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Polish (PL) Molise - Oleificio Stante
Traditional Molise Products Online - Oleificio Stante
Like in the other Italian regions, Molise cuisine is rich in different dishes and traditional products. Thanks to the different microclimates and areas, it has been possible to develop many food traditions. In the area along the coast, traditional Molise dishes are seafood, the most noteworthy of which is the pulepe secche (dried octopus) and the seafood soup. In contrast, the mountain area is characterized by a great number of cheese factories and the most popular cheeses are the caciocavallo di Agnone, Pietracatella cheese and the cow mozzarella. But what differentiates this region is truffle: almost 40% of the Italian truffle comes from Molise. Other traditional products used in the Molise cuisine are the vegetable, such as tomatoes and grass peas which are commonly used for the traditional recipes. Molise is also an extremely suitable region for wine-growing and among the most important local grape varieties we can find Tintilia and Montepulciano, the latter used for the wine Rosso Molise DOC. Molise, after Valle d'Aosta, is the smallest region in Italy. This region is mostly mountainous and it is also chracterized by a hilly area that overlooks the Adriatic sea.
The brothers Graziano and Vincenzo founded the Frantoio Oleario Stante in 2002 between the Abruzzo and Molise regions. Their aim was to produce high quality extra virgin olive oil, striving for an organic olive oil made with only one cultivar. The oil mill has modern and up to date machines which allow to work the olives without being invasive. The olive trees are spread between Abruzzo and Molise, on the hills of Trigno river's valley. Olives are picked and pressed within the very first hours after the harvest in order to avoid the oxidation of the polyphenols. The extra virgin olive range is wide; they offer organic olive oil from a single olive variety, olive oil from integrated farming, olive oil made with unpitted olives and also flavoured extra virgin olive oils. Believing that it is one of the best olive oils from central Italy, Foodexplore is proud to offer the Organic monocultivar extra virgin olive oil by the Oleificio Stante to you. The production of the olive oil begins when the olives are brought to the mill. The leaves are removed with an automatic defoliator. The olives are then washed and pressed. The pressing is the first phase of the real extraction, when the olives are crushed. Oleificio Stante carries out the pressing with two different machines; one with vertical disks which will deliver an olive oil with stronger and more intense flavours, and another machine for a softer pressing of the olives, which have been unpitted first. The result of the pressing is an olive paste. Then malaxing takes place, a process where the bigger oil molecules are condensed, at a temperature below 27°C in order to preserve the aromas and the quality of the olive oil. Finally the olive oil is cold-pressed by centrifugation still at a temperature below 27°C.
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