Biancolilla Extra Virgin Olive Oil


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Biancolilla Extra Virgin Olive Oil

Country of Origin: Italy
Mild Intensity
Crush Date: November 2021


Sicilian Biancolilla is delicate and creamy with a slight pepper finish and low bitterness.

Slightly vegetal with notes of green almond.

*Biophenols: 320.9 ppm

FFA: 0.17
Oleic Acid: 70.8

Peroxide: 5.5
DAGs: 95.4

*PPP: <1.0
Squalene: 7,204.60

A-Tocopherols: 287.4

*As measured at the time of crush.



[tabby title =”Bacon Cheddar Spinach Quiche“]

For The Crust
2 cups white whole wheat or all purpose flour
1 teaspoon salt
1/2 cup Extra Virgin Olive Oil
1/2 cup ice cold water

Preheat the oven to 375.

Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the
ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse
a few more times until the mixture comes together. On a floured surface roll out the dough
and fit in to a 9X9 diameter pie or quiche pan.

For the Quiche Filling
8 large eggs
1 -1/2 cups heavy cream
1 teaspoon kosher salt
2 packed cups washed, dried and roughly chopped fresh spinach
1/2 pound of bacon pre-cook weight, that has been diced and browned
1/2 of a chopped and sauteed onion
1 – 1/2 cups finely grated guyere cheese

1 Tablespoon of Cayenne Fused Olive Oil (optional) for a kick.

In a large bowl, thoroughly whisk together the eggs, reserving and setting aside one
tablespoon of beaten egg, the cream and salt. Layer the quiche first with chopped
spinach, onion, then the crisp bacon and finally the cheese. Pour the egg mixture over the
top. Brush the reserved tablespoon of beaten egg over the crust (add Cayenne Oil here for
a spicy crust). Bake the quiche in the oven for 35-40 minutes or until the crust is browned
and the egg is set in the center and does not jiggle. Allow to cool slightly or to room
temperature and serve.


Additional information


200 ml, 375 ml, 60 ml, 750 ml