QUALITY

It is an Organic Extra Virgin Olive Oil that comes from a careful and rigorous selection of the best olives. Thanks to the cold extraction we obtain an oil with very low acidity, rich in antioxidants, much appreciated for its aroma and flavour.

IN COOKING

Thanks to its balanced flavour, the Extra Virgin Benvolio is suitable to enhance the aroma of dishes. It lends itself to enriching steamed dishes, meats and dishes of vegetarian and vegan cuisine.

Suitable for all daily uses in the kitchen, used raw on fish and vegetables enhances the delicate flavour. Excellent also in cooking and for the preparation of first courses.

FUSILLI SALAD

INGREDIENTS

100 gr of fusilli each

250 gr of cherry tomatoes

Benvolio 1938 Organic Extra Virgin Olive Oil

Fresh basil

2 buffalo mozzarellas

3 anchovies in oil

Breadcrumbs

Dill to taste

LET’S COOK... Boil the pasta. Drain al dente and immediately rinse in cold water. In the meantime, wash the cherry tomatoes and basil. cut the cherry tomatoes into quarters and chop the basil. Cut the mozzarella into thin slices. In a bowl, mix the tomatoes and mozzarella. Add the anchovies cut into small pieces, the Benvolio 1938 Organic Extra Virgin Olive Oil, dill, and basil. At this point add this dressing to your cold pasta and stir. As a final touch, add some breadcrumbs and another tablespoon of Benvolio 1938 Organic Extra Virgin Olive Oil.

MARINATED TOFU SKEWERS WITH VALERIAN SALAD

INGREDIENTS

400 g of tofu

200 g of valerian salad

8 radishes

200 g of corn

QB black sesame, poppy seeds, paprika and coriander

8 dried cherry tomatoes

1 untreated lemon, 6 mint leaves

Benvolio 1938 Organic Extra Virgin Olive Oil

LET'S COOK... Dice the tofu and marinate it in a bowl with the poppy seeds, lemon zest, Benvolio 1938 Organic Extra Virgin Olive Oil, salt and white pepper. Cover and keep in the refrigerator for about 20 minutes. Place the valerian, corn and sliced radishes in a bowl. In the glass of a blender, combine the mint, cherry tomatoes, sesame seeds, paprika, cilantro and a grind of pepper, then add Benvolio 1938 Organic Extra Virgin Olive Oil and blend in an immersion blender until you have a compact sauce. Drain the tofu cubes from the marinade and thread them onto skewers. Serve with the valerian salad and dress with the sesame and sun-dried tomato sauce.