EVOO Sabor d’Oro Verde
Extra virgin olive oil high-end early, harvested between mid-October and early November. Picual variety, strong character, with very pleasant bitter and spicy notes, so characteristic of the Jaén area.
This precious juice is obtained by squeezing the first green olives of October that arrive in less than three hours from the field to the Oil Mill.
On the nose it is fresh and complex, expressing very fresh herbaceous fruitiness and notes of arugula and artichoke. Fruity green bananas, tomato plants and green almonds can also be appreciated.
An excellent aroma, with a very pleasant progressive and velvety spiciness accompanied by a characteristic bitterness of the very green fruits. Its texture accompanies the quality of the juice, with body and good density, characteristics of a cold-extracted oil.
We must always remember that olive oil is a living, fresh product, such as bread or cheese. For this reason, 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 the fruit is harvested. That said, the main enemies of your Sabor d’Oro Verde 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, we should not take more than a couple of weeks to consume it.
And for this reason, we should also avoid large formats, unless we are a large family or a group. For the same reason, let’s not buy oils on the shelves, since they have been mercilessly exposed to the light of the premises for hours and days…:-(