Extra Virgin Olive Oil "Cortijo El Obispo Supremo", the picual variety in all its fullness. The keys: early harvesting, flying olive, immediate milling, and exhaustive control. Ultimately, 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 in 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 a sensation of a full-bodied oil in the end. Pairings: Andalusian gazpacho, salmorejo, toast with oil, migas, Spanish omelette, partridge pâté, fried foods, scallions, cauliflower, tuna belly with pepper cream, roasted kid, 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 with salt.
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