It’s so good because:
- It’s made from early-harvest olives, from carefully selected Picual olive trees in areas on the Estate whose soil and location endow the olives with special aromas and flavours, giving this olive oil its exquisitely unique personality.
- This is a first cold-pressed olive oil.
- It is one of the healthiest olive oils due to its high content in monounsaturated oleic acid and natural antioxidants, which help to reduce the risk of cardiovascular diseases.
- Its high polyphenol content makes it the most stable olive oil in existence, which is why it has a longer shelf life, it maintains its properties for a very long period of time, and it has excellent performance under prolonged thermal processing.
Enhancing the flavour of hams, cecina air-dried beef, cheeses and all kinds of cold meats, as well as toast, raw and cold dishes, salads, marinades, sautés and fried food.
How is it produced?
Our organic oil mill is found only a few metres away from our Picual olive trees. Only a few hours pass between the time we harvest our olives and the time we produce our olive oil. It goes from tree to table very quickly, so that none of its properties is lost. The olive oil is processed only through mechanical processes and cold extraction techniques. On top of all this, our olives are grown organically with the utmost respect for the environment.
What the experts say:
From a physical and chemical standpoint, it is excellent for its fatty acid composition and the amount of natural antioxidants that it has.
Further enhance its flavour:
By using it in a wide variety of recipes. It adds a very special flavour and aroma, while supplying natural antioxidants that are beneficial to our health and prevent diseases.
It is important to store it in a cool, dark place, keeping the bottle tightly closed at a temperature of approximately 20 ºC to ensure optimal storage conditions.