Monovarietal olive oil from picual variety developed in Torredelcampo (Jaén). Limited Edition of the Winner of the gold medal in 2014 in the prestigious New York International Olive Oil Competition. Cold extraction only by the mechanical processes for olives harvested early in November, offering us a harmonious, fruity oil with enormous complexity.
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Between the spurs of Sierra Mágina, in the county of Jaén, and Los Montes Orientales, in the county of Granada.
Monovarietal Picual olive. Acidity: 0,15º.
Green olive middle fruity, clean and fragrant. Base note of grass-green flavors, artichoke and almond, mixed with the perfume of fresh green olive fruit, followed by apple and banana fruity notes.
Soft entry on the mouth, reminding of the perfume notes, lighter bitter and more intense, persistent, tough balanced zest. Good structure, complexity and persistence.
The harvesting takes place early in November. The harvesters only pick the olives at their optimum ripeness. Once at the mill, the classic three-phase juice extraction system is used: This is the Molienda, Grinding, and Extraction process that takes place at room temperature to preserve its organoleptic properties.
Recomended to be used raw, either applied onto cold, warm or hot food. Salads, bread and oil, carpaccios, vegetables, steamed, grilled, baked or roast fish or meat.
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