Arbequina, Frantoio, Hojiblanca, Manzanilla & Picual (200Ml X 5)
Variety typical of Tarragona and Lerida. Fruity, aromatic and smooth.Virtually no bitter or spicy notes, making it ideal for people that start in the consumption of extra virgin olive oil. We propose to use it during breakfast, French toasts, as well as delicacies in which you want to avoid the presence of intense olive oil.
This variety is typical of Tuscany, a region renowned in oil production. Creamy and unique: It is one of the few Spanish frantoio that currently exist in Spain. As fruity and aromatic as the Arbequino, but with a light and elegant spicy touchin the throat. Ideal for dressings and other natural and fresh dishes.
Feature variety of central Andalusia. We consider it the most versatile oil in the kitchen: stews, roasts and fries. Mean values in terms of sweet, fruity and bitter notes.
Rare in the market. Oil with particular notes and body. To surprise the most discerning and to experiment with traditional dishes with slight changes. PicualFrom Jaen. Classical bitterness and spicy aftertaste. The healthiest for its high concentration of antioxidants. For people accustomed to olive oil. AWARDS
The commitment and dedication of ‘Las Valdesas’ in making high quality extra virgin olive oil have been supported by the awards obtained in the most prestigious competitions for extra virgin olive oil: - First prize for Best Extra Virgin Olive Oil from Spain in 2000 in the category of "ripe fruit", awarded by the Ministry of Agriculture and Fisheries.
- Second Prize for Extra Virgin Olive Oil in the category of "Fruity green no bitter" awarded at Expoliva 2005.
- At Expoliva 2009 the Extra Virgin Olive Oil from ‘Las Valdesas’ was among the five finalists.