Cortijo el Puerto Organic Temprano Coupage 2L Bag-in-Box
Delivers before Thanksgiving
Tin packaging is inherently fragile and prone to denting. We ensure all tins leave our facility in perfect condition and well-packaged, however, we cannot guarantee that there will not be some denting while in transit particularly during these challenging times when the courier services are overwhelmed.
A dented tin is a cosmetic issue that does not affect the quality of the oil. Consequently we will not accept tin returns unless they are severely damaged or leaking, after all, the most important factor is the quality of the oil inside.
For their organic Temprano Coupage the farmers of Cortijo el Puerto only harvest olives in perfect condition, and always at night to maintain low temperatures until the cold extraction of oil can occur just hours later. The green olives picked at the beginning of the harvest season create a variety of monovarietal oils, which then get carefully mixed to create a coupage with balanced flavor, color and smell. This fruity blend has flavors of freshly cut fresh green grass, wildflowers, apple, green almond, banana, vanilla, and green tomato. Moderate bitterness and pungency follow to balance the oil. The most powerful of the three coupages Cortijo el Puerto produces, this oil is excellent for vinaigrettes, cooked vegetables, fresh cheeses, mushrooms, pasta, poultry, white fish and seafood. The 2 liter bag-in-a-box packaging provides long-lasting preservation of both the flavor and health benefits of the extra virgin olive oil contained inside.
Pairs Best With
Leafy Green Salads, Garden Salads, Raw Vegetables, Boiled/Steamed Veg, Broiled Fish, Grilled Fish, White Meat, Soft Cheese, Pasta, Soups & Stews, Sauces, Legumes/Pulses
Recent International Awards
2019 Athena IOOC - Gold 2019 EVO IOOC - Gold 2019 LA International EVOOC - Medium - Gold Medal 2019 L'Orciolo d'Oro - Light Fruity - 1st Prize International, International Organic Award Winner 2019 NYIOOC - Gold
Extra Virgin Olive Oils
Organic Extra Virgin
Certified organic olive oils use organically grown olives and meet organic production standards for their region. Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
2L (67.6 oz)
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Cortijo el Puerto
Our team of experts travels the world to curate our collection. In order to discover the best olive oil producers, we visit estates, review production methods, and taste the new products every single harvest year.
Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
The De La Torre family started Cortijo el Puerto with the dream of creating an olive oil business dedicated to sustainable agriculture, one which exists in harmony with the flora and fauna in order to produce the highest quality organic foods. This family-owned company's logo is the moon, which represents the seasonal changes to which every farmer must remain attuned. As a symbol of their sustainable practices, their monocultivar oils depict the birds and animals that live among the olive groves. All across their farm, which sits in the heart of the Guadalquivir River valley near Seville, select vegetation grows between the trees, with the plants curated from native seeds. The plantlife attracts native insect and animal species, thus improving the biodiversity of the area and helping Cortijo el Puerto discover their unique and wonderful olive oils.
It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.
Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.
What Are Some Of The Best Olive Oils?
Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.
That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.
How Long Will Olive Oil Last After The Harvest Date?
There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.
The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.
When Is Olive Oil Considered Past its Prime?
While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.
Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.