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.
El aceite de oliva virgen extra Casa Hierro está formado por un estudiado coupage de 2 variedades de oliva para conseguir un sabor único. La picual le dota de notas a tomatera y gran resistencia a la oxidación. Y la cornicabra le aporta un sabor almendrado y aroma frutal.
El proceso de extracción se lleva a cabo mediante una serie de técnicas de presión a baja temperatura, para conservar toda la riqueza vitamínica del aceite. Se trata de la denominada “primera extracción en frío”.
Es el aceite de oliva preferido por los chefs en nuestras escuelas de cocina.
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