It is advisable not to have a coffee or food before your tasting session. • Pour oil into the tasting cup provided. Try not to be influenced by the colour of the oil.• Cover the cup with one hand to trap the aromas, and warm the cup in your other hand.• Give the oil a deep sniff. Try to put some words to the aromas.• Take a sip of oil and suck in some air to spread the oil around your mouth. Your tastebuds can only detect saltiness (not there in olive oil), bitterness, sweetness, acidity and umami. Look again...
Spain has had another disastrous harvest which has pushed the commercial price of olive oil from about €3.5 a year ago to €9.00 a litre today. There is no doubt that these staggering increases will continue to be reflected in the price of commercial olive oils.
From the second half of October, the cooling of the days and the desired autumn rains have brought the olive ripening process to a successful conclusion before the start of the harvest, which began on Monday 16 October.
The Anchovies are only fished during certain periods: from 15th March – 15th October. The illustrations on the packaging pay homage to the community of local fishermen and their tattoos. A nod to the people who make this wonderful company what it is.