Olea Prilis is located in the village of Casotto dei Pescatori, between Roselle and Vetulonia. Through these two strongholds, from 600 B.C., the Etruscan people garrisoned and dominated the entire vast area, spreading with various offshoots throughout the territory of central Italy from the largely marshy plain of Grosseto. Evolved and enigmatic at the same time their civilization knew how to cultivate olives and extract the oil. It was a very eclectic conception that has deeply influenced even very different areas of human activity, in an anthropological-religious syncretism capable of binding the sacred and mixing with functions and knowledge in the agricultural field, in cooking, in herbal medicine, in the rich classification and case study of medicines and caring for one’s body.
With this rich heritage in mind, Olea Prilis decided to make oil the focal point of its business. In order to talk about the characteristics of Olea Prilis extra virgin olive oil and reconstruct its link with the ancient Etruscan culture, we want to explore some food and cosmetic recipes, prepared with the ingredients the Etruscans used as expert connoisseurs. In addition to oil and grapevines, wheat, spelt, barley, broad beans, peas, vetch, rye, fig, wild fruits and, as a consequence of raising cattle, sheep and goat, milk and its by-product were well-known. Particular attention was paid to the therapeutic and beneficial properties of aromatic plants and many wild herbs, as well as flowers, shrubs, roots, always using olive oil as a base for obtaining perfumes, creams and ointments.
First of all, ground one clove of garlic in a pestle, and wash, dry and add basil, thyme and oregano leaves as well as some lemon balm. All these herbs should be picked fresh, with the exception of the helichrysum, which together with the others will give a characteristicflavour to the dish. Then add the pine nuts and oil, a little at a time, until you get a rather fluid sauce. Then add the pine nuts and oil, a little at a time, until you get a rather fluid sauce. dd salt to taste and let rest while the pasta is being cooked in plenty of salted water. Drain the pasta, season it with the Etruscan pesto, prinkle with goat’s cheese and some toasted pine nuts to garnis