Casa Hierro extra virgin olive oil is a coupage of the Picual and Cornicabra varieties of olives, which blend to create a unique flavour. Picual variety adds a herbaceous note, whilst the Cornicabra lends a fruity aroma with a slight touch of almonds.
To ensure none of the original vitamins is lost, the olive oil is extracted through a series of low-temperature pressing techniques to produce a “first cold-pressed” extra virgin olive oil.
Beautifully packaged, it is the preferred olive oil used by the chefs in our cooking schools.
€7.00 - Sold Out
Put a modern twist to traditional food with Arbonaida's olive oil powder. It tastes just like olive oil, and when it hits your tongue dissolves instantly. Perfect as a garnish for the traditional gazpacho or to add flavor to creams, meats, sauces, mushroom, and vegetables. One of our favorite molecular gastronomy...
One of the most exciting products we've ever discovered, Caviaroli is both a staff and customer favourite. A famed invention of Ferran Adria and El Buli's culinary team, the recipe is a secret but now you can finally enjoy this original and new way to present and use olive oil...
€20.00 - Sold Out
Extra virgin olive oil of mature scent with intense hints of quince and avocado. The transit in the palette is mellow with nuances of green rucula enhanced by a light bitter taste as well as by mild spicy tones. A classical extra virgin oil with ample gastronomical potential. It would...
We found this olive oil dining in Helen Daroze's restaurant and fell in love with it's intense green color and rich flavor. The first taste delivers slightly fruity and herby notes and then finishes with a bitter after taste. 250ml