Querubi Extra Virgin Organic Olive Oil
When tasting authentic extra virgin olive oil, the powerful herbaceous and peppery taste should cling to the back of your throat, making you cough and raise tears to your eyes. If you taste an oil that does not give you these sensations, you probably use a lower grade oil that has been mixed with cheaper vegetable oils (sunflower, soybean or rapeseed oil) or has been chemically modified.
We harvest our olives early (from beginning to mid-October), just before the olives turn from dark green to brown green. This is the decisive moment to give our oil its characteristic herbaceous green taste. If we wait too long, the oil loses this aspect, and if we harvest too early, we get too much. Many oil producers wait much longer to harvest their olives. The longer they wait, the higher the oil content of the olive, but the more the oil will lose its "bitant". When we harvest early, we get around 10 to 12% of olive oil; wait longer and you will finally get 20%. Since we produce purely for quality and certainly not for yield, we remain faithful to early harvest and green flavors.
Our olive oil is naked and immaculate, we produce olive oil from our property exclusively, that is, we do not mix our oil with olive oil that would not be grown on our farm and we bottle ourselves. We chose to lightly filter the oil; complete filtering would eliminate all particles, but it is also these particles that give it its unique taste. Light filtering helps maintain a balance between the aesthetic appearance of the oil and taste, which is why you will always find a certain deposit in the bottle.
- Olives / Antipasti
- Artisan / Speciality / Fine