Early harvest extra virgin organic olive oil obtained from picual olives, only by mechanical means and cold extraction. Production comes from fruits deposited by olive growers from Baeza and other towns in the region of La Loma and surrounding areas in the province of Jaén.
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Monovarietal Picual olive. Acidity: 0,2º.
Green olive intense fruity, clean and fragrant. Base note of grass-green flavors, ahttps://olivadelsur.com/img/cms/2016EVOOLogo_Color-150x150.png rtichoke and almond, mixed with the perfume of fresh green olive fruit, followed by apple and banana fruity notes.
The harvesting takes place early between october and november. 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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