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Shortcrust pastry with Extra Virgin Olive Oil

45 MIN


200 g
Extra Virgin olive oil
140 g
as needed


  1. Add a pinch of salt and then the Extra Virgin Olive Oil to the flour. The flour will form small lumps and look like a sandy mixture.
  2. On the pastry board or better yet on a cold marble or metal surface, stir in the water until you have a smooth dough. Do not knead too long.
  3. As soon as the dough is smooth and homogeneous, make a ball, cover with a plastic wrap and store it in the refrigerator for at least half an hour.
  4. After this, the dough is ready to make a good quiche. Roll out a thin sheet with a rolling pin, place it on a baking tray protected by a sheet of baking paper and fill it with your favourite cheese or vegetable stuffing. Put it in the oven for 30 or 40 minutes at 180°C to get a light and inviting appetiser.

A little extra

The balanced taste of Extra Vergine Monini Classico is always ideal when cooking.

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