EVOO Sabor d’Oro Selección de Almazara
The SABOR D’ORO Selección de Almazara olives are harvested with the same neatness and care as with our earlier oils. The fundamental difference is the time of collection, which on this occasion takes place during the months of November and December. During these months, the green olive mixes with the one with a purple touch, a symptom of a more advanced maturity.
At first, fine and fresh nose, full of fruity alloza and green olives intermingling with the aromas of tomato stems and vegetables within a great harmony and extraordinary complexity for pairing. Subsequently, a beautiful intensity and subtle bitterness are revealed, without being aggressive but present.
A very fresh attack on the palate is appreciated, balanced, round with flavors that remind us of green almonds, green grass, artichoke, tomato and green apple.
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 Sabor d’Oro Selección de Almazara are light, heat and oxygen.
We must therefore keep the bottles in a cool and dark place, and tightly closed. Let’s think that every time we open the bottle to serve ourselves, we renew the oxygen inside.
Therefore, once opened, it does not take more than a couple of weeks to consume it.
And for this reason too, we must avoid large formats, unless we are a large family or a community. Let’s not buy oils on the shelves for the same reason, since they have been mercilessly exposed to the light of the premises for hours and days…:-(