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> >>>Castillo de Illora Arbequino - Squared glass bottle 500 ml.

Castillo de Illora Arbequino

Extra Virgin Olive Oil

Squared glass bottle 500 ml.

89,85 € tax incl.

  • 15 frascas6,42 € 5,99 € / Unit
  • 30 frascas5,55 € / Unit

Olive oil Arbequina monovarietal with a slight fruitiness very characteristic of this variety, with notes of bananas and other ripe fruit. 

Olive oil virgin from Illora (Granada). 

The tasting notes are fruity light , slightly bitter and slightly spicy. 

To be used in: Salads and toasts, to enhance the flavor of a good fish or grilled meat.

  • Data sheet & tasting

Class:
Extra Virgin Olive Oil
Variety:
arbequina
Cultivation:
Traditional
Zone:
Granada
Appellation of origin:
Sin denominación
Format:
Frasca
Capacidad:
500 ml
Composición:
Monovarietal
Brand:
Castillo de Illora
Fruity:
ligero
Sweet:
intenso
Bitter:
ligero
Hot spicy:
ligero
Nose:
apple
banana
Mouth:
The palate is very sweet and smooth, no bitterness, slightly spicy and an almond aftertaste.

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Castillo de Illora Arbequino - Squared glass bottle 500 ml.

Castillo de Illora Arbequino - Squared glass bottle 500 ml.

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Manufacturer Info

Herederos de Francisco Roldán, SL

Since 1895, the Roldán family has maintained the olive oil industry.

In its early days, it was born as a maquila, moulting the olive that was usually delivered by the reapers of the same family who produced for their own consumption, sale or barter.

Each farmer paid for the barley bush, which was used to feed the mules that moved the wheels.

The time, technology and careful managers who have been in charge of the business, have made the old family factory a modern factory with three receiving lines, six hoppers waiting and three continuous lines of two phases, with an annual capacity of milling of some fifteen million kilograms of olives, mainly varieties picual, lucio (native of the region), picudo, hojiblanca and arbequina.

Almazara de Herederos de Francisco Roldán, SL
Íllora (Granada, Spain)

At Francisco Roldán, they introduced a machine that uses an old system based on the extraction of pasta oil through a small amount of water. This extraction process involves cold processing without increasing the temperature at any stage of production, preserving the quality of the oil extracted.

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