Hojiblanca variety. Origin: Córdoba.
The olives are harvested from the olive groves in late autumn. The moment in which they have their maximum level of fatty acids in the olive pulp is chosen. Early harvesting, immediate grinding and cold extraction are the keys to preserving the quality of the final product. The cold extraction process is carried out using mechanical procedures and below 22ºC, with the aim of altering the flavor and original properties of the olive as little as possible and thus obtaining a first-extraction Extra Virgin Olive Oil (EVOO). that preserves intact all its properties, vitamins and fatty acids that are highly beneficial for the body.
Our oil comes from farms located in Subbética Cordobesa, an area internationally recognized for producing the best olive oil in the world. It is made according to the tradition of our ancestors, with the care that this juice requires to maintain its excellent culinary and nutritional conditions, and make this oil unique.
Hojiblanca: Very complex and elegant fruity green nose with high intensity. Fresh grass, apple and green banana predominate. There is also a background of aromatic and tomato plants. In the mouth, its entry is sweet, very pleasant, slightly bitter and somewhat spicier. Persistent flavor and balanced aftertaste reminiscent of green almond.