EVOO Sabor d’Oro Verde
High-end early extra virgin olive oil, harvested between mid-October and early November. Picual variety, with a 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, which arrive in less than three hours from the field to the Almazara.
On the nose it is fresh and complex, expressing very fresh herbaceous fruitiness and notes of arugula and artichoke. Fruity green banana, tomato and green almonds are also appreciated.
An excellent aroma, with a very pleasant progressive and velvety spiciness accompanied by a bitter characteristic of such green fruits. Its texture accompanies the quality of the juice, with body and good density, characteristics of a cold extraction oil.
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 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, 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…:-(