Olivo de Plata
Type of Olive Oil: Extra Virgen, 70% Arbequina – 30% Picual.
Harvest Date: April 15 – May 30.
Harvest Method: Traditional manual harvest.
Extraction Method: First cold press and centrifuge extracted with a continuos WestFalia system.
Storage: In stainless steel tanks and protected by nitrogen.
Maximum Acidity: 0,2 %.
Conservation: Store tightly sealed in a cool place, away from light and heat.
Nose: The nose is perceived grass and red pepper, along with notes ruccula and fresh tomato.
Taste: In the mouth spicy green flavor, which confirms the paprika, of medium intensity and a slightly bitter astringent.
It has a good spicy that is persistent in the mouth.
Is an oil of medium intensity, interesting.