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Extra virgin olive oil with positive attributes of intense "fruity" flavor along with light "bitter" and "spicy" flavors that come from the high amount of polyphenols that characterize the picual variety, whose high resistance to oxidation allows the nutritional and organoleptic properties to remain unchanged for a long time.

How to use Extra Virgin Olive Oil?

Raw:

• Dressing: Ideal for salads with salt, vinegar, or lemon juice.
• Marinating: Marinate meats and fish with EVOO, vinegar, onion, garlic, and spices.
• Preserving: Submerge food in EVOO with spices to preserve them, common in cheeses, anchovies, bonito, octopus, and pork loin.
• Emulsifying: Add to sauces and creams to add texture and flavor, as in pilpil, mayonnaise, salmorejo, and ajoblanco.

For cooking:

• Sautéing and browning: Cook quickly at 90-100°C with a small amount of EVOO.
• Sautéing, stewing, confit, pickling: Improve the flavor and texture of dishes.
• Roasting: Cook with a little oil and dry heat.
• Frying: Use plenty of very hot EVOO for perfect frying.