Oil Varieties Box
Case composed of three Extra Virgin Olive Oils from Olivarte of the three most common varieties in Spain.
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Picual: oil Yo, green an Extra Virgin Olive Oil from the province of Jaén, early harvest, that stands out for its bright green color. It is a picual oil with a medium-high fruitiness whose aroma evokes freshly cut grass and tomato with hints of rosemary and thyme. On the palate, it has a slight bitterness with an intense spiciness, leaving a sensation of freshness with a hint of almond.
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Hojiblanca: Extra Virgin Olive Oil Melgarejo from early harvest and variety Hojiblanca. It combines the flavor of green olives with notes of acorn, green almond, and apple peel. On the palate, it is slightly bitter with a fresh and pleasant spiciness. It has a persistent and delicate aftertaste.
- Arbequina: The Extra Virgin Olive Oil Oro del Desierto arbequina is an ecological oil from Almería of limited production made from arbequina olives harvested in early veraison from olive trees aged between 10 and 25 years. It has a deep golden color, with green reflections, filtered. On the nose, it is very fruity, with aromas of fresh almonds and fruits at mid-ripeness in lesser intensity. On the palate, it is sweet and enveloping, its bitterness is almost non-existent and the spiciness is somewhat more pronounced. It leaves a very persistent, long-lasting but pleasant vegetal sensation on the palate.
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Opiniones sobre Oil Varieties Box
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.