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The Excellence range is the most exclusive, top-of-the-line, Chateau philosophy. With very limited productions, and an exclusive final result. The Sikitita variety is very rare, very delicate, and produces extraordinarily aromatic oils. Technical details: Producer: Isbilya Origin: Umbrete (Seville) Variety: Sikitita Tasting notes: Color: Green On the nose, it presents a high intensity of fruity notes with hints of leaves and grass, as well as tomato and a curious combination of aromatic herbs. On the palate, it is bitter and spicy with medium intensity, with certain nuances that evoke almond and even banana. Pairing: At Made in Spain Gourmet, we recommend it with poultry, rice dishes as it enhances the flavor of other ingredients. Ideal for dressing green salads and steamed vegetables. Nutritional information per 100g: Energy Value – 3700kj/900 Kcal Fats – 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: 0.11% Description: Its 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 illumination of all the foliage, providing a greater accumulation of fatty acids and a homogeneous maturity state throughout the tree. Controlled water and nutrient inputs 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. Sikitita is a variety that comes from the most widespread varieties in Spain, 'Picual' and 'Arbequina', achieving a perfect balance between these two types of oil. After a long and careful process, once the fruit is obtained exclusively from their estates, their mission has only just begun... Isbilya begins to be produced. Harvesting of olives 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 leads to a decrease in 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. Harvested by riding machine. Thanks to this system, they can harvest their entire plantation in a single day, achieving maximum uniformity in their oils. They only pick olives from the canopy (on the tree) and positioned in the top 3/4 of the tree where the fruits that will produce the highest quality oil are located. Milling is done in less than two hours from harvesting. Extraction Technology. Gea Westfalia, through the latest in extraction technology, obtains their olive juices and subjects them to the strictest quality controls.