In all high quality extra virgin olive oils there is a positive attribute par excellence, the fruitiness: intense, medium or light aroma of green or ripe olives. This aroma of the fruit from which it comes is usually accompanied by scents such as freshly cut grass, green tomato, artichoke, or even green banana.
Along with fruitiness, another important attribute or virtue is pungency and bitterness (yes, these are positive characteristics of a good EVOO) and their intensity will depend on the variety, growing area and time of harvest.
The bitter and spicy touch of extra virgin olive oil is due to a high concentration of polyphenols (natural compounds present only in foods of vegetable origin) and natural antioxidants. Therefore, it is an indicator of quality and stability that protects it from auto-oxidation and provides beneficial effects for the consumer’s health.
Each variety gives us different nuances: our Arbequina EVOO is sweet on the palate when it enters the mouth, very aromatic and slightly spicy. It is the ideal complement to a salad, a carpaccio, a vegetable cream, a mango or to use in pastries. Our Picual EVOO is medium fruity, reminiscent of freshly cut grass, with a balanced moderate spiciness and bitterness. It is an ideal oil for meat dishes, grilled or au gratin vegetables, cheeses, gazpacho or salmorejo, stir-fries and why not pour a good splash of EVOO on orange slices?
If the preference is for an all-purpose oil, stable in terms of attributes over time, our EVOO in 3 and 5 liter format is an excellent choice. Different olive varieties (picual, arbequina, pajarera and hojiblanca) have been used in its elaboration, according to a series of criteria of our oil mill master in order to obtain similar aromas, flavors and organoleptic characteristics in each campaign.
