Extra virgin olive oil, very versatile in kitchen
Its cold processing makes it have all its organoleptic properties intact, among which stands out its high content of vitamin E, which contributes to the protection of cells against oxidative damage.
This extra virgin olive oil is the choice for professional chefs for its high versatility. It can be used for frying, in stews, for the preparation of creams and cold soups like gazpacho or used to pickle food.
It has a fruity green olive aroma with slight hints of ripe olives, olive leaves and grass. In the mouth it has a low but and well balanced spice and bitterness. Its high quality is guaranteed by the Estepa Protected Designation of Origin.
- 3rd Place Mario Solinas 2016. Internation Olive Council (IOC). Category mild fruitiness.
- 3rd Place Mario Solinas 2015. Internation Olive Council (IOC). Category mild fruitiness.
- 3rd Place Mario Solinas 2014. Internation Olive Council (IOC). Category mild fruitiness.
- 1st Place Best Extra Virgin Olive Oil in the province of Seville. Council of Seville. 2000-16 harvests.
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