On the occasion of 4th edition of "ORO GIALLO 2008" in Rimini fair, 23th-26th of February we received the prize for extra virgin olive oil. "MUST" is the one of the best extra virgin olive oil in Italy, it has an intense taste, it isn't filtered and is obtained from local varieties of olives such as Moraiola,Rossina,Leccino and Frantoio.
After this international award we carry on doing all the best to offer high quality, but especially we try to pass on more information about the benefits of extra virgin olive oil.
we are framing oscar for MUST.
From Pasquinoni and collaborators thanks with affection.

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Italian oil is the first in quality in Europe, so every Italian company must respect rules and laws in order to protect consumers.
Recently Customs Official have discovered many frauds, that have damaged consumers and serious companies.
Major inspection of the labels must be carried out. In fact the origin of the olives must be written on the labels.
All this is necessary, because in Italy in the year 2007 the imports of foreign oil have increased by 25%.
Almost half of the oil sold in Italy has UNKNOWN ORIGIN .
With the new European rule on the labels of the bottles of oil,the State where the olives have been picked and transformed into oil must be written.
On the other hand, if olives come from different countries, that must be specified.
After a research, which has been lead by Coldiretti( the italian agricultural organization ), it's been discovered that:
a great quantity of extra virgin olive oil is not up to standard, but many bottles are sold as extra virgin olive oil made in Italy, also if it's Spanish or Greek or Turkish oil.
You have to be careful to choose the true extra virgin oil and for doing that, you must purchase from a trustworthy shop.
Open your eyes and look at the seriousness of Pasquinoni.

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It is a new packaging bottle that contains extra virgin olive oil.It will be appreciated, above all by innovative customers.
There are several reasons for choosing REVOLUTION:
-It is a bottle in stainless steel metal, easy to manage, very light, guarantees complete protection from the light in order to preserve the product properties.
Revolution is unbreakable light ,can be transported by plane.
We bring to your table high quality in a new style.

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PASQUINONI'S SERVICE:
-We transform olives in extravirgin olive oil.
-We bottle and packag in lt. 5 tins.
-We have the authorization and the certification for the processing of olives and bottling of oil.
-We also have the certification of quallity iso 9001/2000.
-We produce D.O.P. oil= Protected Disegnation of Origin.This oil is obtained 60% from local olives called, Corregiolo and the rest from minor varieties.

WHY ARE WE TALKING ABOUT OIL OF HIGH QUALITY ?

Because we can transform olives in oil using the new system of processing, in a natural and faster way, also keeping the organoletic and nourishing properties of the fruit.

HOW IS THE BEST OIL OBTAINED ?
Four steps to extract oil:

THE CRUSHING, KNEADING,EXTRACTING AND SEPARATING OF THE OLIVES

1)THE CRUSHING: 2 new crushing machine "frangitori" in stainless steel with a double grating, crushing the olives to obatain a n olive paste.
In fact even the olive stone is crushed.

2)THE KNEADING: this part of the plant has been compeletely renovated.
The plant has 6 keading machine "gramole" closed with a glass cover from wich the procedure is visible.
They are advantageous because there is a minor quantity of oxigen into the olive paste, so that oxidation is delayed.

3)THE EXTRACTION: machine for extraction called, JUMBO3 ,it's a horizontal centrifuge which allows the separation of the oil from water and pieces of stones.

4)The last phase is vertical centrifugal that separate oil and the remaining water.

this is the continuous system of extraction.
It's not interrupted until oil is obtained, and every phase of the transformation must be carried out with the maxim cleanliness.

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A new conception about the use and preservation of oil.
The perfect food preservation is the main target to reach for Pasquinoni
when it proposes food containers. Anforella, designed for food, is made up of 18/10 stainless steel which guarantees absolute hygiene and a longer last for the product. The anti-drop stainless steel cook at button is functional. Its Design and functional characteristics facilitate its use for cooking and in domestic activities.

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PROCESS AND QUANTITIES FOR 1 KG. OLIVES:

_1 kg green olives picked at the end of September/first days of Octobers
_1 litre cold water
_25 gr caustic soda (sodium hydroxide)

PREPARATION:
1) Dissolve 25 gr. caustic soda in 1 litre cold water, stirring well the solution in a plastic container;
2) Add 1 kg green olives to the obtained solution (water + caustic soda) and soaked them for about 6 hours. Make sure the olives are completely soaked in the solution for the whole period;
3) Execute constant controls during the soaking period of olives to avoid that the changing in colour of the selected olive pulp (scorch) does not exceed half of the section itself;
4) Once the necessary period ends (olive pulp scorched till 50% of its section), wash out the solution (water + caustic soda) and add clean water. Change water every 2/3 hours, for about 48 hours and, anyway, until the cleaning water becomes clear;
5) Strain olives and place them in glass containers adding a salty solution (50 gr. salt /1 litre water) for preservation. The salty solution must be prepared in advance, boiling water, without any salt and adding it only when water is completely cold.

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We are very glad to welcome children attending the primary school of Rimini’s province in the period of the oil processing.
We think it is very educational to show the children the working process and we notice they are very interested and curious.
Their visits are always welcome;
COME AND SPEND A MORNING AT THE OIL-MILL!!!!!!!!

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PIADINA, well-known all over the world, is welcome for its tastiness and the most imaginative culinary combinations: it goes well with sliced sausages, cheese, gratins, salads, nutella…. and leave a space to your fantasy.

INGREDIENTS FOR 6/7 PIADINE:

-500 GR. OO TYPE FLOUR
-0,280 GR. TEPID WATER
-50 GR. PASQUINONI EXTRA VIRGIN OLIVE OIL
-1 TSP HONEY
-1 TSP TABLE SALT

When you reach an elastic dough, let the dough rest for a couple of hours before rolling out the loaves.
Cook on the simmer in a well hot non-stick pan.
We hope you enjoy a meal reach in flavours!

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WHITEBAIT TAGLIARINI

INGREDIENTS FOR 2 PEOPLE:

- 2 CLOVES GARLIC
- 4 TBSP PASQUINONI EXTRA VIRGIN OLIVE OIL
- CHERRY TOMATOES
- 1 COURGETTE
- 1 POT PASQUINONI WHITEBAITS
- 1 GLASS OF WHITE WINE
- SALT TO YOUR TASTE

PREPARATION

Heat gently garlic and extra virgin olive oil, add the cherry tomatoes. Cook them for a few minutes; add the small cubes of courgette. Add some white wine and let it evaporate.
Season the tagliarini pan-frying and adding the whitebaits.

ENJOY YOUR MEAL!

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It is possible to make anythink with our extra virgin olive oil.
Here are some baguettes homemade, you wuold love to eat them.
Homemade bread is simple to make, if you use right and natural ingredients, you know what you are eating.
Some ideas for yours meals:
-tasty breakfast.
vegetarian meals with some drops of extra virgin olive oil.
-simply spread on the bread.

ingredients for three baguettes:
500 gr. flour
20-25 gr. yeast
300 gr water
1 spoon of sugar or honey
1 spoon of salt
10 gr. extra virgin olive oil

Make a hole in the flour, poor water , sugar, yeast, at the end add salt and oil.After shape the dough into a ball and leave it to rise for an hour, at a temperature of 25° C.
After knead the dough and make three baguettes and leave them 90 minutes.
Put them in the oven at 200° C for 15-20 minutes.
Now your delicious baguettes are ready to eat!!!!

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