The cornicabra extra virgin olive oil stands out for its high yield, highly valued for its sensory characteristics and its stability and high content of oleic acid, polyphenols, and antioxidants, beneficial for health.

With aromas of nuts, such as walnut or peanut, tomato, and apple. On the palate, it stands out for its slight bitterness and a somewhat more intense spiciness, although both sensations are not extreme.

Cornicabra is the second most produced olive variety in our country in terms of cultivated area after picual. It is characteristic of the central area of Spain, especially Ciudad Real, Madrid, or Barcelona. Its harvest is late, carried out when the fruit is very ripe, as this olive tends to cling strongly to the tree. The shape of this olive is elongated, horn-shaped, hence its name.

Cornicabra extra virgin olive oil is considered one of the healthiest due to its high content of polyphenols and its level of monounsaturated oleic acid.

 

Where to use cornicabra oil?

This olive oil is increasingly appreciated in Spain for its powerful flavor. The intensity of its flavor makes cornicabra olive oil very versatile in the kitchen. It is a oil widely used in salads and dressings, although it is also used for frying, as it is an oil that withstands high temperatures very well. Regarding its organoleptic characteristics, its extraordinary stability stands out, given by its high content of oleic acid, polyphenols, and antioxidants already mentioned. 

  

Ingredients: cornicabra extra virgin olive oil

 

Nombre del operador: Aceites del Sur- Coosur S.A.
Dirección del operador: Ctra. La Carolina Km 29. 23220 Vilches (Jaén)

El aceite de la variedad cornicabra es ideal tanto para la elaboración de salteados y fritos como aderezo de ensaladas y vinagretas. Por su estabilidad, también es apreciado para sofritos y salteados a fuego lento.

Envío gratuito en España peninsular en pedidos a partir de 45€