Castillo de Canena Arbequina with Marine Plankton 250 ml
A one-of-a-kind EVOO, Castillo de Canena Arbequina with Marine Plankton is the result of blending early-harvest Arbequina oil with plant-based marine phytoplankton, creating a 100% natural, vegan product with a completely new personality. It has an intense, bright sea-green colour…
- Variety Infusionado
- Producer Castillo de Canena
- Harvest 2025/2026
- Origin Jaén
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Description Castillo de Canena Arbequina with Marine Plankton 250 ml
A one-of-a-kind EVOO, Castillo de Canena Arbequina with Marine Plankton is the result of blending early-harvest Arbequina oil with plant-based marine phytoplankton, creating a 100% natural, vegan product with a completely new personality.
It has an intense, bright sea-green colour that already hints at a different sensory experience. On the nose and palate, this oil strongly evokes the aromas of the sea, with a very fresh profile, slightly bitter, gently peppery and with a sweet-salty finish that surprises with its balance.
The renowned three-Michelin-star chef from Cádiz, Ángel León, took part in creating this unique “Arbequina & Plankton” oil, in line with his innovative cuisine centred entirely on the sea. It pairs perfectly with seafood, fish, pasta or creative dishes that seek the soul of the ocean.
This 100% natural and vegan product – the plankton is plant-based, not animal – is unique in the world and offers endless culinary possibilities.
Castillo de Canena · Jaén
Variety
Frequently asked questions
The colour of olive oil can vary and is not always the same. It depends on several factors, such as the olive variety, the time of harvest and the production process. Early harvest oils have an intense green colour due to their high chlorophyll content, especially just after production. Over time, towards the end of the season, this shade can turn more golden or yellowish. This variation is natural and does not affect flavour or quality.
Early harvest oils are usually produced between October and November and stand out for their intensity and freshness. Ideally, enjoy them within the first 9–12 months after production to appreciate all their qualities. Although they do not expire, they do lose aromas and properties over time. Our advice: always choose oil from the current harvest and use it as soon as possible to enjoy it at its best.
Early harvest olive oil is made from olives picked before they reach optimum ripeness, usually between October and November. This process takes more effort, as green olives yield less oil and are harder to harvest, but the result is a superior extra virgin olive oil with intense, fresh and fruity flavours. These oils also have a high content of antioxidants such as polyphenols, which makes them healthier and more aromatic.
To keep your extra virgin olive oil in perfect condition, store it in a cool, dry place away from direct light. Ideally keep it between 16 °C and 22 °C, and always tightly closed to prevent oxidation. Keep it away from heat sources such as the hob or direct sun. If you have bought a large container, you can fill a smaller bottle for everyday use and keep the rest well protected. That way it will keep all its flavour, aroma and properties for longer.
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