Complex olive oil, fruity green and ripe olives, slightly to medium bitter and spicy, with marked notes of green olive leaf, fresh grass and broom and other fruits, namely apple, almond, tomato and green banana, attributes that allow a use diverse cuisine. Quite persistent in the mouth.
Varieties: Galega, Cobrançosa, Picual, Arbequina, Cornicabra.
Conservation: Extra virgin olive oil must be stored away from light, in a cool place and away from products with intense smells and aromas. Any turbidity that arises from lowering the temperature is absolutely natural and is not a defect in extra virgin oil. Never heat it to melt.
MAXIMUM ACIDITY: 0.2%