle slopes, interrupted by sharp valleys. In the central area are numerouswoods which are intermingled with the typical dry stone walls of south-
eastern Sicily. The more populated coast has instead terraced hills, with
Mediterranean vegetation, alternated to a plateau with huge cultivations
of olive trees, vines, citrus fruit and almonds. Other grows include grain
and maize. The Baroque towns of Modica and Ragusa are a picturesque
addition to the area, which along with the beautiful Val di Noto is part of
UNESCO World Heritage sites in Italy.
THE CRADLE of BARBUTO
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SYNONYMS
Cetrala, Tonda, Nostrale, Prunara, Nociara,
Perlese, Marmorina.
GEOGRAPHICAL AREA
Sicilian cultivars, typical of the eastern area of
the island. The most important cultivation areas
of this variety are in the Hyblean region, centred
around the province of Syracuse in the towns
of Bucchieri, Ferla and Palazzolo Acreide (here
the spread is of 95%), and the province of
Ragusa with the municipality of Chiaramonte
Gulfi (common to 90% of olive oil cultiva-
tions). It is also cultivated in varying percent-
ages in the following areas: in the province ofRagusa, Achates, Vittoria, Com iso, Giarra-
tana, Monterosso Almo, Modica and Spac-
caforno; in the province of Sira cusa, Floridia,
Canicattini Bagni, Avola, Noto, Sortino, Ro-
solini, Lentini, Carl isle and Francofonte.
BIO-AGRONOMIC CHARACTERISTICS
The plant is quite vigorous, with a noble bea
ing assurgent and twigs in short internodes
The lancelet leaves are small and narrow, dugray-green on the upper. The drupe, globoi
form, is of medium-large (5-8 g). Pro ductivit
is consistently good. It is a maturing variet
with normal average oil yield (16-20%) an
90% in pulp. It fits well in high rainfall area
more than other varieties and is fairly resistan
SENSORY ANALYSIS
Fruity 9.5
Spicy 8.2
Bitter 0.0Tomato leaves 9.5
PRODUCTION
Hand harvested and cold-pressed within on
two days from harvest.
TheTONDA IBLEA Olive
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Tonda Iblea is a variety that hasnever failed to fascinate me, dueto its particular characteristics.Il Barbuto has managed tocapture and retain the spectacularcharacteristics of this variety andproduced an excellent Olive Oil.
A sweet oil with a delicatefragrance of fresh tomato leaveswith a hint of almonds thatstimulate your sensory perceptionsto the full. Its intense aroma willcompliment most vegetable dishesand fish.
JOHN PORTELLIProfessional Olive Oil Taster and board
member on the International Federationof Organic Movements - EU
The Barbuto is an unfiltered olive oil that
may develop deposit which does not alter its
quality. Packaged in a special bottle of dark
glass that provides the best preservation of
its colour, its taste and its aroma. Store away
from direct or indirect heat sources and in a
cool dry place. Ideal storage temperature isof 14 degrees Celsius. Particularly suitable
on its own or with steamed fish, vegetables
or light cheeses.
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TRADITIONAL TASTES of SICILY
The Scacciata is a traditional coil of bread
studded with different savoury delicacies.
The typical variations contain sausages and
olives.
Ingredients
600g plain flour 00
20g brewers yeast
50ml Barbuto extra virgin olive oil
Salt300g sausage meat
20 stoned black olives
This is an antipasto helping.
Ingredients
6 medium-sized squid1 bunch parsley
200g dried breadcrumbs
100g grated caciocavallo cheese
Salt and pepper
Juice of 1-2 lemons
1 orange
2 bay leaves
Barbuto extra virgin olive oil
SCACCIATA
CALAMARI RIPIENI STUFFED SQUID
Preheat the oven to 190C/375F/Gas 5
Mix the flour, yeast, olive oil, salt and enoug
warm water to make a stiff bread dough. Leav
to rise for 2 - 3 hours. Using your hands, roll
out into a long snake about 3cm thick. Coil int
a round shape. Stud with bits of sausage mea
and olives, tucking some down into the cracks
Place on an oiled baking tray. Bake for 30 min
utes. Eat warm whilst dipping in Barbuto extr
virgin olive oil and some sun dried tomatoes.
Preheat the oven to 200C/400F/Gas 6
Get the fishmonger to pull the head and clea
the body tube thoroughly. Chop up the tenta
cles finely. Chop the parsley finely. Mix thbreadcrumbs, cheese and chopped tentacle
together in a bowl. Season with salt and pep
per. Add lemon juice to your taste. Push the stuf
ing into the squid tubes. Dont fill them too muc
as the mixture will expand while cooking. Sew
up, tie up or seal up the end of the tube with
cocktail stick to stop the stuffing popping ou
Put the stuffed tubes together in a large piece o
aluminium foil, along with a few slices of orang
and the bay leaves. Dribble a little Barbuto oliv
oil over them. Fold up the foil to make a parcecarefully sealing the joints. Pop into the oven fo
20 minutes. Take out and allow to cool slight
before slicing the squid into rounds with a ver
sharp knife. Serve hot, warm or cold on som
baby rocket leaves and a drizzle of Barbut
olive oil.
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BARBUTOSelected by Jean Paul MifsudProduced and packaged inCda San Giacomo RagusaCOD RG020 Sicily
Produced in Italy