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Cánava Gold, 100% Picual selection. In 1 liter PET bottles format. From Sierra Mágina, Jaén.
Awarded for two consecutive years, 2012 and 2013, with four prestigious awards for its organoleptic characteristics.
The virtues that make it the recipient of these distinctions are: "Intense fruity smell of green olives, great complexity between green aromas and nuts: mint, tomato and banana peel with ripe tones of almond and apple. Transparent, fragrant taste, with perfect balance between light bitterness and progressive spiciness. Very structured and persistent."
Production:
The production process begins in the olive groves, separating the olive from the tree and the ground, in order to choose the fruit from the beginning with the aim of obtaining one of the best olive oils of the Picual variety.
The olives are crushed in the mill located in the Sierra Mágina region, in the northeast of the province of Jaén, declared a Natural Park. The olive groves in this area are trees with great foliage development. Since sometimes the altitude exceeded by the olive trees is 1,000 meters, they are mostly considered mountainous, privileged by the particular microclimate.
The harvesting season begins when the olives reach the optimal degree of ripeness, usually in November. The olives, once harvested from the tree (never mixed with those from the ground), are transported to the mill, where they undergo a strict cleaning process. Then, the olives are washed in clean water from the Cánava spring. Next, the olives are crushed using a hammer mill system to break all the cells containing the oil inside the fruit, moving the obtained mass to the mixer where a compact and homogeneous paste is obtained.
This paste, through a two-phase system, undergoes a special centrifugation to separate the oily must (oil) from the rest of the components. This must, at a maximum temperature of 22 degrees, is washed to remove possible impurities. After this stage, the oil is transferred to the winery's tanks.
In the winery, it rests to reach the optimal degree of ripeness. The constant temperature of the winery contributes to making this oil one of the best natural products for consumption, coming from the heart of Sierra Mágina.
Maximum acidity: 0.2
Cánava Gold, 100% Picual selection. In 1 liter PET bottles format. From Sierra Mágina, Jaén.
Awarded for two consecutive years, 2012 and 2013, with four prestigious awards for its organoleptic characteristics.
The virtues that make it the recipient of these distinctions are: "Intense fruity smell of green olives, great complexity between green aromas and nuts: mint, tomato and banana peel with ripe tones of almond and apple. Transparent, fragrant taste, with perfect balance between light bitterness and progressive spiciness. Very structured and persistent."
Production:
The production process begins in the olive groves, separating the olive from the tree and the ground, in order to choose the fruit from the beginning with the aim of obtaining one of the best olive oils of the Picual variety.
The olives are crushed in the mill located in the Sierra Mágina region, in the northeast of the province of Jaén, declared a Natural Park. The olive groves in this area are trees with great foliage development. Since sometimes the altitude exceeded by the olive trees is 1,000 meters, they are mostly considered mountainous, privileged by the particular microclimate.
The harvesting season begins when the olives reach the optimal degree of ripeness, usually in November. The olives, once harvested from the tree (never mixed with those from the ground), are transported to the mill, where they undergo a strict cleaning process. Then, the olives are washed in clean water from the Cánava spring. Next, the olives are crushed using a hammer mill system to break all the cells containing the oil inside the fruit, moving the obtained mass to the mixer where a compact and homogeneous paste is obtained.
This paste, through a two-phase system, undergoes a special centrifugation to separate the oily must (oil) from the rest of the components. This must, at a maximum temperature of 22 degrees, is washed to remove possible impurities. After this stage, the oil is transferred to the winery's tanks.
In the winery, it rests to reach the optimal degree of ripeness. The constant temperature of the winery contributes to making this oil one of the best natural products for consumption, coming from the heart of Sierra Mágina.
Maximum acidity: 0.2
