Cornicabra

CORNICABRA: Main olive variety in Toledo. The olive (approx. 3 g) mature slowly and is harvested in late December and early January. Its resistance to detach from the tree requires traditional collection by hand. Cornicabra is an olive with unique taste and qualities in aroma. This full-body olive oil with golden yellow colour is very soft at taste, keeping long its fruity flavour with certain sweetness and balanced aroma. Its high stability makes it endure unchanged. Its balanced composition of essential fatty acids, high-oleic acid and minor volatile fatty acids produce evocative aromas and flavours making it especially suitable for any dietary use and even frying. In salad dressings, boiled vegetables and mayonnaise allows appreciating a great richness of aromatic flavours.

Picual

PICUAL: It is the most widespread Iberian olive, from Andalusia to Mallorca through the central plateau where Toledo is located. This fruit mature early and goes into production in early December. Picual olive (approx. 3.5 g) has also a high percentage of oleic acid. It produces a greenish-yellow oil, stable with a slightly bitter fruity flavour that gives exceptional taste to any food. Its nuance of flavour depends on the amount of raining along the year, acquiring ranges and intensities unique each season always with well balanced fruity from grassy, herbaceous, bitter to more pungent tastes. Its fatty acid composition and the presence of natural antioxidants, makes this oil highly stable, providing a greater lifespan and excellent performance at high temperatures in the kitchen. It is very versatile oil, grows in the pan and is ideal for roasts and salads.

Arbequina

ARBEQUINA: Variety originally from Catalonia (Arbeca) but extended to other Spanish regions (Aragón, Almeria, Mallorca and Toledo). The small fruit (approx. 1-2 g) matures very early and milling is concluded in December. Depending on harvest time Arbequina olives can produce green, spicy fruity, nutty oil or yellow, floral, milder oil. The taste depends on the content and variety of volatiles fatty acids that vary according to soil and annual weather. Tasting this variety olive oil freshly made at the beginning of each campaign allows a unique experience. Particularly tasty with bread for breakfast, as a dressing in green salads and in grilled meats.