The early harvest extra virgin olive oil (AOVE) from Oro La Senda is a true treasure of Spanish cuisine. Coming from century-old olive trees in La Solana (Ciudad Real), this blend combines 70% Picual and 30% Cornicabra, offering a fruity and aromatic flavor. Its emerald green color and organoleptic complexity make it ideal for enhancing salads and sauces, as well as creating surprising desserts, like brownies. This AOVE, produced organically, is appreciated in over 25 Michelin-starred restaurants in Spain. It is recommended to store it protected from light to maintain its properties. With an acidity of 0.2° and a score of 9.45 out of 10 in Iberoleum, it is undoubtedly a product that will make any dish stand out.