Extra Virgin Olive Oil Oro de Bailen Bag in Box 3L
Stock: 50 units
- TASTING NOTES: View: Bright green color Nose: aroma of green banana and almond On the palate it is somewhat spicy and sweet
- PRODUCT: Quantity/Unit (NRV) Energy value 3389 kJ - Energy value 824 kcal - Fats 91.4 g 143% Of which - saturated 16.10 g 88% Carbohydrates 0 g 0% Of which - Sugars 0 g 0 % Proteins 0 g 0 % Salt 0 g 0 %
- MARK / PRODUCER: Oro Bailen
- ORIGIN: Jaen- Spain
Buy your Extra Virgin Oro de Bailen Picual 3L oil online at the best price.
Extra Virgin Olive Oil
Elaboration of Extra Virgin Oil Oro de Bailen
Just 2 hours after the start of the day, the first shipments of olives arrive at the oil mill, where our "factory master" makes a first visual inspection of the state of the fruit, verifying that it is healthy and looks good. Exterior. Subsequently, it is processed in the cleaning plant consisting of separating the olive from possible impurities such as leaves and branches, by means of a cyclone that blows them, to go on to its subsequent storage in its stainless steel hoppers and its immediate processing.
The grinding and beating are carried out cold, with temperatures below 21º C, and a very short beating time, thus preserving all the volatile components, which cause the fruity aromas and flavors that are transmitted from the fruit to the juice. as if it were an orange.
After the shake comes the physical centrifugation, which consists of separating the liquid part; alpechín (vegetation water) and oil, from the solid part; mass (bone, pulp,...) as a consequence of the different densities that the components of the olive have.
As a final phase for the processing of the oil, it is cleaned in the vertical centrifuge, which, as in the horizontal, consists of the liquid (oil)-liquid (alpechín) separation, as a consequence of their different densities. It is at the exit of this vertical, when the teacher makes his classification of the oil that will go to one or the other deposits, through tasting.
The company Oro Bailen
a new and exciting project, in which, in addition to being olive oil producers (harvesters), they would integrate the different phases of the production process that would help them reach the final consumer, from producer, to packer and marketer, guaranteeing perfect traceability throughout the process, which begins from the formation of the fruit in the field and ends with the sale of the final product and transmission of the new philosophy of extra virgin olive oil to the consumer.
Variety of olive oil Oro de Bailen Picual
Variety: 100% Picual
Pairing of Oro Oil from Bailen Picual
To drink raw, accompanying salads, and all kinds of food.
Awards and distinctions
Harvest 2017/2018Gold Medal for Oro Bailén Picual
Gold Medal at the “New York International Olive Oil Competition” for Oro Bailen Picual
Gold Medal for Oro Bailén Picual. London International Olive Oil
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