Castelanotti Picual Extra Virgin Olive Oil is a single estate virgin olive oil.
That means, they grow, harvest & manufacture their olives right on site. Single Estates are very rare, anywhere.
In Spain, there are two single estates that I know of, one being Castelanotti, and another similarly named.
Based upon quality & price, we find that Spanish olive oils are better, overall.
French olive oils are very expensive, as well as being in need of importing their olives from all over the place to produce their oils, from such places as Italy, Greece, Turkey, Spain, etc.
Castelanotti is not in need of importing, raising costs & creating a lesser quality oil because of the extreme handling of the olives. Being that their olives are right on site, keeps their costs down significantly, as well as giving them full control over the quality of their oils they produce.
Check out this webisode of “What I Say About Food” here:
In fact, they’ll go one step further and harvest their olives by hand, instead of with heavy machinery. That makes a huge difference.
Their Picual EVOO is fruity & fragrant, beautiful in color, and has a gorgeous bitter-olive undertone.
This olive oil should be used as a finishing oil, not for frying or other cooking needs…It’s a stand-alone, special olive oil to kick up your salads or to drizzle on top of your dishes, like pasta, just before serving to add that piece de resistance!
I did not get this product at my grocer, as they don’t carry it. I got it online @ Qualifirst Foods.
I hope you enjoy this Food Product Review on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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