The Excellence range is the most top, exclusive, Chateau philosophy. With very limited productions, and an exclusive final result.
The Koroneiki is a variety not widely spread in Spain, and produces powerful and bitter-tasting oils.
Technical data:
Producer: Isbilya
Origin: Umbrete (Seville)
Variety: Koroneiki
Tasting notes:
Color: Lemon green
Complex oil on the nose with high intensity green attributes where notes of freshly cut leaves and grass combine. Balanced bitterness and spiciness on the palate. The presence of nuts, especially walnuts, and vegetables with a high final persistence stand out through the retro-nasal route.
For palates that love strong and spicy flavors, seeking an intense burst of greenness in their mouth.
Pairing: at Made in Spain gourmet, we recommend it with dishes of strong character, such as Iberian products, salmorejos, octopus, and of course raw. It enhances the flavor of the other ingredients. Ideal for dressing green salads and steamed vegetables.
Nutritional information per 100 g:
Energy Value - 3700kj/900 Kcal
Fat - 100 g
Of which saturated - 14 g
Carbohydrates - 0 g
Of which sugars - 0 g
Proteins - 0 g
Salt - 0
Store in a cool place away from light and heat.
Acidity: 0.13%
Description:
Our cultivation system integrates all the knowledge accumulated over generations, with modern technologies resulting from research and development from agronomy research centers and universities.
The arrangement of the trees following a continuous hedge allows maximum lighting of all the foliage, providing a greater accumulation of fatty acids and a homogeneous state of maturity throughout the tree.
Controlled inputs of water and nutrients ensure maximum oil quality, following our principle of excellence.
The speed of harvesting guarantees the optimal state of the fruit at the time of harvest, thus preserving all the aroma and taste of our land and variety.
Koroneiki is a variety of Greek origin. It provides intense, powerful oils with a lot of personality.
After a long and careful process, once the fruit is obtained exclusively from our farms, our mission has only just begun... we start to produce Isbilya:
Olive harvesting in mid-October. This achieves an increase in fruity notes (an organoleptic characteristic in the tasting that resembles that of healthy and fresh olives). It involves a loss of production due to the decrease in the fatty yield of the fruit.
Harvesting in the least hot hours of the day. It allows keeping the olives at a low temperature, thus achieving a true cold extraction (22ºC), obtaining an exponential olive elixir.
Harvesting using a riding machine. Thanks to this system, we can harvest our entire plantation in a single day, achieving maximum homogeneity in our oils.
We only pick olives from the tree and positioned in the upper 3/4 parts of the tree where the fruits that will produce the highest quality oil are located.
Milling is done in less than two hours from harvest.
Extraction Technology. Gea Westfalia, through the latest in extraction technology, obtains their olive juices and subjects them to the strictest quality controls.
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