Pago Baldios San Carlos
Extra virgin olive oil is made from 100% Arbequina olives.
Harvested in October, earlier than usual.
Pago Baldios San Carlos olive oil
Pago Baldios San Carlos Arbequina, extra virgin olive oil is made from 100% Arbequina olives which are harvested in early October. The harvest occurs actually fifteen days earlier than usual, what intensifies the flavor of the oil.
With its more concentrated taste, the oil is characterized by a balance between flavors of herbs, ripe fruit, almonds, apples, tomatoes and bananas. It is ideal for seasoning raw food, salads, grilled fish and desserts.
Pairs Best With
Leafy Green Salads, Fruit Salads, Boiled/Steamed Veg, Broiled Fish, Poached Fish, Soft Cheese, Confections
How to store my Pago Baldios San Carlos 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.