You are here

Intini - Italian Olive Oil

The olives that become Intini’s Extra Virgin Olive Oils come entirely from the territory of Alberobello and Valle d’Itria, at an altitude of 400 metres above sea level. The varieties that are harvested are: Olivastra, Cima di Mola, Picholine, Coratina and Leccino.
They are all hand-picked, transported in crates and strictly pressed within the 24 hours. The calcareous-clay soils and a typically hilly temperature variation give our oils an extremely low acidity and a high phenolic compound content.

Bio Coratina

Bio is an oil exclusively obtained by sustainably grown and organically produced olives. It is made with 100%, hand-picked Coratina olives, widely considered to be the queen amongst the Apulian varieties, at their best in the month of November.
The result is an oil with a medium-to-intense fruitiness, marked by green scents with a lasting impression on the palate.
AROMA
Medium-to-intense fruitiness of great complexity, with hints of cardoon, artichokes and fresh green olives.
TASTE
Quite intense and persistent, it releases bitter sensations that give way to a pleasant spicy note.
MATCHINGS
Ideal for medium to robust tasting dishes such as pastas with vegetable-based sauces, white meats, tuna and swordfish carpaccio, grilled fish and vegetables.

LATEST AKNOWLEDGMENTS

2017 - Gran Mention International Olive Oil Competition ARMONIA - Trophy 2017 - Medium Fruity

2016 - 1st Classified International Olive Oil Competition ARMONIA - Trophy 2016 - Delicate Fruity

2013 - Silver Medal, “International Biol Andria Awards”
2013 - 1st place strong fruity category Orciolo d’Oro Awards
2013 - Included in Gambero Rosso’s guide “Oli d’Italia”
2013 - Included in Slow Food’s “Guida agli Extravergini” (Grande Olio)
2013 - Included in Merum Taschenführer “Olivenöl” guide

OTHER AKNOWLEDGMENTS 2017

Miglior Fruttato Intenso dell’anno 2017 Guida Oli d’Italia Gambero Rosso

Presìdio Slow Food 2017 (Olio Evo Cima di Mola)

Monocultivar Cima di Mola

Inserito nella guida Merum Taschenführer Olivenöl 2017

Inserito nella guida Extravoglio 2017

Inserito nella guida Slow Food 2017

Inserito nella guida Gambero Rosso 2017

Certificato d’Eccellenza Rassegna Nazionale Monovarietali ASSAM 2017

Inserito nella guida Der Feinschmecker 2017

Inserito nella guida Terre d’olio 2017 F. Borella

Monocultivar Olivastra

Inserito nella guida Slow Food 2017

Inserito nella guida Extravoglio 2017

Top Gold Monocultivaroliveoil.EXPO 2017 di Gino Celletti

ExtraTop nella guida Tirsomedia 2017

Inserito nella guida Merum Taschenführer Olivenöl 2017

Diploma di Gran Menzione Fruttato Medio Concorso Leone d’Oro dei Mastri Oleari 2017

Monocultivar Coratina

Miglior Fruttato Intenso italiano nella Guida Oli d’Italia Gambero Rosso 2017

Corona Maestro d’olio Terre d’olio 2017 F. Borella

Inserito nella guida Slow Food 2017

Inserito nella guida Tirsomedia 2017

Inserito nella guida Merum Taschenführer Olivenöl 2017

Top Gold Monocultivaroliveoil.EXPO 2017 di Gino Celletti

Certificato d’Eccellenza Rassegna Nazionale Monovarietali ASSAM 2017

Medaglia d’Argento Concorso Il Magnifico 2017

Semifinalista Fruttato medio Concorso Olio Capitale2017

Gran Menzione cat. Monovarietali Concorso Sol d’Oro 2017

Inserito nella guida Der Feinschmecker 2017

Inserito nella guida Extravoglio 2017

Medaglia di Bronzo Joop Japan Olive Oil Prize 2017

Gold Medal Olive Japan 2017

Diploma di Gran Menzione Fruttato Intenso Concorso Leone d’Oro dei Mastri Oleari 2017

Blend Affiorato

Inserito nella guida Merum Taschenführer Olivenöl 2017

Inserito nella guida Slow Food 2016

Inserito nella guida Gambero Rosso 2017

Silver Medal Olive Japan 2017

Monocultivar Bio

Gold Medal Olive Japan 2017

 Download the brochure - English version

​ Download the brochure - Italian version

Olio Intini
C.da Popoleto n.c. - 70011 Alberobello (BA)
P. Iva 02455660734
T/F (+39) 080 4325983 - info@oliointini.it
www.oliointini.it 

Wild salmon trout fillet with mushed parsley  potatoes and asparagus

What you need

  • 600 gr wild salmon trout
  • 100 gr of mushrooms (boletus)
  • 8 aspragus
  • 2 table spoon of Intini Bio olive oil

Mashed potatoes

  • 0,75 kg of potatoes boiled in salted water
  • 50 gr of butter
  • 1-2 measuring cup of milk
  • 1 egg yolk
  • salt
  • blackpepper

Butter sauce

  • 2 table spoon of butter
  • 2 table spoon of flour
  • 2 measuring cups of  fish broth
  • 2 measuring cups of  cream
  • 1 egg yolk
  • a little white wine

Garnish

  • lemon slices
  • leaves of parsley
  • olive oil Bio by Intini
  • if you wish for the color a red pepper slice

Procedure 

  • Salmon trout fillet - Boil the fish hull in white wine with a small onion, a spoon of whole black pepper and a few bay leafs. Boil about 30 minutes and strain. 
  • Add curled shared fillets in a sauté pan and pour the fish broth, so that it barely stands above. Allow the fish to simmer a few minutes depending on the size of the fillet. 
  • Slice the mushrooms and cook them in butter for a few minutes. Boil the asparagus so that they still have the vigor left. 
  • Butter sauce sauté a tabel spoon of butter with  with two tablespoons of flour. 
  • Dilute with about two cups fish broth and two cups whipping cream. 
  • Add one egg yolk, a tablespoon of cold butter and eventually more white wine. Season with salt and pepper. 
  • Parsley mashed potatoes - Mash the cooked potatoes and mix in remaining ingredients. Stir together and keep aside for serving.
  • Mounting - Put the fillets on warm plates, place the mushrooms on the fillets. 
  • Pour a few tablespoons of sauce and place the asparagus as a garnish. 
  • placed the mashed potatoes next to the fish and garnished with thin lemon slices. A parsley leaf  helps you decorate the plate. 
  • Additional sauce is poured into a hot  sauce pot with some lemon slices as accessories for the fish.
  • pour the Intini Bio olive oil over the asparagus and the mashed potatoes to enrich the flavores and give a fantastic good smell to the plate

Contacts

Olive Oil Academy
by Gruppo IRVEA
Via Verdi, 2 - C.C.I.A.A. - 43100 Parma (PR) - Italy

Tel. +39 0521 184 1531
Fax. +39 0521 148 0029
E-mail: info@oliveoilacademy.org