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The extra virgin olive oil tear is made with 100% olive variety serrana, a native variety from the Alto Palancia, in the province of Castellón It has been awarded on several occasions in the most prestigious competitions of quality extra virgin olive oil It has not only obtained recognition at national level, it has also crossed borders and has been distinguished with the Prestige Gold Medal of the International Terraolivo 2011 Contest in Jerusalem.
It has been awarded the Prestige Gold Medal of the International Terraolivo 2011 Contest in Jerusalem
Denomination of Origin of oils from the Comunitat Valenciana.
Carbon Footprint Certificate to reduce the environmental impact.
PROCESS OF PREPARATION
The elaboration process is meticulous and delicate
From the field in November, the perfectly healthy olives are harvested at their optimum moment and transferred to the oil mill for processing
Completely cold, to retain all its aromas, its elaboration is done within 4 hours after harvesting.
The olives are then processed in the oil mill
TASTING NOTE
Greenish yellow with green hues, the tasting note speaks of a dazzling nasal set where highlights its aroma of freshly cut grass, green almond, tomato leaf and artichoke. The sweet features are reaffirmed in the mouth, persistent and harmonious combination with spicy and pleasant bitter touches that close with a consistent and full finish
Net weight:
The extra virgin olive oil tear is made with 100% olive variety serrana, a native variety from the Alto Palancia, in the province of Castellón It has been awarded on several occasions in the most prestigious competitions of quality extra virgin olive oil It has not only obtained recognition at national level, it has also crossed borders and has been distinguished with the Prestige Gold Medal of the International Terraolivo 2011 Contest in Jerusalem.
It has been awarded the Prestige Gold Medal of the International Terraolivo 2011 Contest in Jerusalem
Denomination of Origin of oils from the Comunitat Valenciana.
Carbon Footprint Certificate to reduce the environmental impact.
PROCESS OF PREPARATION
The elaboration process is meticulous and delicate
From the field in November, the perfectly healthy olives are harvested at their optimum moment and transferred to the oil mill for processing
Completely cold, to retain all its aromas, its elaboration is done within 4 hours after harvesting.
The olives are then processed in the oil mill
TASTING NOTE
Greenish yellow with green hues, the tasting note speaks of a dazzling nasal set where highlights its aroma of freshly cut grass, green almond, tomato leaf and artichoke. The sweet features are reaffirmed in the mouth, persistent and harmonious combination with spicy and pleasant bitter touches that close with a consistent and full finish
