When making extra virgin olive oil, we try to preserve the aromatic qualities and components of the olive as much as possible. We talk about its organoleptic properties to refer to the set of sensations that affect or impress our senses: sweetness, spiciness, bitterness, intensity, smoothness, aromas of grass, almond, fig or apple.
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This blend provides everything you need from a pure extra virgin olive oil: a fresh, fruity and spicy blend with notes of fresh herbs and banana. Rich in oleic acid and phenols, it is a fantastic addition to almost every recipe.
A well-balanced and robust blend, grassy, slightly almond and slightly bitter with a lovely peppery aftertaste. Always recommend for using on red meats, pasta and fish either sautéed or grilled.
Inspired by the Italian region of Puglia, it is Seis Marias’ top extra virgin olive oil. Apulia blend uses early harvested olives to produce complex and robust oil with notes of green grass, artichoke, apple, and almonds. Salads and cooked vegetables are probably the best companions to approach this remarkable oil.
A blend made with vinegar and grape juice similar to Italian Modena vinegar, providing a lively dressing for salads. It balances acidity and sweetness while offering notes of cider and dried tomatoes. It is a fantastic addition to sweet sauces and macerating apples or pears.