Tomato, apple and green grass aromas. It is outstandingly sweet and mild in the mouth.
Ideal for salads, carpaccios, oven-baked or grilled fish, seafood and creamed vegetable soups.
The production of Santa Oliva Gourmet began in 2005, selecting the Arbequina variety from the lands of Tarragona for this purpose, on account of its exceptional organoleptic characteristics. More specifically, it is produced in Terra Alta, where local weather conditions afford greater aromatic intensity in the nose and mouth, with cold and dry winters and extremely hot summers.
Santa Oliva Gourmet has a limited production, as only 1000 litres are made. It is made with Arbequina olives harvested at the beginning of November. Within 24 hours of harvesting, the olives are pressed and crushed to prevent possible fermentation and flaws. After extracting the juice from the olives – the oil – it is decanted naturally in order to prevent filtration. After the oil has been allowed to rest for 1 month it is stored in a steel tank for subsequent packaging, always on demand.