- Finest first cold pressed olive oil
- Coupage of Cornicabra, Picual, Arbequina and Hojiblanca
- Intensely fruity with a spicy finish
- Gold Medal at The NY Olive Oil Competition
- Branded with the famous Osborne bull
- Size - 16.9 oz/500 ml
This boldly designed bottle is a perfect package for this intense extra virgin olive oil. Expert tasters have blended four types of oil, each adding a different notes of flavor. The resulting oil is boldly fruity with flavors of fresh herbs, artichokes and roasted nuts. This is an excellent oil to enjoy with fresh bread, as a dressing for salads and for sauteing vegetables and meats.
The best way to preserve the full, fruity flavor of extra virgin olive oil is to cold press the olives as soon as possible. Ego Sum comes exclusively from olives pressed less than six hours after harvest. After all, olives are a fruit, and they start to lose precious flavor compounds and healthy vitamins and antioxidants soon after being picked.
Each Ego Sum bottle is branded with the famous Osborne bull logo, a symbol of Spain. The producer of this olive oil is from the Osborne sherry family, and is proud to display the famed bull on his premium product. The bull logo had its beginnings in the 1960s, as huge billboards advertising Osborne brandy. Drive the byways of Spain and you can still see these elegant silhouettes looking over the countryside.
The family that makes Ego Sum has been growing olives since the 1800s near the small town of Viso del Marqués, in the Castilla La Mancha region. There they grow more than 12,000 olive trees, blending modern production techniques and centuries of knowledge to create a healthy, flavorful and pure extra virgin olive oil.
Keep your olive oil in a cool place away from light or heat. Fresh olive oil is best consumed within a few weeks of opening to enjoy its fullest flavor and healthy properties.
Awards for Ego Sum Subtle:
-Prestige Gold Award Terra Olivo 2014 (Israel)
-Silver Award Olive Japan 2014
-Silver Olive Award Oil China 2014
-Silver Award I International New York Olive Oil Competition 2013