Box of 6 Bottles 50cl.
66,00€
6 Bottles of 0.5 Liters
Organic extra virgin olive oil with green fruity connotations and very balanced, ideal to consume raw and within the culinary field can be used for all types of dishes,
To obtain THE ORGANIC OIL MAS BORDAS , an Ecological Production control system is carried out with which strict environmental and quality controls are carried out. The process takes care of the quality of the olive tree, the olive and the extra virgin olive oil. This oil is collected and extracted in the first harvest carried out at the beginning of October.
The result is an oil of green fruity connotations and very balanced, ideal to consume raw and within the culinary field can be used for all kinds of dishes, To fully enjoy its flavor and its aromatic notes, it is advisable to use it as dressing in salads and all kinds of cold dishes.
For optimal conservation it is advisable to save the EVOO in a cool and dry space, away from sun exposure.
Additional information
| Weight | 5,20 kg |
|---|---|
| Dimensions | 0,13 × 0,20 × 0,32 cm |
Technical
| Category | Organic Extra Virgin |
| Colour | Olive green |
| Fruity | Tall |
| Production area | Own properties in Siurana de l’Empordà |
| Tasting notes | On the nose it is a green olive fruit with herbaceous and vegetable aromas such as tomato, reminiscent of the reminiscence of the plants that coexist with our olive groves, along with slightly more ripe notes of fresh fruits such as apple and almonds. In the mouth it is sweet at the entrance and remembers the same sensations that are perceived in the nose. Bitter and spicy light. Very balanced, with almond aftertaste and a persistence in the delicate and elegant time. |
| Elaboration | Cold extraction. Maximum 6 hours from the harvest of the fruit. |
| Acidity | 0.1º |
| Presentation | 0.5 Liters |
| Conservation suggestion | Keep in a cool place, protected from light and heat |
| Pairing | Mas Bordas olive oil can be paired with meat, fish and seafood. · Salads · Prostresses, chocolate and ice cream. |
