Organic extra virgin olive oil, first cold extraction. It is a blend of different varieties (mainly manzanilla cacereña, frantoio, picual and cornicabra). The olives have been harvested in November and early December.

To produce olive oil, ripe olives have been used (when the skin of the fruit is changing color, from green to black). It has a fruity balance between green and ripe, with a medium intensity of bitter and spicy, aromas of tomato, pepper, grass and some notes of dried fruits.

The presence of varieties such as cornicabra further reinforces its stability, so it can be used in cooking since it withstands high temperatures without problems. When cold it pairs perfectly with almost all types of dishes (pasta, salad, sauces and even desserts).

It has a balanced fruitiness with a predominance of green, with an medium intensity of bitter and piquant, notes of tomato and green pepper as well as of green nuts.

It can be used for cooking because this variety provides very stable olive oils, but it is when you used on cold dishes when you will appreciate all its aromas. A drizzle of this olive oil on a slice of toasted bread with tomato, on a plate of pasta or a salad or over a baked fish will make the difference.