Estuche Variedades Olivarte
Estuche compuesto por tres Aceites de Oliva Virgen Extra de Olivarte de las tres variedades más comunes de España. Picual: aceite Yo, verde un Aceite de Extra Virgin Olive from the province of Jaén of early harvest that stands out for its bright green color.…
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Description Estuche Variedades Olivarte
Estuche compuesto por tres Aceites de Oliva Virgen Extra de Olivarte de las tres variedades más comunes de España.
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Picual: aceite Yo, verde un Aceite de Extra Virgin Olive from the province of Jaén of early harvest that stands out for its bright green color. Es un aceite picual de frutado medio-alto cuyo aroma evoca a hierba recién cortada y tomate con notas a romero y tomillo. En boca se siente un ligero amargor con un intenso picante, dejando una sensación de frescor con un toque a almendra.
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Hojiblanca: Aceite de Oliva Virgen Extra Melgarejo de cosecha temprana y variety Hojiblanca. It combines the flavor of green olive with notes of acorn, green almond and apple peel. In the mouth, it is slightly bitter with a fresh and pleasant sting. Tiene un retrogusto persistente y delicado.
- Arbequina: el Aceite de Oliva Virgen Extra Oro del Desierto arbequina es un aceite ecológico almeriense de producción limitada que se elabora a partir de aceitunas arbequinas cosechadas en envero temprano de olivos de entre 10 y 25 años de edad. It has a color intense gold, with green reflections, filtered. On the nose it is very fruity, with aromas of fresh almonds and less intense medium-ripe fruits. In the mouth it is sweet and enveloping, its bitterness is almost zero and the spiciness is somewhat more marked. Deja una sensación vegetal impregnada en el paladar muy persistente, duradero pero agradable.
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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