La Calandina/Extra Virgin Olive Oil 0.75l

The oil produced at La Calandina comes from the Empeltre olive variety, grown in the Bajo Aragón region. Harvesting takes place on the farms from November to February. This marks the start of the careful process of producing liquid gold from Bajo Aragón.

The traditional harvesting method is shaking. It involves striking the tree's branches with a stick with the right amount of force. Nowadays, most of the crop is harvested using a mechanised method that far better preserves the integrity of the fruit, namely a shaker machine.

After shaking, the olives are taken to the oil mill. This process requires the dedicated work of the masters, who constantly focus on maintaining freshness and maximising the quality of the olives freshly brought in from the farms. Before milling, they undergo a process of selection and cleaning. Only by mechanical means, using the cold extraction method on selected olives, is it possible to separate the paste to yield an excellent, flawless extra virgin olive oil.
The end result is an oil that is smooth on the palate, with a fruity flavour, an attractive golden-yellow colour and low acidity.

Bajo Aragón Designation of Origin olive oil is ideal for dressing salads in its raw state, but also for cooking, adding value to your dishes without masking the flavour of your food.

This food has proven to be an essential part of the renowned, healthy Mediterranean diet thanks to its richness in vitamins A, D and K. It is also a great ally in lowering cholesterol, increasing lipoproteins and reducing the risk of heart attack.