Profile: vegetal, fresh, vibrant and structured.
Notes: fresh grass, olive leaf, green almond.
Serving suggestions: best enjoyed raw, with grilled vegetables, burrata, fish or toasted bread.
• PDO Gata-Hurdes
• 100% Manzanilla Cacereña
• Early harvest
• Rapid cold extraction
• No chemical inputs
Product tasting
Medium intensity fruity green
Fresh, vegetal, and structured profile.
Balanced bitterness and pungency.
Dominant notes
Fresh grass, green almond, artichoke.
On the palate
Lively attack, slight bitterness, peppery and persistent finish.
Signature
A vibrant profile that reveals the strength of a mountain terroir.
Food pairings
How to use a green fruity olive oil?
This green fruity extra virgin olive oil is ideally used raw, as a finishing oil, to preserve its vegetal intensity and aromatic freshness.
It particularly enhances:
• fresh salads and crudités
• fish, ceviches, and seafood
• burrata and fresh cheeses
• grilled vegetables
• toasted bread, tomato, and fleur de sel
Recommended use
Pour just before serving, without cooking, to maintain the full vibrancy of the green fruitiness.
Composition
100% Manzanilla Cacereña extra virgin olive oil, PDO Sierra de Gata-Hurdes.
Fatty acids per 100 g of oil:
• Monounsaturated oleic acid: 82%
• Saturated fatty acids: 14%
• Polyunsaturated fatty acids: 4%
Polyphenols: 632 mg/kg
A high value, linked to early harvesting and fruit quality.
Vitamin E: approx. 12–15 mg / 100 g
Mainly in the form of alpha-tocopherol.
Nutritional values
See the nutritional table below.
Manufacturing
A high production requirement
Each batch is produced in limited quantities, with attention paid to every step: harvesting, extraction, and preservation.
- Cold extraction only by mechanical processes.
- Polyphenol content at 632 mg/kg
- Extra low acidity
- Full traceability
Packaging
- Opaque glass bottle
- Plastic pouring cap
- Aluminum screw cap closure
- Paper product label
The product sold individually is delivered unpacked in its transport box.
