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Tour de España

Tour de España

SKU:
OOL-19-S-PD03
$88.80 $79.95
(You save $8.85)

ALMAOLIVA BIO:From the rugged hills of the Sierras Subbéticas in Southern Spain, this extra virgin olive oil presents the nuanced flavors of three essential Spanish olive varieties blended into exquisite harmony. In addition to being named one of the best extra virgin olive oils in the world at the prestigious 2019 World Olive Oil Exhibition, this oil also won for both the best organic farming production and best coupage. Only the finest organic Picuda, Picual and Hojiblanca olives are selected for this 100% organically produced oil. Expect a green and fruity aroma and a taste that begins sweet with a touch of green almonds, then evolves into a light bitterness with a perfectly balanced pungent finish. This oil is excellent eaten raw, especially on salads, blue fish and drizzled over toast.

CASA DEL AGUA EARLY HARVEST COUPAGENew from Spain’s Oro Bailen, this medium-fruity extra virgin olive oil is a thoughtful varietal blend of Picual and Arbequina olives. It has complex aromas of green olive, tomato, garden vegetables and aromatic herbs with hints of fresh apple and a touch of banana on the palette. Well-balanced in spicy and bitter notes, this oil has fantastic structure and persistence.

OLEOESTEPA SELECCION 750MLSeleccion is a clever combination of two high-quality Spanish variety olives, Arbequina and Hojiblanca, resulting in an extraordinary oil. It is well-balanced in fruity intensities as well as its bitter and spicy qualities in the mouth. This oil truly shines when drizzled on bread, grilled vegetables, and cold soups.

ORO SAN CARLOSOro San Carlos is a thoughtful blend of locally-grown Arbequina and Cornicabra olives of Extremadura. The olives are harvested in early October thus giving the oil a more concentrated fruity flavor. This well-balanced oil is medium fruity with notes of fresh herbs, apple and almond with a subtle spicy finish and adds wonderful flavor to grilled meats and vegetables. The oil was recently awarded one of the “Best Olive Oils in the World” with a Gold Medal at the 2015 New York International Olive Oil Competition.

container_country:
Spain
container_region:
Andalusia,Extremadura
container_size:
Sets
container_intensity:
Robust Harmonious
container_fruit:
Green
container_style:
Varietal Blends
container_varietal:
Arbequina,Cornicabra,Hojiblanca,Picual,Picuda
container_ptype:
Extra Virgin Olive Oils
container_uses:
Dipping, Marinating
container_pair:
Garden Salads, Roasted/Grilled Veg, Boiled/Steamed Veg, Broiled Fish, Grilled Fish, White Meat, Red Meat, Soups & Stews, Sauces, Legumes/Pulses
linked_SKUs:
ALZ-18-B-EE05,BLN-18-B-EE14,STP-18-B-EE07,PBS-18-B-EE02
container_harvest:
Fall 2019 (NEW)
TYPE:
Extra Virgin
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.
SIZE:
4x 500ml (16.9 oz)
REGION:
Andalusia & Extremadura, Spain
VARIETALS:
See Descriptions
HARVEST:
Fall 2019
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.

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Frequently Asked Questions

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.