The elaboration of the oil
The oil has green tones at the beginning of the season and as the olive matures it takes on a more golden color. The first oil that is made is the fruit, of greener tones, with body and flavor with connotations of grass, with taste of green almonds and a wild touch to forest. Then, as the campaign progresses, the oil turns golden and sweeter, taking on a ripe aftertaste and aroma of ripe fruit, retaining a slightly bitter and spicy touch at the end. The low acidity of this oil, between 0.08 and 0.12 makes it recognized for its excellence by the most demanding gourmets and is considered among the best oils in the world, and has been awarded by the D.O. Les Garrigues for its quality and has won awards at the Extra Virgin Quality Oil Fair in Les Garrigues in 2007 and 2009, in the category of sweet green fruit. The Denomination of Origin Les Garrigues renews each harvest its confidence in our production, guaranteeing and certifying with its seal that it has passed all the quality controls.
In the kitchen
Not only restaurateurs, gourmets and specialists know how to appreciate this “liquid gold”. The sensation it leaves on the palate is intense, full-bodied, as it is the juice of a natural fruit, the Arbequina olive. Enjoying a slice of toast with a good drizzle of our oil is in itself a delight for gourmets.
It is especially suitable for raw consumption, so we will appreciate its aromas and properties 100%. In salads, allioli, bread with tomato, romescos and all kinds of sauces is ideal. Also in fried it is a good option, because it grows in the pan and withstands very high temperatures without degrading.