E-commerce Frantoio Rinalducci
The experience and love for genuine products make Rinalducci EVO olive oil an irreplaceable element for our table.
Frantoio Rinalducci opened in 1897 among the green hills of Umbria in Pozzo municipality of Gualdo Cattaneo, a generous land of secular olive groves. Since 120 years it has offered the best to its customers, what the Rinalducci family tries to transmit are the values of healthy and genuine eating.
The experience, tradition, technology and love for our work has allowed us to achieve excellent results, offering a high quality level of our EVO olive oil. The Frantoio Rinalducci goal is to bring to your tables an olive oil with a unique and healthy flavor, with intense aromas that makes you have unique dishes.
The DOP Umbria Colli Martani oil is our ” flagship ” and a source of pride.
The cultivars are Frantoio, Moraiolo and Leccino, the olives are harvested at the beginning of the season, when the fruit is still unripe and contains all the organoleptic characteristics. The land and the olives are all certified in order to guarantee traceability.
Standard size: L 0,75
Soft day cream containing Organic Extra Virgin Olive Oil and Olive Leaf extract, typical ingredients of the Mediterranean environment that contain within them the strength of our sun and precious substances such as polyphenols, allies to prevent cellular aging. The Cornflower and Aloe then give the right note of freshness and panache.
How to use: Apply the cream on the clean and dry face. Massage the product until completely absorbed. The application can also be performed morning and evening.
Standard size: 50ml
Recipe of the week
“Stringozzi alla spoletina al dente”
Ingredients: ripe tomatoes, EVO olive oil, garlic, chili pepper and parsley.
Execution: brown the garlic with EVO olive oil in a pan and as soon as the garlic has browned, remove it and put the tomatoes slices, then cook for about 30 minutes adding the salt and the chili pepper. Just before the sauce is ready, cook the “strangozzi” for a few minutes. When they are al dente, drain them and add them to the sauce. Sauté for a couple of minutes in the pan, then add plenty of chopped parsley.