PRODUCTION AREA: Los Serranos region – Higueruelas –
Valencia – Spain. 600 m. above sea level.
VARIETIES: Villalonga, Alfafara, Picual y Arbequina.
HARVESTING PERIOD: Second half of October.
HARVESTING AND PRODUCING METHODS:
In the producingprocess it has been take into account aspects such as maturity index, characteristics of pulp / pit ratio, beating temperatures (never above 20 degrees), something that has been possible thanks to the altitude of the land culture asthe collection at 11:30 am was interrupted, so there was no possibility of heating the fruit in the field and the time for beating the dough, that never has exceeded 15 min., requiring for each liter of oil the amount of 9 kg. of olives.
STORAGE: In stainless steel tanks at a controlled temperature.
COLOR: Intense green.
AROMA: Green olives, freshly cut grass, green nuts and almonds, green apple, tomato, fig, artichoke and banana
TASTE: Sweet and fluid with a taste of green almonds, green apple and green banana, slightly bitter and spicy, without astringency.
FOOD PAIRING: It is an extra virgin olive oil that matches perfectly with every dish, specially: salads, desserts, fresh vegetables, sauces, fishes, fresh and cured cheeses.
PRESENTATION: 500ml / 250ml, glass bottles.
3 Bottles/Box / 6 Bottles/Box