Extra Virgin Olive Oil Produced from Organic Crops Rincón de la Subbética 500 ml

This Organic Extra Virgin Olive oil has been produced in the middle of the Sierras Subbéticas natural reserve. The olives are collected in November when the sanitary and ripening conditions are the best. All the process is controlled by some expert and the CAAE  (Organic Andalusian Agriculture Comite)  Its special conditions are not just because of the richness of the soil in this area. They are also carefully collected by hand, and they are transported in boxes. The extraction is done with a temperature lower than 25ºC, a careful cleaning in the oil mill, and the storage in an inert atmosphere. (The same process that we have to obtain Parqueoliva Gold Serie) All this care and efforts have given as a result that these two oil were the OLIVE OIL  AWARD WINNER MORE TIMES IN  WHOLE SPANISH HISTORY The most emphasize organoleptic characteristics are the colour  between green and yellow, its aroma to fresh grass and fresh fruit, intense flavour and at the same time nice to the palate. Around the world many expert have describe our oil as delicious harmony with high complexity in the aroma and taste stage. Combine perfectly with any dishes, being ideal to uncooked plates: salads, pasta and many typical Spanish plates without forgetting traditional bread with Andalusia oil.

Composition: Clayey with high calcium carbonate content.
Type: Mountain olive grove with gradients of up to 70%.

Varieties
Hojiblanco olives (100%) from groves that are hundreds of years old.

Oil extraction
Timing of harvest: 1st half of November.
Harvesting method: Manual and beating.
Extraction system On the same day as harvest using a continuous, two-phase system involving cold pressing and centrifugation.
Storage system: Stainless steel tanks, with atmosphere rendered inert using nitrogen.