Oleoronda Monovarietal Personalities
Early Harvest EVOO from Cortijo Las Fatigas de Ronda, grown in high-altitude olive groves at 750m above sea level on calcareous and clay soils.
Oleoronda Picual Variety, Vertical oil, intense and dominant
Tasting Notes
Intense green oil with high fruitiness, with aromas of olive leaf, tomato plant, and fresh grass. On the palate, it shows an ascending structure: a firm entry, increasing bitterness and pungency, and a long and persistent finish with an almond aftertaste.
Pairing
Ideal with foods that need a counterweight so as not to be overwhelmed.
- Red meats, game, Iberian cured meats.
- Oily fish (tuna, mackerel, sardine).
- Bitter vegetables (artichoke, spinach, arugula).
- Fatty or intense dishes that benefit from an oil that "lifts" and structures them.
Oleoronda Hojiblanca Variety, Open oil, aromatic and communicative
Tasting Notes
Golden green oil with medium-high fruitiness, with a wide aromatic range: green apple, almond, fresh grass, and floral notes. On the palate, it is balanced, with a sweet entry, moderate bitterness, and pungency. Expansive, enveloping, and harmonious sensation.
Pairing
Perfect for foods that seek balance and complement without being overshadowed.
- Poultry, pork, mild lamb.
- Firmer white fish (hake, fresh cod).
- Sweet vegetables (pumpkin, carrot, sweet potato).
- Pasta, rice, aromatic and Mediterranean dishes.
Oleoronda Lechín Variety, Linear, continuous, and discreet oil
Tasting Notes
Light yellow-green oil with a continuous and clean profile, with subtle aromas of dry grass, leaf, and green almond. On the palate, it is linear and consistent. Silent elegance that does not overpower.
Pairing
Suitable for foods that need to be enhanced and respected.
- Noble and delicate fish (turbot, sole, monkfish).
- White meats (chicken, rabbit, turkey).
- Fine vegetables (white asparagus, zucchini, mushrooms).
- Dishes where the product needs to breathe and the oil should bring out their best qualities.