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'La Mola'
'La Mola' Single-Estate Extra Virgin Olive Oil
a single-estate extra virgin olive oil from Sabina
We are delighted to introduce a wonderful range of single estate extra virgin olive oils from Sabina which is situated in the province of Rieti. The area of Sabina now more commonly referred to as north-west Lazio is well known for the production of the extra virgin olive oil which is traditionally produced with Carboncella the region's native olive which tends to add spiciness to the olive oil.
La Mola, Sole Sabino and Colle Magrini are all extra virgin olive oils of the highest quality and of course with a very low acidity (around 0.2 - which is far below the extra virgin limit of 0.8), they contain masses of polyphenols which are health-giving and allow the olive oils to last well beyond their sell-by dates.
Our first and favoured extra virgin from the region is called La Mola, which is the name given to the large stone wheels used to press olives. The oil is produced by Anna Maria Billi who lives in Castelnuova di Farfa which is the area to have won the most prizes within the region of Lazio and in fact nationally. Anna has always produced La Mola with fanatical care and attention using a secret blend of Raja, Frantoio, Leccino and a hint of Pendolino olives (interestingly the local Carboncella olive is not used, due to its sometimes over-powering hotness) This careful blend gives La Mola a subtle mix of herby and grassy scents together with an elegantly rich and peppery flavour. Uniquely, Anna and her daughter Francesca (the producer of Sole Sabino) are often able to take their olives to press twice a day which is extremely rare in Italy, this means that the olives used are at their optimum freshness and serves to prevent tired flavours sneaking in and disrupting the blend.
Anna's daughter Francesca produces an entirely different extra virgin olive oil called Sole Sabino. In common with her mother's olive oil Sole Sabino is produced on their olive grove in Castelnuova di Farfa, although the Carboncella olives used in this oil come from her own Carboncella olive trees which grow in hillier terrain. The small black Carboncella olive give Sole Sabino its characteristically grassy, green and peppery finish, while a delicate blend of Leccino and Raja olives soften the spice with a buttery richness.
Francesca's memories of the pungent olive oil of her childhood encourage the Sole Sabino blend where the spiciness of Carboncella dominates. It is Francesca's nostalgia that still drives her to create this unique extra virgin olive oil today; the truth is that Sole Sabino is of far higher quality than those she experienced in her childhood - but we wont be telling her that!
Mother and daughter pick their olives early in the season and only use the freshest harvest. The olive oil is then kept in air-tight steel vats which are covered in a layer of inert nitrogen to prevent oxidisation and are only bottled when the order is received. This allows Anna and Francesca to share the fragrance and flavours of their freshly-made olive oil with their customers. La Mola and Sole Sabino extra virgin olive oils are celebrated from Tokyo to New York but apart from a few specialist shops in London, their prized oils are yet to be discovered in the United Kingdom.
'La Mola'
more info...
Quantity:
Ref: 2333 - r
price:
£16.80
Villanova Food
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Olive Oil
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'La Mola'
