Oli de Pau Extra Virgin Olive Oil (500 ml) by igourmet.com

igourmetcom, Virgin | Wednesday, July 13, 2011

Oli de Pau Extra Virgin Olive Oil (500 ml) by igourmet.com Review

Oli de Pau is an extraordinary oil from the Empordà region, which is in the extreme north-east of Spain. In this region the mountains of the Pyrenees meet the Costa Brava, a rugged and uneven coast, which is a vantage point over the Mediterranean Sea. This leads to a vast diversity in vegetation and landscape. The extra virgin olive oil made by Empordàlia is obtained exclusively from olives grown in the Empordà region, with centuries-old olive trees as the basis of its production. All of the olives are of the Argudell variety, unique to this region, and provide this oil with its distinctive personality.

Extremely popular with the locals, this unique oil has rarely been seen outside of the region, so a real treat is in store. Green in color and fruity in flavor, this oil is complex and well-balanced. Slightly sweet and with a good proportion of bitter and spicy nuances, the oil also has a slight astringency. The high content of polyphenoles emphasizes its complexity. The predominant aromas are of freshly cut grass, fruits (apple and ripe banana) and artichoke, with subtle undertones of anise and fennel.

These qualities make it extremely versatile in the kitchen. A great finishing oil for grilled fish and meats, it also adds a ton of flavor to salads and pasta dishes. We had spectacular results when we used this in our pizza dough recipe, and loved it drizzled over a warm Focaccia. In all of these instances use of the oil adds some real depth of flavor. Read more...