
Produced by crushing fresh and healthy olives and extracting the oils present within the fruit’s flesh. This “first cold pressing” is done without the use of heat or chemicals and takes place within a few hours of harvest, resulting in a very low acidity extra virgin olive oil (0.3% or less). Extracted from some of the finest Spanish varietals, this olive oil has a silky golden-green texture, a smooth taste with a mild peppery finish and a captivating fruity aroma; an ideal companion for salads, fish, chicken, pasta and fresh bread.


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