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COLINAS Olive Oil Extra Virgin

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COLINAS Olive Oil Extra Virgin


It is a complex olive oil from fruity, ripe green olives, of mild to medium bitterness, spicy, with strong notes of green olive leaf, fresh herbs and fruits, like almonds, tomatoes and green bananas. All these traits make this olive oil perfect for diverse gastronomic use. Persistent in the mouth.
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OLIVE varieties
Cobrançosa, Picual, Arbequina     
It is best to keep it in a cool and dark place, away from other aromatic products. The oil may become cloudy due to a decrease in temperature, which is perfectly normal in an extra virgin olive oil and is not a sign of poor quality.                         

Cobrançosa Picual Arbequina

Cobrançosa, from Trás-os-Montes region (North), has high yields of olive oil, around 18 to 22%, and the olive oils it produces are rich in polyphenols, quite resistant to oxidation and balanced as they are fruity, sweet, bitter and spicy, with strong hints of green grass, as well as green apple and almond.

Originally from the South of Spain, it produces fruit with high yield (>22%), and the olive oils, rich in polyphenols and oleic acid, and consequently quite stable, is quite complex, of intense green, sour and spicy fruit, and marked hints of green grass and broom, green apple and nuts.

Originally from Palestine, this olive variety was introduced in Europe in the 17th century by the Duke of Medinaceli.

Its name derives from the village of Arbeca , in the Catalan region of Les Garrigues.

The fruit is small, in shades of yellow and dark brown, quite aromatic, and produces very unstable although mild olive oil, with strong hints of fresh tomato.

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