Capacity: 500 m.l.
OLEAZARA Extra Virgin olive oil, with the Lower Aragon Designation of Origin, is made from the finest Empeltre olives, selected at their ripest. All our bottles are numbered with the “Lower Aragon Designation of Origin”quality stamp to guarantee their quality and are glazed to prevent the light from entering and spoiling the oil.
The Empeltre variety is native to the region of Aragon, occupying nearly 85% of Teruel in Aragon. This olive tree, one of the oldest in Spain, needs a cold winter; its leaves are a striking dark green and the olive fruit is jet black with an oil yield of 18.3%. The fruit ripens early: between the first week of November and the first week of December. The climate conditions and soil features are particularly favourable for obtaining extremely tasty,aromatic extra virgin oilsof high quality.
There are some very important factors for the taste of “OleaZara Empeltre” to be optimum, including the best time for harvesting and the method used. As soon as the Empeltre is harvested, it is taken to the mill and processed using the latest technology methods so the olive does not oxidise, and diminish the quality of the final oil flavour.
The result is our Empeltre extra virgin oil with a medium-high fruitiness.
It has a fruity nose of medium-high intensity, with blunt notes of green grass and a soft touch of fennel, typical of the empeltre variety whenharvested early.
It is smooth, balanced and very sweet in the mouth, with the sweetnessoverthe bitterness and a very soft spiciness, accompanied by a slight feeling of astringency. We also find nutty flavours, such as walnuts and almonds, and fruit, such as apples and pears, which are characteristic of the Empeltre variety.
MATCHING: When cold, it is perfect for dressing salads, vegetables, white fish, seafood, creams, gazpacho (cold soup), homemade desserts, sauces and bread.