Tour de España 2021 Harvest
A tasteful set of olive oil blends from producers across Spain.
Extra Virgin 3 x 500ml (16.9 oz), 1 x 750ml (25.35 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.
Harvest Date: Fall 2021 (SALE)
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
Mueloliva Picuda: The quality of Mueloliva Picuda is rooted in the fertile lands surrounding Priego de Córdoba whose privileged microclimate is the origin of the world's most prestigious olive oil. The local Picudo olive trees carry the identity of the land where they grow, and thanks to an exclusive pressing system that adds niether heat nor water to the process, the oil maintains both nutrients and full aroma. The resulting oil's flavor is of medium-ripe intensity with notes of green grass, olive leaf, apple and banana and a moderately bitter and slightly spicy finish. It is the ideal condiment for any kind of salad or pasta and is excellent on grilled vegetables and fish.
Casa del Agua Early Harvest Picual: New from renowned Spanish producer, Oro Bailen, this oil is made exclusively from Picual olives that are harvested at their optimal point of ripeness. This medium robust Picual has complex aromas of garden tomato, apple, banana, green almond, fig and fresh herbs and is exceptionally balanced in its bitter and spicy notes.
Oleoestepa Hojiblanca 750ML: Hojiblanca is one of the main variety of olives grown in the Estepa region of Southern Spain. It has a medium robust intensity, which is typical of the variety, and an aroma reminiscent of fresh cut grass and apples. Its taste is moderately intense in bitter and spicy notes, making it a highly-prized oil for sauce-making and dressing grilled fish and salads.
Pago Baldios San Carlos Arbequina: This extra virgin olive oil is made from 100% Arbequina olives which are harvested in early October - fifteen days earlier than what is typical - thus intensifies the flavor of the oil. With its more concentrated taste, the oil is characterized by a balance between flavors of herbs, ripe fruit, almonds, apples, tomatoes and bananas. It is ideal for seasoning raw food, salads, grilled fish and desserts.
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 Facts||Serving Size 1 tablespoon (13.5 g)|
|Calories 119||% of Daily Value|
| Total Fat 14g||21%|
|Cholesterol 0 mg||0%|
|Sodium 0 mg||0%|
|Potassium 0 mg||0%|
| Total Carbohydrate0 mg||0%|
|Protein 0 g||0%|
|Vitamin A||0%||Vitamin C||0%|
|Vitamin D||0%||Vitamin B-6||0%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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.