It has a green apple colour, with an intense fruitiness of green olives, artichoke, almond and other fresh herbs. In the palate is soft and long, slightly bitter and with a distinctive spicy taste. It has a great diversity of vegetables touches, mainly almond, tomato, banana and mint freshness.
For cooking fishes, preparing vinaigrettes, mayonnaise and dressing salads. Very suitable in substitution of butter for baking.
Approximately 18 months after its production. Avoid storing olive oil on the windowsill. Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity.
Did you know
The olive oil trees - which most of them are centenary trees - belong to the Arbequina variety, producing one of the most appreciated olive oils in the world.
1st Prize for extra virgin olive oil at the Les Garrigues awards, 2012
|Ingredients||100% arbequina olives|