This early harvest organic extra virgin olive oil has been specifically designed for those seeking maximum nutritional benefits from their food- featuring 546 mg/kg polyphenols (5x higher than average oils) and ultra-low acidity at 0.15%. Perfect for nutrient-conscious home cooks, professional chefs, health enthusiasts, athletes optimising their diet and anyone serious about authentic Mediterranean cooking.
 
PAIRING:
Excellent pairing with blue and white fish, cured jam, grilled vegetables, fresh mozzarella and tomato salads, artichoke preparations, crusty bread for dipping, lean white meats (chicken, turkey), shellfish and seafood risottos, roasted root vegetables, soups with legumes, pasta with vegetable-based sauces, goat cheese, cured meats and charcuterie, bean and grain dishes.
 
KNOW YOUR OIL
Acidity: 0.15%
Polyphenols: 546 mg/kg
Olive Variety: Organic Pitted Arbequína
 
TASTING NOTES
Olfactory phase: main aroma of artichoke, tomato and green almond.
Tasting phase: a very broad oil, sweet touches and quite astringent, medium-high bitterness and high spiciness with a long aftertaste of tomato.
 
PRODUCTION PROCESS
The olives are harvested and transported in the shortest possible time(approx. 20 min), they enter the process while still fresh in order to guarantee the best possible olive quality. The olives are cooled (10 - 15ºC), are crushed in a pitting mill, where the stone is separated from the rest of the olive flesh, which is crushed and transported to the malaxer where we perform a short mix of 20 minutes at a temperature < 25 ºC.Two-phase extraction, with vertical centrifugation to extract the vegetable water and subsequent filtering to separate the impurities from the oil and thus extend the qualitative shelf life of the product.