Choose the Oio Vivo extra virgin olive oils - a natural source of health and energy. Celebrate Life! The Oio Vivo Istrian olive oil is a natural product, the juice squeezed from the fruit of indigenous varieties of young, fresh olives from pure varietal olive groves, with all the valuable biological and nutritional ingredients completely preserved, particularly the polyphenols. The scientifically confirmed high prevalence of polyphenols, indicates a superior quality of oil, its flavor stability and freshness, and has a favorable direct impact on health and longevity. The Oio Vivo extra virgin olive oil palette currently offers three varietal olive oils of indigenous Istrian varieties: the Istrian bjelica, Busa and Zizolera with the two blended oils of varying flavor intensity: from mild - Oio Vivo Bon to intense - Oio Vivo Gajardo. With the increasing growth of our young olive trees, in the coming years, Oio Vivo extra virgin oil will offer of a palette of five varietal oils of indigenous local varieties: Busa, Istrian Bjelica, Rosignola, Zizolera, and Busa Puntosa with an added two varietal oils of domesticated foreign varieties - Leccino and Pendolino.
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This Louisiana varietal might make you rethink the state’s wine-producing capabilitiesVIDEO ON THE TOPIC: 4 easy instant rice recipes - lunch box recipes & ideas - बच्चों की पसंदीदा लंच बॉक्स रेसिपीज
Choose the Oio Vivo extra virgin olive oils - a natural source of health and energy. Celebrate Life! The Oio Vivo Istrian olive oil is a natural product, the juice squeezed from the fruit of indigenous varieties of young, fresh olives from pure varietal olive groves, with all the valuable biological and nutritional ingredients completely preserved, particularly the polyphenols. The scientifically confirmed high prevalence of polyphenols, indicates a superior quality of oil, its flavor stability and freshness, and has a favorable direct impact on health and longevity.
The Oio Vivo extra virgin olive oil palette currently offers three varietal olive oils of indigenous Istrian varieties: the Istrian bjelica, Busa and Zizolera with the two blended oils of varying flavor intensity: from mild - Oio Vivo Bon to intense - Oio Vivo Gajardo. With the increasing growth of our young olive trees, in the coming years, Oio Vivo extra virgin oil will offer of a palette of five varietal oils of indigenous local varieties: Busa, Istrian Bjelica, Rosignola, Zizolera, and Busa Puntosa with an added two varietal oils of domesticated foreign varieties - Leccino and Pendolino.
The two blended oils - Bon and Gajardo add equally high quality oils to the palette. The story of food and the perfect harmony of taste thus becomes an experience and a challenge. Discover and select the flavor that blends perfectly with your favorite dishes and natural ingredients.
Spice up your dishes using natural olive juice, full of health and vitality. Continuous periodic analysis of the nutritional values of Oio Vivo oils performed by leading scientific institutions give you the security of consuming an oil of superior quality and freshness which is primarily confirmed by the high share of polyphenols.
The Busa varietal oil has a medium to strong fruity flavor, depending on the degree of ripeness of the fruit during harvest. The oil is clear, of an intense golden-yellow color, with a greenish glow, and it is characterized by balanced bitterness, pungency and long lasting aroma and taste. Complements almost all dishes! The Busa varietal oil is an excellent complement to fresh food.
It goes ideally with blue fish, especially tuna and salmon. However, it also rounds the taste of white fish and grilled seasonal vegetables. Baked pears, topped with the Busa oil, are an excellent combination of sweet pleasure and health. The Istrian Bjelica varietal oil is characterized by a pronounced spiciness and bitterness. This extra virgin olive oil of a golden-green color with an aroma of cut grass and green olive fruit is a combination of flavors: of green olives, almonds, asparagus and radicchio.
Goes ideally with meat dishes, especially beef and lamb, as well as with hard cheeses. The Istrian bjelica varietal oil gives a special fullness of flavor to risottos with mushrooms. A chocolate ice cream or bitter chocolate cake quickly becomes a unique dessert when drizzled with a few drops of Istrian bjelica.
The Zizolera variety is a rare varietal oil. Specific to the area of Vodnjan and southern Istria, its flavor depends on the degree of ripeness of the fruit at the time of harvest. It is characterized by a medium to intense fruity aroma of the olive, green grass and leaves with notes of radicchio and green pepper. Medium to intense bitterness and spiciness. The intense and powerful Zizolera varietal oil, goes best with dishes of intense flavors like steak, game, foie gras, truffles and mature cheeses, thus creating a new flavor magic.
It is suitable as a dressing for rocket salad, asparagus and cauliflower. Oils with increased content of polyphenols are often characterized by a spicy and bitter taste.
However by carefully blending mild and intense olive varieties, we have created an oil of excellent nutritional properties, but all the time remaining both mild and drinkable for the demanding palate. Olive oil is by its composition, very similar to breast milk, and therefore is extremely important for the healthy growth and development of your child. The Bon blended oil is an excellent complement to fresh and raw ingredients on every occasion.
Goes ideally with raw fish, oysters and clams. Delicately complements the flavor of white fish, seasonal vegetables and grilled mushrooms. Gives the necessary fullness of flavor to seafood risottos. Fruit cups and ice creams topped with this mild oil are true gourmet treats and a healthy surprise for children. The Gajardo blended oil of intense flavor, perfectly complements meat dishes such as venison stews, red meats, and a variety of creative sauces for pasta dishes.
This intense and full bodied oil particularly stands out with wild raw mushrooms, poppy strudel, hazelnut and walnut cakes, providing them with a special, intriguing flavor. If you want to give your loved ones health and longevity as a gift, and at the same time a chance to enjoy creative culinary experiments with different flavors, then the Oio Vivo olive oil is an excellent gift idea with will never go wrong Home Photo Galleries.
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Tasting notes: TRIO is apple green colour with darker tints. Its primary nose is intensely floral , reminiscent of rosemary but with fruit notes, enhancing its finishing aroma of mint leaves. On the palate it begins as fresh with elegant fruity notes pleasant to the taste with a eucalyptus finish and leaving an intense aroma on the palate. A Wine to accompany Mediterranean cuisine.
Hardys Varietal Range Chardonnay 75Cl
Louisiana-made beverages have come a long way in the last decade, with a flurry of new craft breweries and rum distilleries opening recently. But what about wine? Is Louisiana capable of producing wine that can complement our culinary tapestry? More wine drinkers are saying yes, and their gateway grape is blanc du bois, a dry, fruit-forward white that pairs neatly with spicy foods and seafood dishes.
Our varietal wines
A trip to Tunisia wouldn't be complete without a taste of the savory fusion of food and flavor it does so well. But don't worry—if you get hungry, you won't stay that way for long. While the cuisine varies across regions, Tunisian food usually combines French and African flavors with a spicy kick. Rooted by the country's staple food, couscous, Tunisian dishes often feature fresh seafood or hearty lamb depending on local availability. A melting pot of cultures, Tunisia doesn't just feature local food. And then there's Tunisia's secret culinary superpower: wine.
Refreshingly sweet and juicy, navel oranges have a pleasant floral aroma. The slightly thick skin peels easily, revealing a bright orange, seedless interior. Best Uses : These are the most popular oranges for eating on their own and are not suitable for juicing. Try including slices to freshen up a dish, or zest and add to various seasonings like sugar or salt for a citrus twist. Often called the summer orange, Valencias have a peak season in North America from July through October. Maintaining a perfect balance of tart and sweet, Valencias have a bold, refreshing zing. Unlike other oranges, Valencias carry an antioxidant known as limonin in their seeds rather than the flesh. This compound reacts when exposed to air, so having it in the seeds helps creates a juice that stays sweeter and fresher longer.
Local specialties and products
Arguably the most popular white grape in Georgia, Rkatsiteli is used in the production of still, sparkling, dessert wines, and brandy. Although it is grown in other Eastern European countries, this resilient grape remains one of the flagship grapes in Georgia. Chacha is a potent Georgian brandy that is made from pomace —solid remains of grapes such as skins, stems, and seeds that are left after the juice has been pressed. The drink is usually a by-product of winemaking, in which the pomace is collected and aged before it is distilled.
The Murcian company AMC is not only devoted to fruit production; it also has a line of research and varietal development. Globally, up to producers in 16 countries, including the United States, South Africa or Israel, pay to be able to grow AMC-owned varieties in some 25, hectares. In their innovation center in Cabezo de Torres, in the Spanish region of Murcia, they have spent 20 years investing in a biological archive of table grape varieties, which only became profitable in For instance, AMC is currently patenting a grape for Walmart supermarkets which they will produce exclusively; a very crunchy fruit, to the taste of its US buyers. They make more than product launches every year. Each year, the research department carries out about 40, crosses, from which at most one or two protected fruits are developed. We prepare the clusters, leaving the pistil ready to be pollinated, and throughout the flowering period, we apply the pollen manually every two days," says a representative of AMC. The cluster is covered and 45 days after the last pollination, it is cut from the plant and taken to the laboratory. There the embryo is removed and allowed to develop first in a Petri dish, in a nutrient-rich environment, and then in a test tube. The resulting plant goes to a test field, where the selection process begins. This will last three years.
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How Climate Change Impacts Wine
Alsatian cuisine incorporates Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer. Alsatian food is synonymous with conviviality, the dishes are substantial and served in generous portions and it has one of the richest regional kitchens. Traditional dishes  include baeckeoffe , flammekueche , choucroute , cordon bleu , Vol-au-vent , spaetzle , fleischnacka and bretzel. The region's version of coq au vin is coq au Riesling.
As an appetizer, here are the essentials. We bet your curious mind will dig through the rest of tasteful dishes. This nutty thing, either a walnut pastry, walnut bonbon or simply a fresh fruit is soon deliciously melting as you chew it.
New Zealand has been making table wines since the mid nineteenth century, but it is only in the last 50 years that we have been producing commercially driven modern wine styles. In the 's and early 's the principle grape varieties grown in volume were Muller Thurgau and Chenin Blanc, both of which produced large cropping volumes and non offensive medium styled wines. As New Zealanders were starting to discover the delights of table wine, these two varieties were perfect for the production of the most popular and profitable styles of wine. This was definitely a period of personal discovery among consumers!
It offers berry flavor and a chocolate texture that provides a wonderful compliment to red sauces and meats. The Sangiovese is one of the most prolific of all Italian varietals.
A flagship brand of Germicopa, Princess Amandine is recognised as a reference in the French market for firm-fleshed potatoes thanks to a remarkable quality of presentation and a refined taste. Developed for the Swiss market, the brand Amandine of the Lake Geneva is appreciated for the double guarantee it brings: a local production and a potato of high quality that is beautiful and melts in the mouth. Thanks to its blonde dress and its light texture, it is the essential potato of the dishes of the summer.