 Extra Virgin Olive Oil.
 Serving size 1 tbsp ( 15ml). Servings per container about 33. Calories 130. Fat calories 130. Total fat 14g (21%), Saturated fat 2g (10%), Polyunsaturated fat 2g, Monounsaturated fat 10g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0mg, Protein 0g. Not a significant source of dietary fiber, sugars, vitamin A and C, calcium and iron. * Percent Daily Values are based on a 2,000 calorie diet. |
Manzanilla Extra Virgin Olive Oil by 'Aguibal' Fruity with a Peppery Finish
$18.95 17oz/500ml / OO-35 OUT OF STOCK - Expected July, 2008
Email me when available
Accolades: Selected by the Washington Post as one of Spain's "best olive oils for dipping and drizzling" in the Mild and Fruity category - April, 2004 Manzanilla olive oil is so rare that the Aguibal family was reluctant to export this culinary gem. A "big" oil, often times a deep, dark green with a flavor explosion that can include words like: artichoke, green apple and endive. This nose of this oil is subtle; however, the second rush of flavor that continues a few seconds into tasting is what surprises most olive oil lovers. (more info)
Accolades: Selected by the Washington Post as one of Spain's "best olive oils for dipping and drizzling" in the Mild and Fruity category - April, 2004 Manzanilla olive oil is so rare that the Aguibal family was reluctant to export this culinary gem. A "big" oil, often times a deep, dark green with a flavor explosion that can include words like: artichoke, green apple and endive. This nose of this oil is subtle; however, the second rush of flavor that continues a few seconds into tasting is what surprises most olive oil lovers. Like the Manzanilla table olive, this is a fruity, complex oil with an 8 second flavor rush followed by a slightly peppery, but mild finish. This olive oil is purely the natural juice of hand picked olives which have been pressed, then bottled by hand in artisan glass bottles and sealed with a natural cork -- no processing, no chemicals, not even any filtering. You owe it to yourself to enjoy this precious treat. Your first impression of this exceptional Aguibal oil is that it is smooth and suave. But soon you will enjoy a fragrant and fruity sensation, followed by delightfully peppery finish. Wait until you spread some fragrant oil on your toast for breakfast, as they do in Andalucía, or dip your crusty bread in the golden juice. The flavor is vibrant, and the peppery finish is delightful. Pairing the Manzanilla with any stronger tasting greens (endives, spinach) is a good idea. The Aguibals like to use this oil to dip peasant bread or finish a rack of baby lamb.
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