Meine Körbe
Sie haben noch nichts in Ihrem Einkaufswagen.
Meine Körbe
Sie haben noch nichts in Ihrem Einkaufswagen.
Sie haben noch nichts in Ihrem Einkaufswagen.
Sie haben noch nichts in Ihrem Einkaufswagen.
{{getOldPrice()}}{{getPrice()}}
¡ Mit dem Kauf dieses Produkts erhalten Sie {{calculatedProductMenttos()}} menttos !
Canava Gold, 100% Picual selection. In 1 liter PET bottles. From Sierra Mágina, Jaén.
Awarded for two consecutive years, 2012 and 2013, with four prestigious awards for its organoleptic characteristics.
The virtues that make it the recipient of these distinctions are: "Intense fruity aroma of green olives, great complexity between green aromas and nuts: mint, tomato plant, and banana peel with mature tones of almond and apple. Transparent, fragrant taste, with perfect balance between light bitterness and progressive spiciness. Very structured and persistent."
Elaboration:
The production begins in the olive groves, separating the olive from the tree and the ground, in order to choose the fruit from the beginning with the aim of obtaining one of the best olive oils of the Picual variety.
The olives are crushed in the mill located in the Sierra Mágina region, northeast of the province of Jaén and declared a Natural Park. The olive groves in this area are trees with abundant foliage. Since the altitude reached by the olive trees sometimes exceeds 1,000 meters, they are mostly considered mountainous, privileged by the particular microclimate.
The harvesting campaign begins when the olives reach optimal ripeness, usually in November. Once harvested from the tree (never mixed with ground olives), they are transported to the mill, where they undergo strict cleaning. The olives are then washed in clean water from the Cánava spring. Next, the olives are crushed using a hammer mill to break all the cells containing oil inside the fruit, moving the resulting mass to the blender to obtain a compact and homogeneous paste.
This paste is subjected to a special centrifugation process in two phases to separate the oily must (oil) from the rest of the components. This must, at a maximum temperature of 22 degrees, is washed to remove any impurities. After this stage, the oil is transferred to the winery tanks.
In the winery, it rests to reach the optimal degree of ripeness. The constant temperature of the winery contributes to making this oil one of the best natural products for consumption, coming from the heart of Sierra Mágina.
Maximum acidity: 0.2
Canava Gold, 100% Picual selection. In 1 liter PET bottles. From Sierra Mágina, Jaén.
Awarded for two consecutive years, 2012 and 2013, with four prestigious awards for its organoleptic characteristics.
The virtues that make it the recipient of these distinctions are: "Intense fruity aroma of green olives, great complexity between green aromas and nuts: mint, tomato plant, and banana peel with mature tones of almond and apple. Transparent, fragrant taste, with perfect balance between light bitterness and progressive spiciness. Very structured and persistent."
Elaboration:
The production begins in the olive groves, separating the olive from the tree and the ground, in order to choose the fruit from the beginning with the aim of obtaining one of the best olive oils of the Picual variety.
The olives are crushed in the mill located in the Sierra Mágina region, northeast of the province of Jaén and declared a Natural Park. The olive groves in this area are trees with abundant foliage. Since the altitude reached by the olive trees sometimes exceeds 1,000 meters, they are mostly considered mountainous, privileged by the particular microclimate.
The harvesting campaign begins when the olives reach optimal ripeness, usually in November. Once harvested from the tree (never mixed with ground olives), they are transported to the mill, where they undergo strict cleaning. The olives are then washed in clean water from the Cánava spring. Next, the olives are crushed using a hammer mill to break all the cells containing oil inside the fruit, moving the resulting mass to the blender to obtain a compact and homogeneous paste.
This paste is subjected to a special centrifugation process in two phases to separate the oily must (oil) from the rest of the components. This must, at a maximum temperature of 22 degrees, is washed to remove any impurities. After this stage, the oil is transferred to the winery tanks.
In the winery, it rests to reach the optimal degree of ripeness. The constant temperature of the winery contributes to making this oil one of the best natural products for consumption, coming from the heart of Sierra Mágina.
Maximum acidity: 0.2
