The meticulous attention, respectful of tradition, which is paid to all aspects of production gives our Extra Virgin Olive Oil its typical greenish colour tending to straw and distinctive fruity perfume.
It preserves these characteristics at length, since it has been subjected to natural filtering to eliminate the residual watery impurities which might otherwise alter the organoleptic equilibrium over time.
The Fattoria di Morello Oil is one of the essential elements of healthy Mediterranean cooking.
It constitutes a concentrated form of energy and is an irreplaceable source of essential fatty acids and liposoluble vitamins.
It contains elements which are scientifically proved to play a significant regulatory role within the organism.
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- Take a few slices of day-old wholemeal bread and steep them in water (preferably spring-water), then squeeze them out and mix in a bowl with basil leaves torn into pieces, finely chopped onion, sliced tomatoes, small wedges of hard-boiled egg, salt and pepperÖ.. and lashings of extra-virgin olive oil from the mill.
Place in the fridge for a couple of hours, and only after you remove it add a little wine vinegar and a few extra basil leaves.
If you wish, you can also add capers, olives or a little chopped anchovy fillet.

- Remove the coarse ribs from some green cabbage and wash it thoroughly, then prepare some white cabbage, a good quantity of boiled beans, thyme, herbs and onion.
Chop a large onion and carrot finely with celery, parsley and plentiful fresh herbs, then sauté lightly in a fairly large saucepan with plenty of extra-virgin olive oil from the mill.
Add the thyme and when all is nicely golden, tip in some peeled tomatoes. Add the boiled beans to the sauté mixture and continue to boil, then add equal quantities of sliced green and white cabbage and a diced potato. Season with salt.
When the vegetables are completely cooked, fill the saucepan up to three-quarters with water and continue simmering slowly so that the pre-boiled beans cook until they disintegrate into the vegetable stock.
Taste for salt. In a terracotta bowl arrange two layers of thinly-sliced, preferably wholemeal, day-old bread, then pour over both the vegetables and the stock, keeping a little liquid aside for later since it will be soaked up by the bread which otherwise becomes too dry.
When the bread is thoroughly moistened, pour over the rest of the stock and serve immediately without re-heating.
If you wish to make the famous "ribollita", the next day replace the terracotta bowl containing the soup over a very low heat.
Make a hole in the middle, pour in extra-virgin olive oil from the mill and then bring the soup slowly to the boil, making sure that it does not stick. When you serve the ribollita at table, pour a trickle of extra-virgin olive oil over it in the form of a "C".

- Prepare a bowl of yellow polenta (preferably not too firm) and season it simply with a youthful extra-virgin olive oil from the mill which still has all the dynamic sharpness of recent pressing; complete with a little grated mature Parmesan cheese.

- Since they are to be eaten raw, choose the best quality vegetables - celery, radishes, fennel, artichokes, carrots, fresh broad beans etc, and peel, wash and prepare them.
Prepare a number of small bowls containing extra-virgin olive oil from the mill seasoned with salt and pepper.
The vegetables are then dipped into the oil and eaten with bread.

- There's nothing more enticing than a slice of day-old wholemeal bread, lightly toasted, rubbed over with a peeled garlic clove, and then dipped in a dish of sharply piquant, authentic, typical extra-virgin olive oil from the mill.

- Remove the ribs from good inner leaves of a green cabbage and boil them in salted water. Prepare some bread as for the fettunta, and lay a few cabbage leaves over them.
Add freshly pressed extra-virgin olive oil from the mill and, just before serving, a twist of freshly ground pepper.

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