Otras características

More information

Extra virgin olive oil with positive attributes of intense "fruity" flavor along with slight "bitter" and "spicy" flavors that come from the high amount of polyphenols that characterize the picual variety, whose high resistance to oxidation allows for the preservation of nutritional and organoleptic properties 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 provide texture and flavor, such as in pilpil, mayonnaise, salmorejo, and ajoblanco.

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 little oil and dry heat.
• Frying: Use plenty of very hot EVOO for perfect frying.