Single varietal Cornicabra Extra Virgin Olive Oil (EVOO), 500 ml

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MEDIUM flavour & aroma

The single varietal Cornicabra EVOO truly deserves its black label as it the highest content of the key active ingredients and highly valued for its health and medical benefits.

Its balanced composition and stability along with its excellent aromas and flavours make it especially suitable for many culinary and dietary purposes.

SKU: OQCR027 500 ml
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Description

Most Extra Virgin Olive Oil (EVOO) is a blend (or coupage) of several types (or varieties) of olive oils. Single Varietal EVOO, like this one produced solely from Cornicabra olives is the purest olive oil, mechanically cold pressed from only one variety of olive and from only one olive grove (with absolutely no additives or modifications).

The great advantage of single varietal EVOOs is the much higher content of active ingredients and nutritional value which provide the enormous health and medical benefits of EVOO. Each variety of olive also has a very distinctive and characteristic strength, intensity, flavour and aroma.

The fully integrated production process all takes place on the estate and is totally controlled, ensuring the highest quality standards for the EVOO. Each and every bottle produced is identified allowing for full traceability, which means where the olives came from, when they were harvested as well as all stages of the production, processing and distribution process can be fully identified and traced.

The estate has received more than 60 international awards.

PROPERTIES

The cornicabra olive as well as the olive oil produced from it are protected by the Montes deToledo Protected Designation of Origin (PDO).

The single varietal Cornicabra EVOO truly deserves its black label as it the highest content of the key active ingredients and highly valued for its health and medical benefits.

Cornicabra EVOO is highly appreciated for its organoleptic characteristics and high stability. A typical composition of Cornicabra EVOO is:

Characteristic Value
Oleic acid 70-80%
Palmitic acid 10-11%
Linoleic acid 4-4.5%
Stearic acid 3%
Linolenic acid (omega 3) 0.6-0.7%
Palmitolic acid 1.3%
Margaric acid 0.1%
Margaroleic acid 0.1%
K225 (bitternesss) 0,377
Polyphenols 400-500 ppm
Total tocophenols, such as alpha-tocophenol 215 ppm
Stability, at 98.8 ° C 107 h

It is a very stable EVOO due to its high content in monounsaturated fatty acids (oleic acid, up to 89%) and polyphenols. Polyphenols are natural antioxidants. EVOO, especially the Cornicabra variety, contains a wide variety and high amount of these antioxidants that are not found in other oils. They have proven preventive effects against diseases associated with oxidative stress such as cardiovascular, neurodegenerative or cancer.

Cornicabra EVOO, together with Picual EVOO, is one of the highest in oleocanthal (with cancer prevention properties as well as other health and medical benefits).

These polyphenols are well absorbed in the human body with EVOO consumption, but are also expelled in a relatively short time. As a result, it is advisable to use EVOO on a regular (preferably daily) basis especially those with higher polyphenol content such as the Cornicabra variety.

FLAVOUR & AROMA – MEDIUM

Cornicabra EVOO is highly aromatic golden yellow colour with slight greenish reflections along with fresh and fruity aromas of apple, tomatoes, green leaves and almonds. When it is obtained from more mature olives, at the end of the harvest, the appearance of different flavours and textures of exotic fruits and avocado are characteristic.

Cornicabra EVOO has a remarkable balance between its initial sweetness, green leaves bitterness and a spicy medium intensity. Its texture is fluid and velvety.

USES

Cornicabra EVOO´s balanced composition and stability along with its excellent aromas and flavours make it especially suitable for many culinary and dietary purposes.

It is a great oil for paella, rice dishes and pasta, along with roasted seafood. It is also a tasty oil for dipping with freshly  baked bread or toast as well as being used in salad dressings.

It also enhances the flavour of roast lamb, suckling pork and turkey, or even for preparing desserts and chocolates.

It can be used for all forms of cooking (frying, baking), including barbeques. Some of the new applications include its use in haute cuisine and even, for example, enhancing the flavour of canned food (even if it has been packed in oil).

Additional information

Weight 500 kg

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