Extra Virgin Olive Oil "Cortijo El Obispo Supremo", the Picual variety in all its fullness. The keys: an early harvest, flying olives, immediate grinding and exhaustive control. In short, the union of technique and tradition.

Aroma: On the nose, a medium green fruity olive leaf is appreciated, with aromas reminiscent of a tomato plant, banana peel and artichoke, generating a great complexity in aromas.

Flavor: It has a sweet entry in the mouth, an aftertaste that recalls the aromatic sensations appreciated on the nose, a medium balanced bitterness and a slight itch that disappears, leaving at the end the sensation of a full-bodied oil.

Pairings: Andalusian gazpacho, salmorejo, toasted bread with oil, migas, potato omelette, partridge pate, fried foods, chives and cauliflower, tuna belly with pepper cream, baked kid, lentils, grilled asparagus, mushrooms al oven, fried potatoes with aioli and spicy sauce, bread with oil accompanied by beans and cod, and fish on the back and with salt.