Spanish Hojiblanca Extra Virgin Olive Oil

RE-STOCKED!

*NEW HARVEST

COUNTRY OF ORIGIN: SPAIN

Acidity: 0.29 Crush Date: Nov 2023 Polyphenols: 480

Spain is synonymous with olive trees.  Reliable references to cultivars date from the 15th century, and those cultivar names are the same as those used today in the same areas.  The Spanish Hojiblanca is a hardy olive that ripens late in the harvest season.   Rich in vegetable notes with a hint of artichokes, aroma is fresh and lively.  A long finish on the palate with a slight peppery finish. The flavor works well with citrus and fresh melons.  For an appetizer that everyone will remember, pair a fresh mozzarella with Italian style deli meats by hand rolling them together, then garnish with Hojiblanca Extra Virgin Olive oil. Hopefully there will be some left for your guest!

Pairs well with:  Garlic Balsamic Vinegar, Lemon White Balsamic Vinegar, Orange Balsamic Vinegar

About all of our Extra Virgin Olive Oils:

Product Description: Obtained solely from the fruit of the olive tree (Olea Europa L.) by mechanical or physical means under thermal conditions (Cold Pressed) that do not lead to alterations in the oil: using only treatments such as washing, decantation, centrifugation, and filtration. Extra Virgin Olive Oil has a free acidity % of less than 0.8 and conforms to all standards listed in its category under the International Olive Council (IOC) and California Trade Standards for Olive Oil. In relation to the complex matrix of variety, fruit maturity, growing region, and extraction technique, extra virgin olive oils can be very different from one another. Flavor characteristics ranging from soft & buttery to very robust and pungent.