Oro de Cánava Extra Virgin Olive Oil 5L
Oro de Cánava Extra Virgin Olive Oil (5 L): 100% Picual from early harvest (November-December), cold pressed with 0.2% acidity. Herbaceous and fruity aroma, balanced palate between bitter and spicy. Ideal for raw and cooked dishes. Storage: keep in a cool, dark place.
31,97€
Discover the ultimate expression of the olive grove in every drop of Oro de Cánava, a 100% Picual Extra Virgin Olive Oil that captures the essence of the early harvest in November and December. Cold-pressed during the harvest months, this oil stands out for its low acidity (0.2%) and its balance between strength and smoothness.
- Origin and production:
• Variety: 100% Picual.
• Harvest: Early extraction in November and December to preserve fresh aromas and organoleptic properties.
• System: Cold pressed in our own mill, using a low-temperature centrifugation technique (below 27°C).
• Acidity: 0.2% (maximum expression of quality in EVOO oil).
• Format: 5-litre container, ideal for households, professional kitchens and gourmets looking to stock up on a high-intensity product.Origin and production: - Colour and appearance:
• Intense green colour with golden highlights, indicating that the olives were harvested at the optimum point of ripeness.
• Clear with a slight natural sediment (pulp residue), demonstrating that it has been cold-pressed without refining. - Aroma and flavour:
• Nose: Herbaceous aromas of freshly cut grass and olive leaves, green fruit notes (apple and green banana) along with slightly almondy nuances and wild flowers.
• Palate: Balanced entry between bitterness and the characteristic spiciness of early harvest Picual. Sensation of fresh olives, floral touch and persistent finish with light notes of artichoke and tomato.
• Organoleptic profile: Strong Mediterranean character, moderate oiliness and slightly dense texture that coats the palate without being heavy. - Uses and pairing:
• Raw: Perfect for enhancing salads, roasted vegetables, carpaccios and rustic bread toast. Its bitter and spicy notes add depth to gazpachos, salmorejos and hummus.
• Cooked: Suitable for sautéed vegetables, slow-cooked dishes and seasonal stews. It can withstand light frying thanks to its high smoke point (≈210 °C), ideal for confiting fish or potatoes.
• Professional gastronomy: Recommended in haute cuisine restaurants to finish dishes: vinaigrette dressings, emulsions and reductions. - Conservation:
• Store in a cool place. (< 20 °C), dry and away from direct light.
• Keep the container tightly closed to prevent oxidation and loss of aroma.
• Best consumed within 18 months of the production date (November-December), keeping the original container intact until serving.
