A warm spring with irregular rainfall supported abundant flowering. Two severe hailstorms in June and July damaged a significant portion of the newly set fruit, notably reducing final yields. The trees that retained part of their crop benefited from reduced competition among fruits, producing olives with higher oil concentration and more defined sensory attributes.  High temperatures at the end of summer and throughout autumn accelerated ripening. Harvesting took place between October 23 and 30, with temperatures ranging from 8 to 21°C. All harvesting was conducted in the morning to ensure the fruit arrived at the mill at a low temperature.

TASTING PROFILE & PAIRING

Soft green in color, clean and bright. On the nose, it shows aromas of fresh grass, green fruit and banana, with subtle almond notes and light hints of tomato and artichoke. On the palate it is delicate and very well balanced, with an elegant, silky texture, well-defined structure, and medium persistence.

This oil is well suited to preparations that benefit from a mild and harmonious profile. It complements steamed or lightly grilled vegetables, white fish and shellfish, as well as cold seafood dishes and fresh salads. It is also suitable for simple uses such as toasted bread with tomato, and its gentle character makes it appropriate for baking and pastry, either to accompany or as a substitute of butter.

Note: Due to the high cost and bureaucratic procedures, we regret that we cannot ship to the Canary Islands.