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South Africa Favolosa FS17 2023 Robust Extra Virgin Olive Oil

$18.00$39.00

Favolosa (FS17)
South Africa
May 2023

The Favolosa olive, or FS-17 variety, was developed in Italy in the 80’s and exists primarily in small plantings worldwide.  This oil is an excellent example of a well-balanced, medium-robust mouthfeel and flavour intensity with predominant flavour notes of fresh, spicy, green herbs – especially green apple – with balanced notes of mint, black, and chili pepper.

Product Description

Favolosa (FS17)
South Africa
May 2023

The Favolosa olive, or FS-17 variety, was developed in Italy in the 80’s and exists primarily in small plantings worldwide.  This oil is an excellent example of a well-balanced, medium-robust mouthfeel and flavour intensity with predominant flavour notes of fresh, spicy, green herbs – especially green apple – with balanced notes of mint, black, and chili pepper.

Acidity 0.13
Peroxides 5.09
Oleic 72.7
Polyphenols 482
K232 1.95
1,2 DAGS 91.3
Kosher Certified Orthodox Union

Favolosa (FS17) is a newer olive variety developed from a breeding program in Italy and grown also in South Africa. The fruit produced by this variety is of medium size, of a vinous red colour. It is characterized by a medium-high content of polyphenols and a high content of volatile substances that give it a fruity taste.

How is Extra Virgin Olive Oil made?
Extra Virgin Olive Oil is made by crushing olives to extract their juices. The crushed olives are then pressed to separate the oil from the solids and water. Finally, the oil is separated and filtered to produce the pure extra virgin olive oil we use for cooking and other purposes.
Cold-Pressed means that no heat or chemicals were used during extraction, preserving the oil’s natural flavours and nutritional quality.
First-pressed means the olive oil was extracted in a single pressing, with no second pressing as in the case of some other oils, like seed oils.

Simple Uses

Salad

Salad

Drizzle 1 tsp of Extra Virgin Olive Oil or Flavoured Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.

Starch

Starch

Use 1 tbsp of Olive Oil for 1 cup rice to 1.5 cups water. Toss with finished pasta 1 tbsp of Olive Oil for every one cup of pasta. For roasted potatoes use 1 tbsp of Olive Oil. For 1 portion of mashed potatoes (5 pounds peeled and mashed) use 1/4 cup of Extra Virgin or Flavoured Olive Oil.

Vegetables

Vegetables

Use 1 tbsp of Olive Oil and 1 tbsp of Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.

Download complete list of simple uses.

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