Extra Virgin Olive Oil 100% cornicabra varietal, made of the appreciated native variety of olives of the Montes de Toledo region, is characterized by its light olive fruitiness. Its pleasant aroma has notes of plant stem and leaf. In mouth, bitter and spicy, has a final aftertaste of almonds and nuts.
Finca La Pontezuela, Los Navalmorales, Toledo, Spain.
100% cornicabra. Obtained directly from olives and solely by mechanical means. Cold extraction (<27 °), directly from the tree to the mill in just minutes since harvest.
The cornicabra variety, typical of the region of Montes de Toledo, is characterized by providing fruity and aromatic oils with medium values of bitterness and pungency and stands out for its extraordinary stability. It has an extremely high content of oleic acid, vitamin E, polyphenols and antioxidants, which endow them with great resistance to oxidation, while posing extraordinary health benefits.
Light fruitiness with hints of stem, leaf and almond. It also stands out for its vegetal notes, especially of tomato.
In mouth, an attribute reminiscent of almond gets evident. It presents a balance of light and pleasant bitterness and pungency.
Product description Extra Virgin Olive Oil Coupage of Picual, manzanilla cacereña and arbequina, of golden green colour with a strong personality. It stands out for its complexity, with characteristics provided by the carefully selected varieties. The result is an excellent … Continued
A fresh touch in your kitchen, right from our olive groves! Early-Harvest Extra Virgin Olive Oils have an extremely high concentration of polyphenols compared to other olive oils and Yanni’s olive grove selects the earliest olives and creates an explosive blend of deep green colour, low acidity and excellent organoleptic characteristics, which is fairly considered as the masterpiece of gastronomy, by combining the Chalkidiki olive tree varieties.
Enjoy it raw in salads or try it in your culinary creations to give them a splendid aroma of freshly cut green olives!
Yanni’s "Fresh" early harvest olive oil has been collaborating with the Greek Association of Alzheimer’s Disease and Related Disorders (Alzheimer Hellas). Under the direction of Magda Tsolaki, who is also a professor of neurology at the Medical School at Thessaloniki University, Alzheimer Hellas is conducting the first clinical trial in humans to evaluate the effects of different kinds of olive oil on amnesic patients diagnosed with mild cognitive impairment, which leads to Alzheimer disease.
Product Description Extra Virgin Olive Oil 100% Picual varietal, with a medium intensity fruitiness and a sweet taste. It stands out for its notes of red apple, almond, and olive leaf with hints of aromatic herbs. Its qualities make it … Continued