It is considered extra virgin olive oil, obtained from olives, only by mechanical procedures or other physical procedures, under conditions that do not alter the oil, and without having any treatment other than washing, decantation or centrifugation. The extraction is carried out in cold and unfiltered.
Made from olives of Arbequina and Cornicabra varieties. Green Fruit of medium intensity, with notes reminiscent of freshly cut grass and green almonds; taste is sweet and nutty, with bitterness well defined and peppery.
The median of the fruity attribute is 5.7. The acid value is 0.1% and peroxide value of 3.9, (meqO2/kg).
The olive oil is produced by Pago Baldíos San Carlos, winner of national and international awards, undoubtedly the producer of one of the best Extra Virgin Olive Oils in the world:
-Selected as one of the best Extra Virgin Olive Oils in the world, for the renowned taster Marco Oreggia for its Guide Flos Olei (Italy), the years 2009 and 2010.
-Recommended Product in the Gourmet Guide (France) 2010.
-Elected as oil exclusively for the opening dinner of the International Congress "San Sebastian Gastronomika" (Spain), attended by the best chefs in the world as Wyllie Dufresne, Heston Blumenthal, Alex Atala, René Redzepi, Carlos Cracco, Pascal Barbot, Yoshihiro Narisawa ...
-Selected as a Crowd Favorite in Zürich (Oil Award) (Switzerland) 2010.
-Gold Medal - Expoliva 2011 (Spain)
-Gold Medal - Gourmet Paris (France) 2010
-Gold Medal - Extreme Selection (Spain) 2010-2009
-Gold Medal - L'Orciolo D'Oro (Italy) 2009