Castillo de Salvatierra olive oil
Castillo de Salvatierra, extra virgin olive oil, made with olives from the earliest harvest selected and picked at night. Then, grinding in less than 5 hours, through mechanical processes, we obtain this elegant, complex and balanced olive juice.
Arbequina
Extra Virgin Olive Oil with a medium-high fruity, with a bitter and slightly spicy. When entering the mouth, it is sweet, giving way to aftertaste notes of fruit mush and freshly cut grass. The direct sensations are of banana and green apple, leaving a taste of green nuts and tomato at its point. In summary, it is an EVOO with a very striking fruity for an Arbequina.
Cornicabra
With a medium-high fruity, with a bitter and a medium-high spiciness that perfectly match the intensity of the aromas. Both direct and retronasal notes are clearly green, highlighting the leaf, wood and almond.
In the mouth it enters slightly sweet, bitterness and astringency quickly appear, accompanied by a persistent spiciness. It is a complex and balanced oil in the intensity levels characteristic of the cornicabra variety.
Picual
Both directly and in the retronasal notes, the typical descriptors of picual appear, the predominant notes being the tomato plant, the fig tree and the banana peel. Bitter and spicy are in medium levels, very similar to fruity, making this a very balanced EVOO. The final notes that remain when tasting this oil are those of aromatic herbs and green wood.
Conservation
Let us remember that Extra Virgin olive oil, and more so if it is of quality, is a “living” product. This means that like all fresh produce, such as fruits and vegetables, it begins to “die” the moment it is harvested.
That said, bottled extra virgin olive oil has a shelf life of 2 years. In addition, if once opened, we respect the basic rules of conservation, it can last for weeks and months. It is therefore important to keep it away from stoves and other heat sources, to keep it well covered and not to shine on it.
