The perfume of the Arbequina variety olive, its texture and the saltiness of the Llicorella (slate) soils. Fresh tomatoes, artichoke leaves and freshly cut grass… In the mouth this oil displays a medium density with a final note of almond.
It is made using olives from hundred year old trees located mainly on the steep slopes (“costers”) of the Vall del Bellmunt, known as L’Esmoler and la Bruguera, as well as La Plana del Mas.
100% Arbequina from hundred year old trees on the estate.
Age of the Trees:
Olive trees planted in 1870 approximately.
Llicorella. (different types of slate).
250ml and 500ml
Olive oil making process:
The olives are picked by hand and cold extracted (35-40 °C) in order to obtain the full frutiness of the olive and to preserve the primary aromas. The oil is not filtered, rather it is decanted following the lunar calendar, according to grandmother Pilar Fàbregas ’s methods. The temperature during the whole process – from the extraction of the oil until it is bottled is very important and is kept between 18-19 °C.
This is a delicate olive oil which should be used to dress a finished dish. For example, it works well drizzled over vegetables or grilled meat or fish, once taken off the grill. It is ideal for Catalan tomato bread (Pa amb Tomaquet). If you are serving chocolate, add a few drops of this oil and a dash of salt.