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  • extra virgin olive oil from Spain

12 bottles – Variety (3 Arbequina, 3 Cornicabra, 3 Picual, 3 Organic) with Free Shipping!

Spain cultivates hundreds of different varieties of olives, but the major varieties include Picual, Arbequina and Cornicabra. Picual, by far the dominant olive oil varietal in Spain, when harvested at optimum ripeness, produces a robust fruity oil with strong notes of green grass and herbs and is very high in polyphenols at around 400-500mg/kg on average. It is ideal for frying and also elevates the flavors of soups, salads, and grilled meats when used as a finishing oil.

The third most widely-produced varietal in Spain is Cornicabra. A large olive suitable for table olives as well as oil, it produces a powerfully fragrant oil with a slight sweetness on the palate with a slight bitter-almond finish. It is also a great oil for frying, sauce making, dressing over pastas or enjoying pan-tumaca style drizzled over crusty white bread with fresh tomato and garlic.

Another type of Spanish olive dominating the olive oil scene is the sweeter Arbequina varietal. Originally from Catalonia, it yields a delicate and fruity oil with flavors of green apple, tropical fruit and sweet almond. As the oil is considered too delicate for frying, it is highly recommended for use with foods such as fish, salads, vegetables, and mayonnaise.

Organic: The organic extra virgin olive oil is derived from certified olives. Certified olives are certified by regulating organizations in Spain and are grown as per strict regulations. No chemicals, pesticides, and other harmful toxins are used while growing certified organic olives.

Organic extra virgin oil is of higher quality and is best used uncooked.

Enjoy our extra virgin olive oils with a special offer: Arbequina (3 bottles), Cornicabra (3 bottles) Picual (3 bottles) Organic (3 bottles)- 10% discount, Free Shipping – (Gift boxes not included), you may add these to your order.

Description

Spain cultivates hundreds of different varieties of olives, but the major varieties include Picual, Arbequina and Cornicabra. Picual, by far the dominant olive oil varietal in Spain, when harvested at optimum ripeness, produces a robust fruity oil with strong notes of green grass and herbs and is very high in polyphenols at around 400-500mg/kg on average. It is ideal for frying and also elevates the flavors of soups, salads, and grilled meats when used as a finishing oil.

The third most widely-produced varietal in Spain is Cornicabra. A large olive suitable for table olives as well as oil, it produces a powerfully fragrant oil with a slight sweetness on the palate with a slight bitter-almond finish. It is also a great oil for frying, sauce making, dressing over pastas or enjoying pan-tumaca style drizzled over crusty white bread with fresh tomato and garlic.

Another type of Spanish olive dominating the olive oil scene is the sweeter Arbequina varietal. Originally from Catalonia, it yields a delicate and fruity oil with flavors of green apple, tropical fruit and sweet almond. As the oil is considered too delicate for frying, it is highly recommended for use with foods such as fish, salads, vegetables, and mayonnaise.

Organic: The organic extra virgin olive oil is derived from certified olives. Certified olives are certified by regulating organizations in Spain and are grown as per strict regulations. No chemicals, pesticides, and other harmful toxins are used while growing certified organic olives.

Organic extra virgin oil is of higher quality and is best used uncooked.

Enjoy our extra virgin olive oils with a special offer: Arbequina (3 bottles), Cornicabra (3 bottles) Picual (3 bottles) Organic (3 bottles)- 10% discount, Free Shipping – (Gift boxes not included), you may add these to your order.

Additional information

Weight 23 lbs
Dimensions 10.5 × 7.8 × 12 in

How to consume

Key concepts when purchasing olive oil:

  • Olives are stone fruits, like cherries and plums. So real extra virgin olive oil is fresh-squeezed fruit juice – seasonal, perishable, and never better than the first few weeks it was made.
  • Bitterness and pungency are usually indicators of an oil’s healthfulness. Sweetness and butteriness are often not.
  • Like all natural fruit juices, its flavor and aroma begin to deteriorate within a few months of milling, a decline that accelerate when the oil is bottled, and really speeds up when the bottle is opened.
  • When choosing bottled oil, prefer dark glass or other containers that protect against light, buy a quantity that you’ll use up quickly, and keep it well sealed in a cool, dark place. Even an excellent oil can rapidly go rancid when left sitting under a half-bottle of air, or in a hot or brightly-lit conditions.
  • Avoid bargain prices, because producing genuine extra virgin oil is expensive. Low prices – under about US$10 for a liter – strongly suggest that the oil you’re buying is inferior.
  • Once you’ve bought your oil, store it in a place where it is protected from light, heat and oxygen, the three enemies of good oil, which speed spoilage. And don’t stockpile! Even great oils deteriorate with each passing day, and will all too soon become ordinary, even rancid, if not consumed quickly.

Dimensions

Discription Weight Width Height Length
Ind. (1) Bottle 500ml. 1 lbs, 14 oz 2.75 in 12 in 2.75 in
3 pack box 500ml 5 lbs, 11 oz 3.0 in 12 in 9 in
4 pack box 500ml 7 lbs, 10 oz 2.75 in 12 in 12 in
12 unit box – 500ml 22 lbs, 12 oz 7.8 in 12 in 10.5 in
Organic (tube) 500ml 2 lbs, 2 oz 3.5 in 16 in 3.5 in (Round)