Extra virgin olive oil, early harvest, of the highest quality. The olive fruit is harvested in October identifying the fields that have the highest quality olives. It is produced in a single batch and stored outside the rest of the oils. This extra virgin olive oil is only collected in the first two days of harvest. It is an extra virgin olive oil obtained directly from olives and only by mechanical means. It is extracted in “cold” from the selected olives, which means that it is produced at a temperature below 20 degrees Celsius by centrifuging the olive previously passed through the mill, thus obtaining the juice of the olive. It is an extra virgin olive oil of the Picual variety, so it has a fruity and spicy character with a slight bitterness.
Extra high fruity virgin olive oil of high intensity with green and vegetable profile. Clearly presence of green leaves and tomato with notes of green grass. In mouth it presents medium intensities of bitter and spicy, combined with shades of green banana. Great persistence of the attributes that mark its green and fresh profile, being complex and balanced.