Romertopf is manufactured from 100 percent natural clay, mined
directly from the earth without any additives. Romertopf clay is
mixed to the right consistency, formed into the desired shape and
fired in a tunnel kiln. The firing process is gradually brought to
2000 degrees Fahrenheit, ensuring perfect results to this natural
process. Time is important to achieve optimum results, which can
take up to 17 hours in the kiln. Romertopf is kept at a specific
porosity, this is extremely important because each piece must
absorb and hold water that is slowly dissipated during the cooking
process, ensuring perfect doneness.
by The French Farm
Tucked away in the heart of the French countryside, you’ll find a picturesque olive plantation of
over 8000 trees outside the village of Les Mees.
With the region’s lavish sunshine and rocky soil,
the delectable Aglandau, Picholine and Frantoio
olives are cultivated, harvested and pressed into
gourmet olive oil. Harvested by hand, the olives
are cold pressed only once to create a fruity, dark
green oil that is delicate and complex with a hint
of black pepper. Although perfect for a gourmet
meal, it is tasty enough to savor on a crusty slice
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