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OLIVE OIL

To help you sort out what may seem to be an overwhelming array of olive oils, we've separated 3 categories. No one category is "best." Rather, we suggest you sample oils from each of the groups - each can and should take its turn on your table. Many people often have three or four oils at home, using each where it will best fit the flavour of the finished dish. Different days, different oils.

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Rincon de la Subbetica EVOO

Spain- Moderate

Low 0.2 acidity.  Hojiblanca Monovarietal - medium intensity, complex and very well balanced. Certified Kosher by the Union of Orthodox Rabbies of Spain.

 

Very harmonious and balanced. Smooth and initially sweet.  Layers of flavours - notes of Mediterranean herbs such as thyme and mint combine with nuances of tomato, artichoke and fruits such as apple . . . followed by a second combination of wild flowers, pepper and delightful delicate bitterness. Very unique! (Pepper and bitter nuances are signs of high levels of antioxidants, and disappear when paired with food.)

 

EXQUISITE FOOD PAIRINGS: Meats and white fish, seafood, any vegetable dish except strong cabbage, over tomato sauces,  egg-based dishes or sauces such as Hollandaise sauce, chocolate dishes. 

 

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