Indulge in the richness of a cherished historical variety from Peru, the Criolla, embodied in this delightful fresh oil. The fruit for this oil was selectively harvested at the peak of maturity, unveiling an extremely complex character that entices from the initial aroma to the enduring finish. The floral bouquet captivates with whispers of fresh tropical fruit, setting a sublime prelude to enhance your garlic plate or pasta box adventures.
The first taste unveils a harmonious blend of subtle bitterness, notable pungency, and robust fruitiness, creating a vibrant backdrop for both ripe and green fruit flavours to flourish. It’s not merely an oil; it’s a voyage through a spectrum of tastes. Nutty, buttery, tropical, and citrusy notes take centre stage, while a medley of herbal flavours including green apple, artichoke, mint, cinnamon, and black pepper add a layer of sophistication.
Whether drizzled over hearty Italian fares or gracing the simplicity of a fresh salad, this oil promises a fresh, lingering finish that entices the senses for more. It’s the quintessence of versatility, ready to transform everyday dishes into unforgettable culinary delights.
|Kosher Certified||Orthodox Union|
How is Extra Virgin Olive Oil made?
Extra Virgin Olive Oil is made by crushing olives to extract their juices. The crushed olives are then pressed to separate the oil from the solids and water. Finally, the oil is separated and filtered to produce the pure extra virgin olive oil we use for cooking and other purposes.
Cold-Pressed means that no heat or chemicals were used during extraction, preserving the oil’s natural flavours and nutritional quality.
First-pressed means the olive oil was extracted in a single pressing, with no second pressing as in the case of some other oils, like seed oils.