Arbosana - Olis Molí Coloma

Collection: Oils

Arbosana

Unique and defined | 0.5L

The first perceptions of EVOO made using the Arbosana olive variety are three-fold: a greenness that is fresh, bright and different.

Late to ripen, Arbosana harvesting takes place in late December with the green olives. Violet in colour when ripening, this fruit is small, round and slightly asymmetrical.

An extra virgin olive oil with a large variety of plant and fruit aromas, which together create a fresh, balanced flavour.

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TASTING NOTE

An oil with the complex profile characteristic of the variety.

It has a characteristic green olive fruitiness, identifiable on the nose and palate, with a large array of secondary plant aromas, particularly freshly-cut grass.

It has hints of other fruits and plants such as green tomato, banana, green walnut and almond, fennel, artichoke and mint.

On the palate, its flavour is fresh and its bitterness balanced; spicy and sweet with a slight final astringency, typical of this oil made from fresh, bright unripened olives.

Overall, it is a very balanced, harmonious oil with distinct hints of green fruit.

Elaboration

Chemical analysis

Once the olives have been harvested, they are taken to the mill as soon as possible to be ground. We clean the fruit, mill it properly and malax and centrifuge it for a short time at a temperature of 28 degrees or below to obtain oils of the highest quality.

Chemical analysis

Maximum acidity: <0,2º

Peroxide index: <20

Wax (mg/kg): <150

K270: <0,22

Arbosana and it's pairings

This variety best expresses its nuances when raw. It can there- fore be used to dress green salads, tomatoes, pasta, cold cream soups and hummus.

As always, bread and bread with tomato with cheese or cured meats are a great option.

Arbosana oil drawing

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