Characteristics: Intense fruity aroma, greenish-yellow colour and a distinctive flavour typical of the Picual variety, with its characteristic bitterness and peppery finish. These qualities are associated with its high oleic acid and polyphenol content, natural compounds linked to the nutritional and antioxidant properties of extra virgin olive oil in general, and the Picual variety in particular.
Production: Traditionally crafted following time-honoured methods and under strict modern quality standards. Production takes place between November and mid-December. The olives are harvested and processed within 24 hours, with careful quality control to ensure they are at the ideal stage of ripeness. This is a 100% natural product, an authentic olive juice obtained exclusively through mechanical processes: crushing, pressing and decanting.
Extraction: The oil is cold extracted at a temperature below 27°C using centrifugation.
Food pairing: Salads, vegetables, fish and seafood.
