ANDALUSIAN FOOD WAREHOUSE

Los Angeles” Extra Virgin Olive Oil is a juice of manzanilla olives. Intense green color, with golden hues that reflect the purity and freshness that reminds us of the fruit from which it comes, creating a bitterness and spiciness of medium intensity. It is presented “on the branch” or unfiltered, where small suspended solids that may remain in the oil from the olive are preserved in order to keep all its organoleptic characteristics intact. Elaborated in cold, by means of mechanical procedures (ambient temperature, always below 25 ºC, no heat is added during the process).

The Extra Virgin Olive Oil “Los Angeles” is a coupage juice of lechines olives. Intense green color, with golden hues that stands out for its intense fruity flavor, subtle spiciness with a bitter almond aftertaste and persistent bitterness. It is presented “En rama” or unfiltered, where small suspended solids that may remain in the oil from the olive are preserved in order to keep all its organoleptic characteristics intact. Elaborated in cold, by means of mechanical procedures (ambient temperature, always lower than 25 ºC, no heat is added during the process).

Los Angeles” Extra Virgin Olive Oil is a coupage of Arbequina olives. Intense green color, with golden hues and a defined personality, due to its fluidity and extraordinary fragrance. It is presented “unfiltered” or unfiltered where small suspended solids that may remain in the oil from the olive are preserved in order to keep all its organoleptic characteristics intact. Elaborated in cold, by means of mechanical procedures (ambient temperature, always lower than 25 ºC, no heat is added during the process).

The Extra Virgin Olive Oil “Los Angeles” is a coupage juice of lechines, manzanillas and arbequinas olives from our organic olive groves, preserving and respecting the environment. Intense green color, with golden hues that stands out for its balanced notes and complex sensation of evergreen nuances, with intensities of spiciness and bitterness. It is presented “on the branch” or unfiltered, where small suspended solids that may remain in the oil from the olive are preserved in order to keep all its organoleptic characteristics intact. Elaborated in cold, by means of mechanical procedures (ambient temperature, always lower than 25 ºC, no heat is added during the process).