Extra Virgin Olive Oil "Cortijo El Obispo Supremo", picual variety in all its fullness. The keys: early harvesting, flying olive, immediate milling and thorough control. In short, the union of technique and tradition. Aroma: On the nose, a medium green fruity aroma of olive leaf is appreciated, with hints of tomato plant, banana peel, and artichoke, generating a great complexity of aromas. Taste: It has a sweet entry on the palate, an aftertaste that recalls the aromatic sensations appreciated on the nose, a balanced medium bitterness, and a slight spiciness that disappears, leaving the sensation of a full-bodied oil. Pairings: Andalusian gazpacho, salmorejo, toast with olive oil, breadcrumbs, potato omelette, partridge pâté, fried foods, scallions and cauliflower, tuna belly with pepper cream, roasted goat, lentils, grilled asparagus, baked mushrooms, fries with aioli and spicy sauce, bread with oil accompanied by beans and cod, and fish cooked on the back and salt-crusted.
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