MASIA EL ALTET PREMIUM: Pressed from a careful blend of unique local olive varieties native to Valencia consisting of 30% Changlot Real, 30% Picual and 40% native varietals, Genovesa and Blanqueta. The aroma is fresh, elegant and balanced with pronounced notes of fresh cut grass, artichoke, green banana, apple and a slight hint of citric fruit and herbs. In the mouth, it is semi-sweet with flavors of endive, tomato and green fruit with a slightly spicy finish.
MORELLANA PICUDA: Recently considered the best organic olive oil in the world by World’s Best Olive Oils, this exceptional oil is produced in limited production of only 8,000 units per year. Obtained by the cold-extraction of hand-harvested Picuda olives grown in the Sierras Subbeticas Natural Park in the Cordoba area of Andalusia, the resulting oil is green fruity with medium-robust intensity with hints of apple and green banana and a mature almond finish and pairs well with grilled fish and vegetables and fresh garden salads.
OLEOESTEPA HOJIBLANCA: 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.
VIOLA INPRIVIO: Inprivio is medium fruity oil crushed from organic Frantoio olives grown on the Viola estate in the S. Eraclio di Foligno area of Umbria. This extra virgin olive oil has a floral aroma with notes of artichoke, white almond, and fresh green olives. A full, complex flavor arrives on the palate, and a equilibrium of bitterness and spiciness creates great balance. This oil is excellent with fish, especially salmon or tuna tartare, and steamed white fish. Also an ideal oil for making mayonnaise.