Antología Premium Organic Extra Virgin JAS
Our Antología Premium Organic Extra Virgin not only meets all of above JAS quality standards but also comes from organic farming, which does not use pesticides or genetically modified organism (GMO). Antología Premium Organic Extra Virgin production, manufacturing and packaging fits a traceability plan under JAS (Japanese Agricultural Standards). The olives used to produce this olive oil are transported from harvest to the mill in less than an hour. Acidity, which indicates the degree of freshness of the olive at the time of collection, is 0.2%, which is 4 times better than the standard acidity. On the other hand, poliphenols (Also known as antioxidants) are a measurement related to the nutritional benefits of the oil. The fresher the oil, the higher the polyphenol content. In our case is 425, which is 2.3 times higher than the average.
Olive Oil Qualities
Antología Premium Organic Extra Virgin is made of “Arbequina” olives. This cold resistant variety has small, purple-to-green fruits. The oil is soft and delicate, with delicious scents of ripe fruit and a golden-green color.
In the tasting of our Ecological Extra Virgin Premium we enjoy world of fruit aromas, with certain reminiscences of fruit porridge, and predominance of nuts and artichoke. It also stands out for a medium fruity, with an entry in the mouth very sweet, and a slightly bitter and somewhat spicy. A pleasure for the senses.
We recommend it with fresh or cooked vegetables and fish (steamed or grilled). Because its lightness, it is best suited for delicate sauces or baked goods. And in general, any dish in which you want to avoid a strong taste of olive oil, as it provides flavor without cover others.Also on the bread with tomato, is an excellent choice.
Antología Premium Extra Virgin
Our Antología Premium Extra Virgin is harvested during the "Envero", when olives are just ripe. This happens during the last week of October and first of November. These trees give lower yields in quantity, but the flavor and aroma of the olives are at their peak, as the concentration of antioxidants, polyphenols, maslinic, etc. The gentle extraction of the oil from the olives ( the ¨ordeño¨) consists in a first press in cold. The "ordeño" guarantees the highest organoleptic levels and healthy properties. This process allows the acidity to be 0.2% (according to International Oleic Council average is 0.8%), and the polyphenols have a value of 425 (according to International Oleic Council average is 180).
Olive Oil Qualities
Maturation takes place between the beginning of November and mid-December.
The excellence of the oil it produces is due to the high number of antioxidants.
A medium high fruity Extra virgin olive oil. Particular sweet on the tip of the tongue. After tasting, slightly bitter and spicy due to the high content of natural antioxidants. We feel aromas reminiscent of olive leaf, fresh grass, green almond, artichoke and tomato and mature apple. It complements the nose very well with the mouth.
We specially recommend consuming it in salads and “gazpacho”. Try it in the morning, pouring it over a toast of good bread, with a layer of freshly crushed tomato, and a small bit of salt,or any boiled or raw foods. It will always add an exotic note of Spanish flavor to your cook.