Description
Fruit
selection process and early harvesting are the main distinguishing element. It
is made in October, when the fruit present an initial state of maturity which
provides and increases the intensity and freshness of the olive oil juice, as
well as higher natural antioxidant and pro-vitamins levels.
Cold
extraction, exclusively by mechanical process.
SENSORY
PROFILE:
The
tasting note of this early Picual comes highlight by his bright and deep green
color. On the nose, a fruit and herbaceous aromas reminds the green olive and
tomato. It also carries sensorial nuances of figs, bananas and green grass. In
the mouth it offers a complex and fresh sensation, slightly bitter and spicy.
It is considered a well-balanced olive oil.
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