NOTES ON THE TASTE
Intense green oil, with fruity nose and multiple green hints in the
mouth. It smells like green grass, tomatoes, green banana. In the
mouth it is creamy, full bodied, and sweet in the beginning, with the same
green hints to the mouth as those to the nose of the beginning, with a
soft bitterness and the characteristic bite of the “hojiblanca” variety, which
starts at the throat and then moves to the rest of the tongue.
SERVING SUGGESTIONS
| Recommended techni ques |
Raw, conser ves |
| Aromas and flavours |
Fresh grass, slight bite, almond |
| Applications | Soft salads, marinated meats and blue fish, intense emuls |
| Preparation | Mayonnaise, “alioli” (garlic, parsley and oil) sauce, vinaigrettes, strong fish marinates, cold and hot creams, pastas, sautés, vegetable conserve |
CHARACTERISTICS
| Olive variety | Hojiblanca 100% |
| Oil category | Extra Virgin |
| Date of harve | Beginning of November |
| Harvest methods | mecánica individual y recolección manual |
| Método de extracción | Mechanical using buggies and hand-picking |
| Storage | Stainless steel with nitrogen |
| Tempreature | 21º No added water |
| Color | Intense green |
| Acidity | 0.12 |
| Storage recommendations | Preserve in a cool place, away from sources of light and heat |