Academia Barilla offers a special Unfiltered Extra Virgin Olive Oil made with innovative techniques that go beyond the traditional method of pressing the olives. The aroma and flavor of the original olives remain intact, plus there is no unwanted residue or sediment.

Characteristics

Region of Origin: Sicily.
Varieties: Cerasuola and Nocellara del Belice.
Fruitiness: medium.
Flavor and Aroma: by not filtering the oil, it has the same aroma and flavor of the olives. Very fresh, with strong undertones of green grass, Pachino tomatoes and oregano.

Suggested Uses

Versatile, for everyday use. Perfect with raw and cooked vegetables, sauces, grilled meat, fish, soups and bruschetta.

The recipe: Sicilian tuna carpaccio

Ingredients

• ½ lb fresh tuna, thinly sliced
• 4 tablespoons lemon juice
• 4 tablespoons Academia Barilla Extra Virgin Italian Olive Oil Unfiltered
• 1 celery heart, julienned
• 3 ½ oz olives, sliced
• salt and pepper to taste
• 4 basil leaves
• 2 slices bread

Preparation

Arrange the tuna slices on a platter.

Season with lemon, Academia Barilla Sicilian Sea Salt with Orange Zest and pepper; marinate for five minutes.

Combine the drained olives with celery, basil. Top the Carpaccio and serve with warm bread croutons

To make croutons:

Rub bread with Academia Barilla Unfiltered Extra Virgin Olive Oil, Academia Barilla Sicilian Sea Salt with Orange Zest and pepper.
Grill or toast in the oven until slightly brown.

Other recipes:

• Fish soup with soft ascolane olives - Step by step recipe
• Milanese-style vegetable soup - Step by step recipe

Visit our Online store to purchase Olio Extra Vergine d'Oliva.