Description
The Sierra de Cazorla PDO extra virgin olive oil is made from the Picual and autochthonic Royal varieties of olive.
Production Area
The production area of Sierra de Cazorla PDO extra virgin olive oil covers several municipalities in the southeast of the province of Jaén, in the Autonomous Community of Andalusia.
Production Method
The olives are harvested once ripe, directly from the tree. They are transported to the mill, cleaned and washed and pressed, within 48 hours of the harvest. The oil is then decanted, classified and graded. Only fully regulated processes are applied.
Appearance and Flavour
Sierra de Cazorla PDO extra virgin olive oil has a maximum grade of acidity of 0.7% which gives a mild bitterness to its very fruity flavour. The colour may vary from an intense green to a golden yellow, depending on the period of the harvest.
History
The cultivation of olives in the production area of Sierra de Cazorla PDO extra virgin olive oil dates back to the Middle Ages and has continued ever since. The characteristics of the local soil and the geography of the area give this oil its unique quality.
Gastronomy
Extra virgin olive oil is easily degradable and must be stored correctly to maintain its organoleptic qualities. It should therefore be kept in a cool, dark place at a temperature between 14 and 18°C, away from sources of heat and away from other foods which produce odours. It should be used within four to six months of pressing to enjoy its flavour at its best. Sierra de Cazorla PDO extra virgin olive oil is widely used in many recipes as it enhances the aroma and the flavours of the food. As it is full-bodied and dense oil, it is recommended as a condiment for strongly flavoured dishes such as pulse-based soups and meat dishes.
Marketing
The product is sold as Sierra de Cazorla PDO extra virgin olive oil. It is sold in opaque bottles or tins.
Distinctive Features
The Royal variety of olives, which is characterised by a low content but extremely high quality of oil, contributes to define the precious organoleptic characteristics of the Sierra de Cazorla PDO extra virgin olive oil.
