Oliznaga extra virgin olive oil is an EVOO made at the end of October and beginning of November, with a careful selection of the best Hojiblancas olives from the Guadalteba region itself. On the nose it is brave, intense with a high aroma of tomato with bitter green almond appearing small touches of ripe fruit. On the palate it slides, being an unctuous, fluid, sweet oil, with a lot of personality, marking those tones of almond and wheat. An explosive finish with spicy tones closes this EVOO with a long and intense step. Classic, brave and daring, this is how this versatile Extra Virgin is. Cold extraction with 24ºC dough temperature. No addition of water. Acidity 0.11 Golden green colour. Especially indicated for the use of raw but compatible with mixed kitchen uses. Consume to taste. Store in a cool, dry place.