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Envero refers to the period that takes place when the olive start to change color (from green to red) and ends when is fully ripe (black).
Its bitterness talks about the high levels of polyphenols picual variety has, and the spicy character is given by oleocanthal, a non-steroidal anti-inflammatory, naturally present on this kind of olive. Combined with a 80% of monounsaturated fats, this olive oil can be considered one of the healthiest you can find.
This EVOO, therefore, comes from Picual olives collected usually through the month of November. It keeps green character and add hints of ripe fruit, resulting into a balanced and medium intensity extra virgin olive oil.That makes it work for a wide range of finishing and raw uses: harmonizing any kind of salad, sauce, cold soup, but also perfectly fit to cook with it due to its great stability and resistance to high temperatures because of the peak level of antioxidants (polyphenols).