Arsenio SRL

Arsenio SRL We are an organic agricultural company based on one of the Florentine hills. We produce cold pressed monovarietal extra virgin olive oil and saffron.

17/04/2026

You’re not paying for oil.
👉🏻 You’re paying for timing. Harvest to extraction in under 24 hours, while most producers take days.

👉🏻 You’re paying for fruit picked early. Not when it’s easier. When the oil inside is at its most powerful.

👉🏻 You’re paying for low acidity and high polyphenols not as marketing words, but as a measurable commitment we make every single season.

Small batches. Full control. No shortcuts. No intermediaries. No exceptions.

The price of ORA oil reflects none of our compromises.
Because we made none.

Stop pouring olive oil the wrong way For slow cooking, use it in layers:🌱 bottom to help prevent sticking,🌱 middle for a...
15/04/2026

Stop pouring olive oil the wrong way

For slow cooking, use it in layers:
🌱 bottom to help prevent sticking,
🌱 middle for aromatics,
🌱 top for a final drizzle of flavour.

Simple, smart, and so much better for taste.

09/04/2026

A simple way to turn leftover croissants into something warmer, softer, and more beautiful. The croissants absorb a spiced milk mixture, then fry until golden, while blood orange brings brightness and a gentle caramelised edge.

Ingredients

• 2 croissants
• 200 ml whole milk
• 1 egg
• 1 blood orange, for zest and juice
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cardamom
• 1 teaspoon vanilla extract
• 1 tablespoon ORA olive oil
• 3 tablespoons maple syrup
• A pinch of salt

Instructions

1. In a bowl, whisk together the whole milk, egg, zest of the blood orange, cinnamon, cardamom, vanilla extract, olive oil, maple syrup, and a pinch of salt until smooth.
2. Dip the whole croissants into the mixture so they absorb some of the liquid without falling apart.
3. Heat a pan over medium heat. Add the soaked croissants and cook until golden on both sides.
4. Squeeze some of the blood orange juice over the croissants in the pan and let them cook briefly so the juice reduces slightly and begins to caramelise.
5. Serve warm and squeeze a little more blood orange juice on top, to taste.

Soft inside, golden outside, spiced, citrusy, and made for a slow breakfast.

Buon appetito!

05/04/2026

This Easter
we recreated the colours of olives

from light to deep

Plants, not pigments

Each recipe
a moment of transformation

Not decoration
a study of colour

28/03/2026

Blini with Sour Cream and Blackcurrant Jam

Soft, thin blini with a delicate texture.
Lightly spiced, gently sweet, and finished with a creamy, slightly tart centre.

⸻

Ingredients

• 3 eggs
• 250 ml whole milk
• 3 tbsp maple syrup
• Zest of 1 orange
• 1 tsp cinnamon
• 1 tsp cardamom
• 1 tsp vanilla extract
• 1 tbsp extra virgin olive oil
• Pinch of salt
• 120–140 g all-purpose flour

For serving
• Sour cream
• Blackcurrant jam (yes — this is correct, not fresh berries)

⸻

Instructions
1. In a bowl, whisk the eggs with the milk, maple syrup and olive oil.
Add vanilla extract, orange zest, cinnamon and cardamom. Mix gently.
2. Add a pinch of salt. Gradually incorporate the flour until the batter becomes smooth and fluid — like light cream. No lumps.
3. Let the batter rest for 5–10 minutes. This allows the flour to hydrate and the texture to stabilise.
4. Heat a pan over medium heat. Lightly grease if needed.
Pour a small amount of batter and spread thinly.
5. Cook until both sides are lightly golden.
6. For finishing:
Spread sour cream in the centre, add a spoon of blackcurrant jam, fold or roll.
7. Optional (из комментариев — важный апгрейд):
Add slices of blood orange on top and lightly caramelise in the pan for a deeper, warmer finish.

Indirizzo

Florence

Sito Web

Notifiche

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