500 ml bottle in a premium case of 5 elementos (Finca La Pontezuela) Gran Selección Cornicabra EVOO olive oil (AOVE aceite de oliva extra virgen), DOP Montes de Toledo, from the town of Los Navalmorales, Toledo, Castilla-La Mancha.

The Extra Virgin Olive Oil 5 Elements Cornicabra is Finca La Pontezuela´s hallmark, the autochthonous variety of the Montes de Toledo. This is one of the best Cornicabra Extra Virgin Olive Oils that exist, developed from centenary olive trees existing in Finca La Pontezuela. If you want an oil with Protected Designation of Origin, this is your option.

With notes of sweet fruit, red fruits, hints of orchard and bitter almond, our Cornicabra oil is ideal to accompany red meats and fish with intense flavors. Very unique. Try it, you won't regret it.

The Extra Virgin Olive Oil 5 Elements Gran Selección Cornicabra is an EVOO of the highest quality. It is made only from olives from selected plots of Finca La Pontezuela. These olives are harvested and processed in just a few hours, so that all their organoleptic and sensory properties and attributes are preserved. A quality certified by the PDO Montes de Toledo.

This EVOO presents an extraordinary complexity of aromas and flavors. 5 Elements Gran Selección Cornicabra is also characterized by its high intensity, which makes it ideal for pairing with red meats and fish with intense flavors. It is a perfect olive oil for true extra virgin olive oil lovers. A top quality EVOO.

Take it with a magnificent Gran Selección 500 ml case, ideal as a gift for family and friends. A detail with which you will always succeed.

Acidity: less than 0,2º (max. for EVOO: 0,8º)

Peroxides: less than 4 (max. for EVOO: 20)

Food pairing suggestions:

The characteristics of Cornicabra Extra Virgin Olive Oil are of a high intensity, so it should be used in foods with which it complements and does not suppose a superposition of this high intensity.

In the kitchen, Cornicabra Extra Virgin Olive Oil is highly recommended for frying (it maintains its properties at high temperatures). It can also be consumed raw, accompanying salads, toasts or pizzas, as well as used in cold creams, desserts, red meats and fish with intense flavors, such as salmon or cod.

On the other hand, it is preferable to use some of the other varieties of Extra Virgin Olive Oil in dishes with milder flavors, such as white fish, emulsions, sauces or desserts. The reason is that the high intensity can overpower the flavors of these dishes.