The Carolea olive tree has an upward growth habit, medium dense foliage and is very vigorous, with a wide trunk that is also very developed in height. Flowering is early and productivity is abundant and fairly constant. The olives are of medium size.

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We have always paid special attention to the harvesting and pressing of the olives, because these steps are directly related to the (low) acidity level of this variety and the (excellent) quality of the oil.

On our farm, harvesting takes place from mid-October onwards using hand-activated shakers, while pressing takes place in front of our eyes, solely by cold mechanical means, on the same day that the olives are dropped into the nets.

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Characteristics: Carolea Extra Virgin Olive Oil generally has a very low acidity level, which we preserve by carefully attending to the harvesting and pressing phases. The colour is yellow with green reflections; the taste is delicate and medium fruity, with hints of apple, almond, artichoke and nuances of bitter, spicy and herbaceous.

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Use in the kitchen:  In the kitchen it is suitable for the preparation of meat dishes, pulses and vegetables that swell with the delicate flavour of Carolea extra virgin olive oil.

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