Certified Extra Virgin Olive Oils, these oils have been independently tested to ensure quality.
Ogliarola is harvested early, when the olives are still green and turning brown. The olive oil has a deep fruity/grassy aroma with a "white fruit" (apple and white peach) taste, followed with a light almond aftertaste. The color is golden yellow with a light green reflex.
Hojiblanca literally translated means "white leaf" in Spanish - which comes from the white coloring on the underside of the leaves. These large olives are popular as table olives and make a tasty olive oil due to the high levels of fatty acid and linoleic acid.
Tasting attributes: Starts slightly sweet, with a slight bitter taste of unripe fruit and then finishing with a peppery almond aftertaste. It has a lively and fresh aroma
Uses: Ideal for making making bread and pasta due to the consistency it provides the dough. Recommended for frying as well.