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The Jaen Family Faceoff Package

The Jaen Family Faceoff Package

Andalusia, Spain
$105.00 $115.80
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Produced by Multiple Producers

A pair of Arbequina & Picual oils from a pair of elite producers from Jaen, Spain.

Extra Virgin 4x 500ml (16.9 oz)

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.

Varietals: Arbequina, Picual

There are hundreds of olive tree varieties, each with its own distinct taste and aromas.

Harvest Date: Fall 2021

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.

Pairs Well With

  • Leafy Green Salads
  • Garden Salads
  • Boiled/Steamed Veg
  • Roasted/Grilled Veg
  • Broiled Fish
  • Grilled Fish
Description

CASTILLO DE CANENA RESERVA FAMILIAR ARBEQUINA: A balanced, fruity oil with hints of banana, almond and light touches of ripe apple. Its flavor is dense and sweet with a touch of light pepper. An excellent oil for dressing fish, preparing vinaigrettes, and provides a suitable substitution for butter in baking.

CASTILLO DE CANENA RESERVA FAMILIAR PICUAL: A deep green oil with intense fruitiness of green olives, freshly mowed grass and tomato plants. Its flavor is smooth with tastes of artichoke, tomato leaf and apple, with a slight bitterness and almond aftertaste. Use for salad dressings, tomato soup, cured hams and cheeses, and grilled meats.

ORO BAILEN RESERVA FAMILIAR PICUAL: A consistent front-runner on the international award-circuit, this is not your ordinary Picual. A truly outstanding oil in a class of its own, this extra virgin olive oil is produced in the olive groves located in the foothills of the Sierra Morena, the northern mountain range in the province of Jaén. Harvested at the beginning of November at their optimal point of ripeness, this oil has exceptionally high organoleptic characteristics, making it stand out above other oils due to the intensity of its fruity flavor and the complexity of its aromas, which include tomato, apple, banana, green almond, fig and freshly cut grass. Herbaceous and fruity, it is an exceptional balance between bitter and spicy.

ORO BAILEN RESERVA FAMILIAR ARBEQUINA: An outstanding monovarietal oil extra virgin olive oil pressed from 100% Arbequina olives grown on the estate of award-winning producer, Galgón 99 SL. The Gálvez González family spends a great deal of time and care meticulously perfecting the quality of their Arbequina olive oil to ensure it meets the quality standards of their Oro Bailen brand. This Arbequina oil delivers aromas of tropical fruits, banana and sweet almond. It is incredibly balanced in fruitiness and pungency and is the perfect oil to complement lighter dishes such as white fish, steamed vegetables, green salads and is even ideal for desserts and fruit salads.

Nutritional Value

Nutritional Value

Extra virgin olive oil is arguably the best edible oil with its pleasant flavor, antioxidant properties and health benefits. Rich in monounsaturated fatty acids, fat-soluble vitamin K, and vitamin E.

Nutrition FactsServing Size 1 tablespoon (13.5 g)
Calories 119% of Daily Value
 Total Fat 14g
  • Saturated fat 1.9g
  • Polyunsaturated fat 1.4 g
  • Monounsaturated fat 10 g
21%
  • 9%


 Cholesterol 0 mg0%
 Sodium 0 mg0%
 Potassium 0 mg0%
 Total Carbohydrate0 mg
  • Dietary fiber 0 g
  • Sugar 0 g
0%
  • 0%
  • 0%
Protein 0 g0%
Vitamin A0%Vitamin C0%
Calcium0%Iron0%
Vitamin D0%Vitamin B-60%
Cobalamin0%Magnesium0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

FAQs

  • Why Buy Olive Oil Online?

    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.

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