Castillo de Canena First Day of Harvest Picual olive oil is always highly awaited by top chefs.
Trees are hand selected for the First Day of Harvest. This year’s harvest was Oct 23, 2017. The harvest occurs in strict temperature control (often in the dark) and the olives are pressed within four hours! It has an acidity of .13 .
This years pressing has hints of green grass, green almonds, banana peel, artichoke and green apple to name just a few.
The mouthfeel is initially smooth, with a moderate bitterness and spiciness, and an aftertaste of mint.
The color is a beautiful, intense green.
Each year, somebody from the artistic world, society, science . . . shows his peculiar view on this magical day of harvest through the design of the label. This year’s label was designed by flamenco dancer Sara Baras. Sara Baras has been exhibiting her art and her talent on the world’s stages for over thirty years, pouring passion and devotion into her work.” The artist and choreographer has captured a moment of dance on the label. Flamenco and olive oil are staples of Spanish culture. See artisan information below for more detail.
Every year the company works with a different artist to design a unique label to adorn its iconic cherry-red bottles. Sara Baras has been exhibiting her art and her talent on the world’s stages for over thirty years, pouring passion and devotion into her work.” The First Day of Harvest is decided on by a host of technology. The harvest occurs at night and the olives are processed within hours to assure the fibnest quality . Each year a Spanish cultural icon is asked to design the label. This yers fortunate recipient is Sara Baras, one of the country's most noted flamenco dancers. She is a native of the Cadiz region. She has performed all over the world including Sydney Opera House, the royal Albert hall in London to name a few. “Castillo de Canena is committed to excellence, to doing things right. Like in the art of flamenco, the key elements are purity, honesty and spirit. Just as in dance, tradition is best served by conserving the freedom to show your own character, to be your own voice.” says Sara. She is a proud ambassador of her Spanish heritage and Castillo de Canena olive oil.
The iconic cherry-red glass bottle is notably a striking presentation on your counter, but also protects the treasure inside from the harmful effects of sunlight. Do not "save" this lovely oil for a special occasion. Olive oil is a live ingredient and does lose potency and nutrients over time. Enjoy and create a special occasion.
Professional chefs love this vibrant oil. It has grassy notes and a peppery finish. Drizzle on broiled fish or sturdy vegetables (like Brussels sprouts). My personal favorite is to liven a fresh gazpacho. Smoked olive oil is also wonderful in gazpacho but this Picual adds real depth of flavor.