Andalusia Picual Oil Case
Extra Virgin Olive Oil Case from Olivarte with three of the best extra virgin olive oils from Andalusia:
- Omed (Granada) is an Extra virgin olive oil produced in the heart of Sierra Nevada (Granada). Of the picual variety, with a high complexity in flavor and aroma. On the nose, it stands out with a very intense fruity aroma of green olives with notes of tomato, alloza, green fruits like banana and apple, and aromatic herbs like rosemary. Persistent on the palate with notes of artichoke, olive leaf, nuts, and an intense flavor of green walnut.
- Bravoleum (Jaén) This AOVE is obtained from the picual olive variety. It has a green fruitiness and an aroma with notes of vegetables such as artichoke and almond. On the palate, it has a smooth and balanced entry, with a medium touch of bitter and pungent.
- Puerta de las Villas (Jaén) The variety of its olive, harvested early, is picual, perfect for those who enjoy stronger flavors with a slight bitterness. On the palate, it has a smooth yet characterful entry, with a slight bitterness present from the start and lingering persistently, as well as a very noticeable and balanced spiciness. It has an intense fruity flavor of fresh olive and great complexity of herbaceous and fruity aromas, highlighting green tomato, almond, and green banana.
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Opiniones sobre Andalusia Picual Oil Case
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.