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La Patràun by Sabino Leone

£25.60

Peranzana monocultivar, Apulian autochthonous cultivar, with a remarkable rurality, adapts well in stony soils. The name La Patràun, dialectal name of Canola, derives from the Mistress understood as the woman of the country, who adapts, like this wonderful plant, in the most rural environments. A very feminine extra virgin, delicate but at the same time of character. The nose is particularly fruity, with hints of artichoke, tomato leaf and thistle; while the taste is dominated by the heart of artichoke. Bitter and spicy contents, in perfect balance between them.

Capacity

0.5L

Year

2025

Origin
Polyphenol content

puglia

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medium

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SKU TOLSLLP500 Categories All-Purpose oils, Fish, White Meat & Raw Vegetables, Monovarietal, Rare Oils Tags Bread bruschetta & oils for dipping, Oily or briny fish & seafood soups Brand Sabino Leone

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Nick's experience

“Tasting this Peranzana feels direct and familiar. The first thing you notice is the clear, fresh hit of artichoke, backed by a clean mix of tomato leaf and thistle. The bitterness and spiciness come through right away, but they stay balanced—nothing heavy or overwhelming.
When you use it on fish, the effect is immediate. It sharpens the flavour of mackerel, anchovies, and makes seafood soups taste more focused. On bruschetta or toasted bread with just a bit of salt, it gives you that simple, satisfying feeling.”

Nick

Pairings

SKU TOLSLLP500 Categories All-Purpose oils, Fish, White Meat & Raw Vegetables, Monovarietal, Rare Oils Tags Bread bruschetta & oils for dipping, Oily or briny fish & seafood soups Brand Sabino Leone

Detailed pairings

“Tomato salads (Caprese, panzanella), Grilled sea bass, branzino, or trout, Roasted or grilled chicken, Fresh mozzarella
Burrata
Ricotta (especially on crostini with honey)
Aged pecorino (for contrast)
Pork loin or porchetta
Lean beef, sliced and finished with oil
Prosciutto, bresaola, or carpaccio plate
Tuna carpaccio or tartare
Octopus salad
Steamed mussels or clams
Shrimp with lemon zest
Grilled zucchini, eggplant, asparagus
Fennel & citrus salads
Artichokes (raw or grilled)
Mixed greens with lemon & shaved Parmigiano Pair with fresh, delicate flavors.
Tomatoes, mozzarella, white fish, and greens love its gentle fruitiness.
Finish, don’t cook: Drizzle at the end to showcase its almond, tomato-leaf, and peppery notes.
Use with mild proteins: Chicken, pork, seafood, and carpaccio pair better than heavy red meats.
Match green with green: Anything herbal, leafy, or vegetal (zucchini, artichoke, fennel) works effortlessly.
Balance acidity: Lemon, vinegar, or citrus amplifies Peranzana’s freshness.
Respect its medium intensity: Avoid overpowering it with spicy, smoky, or very bold dishes.
Highlight raw applications: Salads, bruschetta, grain bowls, and crudo show it at its best.
Try sweet contrasts: Drizzle on vanilla gelato, ricotta + honey, or dark chocolate for a gourmet twist.”