Oil from the early harvest, highly aromatic with great complexity in aromas and flavours, highlighting the bouquet herbs, green almonds, artichoke and a toasted touch. On the palate it is enveloping, with hints of spices and medium bitterness and sharpness.
With a very high phenol content, it is the best EVOO for tasting raw, causing a spectacular synergy with the products it accompanies, due to its emphatic palate, producing a unique gastronomic distinction.
It is very well suited to dried products such as long matured meats, salt-cured tuna, air-dried cured meat, etc.; cured products or when looking for a persistent palate.
Details
This product has multiple variants. The options may be chosen on the product page
The olive is harvested just as it reaches the point of ripeness.
The combination of green, ripe aromas makes it highly versatile both in the kitchen and on the table. It has a medium bitterness and sharpness.
It is ideal for enhancing other products such as good shellfish, traditional bread or seasonal vegetables such as artichokes or potatoes, as well as to drizzle over some firm, meaty tomatoes.
It can be used in hot, warm or cold recipes, to start a sauté or as the final condiment in a mash or marinade, on the grill, or for a quick sauté. Also when you need high temperatures such as in the wok and for flame-roasted meats or fish.
Select options
This product has multiple variants. The options may be chosen on the product page
A traditional variety from the Montes de Toledo, grown organically at an altitude of 800 m.
High content of phenolic compounds.
This oil is selected at its point of ripeness for greater aromas and a balance between bitter and sharp, with notes of vegetables, artichokes, green peppers and banana skins. On the palate, it has a medium-high bitterness and a progressive sharpness similar to green peppercorn.
Recommended for palates seeking an extraordinary flavour and gastronomic experience. Ideal in raw recipes such as ceviches and carpaccios. Ideal in raw recipes such as ceviches and carpaccios.
Perfect for creating emulsions with character, providing a unique gastronomic flavour and a soft texture on the palate, like the pure juice of EVOO. Ideal for fatty fish such as red tuna and salmon, and meats like suckling lamb, kid or Iberian suckling pork.
Select options
This product has multiple variants. The options may be chosen on the product page
Made from olives gathered at their optimum moment of ripeness, highlighting aromas of fruit and nuts, such as walnuts and pistachios. On the palate it is fluid, with a light bitterness and medium sharpness.
An EVOO particularly suited to creating raw fusions. It easily impregnates foods to make fresh salads such as spinach or rocket leaves, for example, seeking to incorporate aromatic herbs or nuts.
It is also ideal for cakes and pastries or when working with chocolate.
Select options
This product has multiple variants. The options may be chosen on the product page
Oil from the early harvest, highly aromatic with great complexity in aromas and flavours, highlighting the bouquet herbs, green almonds, artichoke and a toasted touch. On the palate it is enveloping, with hints of spices and medium bitterness and sharpness.
With a very high phenol content, it is the best EVOO for tasting raw, causing a spectacular synergy with the products it accompanies, due to its emphatic palate, producing a unique gastronomic distinction.
It is very well suited to dried products such as long matured meats, salt-cured tuna, air-dried cured meat, etc.; cured products or when looking for a persistent palate.
The olive is harvested just as it reaches the point of ripeness.
The combination of green, ripe aromas makes it highly versatile both in the kitchen and on the table. It has a medium bitterness and sharpness.
It is ideal for enhancing other products such as good shellfish, traditional bread or seasonal vegetables such as artichokes or potatoes, as well as to drizzle over some firm, meaty tomatoes.
It can be used in hot, warm or cold recipes, to start a sauté or as the final condiment in a mash or marinade, on the grill, or for a quick sauté. Also when you need high temperatures such as in the wok and for flame-roasted meats or fish.
A traditional variety from the Montes de Toledo, grown organically at an altitude of 800 m.
High content of phenolic compounds.
This oil is selected at its point of ripeness for greater aromas and a balance between bitter and sharp, with notes of vegetables, artichokes, green peppers and banana skins. On the palate, it has a medium-high bitterness and a progressive sharpness similar to green peppercorn.
Recommended for palates seeking an extraordinary flavour and gastronomic experience. Ideal in raw recipes such as ceviches and carpaccios. Ideal in raw recipes such as ceviches and carpaccios.
Perfect for creating emulsions with character, providing a unique gastronomic flavour and a soft texture on the palate, like the pure juice of EVOO. Ideal for fatty fish such as red tuna and salmon, and meats like suckling lamb, kid or Iberian suckling pork.
The olive is harvested just as it reaches the point of ripeness.
The combination of green, ripe aromas makes it highly versatile both in the kitchen and on the table. It has a medium bitterness and sharpness.
It is ideal for enhancing other products such as good shellfish, traditional bread or seasonal vegetables such as artichokes or potatoes, as well as to drizzle over some firm, meaty tomatoes.
It can be used in hot, warm or cold recipes, to start a sauté or as the final condiment in a mash or marinade, on the grill, or for a quick sauté. Also when you need high temperatures such as in the wok and for flame-roasted meats or fish.
Oil from the early harvest, highly aromatic with great complexity in aromas and flavours, highlighting the bouquet herbs, green almonds, artichoke and a toasted touch. On the palate it is enveloping, with hints of spices and medium bitterness and sharpness.
With a very high phenol content, it is the best EVOO for tasting raw, causing a spectacular synergy with the products it accompanies, due to its emphatic palate, producing a unique gastronomic distinction.
It is very well suited to dried products such as long matured meats, salt-cured tuna, air-dried cured meat, etc.; cured products or when looking for a persistent palate.
2 units of 500 ml of AOVE Tradición, presented in Dehesa el Molinillo tubular packaging:
The olive is harvested just as it reaches the point of ripeness.
The combination of green, ripe aromas makes it highly versatile both in the kitchen and on the table. It has a medium bitterness and sharpness.
It is ideal for enhancing other products such as good shellfish, traditional bread or seasonal vegetables such as artichokes or potatoes, as well as to drizzle over some firm, meaty tomatoes.
It can be used in hot, warm or cold recipes, to start a sauté or as the final condiment in a mash or marinade, on the grill, or for a quick sauté. Also when you need high temperatures such as in the wok and for flame-roasted meats or fish.
2 units of 500 ml of AOVE Organic Reserva Familia, presented in Dehesa el Molinillo tubular packaging:
A traditional variety from the Montes de Toledo, grown organically at an altitude of 800 m.
High content of phenolic compounds.
This oil is selected at its point of ripeness for greater aromas and a balance between bitter and sharp, with notes of vegetables, artichokes, green peppers and banana skins. On the palate, it has a medium-high bitterness and a progressive sharpness similar to green peppercorn.
Recommended for palates seeking an extraordinary flavour and gastronomic experience. Ideal in raw recipes such as ceviches and carpaccios. Ideal in raw recipes such as ceviches and carpaccios.
Perfect for creating emulsions with character, providing a unique gastronomic flavour and a soft texture on the palate, like the pure juice of EVOO. Ideal for fatty fish such as red tuna and salmon, and meats like suckling lamb, kid or Iberian suckling pork.
2 units of 500 ml of AOVE Tradición, presented in Dehesa el Molinillo tubular packaging:
The olive is harvested just as it reaches the point of ripeness.
The combination of green, ripe aromas makes it highly versatile both in the kitchen and on the table. It has a medium bitterness and sharpness.
It is ideal for enhancing other products such as good shellfish, traditional bread or seasonal vegetables such as artichokes or potatoes, as well as to drizzle over some firm, meaty tomatoes.
It can be used in hot, warm or cold recipes, to start a sauté or as the final condiment in a mash or marinade, on the grill, or for a quick sauté. Also when you need high temperatures such as in the wok and for flame-roasted meats or fish.
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