The Nunez de Prado family isn't interested in being Spain's largest or most efficient producer; they are interested in producing the finest handcrafted oil. Using a unique process, the "flor del aceite," flower of the oil, is extracted from the crush before the first pressing. This oil is produced by skilled craftsmen from "selected" olives from the Frias, Santo Toribio, Taquinas, and Gastaceite groves which have belonged to the family since they began producing olive oil in1795. The production of this oil begins in the groves, where the olives are grown using completely organic methods - they are not treated with fertilizers or pesticides - are given rigorous phytosanitary attention. They are then picked carefully by hand from the various groves - only those at the correct stage of ripeness are picked, and only then directly from the tree; windfalls are discarded. The olives are washed twice, so they are in the perfect condition when they are taken to the Almazara.On the same day that they are picked, the olives are stone milled, the oil thus being obtained traditionally, by decantation, never by centerfuge. The oil then goes through "partial extraction", a system created by the Marquis of Acapulco in the beginning of the last century. This system simply consists of collecting, via a simple filter, the "Flor de Aceite" (the flower of the oil), the small amount of oil released from the olives due to their own weight, BEFORE the first cold pressing. While five kilos of olives are needed to obtain one liter of oil from the first pressing, it takes 11 kilos of olives to obtain one liter of Flor de Aceite. This extraordinary unfiltered oil has hints of green apple, almonds, and burnt orange. The blend seems to rely heavily on the picual olive with its very floral nose this year. The taste opens with a complex combination of fruit flavors. It has a medium weight and a very pronounced pepper finish.
500 ml bottle,Now From Latest 2004 Season
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