Extra Virgin Olive Oil 2.5 L Tin
Crop 2018/19
€15.00
VAT included
(4.86/5)
154 reviews
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Las Valdesas 2.5 Litre own crop single variety Extra Virgin Olive Oil tin
Features
- First Cold Extraction.
- Extra Virgin Olive Oil produced exclusively from olives from the last harvest.
- Extra Virgin Olive Oil with High levels of natural polyphenols . (what are these?)
- Olive Oil without pesticide residues (View analytics in the following tab).
Certificates
- Integrated Production Extra Virgin Olive Oils (only filtered olive oils).
- Certified Quality Extra Virgin Olive Oils (only filtered olive oils).
Production
- Start of Harvest: End of October/Beginning of November.
- Origin of the olives: Las Valdesas Estate (Puente Genil, Córdoba).
- Production process in less than 24 hours in our own mill.
- System Process:Continuous extraction in two phases at cold temperature.
- Storage in stainless steel tanks and inerted atmosphere to avoid oxidation.
- Packaging on request.
Varieties: which variety to choose?
- Arbequina: Sweet, without any bitter notes. (more)
- Picual: Bitter, stable at high temperatures and healthy. (more)
- Hojiblanca: Versatile, both crude and for cooking. (more)
- Manzanilla: Peculiar. Complete and with high levels of polyphenols. (more)
- Frantoio: Slight pungent and bitter. Complex Extra Virgin Olive Oil to be used in crude. (more)
Filtered an unfiltered extra virgin olive oils
- Unfiltered Extra Virgin Olive Oils are available from their production in November to four or five months later.
- Filtered Extra Virgin Olive Oils are available the rest of the months of the year.
- To learn more about filtered and unfiltered extra virgin olive oils.
Recommendations
Tin is a perfect packaging to store Olive Oils, but there are some precautions to keep in mind for its correct preservation:
- Keep the Olive Oil in a cool place, away from stong smells.
- Close the cap after using it.
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Other packaging
Las Valdesas 2.5 Litre own crop single variety Extra Virgin Olive Oil tin
Features
- First Cold Extraction.
- Extra Virgin Olive Oil produced exclusively from olives from the last harvest.
- Extra Virgin Olive Oil with High levels of natural polyphenols . (what are these?)
- Olive Oil without pesticide residues (View analytics in the following tab).
Certificates
- Integrated Production Extra Virgin Olive Oils (only filtered olive oils).
- Certified Quality Extra Virgin Olive Oils (only filtered olive oils).
Production
- Start of Harvest: End of October/Beginning of November.
- Origin of the olives: Las Valdesas Estate (Puente Genil, Córdoba).
- Production process in less than 24 hours in our own mill.
- System Process:Continuous extraction in two phases at cold temperature.
- Storage in stainless steel tanks and inerted atmosphere to avoid oxidation.
- Packaging on request.
Varieties: which variety to choose?
- Arbequina: Sweet, without any bitter notes. (more)
- Picual: Bitter, stable at high temperatures and healthy. (more)
- Hojiblanca: Versatile, both crude and for cooking. (more)
- Manzanilla: Peculiar. Complete and with high levels of polyphenols. (more)
- Frantoio: Slight pungent and bitter. Complex Extra Virgin Olive Oil to be used in crude. (more)
Filtered an unfiltered extra virgin olive oils
- Unfiltered Extra Virgin Olive Oils are available from their production in November to four or five months later.
- Filtered Extra Virgin Olive Oils are available the rest of the months of the year.
- To learn more about filtered and unfiltered extra virgin olive oils.
Recommendations
Tin is a perfect packaging to store Olive Oils, but there are some precautions to keep in mind for its correct preservation:
- Keep the Olive Oil in a cool place, away from stong smells.
- Close the cap after using it.
