Slovenija
Discount -10%
Olje oljčno ekstra deviško Premium 0,25l
100% extra virgin olive oil from the Istrian Monterosso plantation. Pressed within a few hours after harvest. World award winner.
€13.00
-10% €14.45
In stock.
Delivery time: 2-4 working days
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Dolg opis
100% extra virgin olive oil from the Istrian Monterosso plantation. Pressed within a few hours after harvest. World award winner.
It has a very fruity taste, prepared from six varieties of olives (Istarska bjelica, Leccino, Pendolino, Maurino, Ascolana and Picholine). The oil is suitable for preparing salads or as an addition to other dishes.
It has a very fruity taste, prepared from six varieties of olives (Istarska bjelica, Leccino, Pendolino, Maurino, Ascolana and Picholine). The oil is suitable for preparing salads or as an addition to other dishes.
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Bosco Monte
Extra virgin olive oil Bosco Monte is an olive oil of top quality, obtained merely by mechanical procedures with cold pressing of olives of sorts Frantoio, Leccino, Pendolino, Buža Puntoža and Maurino. The oil is of a delicate, fruity and harmoniously gentle flavor, just a little spicy. With our selection of tree sorts we reached a variety and matchless quality incomparable with the majority of other olive oils of the region. We admit that luck must have been on our side or the trees are simply giving us back all the good things we do for them in the form of delicious and flavorful oil.HOW TO USE: For the best effectiveness of its top quality, it will be best if you add it cold to a variety of dishes. This way you will be tasting its qualities all the time and your taste buds will be grateful for that delight. But you can also roast on it because heat will not ruin it, only the oxidants to which their percentage will be partly decreased. But up to 220 degrees Celsius you can safely roast on it the meat, vegetables, eggs …
BioSing Jelenova salama
€23.00
Biosing
The DEER SALAMI is made from pork, deer and bacon. The meat and bacon, carefully selected, are not ground, but cut into cubes to preserve the virtues of the meat. The salami mature at least 18 months in order to release a large bouquet of aromas and develop a tertiary note of prolonged maturation.
Manufacturer
Biosing
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