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)
Delivery within 2–5 business days (EU)
14 days for changes and returns
Personalized attention
100% secure payment
Place your order online before 13:30h and receive it within 24 - 48 working hours (only for the Peninsula).
Balearic Islands and rest of Europe: between three and four working days.
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Opiniones sobre Castillo de Canena Arbequino Amontillado 250 ml
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FAQs
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 time of harvest, and the production process. Early harvest oils have an intense green color due to their high chlorophyll content, especially after production. Over time, towards the end of the season, this tone can shift to more golden or yellowish hues. This variation is natural and does not affect its flavor or quality
Early oils are usually made between October and November and stand out for their intensity and freshness. Ideally, they should be consumed within the first 9-12 months from their production to enjoy all their qualities. Although they do not expire, they do lose aromas and properties over time. Our recommendation: always opt for oil from the current harvest and consume it as soon as possible to taste it at its best moment.
An early harvest oil is obtained from olives collected before their optimal ripening time, generally between October and November. This process requires more effort, as green olives produce less oil and their harvesting is more complex, but the result is a superior quality extra virgin, with intense, fresh, and fruity flavors. Additionally, 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, store it in a cool, dry place away from direct light. Ideally, keep it between 16 °C and 22 °C, and always well sealed to prevent oxidation. Avoid placing it near heat sources such as the stove or in the sun. If you have bought a large container, you can refill a smaller bottle for daily use and keep the rest well protected. This way, you will preserve all its flavor, aroma, and properties for longer.