Organic extra virgin olive oil, product design by Philippe Starck
Fresh fruity, round and balanced, very harmonious, slightly spicy on the finish. Due to its balance in the kitchen, it can be used in many ways, for roasting, for refining cold and warm dishes, but also at the table or pure with white bread. A professional oil for the demanding chef de cuisine. Extra virgin organic olive oil, grown and bottled by Antonio Cano e Hijos in Baena, Cordoba province in Andalusia. The tête de cuvée from Picudo, Hojiblanca, Picual and Arbequina olives is coordinated under the supervision of the world-famous oenologist Michael Rolland (Bordeaux). This organic olive oil, specially developed for use in the catering trade, shines not least due to its extremely good price-performance ratio, especially in large containers. In addition, it has an exceptionally high proportion of antioxidants (polyphenols), which are said to have a preventive role in cancer and cardiovascular diseases.