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Deliba Grand Cru Extra Virgin Olive Oil: the chefs' secret to authentic Italian taste
A high-quality evo oil designed specifically to bring out the flavor of ingredients and give a touch of Italian authenticity to your dishes.
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DELIBA Grand Cru Extra Virgin Olive Oil
100% ITALIAN
DESCRIPTION
Perfect combination of Carolea and Ottobratica, among the most renowned oil olive varieties in Calabria.
This blend expresses all the aromatic complexity of these native Calabrian varieties.
COMPANY FAMILIAR
MADE IN ITALY
GLUTEN FREE
NO GMO
VEGAN OK
Use it Every Day and Make Your Dishes Unique
SALADS
STIR-FRY
SEASON RAW
BAKERY SWEETS.
SOFFRITTO
GRILL
SAUCES
Unique and balanced flavors for everyday use
Fresh Olives
Yellow Tomato
Wild Chicory
Fresh Almonds
100% ITALIAN Extra Virgin Olive Oil
Nutritional Values
PRICE
192,00€
168,00€
Reduces LDL Cholesterol
Improves Digestion
Rich in Polyphenols
Improves cognitive function
Reduces Inflammation
FIND OUT WHAT BENEFITS YOU WILL GET FROM USING OUR EXTRA VIRGIN OILS ON A DAILY BASIS.
Our Extra Virgin Olive Oil Deliba Grand Cru, is a blend obtained from the Ottobratico and Carolea varieties or native Calabrian olive varieties, grown and harvested in our olive grove. Rich in polyphenols and antioxidants such as Vitamin E, Vitamin K and Omega 3-6. Made with love is an evo oil designed specifically for chefs who like to enrich their dishes with traditional Italian flavors.
HERE'S WHAT YOU CAN CREATE WITH OUR EVO DELIBA GRAND CRU
some of the family recipes
Lemon Cake
Ingredients:
3 eggs, 180 g of sugar (also brown), 300 g 00 flour, 100 ml of extra virgin olive oil Grand Cru Deliba, 100 ml of milk, grated peel of 2 lemons, juice of 1 lemon (about 30 ml), 1 sachet of baking powder for cakes, 1 pinch of salt.
Ingredients for icing: 125 g powdered sugar, juice of 1/2 lemon (about 15 ml), 1 whole lemon.
Preparation
In a bowl, beat the whole eggs with the sugar for at least 5 minutes, using an electric beater or a hand whisk.
While continuing to whisk, also incorporate the olive oil, milk and lemon juice.
Add the sifted flour with baking powder, a pinch of salt and the grated peel of 2 lemons. Mix well with a spatula, from the bottom up, so as not to disassemble the mixture.
Oil and flour a 24-cm cake pan and pour the mixture into it. Bake in a preheated, static oven at 180° for 10 minutes. Turn the oven temperature down to 170° and continue baking for another 20 to 25 minutes; do a toothpick test to check for doneness.
Let the cake cool before unmolding it on a serving platter and decorating it as desired. You can dust it with powdered sugar or, as I did, half with powdered sugar and half with lemon glaze.
For the icing: Pour the powdered sugar and lemon juice into a bowl. Whisk vigorously until frosting is the right consistency. Spread the frosting on half the cake and decorate with lemon slices.
Lemon Cake
Preparation Time
40 Min
Portions
4 People
Cooking Time
20 - 25 Min
Caprese Salad
Ingredients: 4 ripe tomatoes, 300g buffalo mozzarella, Fresh basil to taste, Deliba Grand Cru extra virgin olive oil to taste, Salt to taste.
Procedure:
- Wash the tomatoes and cut them into slices that are not too thin.
- Cut the mozzarella into slices the same thickness as the tomatoes.
- Arrange the tomatoes and mozzarella on a serving plate, alternating them.
- Add chopped fresh basil.
- Season with extra virgin olive oil and salt to taste.
- Let stand for a few minutes before serving.
Preparation Time
5 Min