Extra Virgin Olive Oil with great aromatic intensity from our own olives. It should be noticed that due to the particular conditions of our olive grove, our oils have a high Tocoferoles (Vitamin E) and Oleic Acid index, higher than others Arbequina varieties of Extra Virgin Olive Oils.
DescriptionA very marked identity, with higher intensity than other Arbequinas, due to the exceptional conditions of climate and altitude of our olive grove. Pago de Valdecuevas has an index of tocopherols (Vitamin E), and oleic acid, above other’s Arbequina Olive Oil average.
Tasting notes and food pairing
AROMA:Fresh aroma with classical notes of green Arbequina from the beginning of harvest, where a sensation of herbs, leaves, almonds, green walnut skin, and leafy vegetables of the artichoke type can be appreciated.
PALATE:On the palate it comes fluid and very fresh, with a clear and powerful bitterness reminiscent of artichoke, cardoon, leaves and almond. Long aftertaste and spiciness somewhat lighter than bitterness, being less perceptible owing to the powerful greenness present in this oil.
Uses in Cooking
FOOD PARING:It is perfect on its own, but also in dressings over vegetables, pasta, fish and meat mainly uncooked at the end of elaboration, giving very special nuances. Indispensable to the Mediterranean diet.
CONTRIBUTION TO THE DISH:As raw, it behaves as emulsifier in creams, legumes and sauces. It enhances flavors and gives fruit notes, improving the palatability of the dishes. It aromatizes all kind of cold elaborations such as carpaccios, salads, pickles, marinades and smoked meats, and enhances sweet elaborations such as sponge cakes, ganaches…
QualityAcidity ≤ 0,2 % The SIQEV seal is a mark of excellence and best practices in the complete process of producing Extra Virgin Olive Oil. The Olive mill has obtained the highest possible level under IFS certification.
DescriptionValdecuevas Chef is aimed to satisfy the needs of professional cooks. A premium EVOO, with acidity below 0.2% and exceptional organoleptic features. Its versatility makes it to be an ideal choice for different uses. This oil 100% Arbequina gives significant added value to the culinary preparations, being largely responsible for all the ingredients to make sense on the plate.
We have searched for VALDECUEVAS CHEF also adapts to the needs of professionals regarding formats, presenting this EVOO in the 2 most common formats in the professional kitchen, 5L and 500 ml.
Tasting notes and food pairing
AROMA:Sweet Extra Virgin Olive Oil, balanced, with aromas of almond, banana and a subtle touch of freshg grass.
PALATE:The taste is soft and velvety with aromas of banana, apple and almond.
FOOD PARING:Legume stews, grilled and baked in salt fish, sautéed meats, vegetable stews, baked vegetables, sauces and stocks.
*Uses in Cooking
Contribution to the dish using different techniques:Totally recommended for frying, owing to the thermal oxidation resistance it shows, penetration into the foods and resistance to large amounts of frying. It enhances the flavor of fried foods and improves sautéed and stewed recipes. It behaves also very good with stir-fries and confits.
Smoke point and other aspects to be considered when cooking:218ºC/424.40ºF Once the smoke point is reached, maintain at 185ºC/365ºF. For frying and prolonged high temperature processes, maintain at 185ºC/365ºF.
*Technical information provided by the International School of Culinary Arts
DescriptionOur oil is carefully blended by our master miller, made with the best olives from Picual, Manzanilla Cacereña and Arbequina. In the estate, the olives are collected and processed at their best organoleptic state, only through mechanic processes and cold extraction.
The result is an excellent and of the top-quality oil, which together, with the special and exclusive conditions of Grupo Valdecuevas, gives the oil a different and exclusive identity.