Retamar Aceite con Alma VIrgen Extra Olive Oil - Bottle 1L PET

Completely cold-finished first extraction, from selected fruits, collected in its first winter. Both the reception of the olive in our mill and the subsequent obtaining of its oil are always carried out within the same day of the harvest, ensuring that all the organoleptic qualities of the fruit are preserved.

Our Extra Virgin Olive Oil. Its physical-chemical attributes reflect its high quality:

• Acidity, less than 0.14o.

• Multivarietal, of Verdial and Cornezuelo varieties, with a minority presence of Picual and Cornicabra.

• Intense green color, due to its high content of chlorophylls and carotenoids.

• Your aroma and taste are of a medium green fruity,

• Oleic Acid, greater than 70%

• Vitamin E, greater than 300 mg/litre.

Organoleptic Profile:

• Color: deep green.

• Aroma: on the nose, intense fruity green olive; grass, apple, wood, artichoke and green almond.

• Sabor: Sweet Bouqet pleasant and balanced bitter and spicy.

We work our EXTRA VIRGIN OLIVE OIL (maximum quality classification) totally cold first extraction. We exhaustively select the first campaign fruit, collected in the winter, optimal moment of maturation. Both the reception of the olive in our mill and the subsequent obtaining of its oil are always carried out within the same day of the harvest, ensuring that all the organoleptic qualities of the fruit are preserved.

The varieties of olives that make up our AOVE are, in their entirety, native and are present in the olive groves of the town. Among these, the Corneze (or Morisca) and the Verdial of Badajoz are clearly predominant. Also present, to a lesser extent, are the variety Picual (or Marteña) and Cornicabra. The color is an intense green, characteristic of the varieties that make up it and that is the reflection of the high content of chlorophyll that contains a fruit harvested in the splendor of its winter.