Organic Extra Virgin Olive Oil is carefully selected by the master taster and blender. The first oils produced between the end of October and beginning of November from Arbequina, Cornicabra, Hojiblanca and Picual varieties. Different blends are produced. These oils are stored in tanks where they are analysed, selected in varying quantities and blended to create a superb olive oil with a limited production.
Harvest: From mid October to early November.
Production: Cold extraction in two phases using only early harvested olives, 75-80% still green.
Varieties: Blends of Arbequina, Hojiblanca, Cornicabra and Picual. (Proportions and % may vary depending on the selection every harvest).
Organoleptic and sensory analysis
Color/appearance: Leafy green oil with a golden tinge, clean filtered.
Aroma/bouquet: Touches of recently cut grass, tomato, green olive and hints of citrus fruits and nuts less notable.
Flavour/taste: Smooth on the palate with a slight almost unnoticeable bitterness and a piquant finish. Pleasant aftertaste with a persistent olive fruity flavour and a hint of piquant. It has a medium-soft intensity, well balanced and fruity oil as it combines the flavour of three varieties of olives that complement each other perfectly. The homogeneity and consistency of the blend is easier to control over different harvests. It has a medium oleic acid content of 70-75%, high polyphenols of 450-600 mg/kg depending on batch. It has won the most international awards.
Pairing: Serve cold use for dressing salads, goat cheese, pasta, marinades, cold soups like Spanish gazpacho or simply just drizzling over fresh or toasted bread. Use at a low temperature to maintain all of its organoleptic and sensory properties.