Olive oil Oleo-Subbética
It is an intense green fruity oil with herbaceous nuances. Aromas of apple, banana and almond complemented by vegetable notes of fruit such as green tomato, wild herbs and artichoke. It is balanced with a sweet entry, with medium bitterness and progressive spiciness. In its retronasal phase it reminds us of green almonds and fruits such as apple and banana.
Olive oil has been the protagonist for thousands of years in our culture. Our olive groves are located in the heart of the Sierras Subbeticas National Park, in family farms with a traditional setting, from which we collect the olives with which we make the high-quality extra virgin olive oil of varieties traditional as Picuda, Hojiblanca and Picual.
Conservation tips
We must always remember that olive oil is a living, fresh product, such as bread or cheese. Therefore, from the moment the olive leaves the tree, oxidation and/or fermentation processes begin. It is normal, and it is in fact what makes good EVOOs grind just a few hours after harvesting the fruit.
That said, the main enemies of your Oleo-Subbética are light, heat and oxygen. So, we must keep the bottles in a cool and dark place, and tightly closed. Let’s remember that every time we open the bottle to serve ourselves, we renew the oxygen inside.
Therefore, once opened, we must consume the oil in no more than a couple of weeks. And for this reason, too, we must avoid large formats, unless you are a large family or a community. Let’s not buy oils from the shelves for the same reason, since they have been mercilessly exposed to the light for days…:-(
