This unfiltered EVOO is obtained from the juice of Hojiblanca variety olives, being the third most important in the Spanish groves and especially popular in Andalucia (Sevilla, south of Cordoba and Málaga). To obtain this olive oil, an early harvest of the centenarian olives trees is made to produce a higher quality EVOO and to ensure the conservation of its organoleptic properties. The result is an Extra Virgin Olive Oil with medium ripe fruitiness, medium sweet spiciness, and a hint of almond and green grass. It is ideal for blue fish such as tuna or salmon, as well as for meat or fish carpaccio and is also excellent consumed raw.
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|Awards||2014: 2 stars Great Taste 2015: 1 star Great Taste 2016: Flos Olei Guide|