Castillo de Canena Arbequino Amontillado 250 ml
Extra Virgin Olive Oil Arbequino young, aged in a amontillado wine barrel from Jerez over half a century old. It is the result of the passion for two gastronomic products: EVOO and Jerez wines. On the nose, it recalls 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. At the finish, one appreciates the memories of barrel wood, a perfect amontillado sensation to season a wide variety of dishes and raw materials.
It is ideal to consume 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; shrimp or tuna carpaccio and tartare; grilled foie gras, partridge pâtés, and meat pies; salt-baked and oven-baked fish; grilled or oven-roasted poultry and pork; dark chocolate with nuts.
- Variety: Arbequina
- Producer: Castillo de Canena
- Size: 250 ml
- Origin: Canena (Jaén)
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Opiniones sobre Castillo de Canena Arbequino Amontillado 250 ml
The color of olive oil can vary and is not always the same. It depends on several factors, such as the variety of the olive, the moment of collection and the elaboration process. Early harvest oils have an intense green color for their high chlorophyll content, especially after its elaboration. Over time, towards the end of the campaign, this tone can turn to more golden or yellowish nuances. This variation is natural and does not affect its flavor or quality
Early oils are generally elaborated between October and November and stand out for their intensity and freshness. The ideal is to consume them in the first 9-12 months since its elaboration to enjoy all its qualities. Although they do not expire, they do lose aromas and properties over time. Our recommendation: Always bet on the current harvest oil and consume it as soon as possible to savor it at your best.
An early harvest oil is obtained from olives collected before its optimal maturation moment, usually between October and November. This process requires more effort, since green olives produce less oil and their collection is more complex, but the result is an extra virgin of superior quality, with intense, fresh and fruity flavors. In addition, these oils have a high content of antioxidants, such as polyphenols, which make it healthier and more aromatic.
To keep your extra virgin olive oil in perfect condition, keep it in a cool, dry and away from direct light. The ideal is to keep it between 16 ° C and 22 ° C, and always well closed to avoid oxidation. Avoid having it near heat sources such as kitchen or sun. If you have bought carafe, you can fill in a smaller bottle for daily use and keep the rest well protected. Thus you will keep all its flavor, aroma and properties for longer.