Oil Somontano Extra Virgin Olive Verdeña, 500 ml bottle

Oil Somontano Extra Virgin Olive Verdeña, varietal bottle 500 ml

The oil somontano extra virgin olive verdeña are characterized by having a lot of intensity and body, for its great flavour and its aromatic power, with tones herbácesos and fruity on the nose, which give way to a pleasant taste in the mouth, with a slight bitterness and pleasant sensations fruity.

In mouth it predominates over the flavor of the olive Verdeña to fresh fruit and healthy.

Has a fair point and nice bitter taste, a sensation characteristic of green olives and fresh that has been prepared and attribute inherent to the variety verdeña.

Both the bitter as the taste is slightly spicy, characteristic of oils obtained at the beginning of the campaign, he compensates adequately with the sweet fair, giving as a result an oil exquisite, very balanced and with great personality, ideal for eating raw in salads and as a dip for tomatoes, and to give strength and flavor to stews and sauces.

The olive verdeña is an olive oil of beauty including: ovoid in shape and rounded, because it lacks a nipple, and as it matures turns its color into a dark purple, but never black at all. Your enverado is uniform and a few lenticels nothing small adorn at that precise moment. In years of low production, the olive trees of Verdeña offer few but fat fruits.

the olive verdeña is the most representative of the Somontano, Huesca province which represents 50% of the olive grove and located practically all over the territory. The majority of olive trees in Verdeña are centuries old and are cultivated under dry farming. The fruits are rounded and of average size. Their maturation is late, and in a few occasions, their fruits become black in its entirety, hence the appropriate name.

The strong personality of our Olive Oil “Somontano” is related to the following facts:

The location of the olive groves in an area of great tradition.
The selection of the olive groves according to the varieties typical of the Region.
The control of the olive groves throughout the year.
The determination of the crop in the most likely date according to the year of production.
The verification of the production to select the oil according to the most demanding quality criteria.

The oils of the Somontano region, are of an exceptional quality , pure juice of olives healthy that retain all their vitamins and natural antioxidants.

The variety of the olive trees, the type of soil in which they grow, the characteristics of the terrain in which they settle, the circumstances in which they have matured, the olives, the care with which it has carried out its harvesting and grinding, and the weather, print out a stamp of identity to each oil.

Your smell is very similar to the one that has the fruit freshly picked, ripe or green. The bitter and pungent are positive attributes of the oil, which indicates its high content in polyphenols, which will provide stability.

The attributes that outline their characteristics (fruity, sweet, bitter, spicy, aftertaste of almond, apple, green grass or green leaves) reveal the complexity of feelings that wake up in the smell and the mouth these exceptional oils.

Extra Virgin Olive Oil is healthiest

Incorporated into the diet essential fatty acids, vitamins (E, A, D, and K) and natural antioxidants.

Provides energy, exactly the same proportion as any other animal and vegetal fat: 9 kilocalories per gram.

Have therapeutic virtues:

Reduces the level of cholesterol
Lowers the risk of circulatory disease and cardiovascular (thrombosis, myocardial infarction, …)
Improves the functioning of the digestive system (stomach, pancreas, intestine…)
Benefits bone growth and promotes the mineralization of bones
Prevents the aging of tissues and organs
Exerts a soothing effect, tonic and anti-inflammatory on the skin and mucous membranes
Helps to improve the metabolic functions.

For a better conservation of all of our oils, all bottles of single-varietal, is presented in black glass which protects the oil from light and oxidation