Miniatures Peña de Baena 40ml

Thumbnails Peña de Baena - Composition

At Peña de Baena, we created a unique extra virgin olive oil through a meticulous blend of four varieties of olives: picuda, picual, hojiblanca and nevadillo. Each of these varieties brings special characteristics that combine to produce an exceptional oil, perfect for consumption raw or in emulsions, such as traditional sauces and stews.

• Picual: Our picual olive provides the distinctive intense green color and fruity flavors characteristic of extra virgin olive oil.
• Picuda: The picuda adds a mild sweetness that enhances the fruity undertones in this blend, providing a smooth and delicious olive oil.
• Hojiblanca: Hojiblanca contributes a wide range of fruity undertones and a lingering spicy aftertaste that is highly appreciated.
• Nevadillo: The snowy variety, a relative of the picuda, provides greater conservation due to its high content of fatty acids.

Each of these varieties is cold-pressed and extracted using only mechanical methods, ensuring optimal extraction of its properties and transmission to the final result.

Tasting notes

Extra virgin olive oil gives Peña de Baena an elegant and deep aroma, the result of years of tradition in our mill. In its aroma, you will find nuances of green almonds and aromatic plants. On the palate, you will experience a complexity of flavors that include notes of unripe fruits, evolving into mildly bitter and spicy, persistent and pleasant touches, which will always leave you craving more. Experience Peña de Baena excellence in every drop.

Conservation

To keep the organoleptic qualities of this extra virgin olive oil intact, it is essential to take into account the following points:

• The ideal temperature for consumption is between 18 and 24 degrees.
• Store in a cool, dry place, protected from high temperatures.
• Avoid permanent exposure to direct light.
• Keep the container closed, as exposure to air will accelerate its decomposition.