The production of GOLDLIS is limited. Being a AOVE Premium when the annual production is finished, we do not have more until the next campaign
AOVE Premium GOLDLIS Arbequina and Arbosana Oleazara. Capacity 500 m.l.
Super early harvesting 2nd week of October. First pressing, COLD EXTRACTION
WHY AM I CALLED THAT?
Why am I called that?
Because Sergio Lis named my liquid gold supertempara collection (2nd week of October) Premium quality that is composed of the juice of two varieties of olive, the Arbequina 80% and 20% Arbosana Arbosana providing an extra fruity aromas and a fresh flavor that make me one of the most balanced extra virgin of Spain.
WHY YOU WILL LIKE IT?
Because of the scent of jasmine, acacias, orange trees, floral and herbaceous aromas that permeate the air when you pour me on your plates. I will make you remember the magical moments in which you will share feelings and emotions with your loved ones while you leave to me the task of making you happy by perfuming the air with my aromas, flavours and sensations
I advise you to share me at times when you want to give the best of you so that your loved ones enjoy new recipes and create an atmosphere in which everything is sublime for a few hours.
After all, what is happiness? Those little moments that we steal from life from time to time and that remain in our thoughts for an eternity. These are usually accompanied by flavors, aromas, images, music, people, landscapes, etc.
I'm also perfect for the pleasure of being able to enjoy the moments of happiness
I am also perfect to enjoy with you in romantic dinners, tastings of your favorite dishes with your family, in moments of leisure with friends, snacks, important celebrations, family parties, outrageous evenings, magical nights with friends or just because you feel like pampering yourself
WE LIKE IT BECAUSE
we like it
Because the Premium EVOO GOLDLIS Arbequina and Arbosana is the most awarded of all our oils. Its sublime flavour and bright colour will envelop you
It is obtained from the first superior quality olives that are harvested at dawn to avoid any heating of the fruit before the beginning of the campaign to intensify to the maximum all its aromas and flavor (1st week of October)
What strikes us most is the balance between the fruity, bitter and spicy taste (positive attributes of the extra virgin) and the natural flavor of a freshly squeezed fruit that transports us to a field of freshly cut grass
We know that with the purchase of this bottle you are going to ensure the success of your dishes in a 100% of possibilities. Its delicate lines, its careful packaging and an intense fruity with herbaceous notes make us fall in love with it
I'M LOOKING FOR A PARTNER:
I get along very well with your cold dishes, especially with tomato because I give it the spark it needs and enrich its flavor by multiplying by 10. I also make good crumbs with a simple slice of bread, with steak tartar, sea bass tartare, quail supremes, small tomatoes stuffed with scallops and sea urchins, cod confit, smoked, roasted red peppers, escalivada, fish starters and various salads, boletus, watercress, flowers, cheese, sprouts, etc.
I'm very good with your cold dishes, especially with tomato because I give it the spark it needs and enrich its flavor multiplied by 10
As you can see I am very versatile
PROPERTIESTHERAPEUTIC
With our EVOO's we seek a balance between nutrition, agriculture and health. Goldlis Premium Extra Virgin Olive Oil has a very high content of polyphenols so it responds to a high level of demand to very dry skins that are weakened by age-related hormonal changes, improves skin density and helps delay the appearance of age spots linked to age by bringing more light to your skin for its high content of oleic acid that provides vitamins A, D, E and K
- It has a high content of oleic acid that provides vitamins A, D, E and K
- It has a great antioxidant power due to the high content of polyphenols and natural antioxidants, protecting your heart and your vascular system.
- It has a great antioxidant power due to the high content of polyphenols and natural antioxidants, protecting your heart and your vascular system
- High content of vitamins A, D, K and E.
- It has a high content of polyphenols and natural antioxidants, protecting your heart and your vascular system
- Reduces LDL cholesterol levels due to its high content of oleic acid and increases levels of good HDL cholesterol
- Reduces LDL cholesterol levels due to its high content of oleic acid and increases levels of good HDL cholesterol
-Regulates blood pressure and insulin sensitivity, greatly reducing the risk of diabetes
- Eliminates beta-amyloid plaques, which accumulate in the brain and increase the risk of neurodegenerative diseases such as Alzheimer's.
- Helps to maintain the body's immune system
- Helps keep the skin hydrated also providing shine to the hair.
- Helps keep the skin hydrated providing shine to the hair
- It takes care of the health of the digestive system, and acts as a protective shield against certain diseases such as gastritis as well as helping against constipation.
- It is a potent anti-inflammatory and anti-inflammatory
- It is a potent anti-inflammatory and protects blood vessels against inflammation
- The presence of EVOO in the sofrito increases the phenolics identified in raw foods such as oleuropein, pinoresinol, hydroxytyrosol and tyrosol, and the content of plant phenolics such as chlorogenic acid
-Many of the nutrients in vegetables are fat-soluble. This information is important for people interested in the cancer-fighting properties of vegetables.
- Many of the nutrients in vegetables are fat-soluble
- Carotenoids, which include beta-carotene, alpha-carotene, lycopene and lutein, are better absorbed by the body when cooked in extra virgin olive oil.
- Carotenoids, which include beta-carotene, alpha-carotene, lycopene and lutein, are better absorbed by the body when cooked in extra virgin olive oil
FRIED WITH EXTRA VIRGIN OLIVE OIL
Frying with oils other than extra virgin olive oil can be hazardous to health because the oils degrade during frying and generate substances that are harmful to health such as acrolein, which is a compound toxic to the liver, as well as other compounds such as hydroperoxides, peroxides and free radicals
The amount of polyphenols and antioxidants contained in EVOO such as vitamin E are the ones that are responsible for helping to not degrade with high temperatures
Any oil begins to degrade and lose important nutritional properties from 70 degrees while the EVOO begins to degrade from 210 degrees due to its high content of oleic acid but in the home frying usually do not go beyond 170 degrees
EVOO being a juice of a freshly squeezed fruit has not been refined with any chemical substance as happens with seed oils that use solvents such as hexane to extract the oil
So EVOO is the healthiest fat on the planet. Enjoy our award-winning Premium EVOO GOLDLIS Arbequina and Arbosana Oleazara.
