Castillo de Canena Arbequino Amontillado 250 ml
Young Arbequino Extra Virgin Olive Oil refined in a barrel of amontillado wine from Jerez with more than half a century of age. It is the result of a passion for two gastronomic products such as EVOO and Jerez wines.…
- Variety Infusionado
- Producer Castillo de Canena
- Harvest 2025/2026
- Origin Jaén
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Description Castillo de Canena Arbequino Amontillado 250 ml
Young Arbequino Extra Virgin Olive Oil refined in a barrel of amontillado wine from Jerez with more than half a century of age. It is the result of a passion for two gastronomic products such as EVOO and Jerez wines. On the nose, it is reminiscent of toasted nuts, noble woods, ripe fruit, and mushrooms (perrechicos), with a delicate hint of sherry. On the palate, it has an elegant and sweet entry with notes of toasted hazelnuts and nuances of ripe avocado. In the finish, you can appreciate hints of barrel wood, a perfect amontillado sensation for seasoning a wide variety of dishes and raw ingredients.
It is ideal for consumption with clams, cockles, and oysters either raw, preserved, or even pan-fried; fried or roasted almonds and olives; mojama, maruca and mujo roe; mushrooms and boletus in carpaccio or sautéed; prawn or tuna carpaccio and tartare; grilled foie, partridge pâtés and meat pies; salt-baked and oven-baked fish; grilled or oven-roasted poultry and pork; dark chocolate and with nuts.
- Variety: Arbequina
- Producer: Castillo de Canena
- Size: 250 ml
- Origin: Canena (Jaén)
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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