Extra Virgin Olive Oil Premium category obtained directly from olives of the varieties Picual, Picudo and Hojiblanca. It is the result of the first extraction and cold-pressed from early harvesting crops, between the months of October and November.
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Variety of olive:
Coupage Picual, Hojiblanca y Picudo Acidity: 0,2%
Presents bright hues and golden brown, with medium-high intensity and persistent in the mouth. Intense fruity extra virgin olive green with hints of almond and tomato with moderate itching and bitterness.
The collection of the fruit is early and is carried out between the months of October and November. Once in the mill, the olives are classified and is the process of cleaning, washing and heavy. Thanks to the automation of these processes, the milling is carried out almost instantly. Then oil is extracted and is decanted, to be stored in stainless steel tanks for subsequent packaging.
Recomended to be used raw, either applied onto cold, warm or hot food. and also recomended to be used for frying, as it provides a very crunchy texture, ideal for preparing sauces and tomato sauces for pasta. Stews, meat of beef or chicken, salmon, tuna, pizza, artichokes, broccoli, tomatoes, fruit salads, and risottos. Also with vegetables and salads.
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