These three award-winning varietals, Picual, Hojiblanca and Picuda, como directly from the Sierras Subbéticas Natural Park (Córdoba).
Three aromas and intensities, each for a type of dish.
Morellana Organic olive oil
The latest addition to the award-winning Morellana line from Sucesores de Hermanos Lopez.
This limited production extra virgin olive oil is made exclusively from organically-farmed variety olives.
Grown in the Sierras Subbeticas Natural Park in the Cordoba area of Andalusia.
Although Sucesores de Hermanos Lopez has existed since 1978, the origins of this familial company date back to 1845.
It was then that from a small olive plot, less than one hectare in size in the Sierras Subbeticas Natural Park, a patrimony arose that would grow and consolidate itself along six generations.
Today the old olive-oil mill, built in 1918, has been fully modernized with the most modern ecological continuous system. Producing no olive mill wastewater, thus entailing the company’s commitment to commercializing only its highest quality products.
Complex yet harmonious oil of robust intensity with hints of apple, banana and green almond with hints of freshly cut grass. Pairs excellent with grilled octopus, meats and vegetables, pumpkin soups and roasted vegetables.
Medium-robust intensity with hints of apple and green banana and a mature almond. Finish and pairs well with grilled fish and vegetables and fresh garden salads.
Intense green fruity with notes of green apple, banana and green grass. Slight bitterness at first with a progressing peppery finish. It shows hints of green banana, artichoke and olive leaf.
How to store my Morellana Organic olive oil
Store in a cool place, away from light and heat. Once bottled, olive oil has an 18-24 month shelf life so extra virgin olive oil should be purchased within 12 to 18 months of its harvest date.
Also, it should be used up within six months of opening, but better within 30 to 60 days upon opening.
It is not necessary to refrigerate an unopened bottle of olive oil as long as stored properly.
However, if you won’t be using an opened bottle for several weeks, refrigeration may help preserve the oil.
The optimal storage temperature for olive oil is 60 to 72 degrees Fahrenheit.
Remember, Extra virgin olive oil is fresh-squeezed juice, consequently, extra virgin olive oil is perishable. And, unlike wine, extra virgin olive oil doesn’t improve with age.
Don’t save good quality extra virgin olive oil for special occasions, but it’s a fresh product that should be consumed. Moreover, high-quality extra virgin olive oil provides the best health benefits and flavor when it’s fresh.
And protect it from light, because light can deteriorate the quantity and quality of the antioxidants found in olive oil. Therefore, olive oil should be packaged in dark glass or tin for a longer shelf life.