Extra virgin olive oil San Carlos Gourmet, a delight for the senses. An unequivocal test of good taste. Extra Virgin Oil made with the best selection of Cornicabra olives, with a light touch of Arbequina. Where they enjoy the unique microclimate of Majadas del Tiétar, in Cáceres (Spain).
Making the oil with the first harvest, irrigation and selective fertilizer by bottle that guarantees the conservation of the environment. San Carlos Gourmet, golden green, persists in the mouth, with fresh, sweet and bitter balanced.
Relaxing the spicy sensation, it is ideal for roasts, cheeses or barbecues. Without altering the oil, only from mechanical washing, decanting and centrifugation procedures. Unfiltered and cold drawn.
With a minimum acidity of less than 1% (1 gram per 100 grams of free fatty acids). Without additives, according to the European maximum limits of pesticide residues. Store in a clean, dry store, at a constant temperature and protected from the sun.
San Carlos Gourmet, 100% EVOO
Raw, fresh or on the branch, it is best preserved its organoleptic properties. Extra virgin olive oil is in fact the vegetable oil with better temperature resistance, that is to say that its polyphenols evaporate less at the same temperature as other oils.
This is due to its special composition in fatty acids, in particular oleic acid, and low sterols, which reduces oxidative polymerization. and makes it an excellent natural preservative / maturator for other foods.
In this initial state is when the level of polyphenols is maximum, and therefore extremely interesting for our health. They are “herbaceous”, bitter, spicy and intense green oils. As the season progresses, the olives ripen, and these initial attributes are softened or “flattened”, increasing the sweetness, and turning its color to yellowish hues.