It was Luca de Filippo who named this oil Ostro, a name dear to sailors for it recalls the wind from the South blowing all sails back home, incidentally, combining with the toponym of the farm and its proximity to the sea.

It is an Organic Extra Virgin Olive oil obtained from selected varieties: Frantoio, Cipressino, and Leccino, all grown on our farm, selected by us, harvested and straight away taken to the modern continuous cycle oil mill to be pressed within that same day, in order not to alter the organoleptic and nutritional values.

Straight after, the oil is filtered and stored in nitrogen-sealed steel containers at a temperature between 14 and 20 degrees.

Bright green with golden glares, dense and voluptuous, with an impressive olfactory power: amazing sensations of greens, of freshness, of herbals with fields aromas and a delicate hint of celery. On the palate it explodes with sensory fragrances of bitter cardoon and artichoke leaf. The flavor reaches the peak with no hesitancy, firm and persistent with an astonishing chilly final which evokes pink pepper notes, accented by rocket leaf, typical of the Leccino olives.

Suitable for grand dishes, great on red and game meat.

OLIVE VARIETIES Frantoio, Cipressino, and Leccino

Certification : BIO

As a tribute to the tradition upheld here at Scovaventi farm, our Garbino oil is also named after a wind: the wind that blows from the south-west, better known as Libeccio or Africo.

Nature is never to be harassed, but rather accompanied to pursue its natural course, and so all it takes is to wait for the olives to ripe for few more weeks to create the most sinuous blending of tones, but always with character.

It is an Organic Extra Virgin Olive oil obtained from selected varieties: Leccino, Caninese, and Ascolana tenera, all grown on our farm, selected by us, harvested and straight away taken to the modern continuous cycle oil mill to be pressed within that same day, in order not to alter the organoleptic and nutritional values.

Straight after, the oil is filtered and stored in nitrogen-sealed steel containers at a temperature between 14 and 20 degrees.

It is very different from OSTRO due to its olfactory notes, reminiscent of fresh almond and green banana. Through the glass the oil reflects a bright emerald coloring. It extends at first on the tongue and then into the mouth reminding of bitter tones, but not intense enough to compromise the delicate flavors of sweet chilly with a spiced final enhancing paprika tones. The oil is well balanced and harmonious, suitable for dishes like; creamy vegetable soups, and fish recipes, and also for special handmade mayonnaise. It is even ideal for drizzling over ice-cream.

OLIVE VARIETIES

Leccino, Caninese, and Ascolana tenera

Certification : BIO

It is an Organic Extra Virgin Olive oil obtained from selected varieties: Leccino, Olivastra and Raggiolo, all grown on our farm, selected by us, harvested and straight away taken to the modern continuous cycle oil mill to be pressed within that same day, in order not to alter the organoleptic and nutritional values.

Straight after, the oil is filtered and stored in nitrogen-sealed steel containers at a temperature between 14 and 20 degrees.

It is an oil that tells us a lot about Tuscany, rough and hard lands to cultivate, where the hot, burning summer sun and the little rain gives slowly birth to the olives in the most extreme conditions.

Of a golden green outstanding color, its bouquet releases sensual fresh fragrances of aromatic herbals such as sage, rosemary and fern. Its flavoring evokes strong notes of artichoke, and aubergine. On its final aroma it leaves a surprising peppery sensation.

The oil is well balanced, and it combines perfectly well with grilled dishes, with roasts, and savory sauces.

OLIVE VARIETIES Leccino, Olivastra and Raggiolo

Certification : BIO,IGP

Summertime has always been tomato season and the time to make homemade tomato sauce to preserve the flavour of the sun over the long winter months to come.

Here at Scovaventi, what used to be a common ritual in every household – a social activity involving the whole family, lots of laughter, heaps of hard work and an authentic, tasty end product – is brought back to life thanks to the characteristic scent of the round Roma tomatoes we use, full of pulp, with little water and sun-kissed to produce their super sweet flavour. Pure goodness that comes from afar and that in the long journey to reach us has maintained all the magic of its simplicity.

Ingredients: round Roma tomatoes, basil.

Certification :

Simplicity is the main ingredient of our tomato sauce. The only ingredients are the tomatoes, that with their sweetness and succulence do not require any added ingredient. The pulp is cut into pieces and then tomato juice is added. The naturalness makes her ideal for every kind of pasta and as seasoning for your pizza.

Ingredients: tomato pulp, tomato juice.

Certification :

This recipe takes its name from a well-established family tradition: the art of making peeled tomatoes with the tomato variety grown in the gardens of Isca, the island that was bought by Eduardo De Filippo in the immediate post-War period and the place where he wrote many of his masterpieces.

Back when Scovaventi was founded, it was second nature for us to also plant here in the Maremma countryside the variety of tomatoes that reminded us of Eduardo’s “island for writing” and the scents of the Sorrento peninsula.

Growing these Re Umberto peeled tomatoes, also known as Fiascone or Costiera, was therefore an attempt on our part to hang on to the aromas and flavours of this round, smooth variety, ribbed around the stalk, with a crunchy pulp and a firmness that remains intact for a long period after harvesting.

Ingredients:Costiera tomatoes, basil leaves, salt.

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King of the vegetable garden, the tomato can be used cooked, raw, or dry, as in many different Mediterranean recipes and according to the Italian cuisine. The typical known color for a tomato is of course red, though the very first imports in Europe were of a golden-yellow range from where its name “pomo d’oro”: “golden apple”.

The Perino Giallo is an ancient variety, already known in the 19th century. It is characterized by a unique sweetness, high in vitamins and rich in antioxidant properties. With its light bulb shape and golden color, it is well used for first course dishes as for sides, delivering a balanced harmony, a touch of brightness and a delicate aroma flavoring.

Used raw it is also great on main course dishes too, both with meat as with fresh cheese, enhancing their tastes.

Ingredients:Perino giallo tomatoes, water, salt.

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From San Marzano sul Sarno, in the province of Salerno, is born this hybrid species of mini San Marzano. The Marzanino is a tomato halfway between the San Marzano tomato and the datterino tomato. Is a little tomato, with a slightly long shape and with a vivid red color. It is appreciated by all for his unique bittersweet taste and for his intense aroma. It is a seedless tomato that will make every recipe great.

Ingredienti: peeled tomatoes marzanino, tomato juice, basil.

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When making our aubergines in pure extra virgin olive oil, here at Scovaventi we only use a particular variety of aubergine known as Violetta di Firenze: a medium to large-sized round vegetable with a soft yet firm pulp and very few seeds.

Its sweet taste is so different from the bitter notes characteristic of other varieties that there is no need to immerse it in water and salt. This makes it more versatile and it is also suitable for quicker cooking procedures, maintaining its strong flavour intact.

Ingredients: grilled aubergines, extra virgin olive oil, salt, chilli pepper, oregano, garlic.

Certification :

When making our aubergines in pure extra virgin olive oil, here at Scovaventi we only use a particular variety of aubergine known as Violetta di Firenze: a medium to large-sized round vegetable with a soft yet firm pulp and very few seeds. Its sweet taste is so different from the bitter notes characteristic of other varieties that there is no need to immerse it in water and salt. This makes it more versatile and it is also suitable for quicker cooking procedures, maintaining its strong flavour intact.

Ingredients: aubergines, extra virgin olive oil, salt, chilli, oregano, garlic.

Certification :

Peppers are one of the most popular vegetables used in the kitchen, as they contain large quantities of vitamin C, fibre, potassium and mineral salts, also providing the organism with carotenoid, lycopene and beta carotene with antioxidant properties.

Here at Scovaventi, our peppers in extra virgin olive oil are made with peppers tended to in line with strict organic cultivation methods, first in the greenhouse and then in the open field.

The only ingredient we add is the sun of the Maremma area, which enhances their fragrance and taste.

Ingredients: roasted peppers, extra virgin olive oil, salt, chilli pepper, oregano.

Certification :

Here at Scovaventi we also use tomatoes originally from Campania to make our sun-dried tomato products: San Marzano, a PDO variety of tomato named after San Marzano sul Sarno, a town in the province of Salerno. With its firm, fleshy pulp, few seeds and low water content, it is an ideal variety for making sun-dried tomatoes.

Our San Marzano tomatoes, all grown on our land, are only dried under the Tuscan sun, in a slow, 100% natural process that takes at least 10 days. An ancient tradition that fully respects the times of nature and its truest, most authentic flavours.

Ingredients: San Marzano tomatoes, garlic, capers, oregano, extra virgin olive oil.

Certification :

When preparing our artichoke hearts, we only use the Violetto di Toscana artichoke variety, characterised by a medium to small head and weighing about 150 to 200 grams. The head is harvested by hand when still very small, and to preserve its quality, it is picked in the morning, when the air is cooler and if possible in the flowering periods.

The Violetto di Toscana artichoke is planted in the month of July and then harvested in springtime. It is cleaned and the leaves are removed by hand until only the heart remains, which is then cooked with white wine, garlic, onion, vinegar, rosemary, cloves, bay leaves and salt. After the cooking process, we pack the artichokes into jars by hand, one by one, and cover them with organic oil from our farm.

Ingredients: grilled Tuscan Violetto artichokes, extra virgin olive oil, bay leaves, pepper grains.

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Borettane onions are among the many Italian culinary excellence, that’s why they absolutely had to be part of our selection of vegetables in oil. Borettane onions are rich in mineral salt and vitamin C and they are low fat, and therefore they are perfect for those on an healthy and balanced diet, without sacrificing taste. Here, at Scovaventi, we select the best onions, picking them only when they reach the ideal smallness. Then. onions are roasted and dipped in extra virgin olive oil, vinegar, salt, chilli and, in the end is added a pinch of sugar to create that bittersweet taste of which you will get addicted to.

Ingredients: onions, extra virgin olive oil, vinegar, salt, chilli, sugar.

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Small and with a characteristic shape, champignon are among the most famous and consumed mushrooms on Italian dining tables. After harvesting, our champignon are cooked for a few minutes and they are then dipped in our extra virgin olive oil. Spices such as sage, rosemary, pepper and chilli add an extra touch and they give to champignon an irresistible flavor.

Ingredients: champignon, extra virgin olive oil, vinegar, salt, sage, garlic, rosemary, pepper, chilli.

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Porcini can be considered the finest, most famous and most loved mushrooms. Their color and their shape make them recognizable by anyone, and their sweet and delicate flavor makes them perfect as a garnish or to enrich second course and salads. The Scovaventi farm selects the smaller porcini mushrooms to ensure that they remain intact inside the jar. Extra virgin olive oil, vinegar, salt, pepper, chilli, garlic and sage are then added to complete the recipe.

Ingredients: Porcini mushrooms, extra virgin olive oil, vingar, salt, pepper, chilli, rosemary, garlig, sage.

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