OUR OLIVE OIL<\/h3><\/div>ESSENTIAL IN THE MEDITERRANEAN DIET!<\/h3><\/div><\/div><\/div>\n\nExtra Virgin Olive Oil with great aromatic intensity from our own olives. It should be noticed that due to the particular conditions of our olive grove, our oils have a high Tocoferoles (Vitamin E) and Oleic Acid index, higher than others Arbequina varieties of Extra Virgin Olive Oils.<\/p>\n<\/div>\n<\/section>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>![](\"https:\/\/pagodevaldecuevas.es\/wp-content\/uploads\/2021\/06\/Pago-de-Valdecuevas-500ml-724x1024.png\" "\\"Pago-de-Valdecuevas-500ml\\"")
<\/span><\/div><\/div><\/div>PAGO DE VALDECUEVAS<\/h3><\/div>100% ARBEQUINA EVOO<\/h3><\/div><\/div><\/div>DESCRIPTION<\/h4><\/div>A very marked identity, with higher intensity than other Arbequinas, due to the exceptional conditions of climate and altitude of our olive grove. Pago de Valdecuevas has an<\/strong> index of tocopherols (Vitamin E), and oleic acid, above other\u2019s Arbequina Olive Oil average<\/strong>.<\/p>\n<\/div>TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nFresh aroma with classical notes of green Arbequina from the beginning of harvest, where a sensation of herbs, leaves, almonds, green walnut skin, and leafy vegetables of the artichoke type can be appreciated.<\/p>\nPALATE:<\/strong>
\nOn the palate it comes fluid and very fresh, with a clear and powerful bitterness reminiscent of artichoke, cardoon, leaves and almond. Long aftertaste and spiciness somewhat lighter than bitterness, being less perceptible owing to the powerful greenness present in this oil.<\/p>\n<\/div>USES IN COOKING<\/h4><\/div>FOOD PARING:<\/strong>
\nIt is perfect on its own, but also in dressings over vegetables, pasta, fish and meat mainly uncooked at the end of elaboration, giving very special nuances. Indispensable to the Mediterranean diet.<\/p>\nCONTRIBUTION TO THE DISH:<\/strong>
\nAs raw, it behaves as emulsifier in creams, legumes and sauces. It enhances flavors and gives fruit notes, improving the palatability of the dishes. It aromatizes all kind of cold elaborations such as carpaccios, salads, pickles, marinades and smoked meats, and enhances sweet elaborations such as sponge cakes, ganaches\u2026<\/p>\n<\/div>QUALITY<\/h4><\/div>Acidity \u2264 0,2 % The SIQEV seal is a mark of excellence and best practices in the complete process of producing Extra Virgin Olive Oil. The Olive mill has obtained the highest possible level under IFS certification.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
VALDECUEVAS CHEF<\/h3><\/div>ARBEQUINA EVOO<\/h3><\/div><\/div><\/div>DESCRIPTION<\/h4><\/div>Valdecuevas Chef<\/strong> is aimed to satisfy the needs of professional cooks. A premium EVOO, with acidity below 0.2% and exceptional organoleptic features. Its versatility makes it to be an ideal choice for different uses<\/strong>. This oil 100% Arbequina gives significant added value to the culinary preparations<\/strong>, being largely responsible for all the ingredients to make sense on the plate.<\/p>\nWe have searched for VALDECUEVAS CHEF also adapts to the needs of professionals regarding formats, presenting this EVOO in the 2 most common formats in the professional kitchen, 5L and 500 ml.<\/p>\n<\/div>
TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nSweet Extra Virgin Olive Oil, balanced, with aromas of almond, banana and a subtle touch of fresh grass.<\/p>\nPALATE:<\/strong>
\nThe taste is soft and velvety with aromas of banana, apple and almond.<\/p>\nFOOR PARING:<\/strong>
\nLegume stews, grilled and baked in salt fish, saut\u00e9ed meats, vegetable stews, baked vegetables, sauces and stocks.<\/p>\n<\/div>*USES IN COOKING<\/h4><\/div>Contribution to the dish using different techniques:<\/p>\n<\/div>
Totally recommended for frying, owing to the thermal oxidation resistance it shows, penetration into the foods and resistance to large amounts of frying. It enhances the flavor of fried foods and improves saut\u00e9ed and stewed recipes. It behaves also very good with stir-fries and confits.<\/p>\n<\/div>
Smoke point and other aspects to be considered when cooking:<\/p>\n<\/div>
218\u00baC\/424.40\u00baF Once the smoke point is reached, maintain at 185\u00baC\/365\u00baF. For frying and prolonged high temperature processes, maintain at 185\u00baC\/365\u00baF.<\/p>\n<\/div>
*Technical information provided by the International School of Culinary Arts<\/p>\n<\/div><\/div><\/div>
![](\"https:\/\/pagodevaldecuevas.es\/wp-content\/uploads\/2021\/04\/el-moclin.png\" "\\"el-moclin\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/pagodevaldecuevas.es\/wp-content\/uploads\/2021\/04\/general-blake.png\" "\\"general-blake\\"")
<\/span><\/div><\/div><\/div>General Blake<\/h3><\/div>PICUAL, MANZANILLA CACERE\u00d1A AND ARBEQUINA<\/h3><\/div><\/div><\/div>DESCRIPTION<\/h4><\/div>Our oil is carefully blended by our master miller, made with the best olives from Picual, Manzanilla Cacere\u00f1a and Arbequina. In the estate, the olives are collected and processed at their best organoleptic state, only through mechanic processes and cold extraction.<\/p>\n
The result is an excellent and of the top-quality oil, which together, with the special and exclusive conditions of Grupo Valdecuevas, gives the oil a different and exclusive identity.<\/p>\n<\/div>
TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nIntense, fresh and herbaceous with hints of freshly cut grass, green apple and spearmint, with a background of green plum and tomato.<\/p>\nPALATE:<\/strong>
\nOn the palate is fresh, clean and with its own personality, with a strong herbal character reminiscent of herbs, leaves, artichokes and asparagus. Accompanied by slight astringency, bitterness and spiciness well balanced. It has a long lingering palate with vegetal aftertaste that denotes freshness and personality.<\/p>\nMARIDAJE:<\/strong>
\nPerfect to use as raw on a slide of bread, legumes and salads. Perfect as well to mark a strong aroma and flavor in more elaborate dishes as stews, meats, fried foods and sauces, getting thus an own personality in each recipe development.<\/p>\n<\/div>
ESSENTIAL IN THE MEDITERRANEAN DIET!<\/h3><\/div><\/div><\/div>\n\nExtra Virgin Olive Oil with great aromatic intensity from our own olives. It should be noticed that due to the particular conditions of our olive grove, our oils have a high Tocoferoles (Vitamin E) and Oleic Acid index, higher than others Arbequina varieties of Extra Virgin Olive Oils.<\/p>\n<\/div>\n<\/section>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>PAGO DE VALDECUEVAS<\/h3><\/div>100% ARBEQUINA EVOO<\/h3><\/div><\/div><\/div>DESCRIPTION<\/h4><\/div>A very marked identity, with higher intensity than other Arbequinas, due to the exceptional conditions of climate and altitude of our olive grove. Pago de Valdecuevas has an<\/strong> index of tocopherols (Vitamin E), and oleic acid, above other\u2019s Arbequina Olive Oil average<\/strong>.<\/p>\n<\/div>TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nFresh aroma with classical notes of green Arbequina from the beginning of harvest, where a sensation of herbs, leaves, almonds, green walnut skin, and leafy vegetables of the artichoke type can be appreciated.<\/p>\nPALATE:<\/strong>
\nOn the palate it comes fluid and very fresh, with a clear and powerful bitterness reminiscent of artichoke, cardoon, leaves and almond. Long aftertaste and spiciness somewhat lighter than bitterness, being less perceptible owing to the powerful greenness present in this oil.<\/p>\n<\/div>USES IN COOKING<\/h4><\/div>FOOD PARING:<\/strong>
\nIt is perfect on its own, but also in dressings over vegetables, pasta, fish and meat mainly uncooked at the end of elaboration, giving very special nuances. Indispensable to the Mediterranean diet.<\/p>\nCONTRIBUTION TO THE DISH:<\/strong>
\nAs raw, it behaves as emulsifier in creams, legumes and sauces. It enhances flavors and gives fruit notes, improving the palatability of the dishes. It aromatizes all kind of cold elaborations such as carpaccios, salads, pickles, marinades and smoked meats, and enhances sweet elaborations such as sponge cakes, ganaches\u2026<\/p>\n<\/div>QUALITY<\/h4><\/div>Acidity \u2264 0,2 % The SIQEV seal is a mark of excellence and best practices in the complete process of producing Extra Virgin Olive Oil. The Olive mill has obtained the highest possible level under IFS certification.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
VALDECUEVAS CHEF<\/h3><\/div>ARBEQUINA EVOO<\/h3><\/div><\/div><\/div>DESCRIPTION<\/h4><\/div>Valdecuevas Chef<\/strong> is aimed to satisfy the needs of professional cooks. A premium EVOO, with acidity below 0.2% and exceptional organoleptic features. Its versatility makes it to be an ideal choice for different uses<\/strong>. This oil 100% Arbequina gives significant added value to the culinary preparations<\/strong>, being largely responsible for all the ingredients to make sense on the plate.<\/p>\nWe have searched for VALDECUEVAS CHEF also adapts to the needs of professionals regarding formats, presenting this EVOO in the 2 most common formats in the professional kitchen, 5L and 500 ml.<\/p>\n<\/div>
TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nSweet Extra Virgin Olive Oil, balanced, with aromas of almond, banana and a subtle touch of fresh grass.<\/p>\nPALATE:<\/strong>
\nThe taste is soft and velvety with aromas of banana, apple and almond.<\/p>\nFOOR PARING:<\/strong>
\nLegume stews, grilled and baked in salt fish, saut\u00e9ed meats, vegetable stews, baked vegetables, sauces and stocks.<\/p>\n<\/div>*USES IN COOKING<\/h4><\/div>Contribution to the dish using different techniques:<\/p>\n<\/div>
Totally recommended for frying, owing to the thermal oxidation resistance it shows, penetration into the foods and resistance to large amounts of frying. It enhances the flavor of fried foods and improves saut\u00e9ed and stewed recipes. It behaves also very good with stir-fries and confits.<\/p>\n<\/div>
Smoke point and other aspects to be considered when cooking:<\/p>\n<\/div>
218\u00baC\/424.40\u00baF Once the smoke point is reached, maintain at 185\u00baC\/365\u00baF. For frying and prolonged high temperature processes, maintain at 185\u00baC\/365\u00baF.<\/p>\n<\/div>
*Technical information provided by the International School of Culinary Arts<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>General Blake<\/h3><\/div>PICUAL, MANZANILLA CACERE\u00d1A AND ARBEQUINA<\/h3><\/div><\/div><\/div>DESCRIPTION<\/h4><\/div>Our oil is carefully blended by our master miller, made with the best olives from Picual, Manzanilla Cacere\u00f1a and Arbequina. In the estate, the olives are collected and processed at their best organoleptic state, only through mechanic processes and cold extraction.<\/p>\n
The result is an excellent and of the top-quality oil, which together, with the special and exclusive conditions of Grupo Valdecuevas, gives the oil a different and exclusive identity.<\/p>\n<\/div>
TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nIntense, fresh and herbaceous with hints of freshly cut grass, green apple and spearmint, with a background of green plum and tomato.<\/p>\nPALATE:<\/strong>
\nOn the palate is fresh, clean and with its own personality, with a strong herbal character reminiscent of herbs, leaves, artichokes and asparagus. Accompanied by slight astringency, bitterness and spiciness well balanced. It has a long lingering palate with vegetal aftertaste that denotes freshness and personality.<\/p>\nMARIDAJE:<\/strong>
\nPerfect to use as raw on a slide of bread, legumes and salads. Perfect as well to mark a strong aroma and flavor in more elaborate dishes as stews, meats, fried foods and sauces, getting thus an own personality in each recipe development.<\/p>\n<\/div>
Extra Virgin Olive Oil with great aromatic intensity from our own olives. It should be noticed that due to the particular conditions of our olive grove, our oils have a high Tocoferoles (Vitamin E) and Oleic Acid index, higher than others Arbequina varieties of Extra Virgin Olive Oils.<\/p>\n<\/div>\n<\/section>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>PAGO DE VALDECUEVAS<\/h3><\/div>100% ARBEQUINA EVOO<\/h3><\/div><\/div><\/div>DESCRIPTION<\/h4><\/div>A very marked identity, with higher intensity than other Arbequinas, due to the exceptional conditions of climate and altitude of our olive grove. Pago de Valdecuevas has an<\/strong> index of tocopherols (Vitamin E), and oleic acid, above other\u2019s Arbequina Olive Oil average<\/strong>.<\/p>\n<\/div>TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nFresh aroma with classical notes of green Arbequina from the beginning of harvest, where a sensation of herbs, leaves, almonds, green walnut skin, and leafy vegetables of the artichoke type can be appreciated.<\/p>\nPALATE:<\/strong>
\nOn the palate it comes fluid and very fresh, with a clear and powerful bitterness reminiscent of artichoke, cardoon, leaves and almond. Long aftertaste and spiciness somewhat lighter than bitterness, being less perceptible owing to the powerful greenness present in this oil.<\/p>\n<\/div>USES IN COOKING<\/h4><\/div>FOOD PARING:<\/strong>
\nIt is perfect on its own, but also in dressings over vegetables, pasta, fish and meat mainly uncooked at the end of elaboration, giving very special nuances. Indispensable to the Mediterranean diet.<\/p>\nCONTRIBUTION TO THE DISH:<\/strong>
\nAs raw, it behaves as emulsifier in creams, legumes and sauces. It enhances flavors and gives fruit notes, improving the palatability of the dishes. It aromatizes all kind of cold elaborations such as carpaccios, salads, pickles, marinades and smoked meats, and enhances sweet elaborations such as sponge cakes, ganaches\u2026<\/p>\n<\/div>QUALITY<\/h4><\/div>Acidity \u2264 0,2 % The SIQEV seal is a mark of excellence and best practices in the complete process of producing Extra Virgin Olive Oil. The Olive mill has obtained the highest possible level under IFS certification.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
VALDECUEVAS CHEF<\/h3><\/div>ARBEQUINA EVOO<\/h3><\/div><\/div><\/div>DESCRIPTION<\/h4><\/div>Valdecuevas Chef<\/strong> is aimed to satisfy the needs of professional cooks. A premium EVOO, with acidity below 0.2% and exceptional organoleptic features. Its versatility makes it to be an ideal choice for different uses<\/strong>. This oil 100% Arbequina gives significant added value to the culinary preparations<\/strong>, being largely responsible for all the ingredients to make sense on the plate.<\/p>\nWe have searched for VALDECUEVAS CHEF also adapts to the needs of professionals regarding formats, presenting this EVOO in the 2 most common formats in the professional kitchen, 5L and 500 ml.<\/p>\n<\/div>
TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nSweet Extra Virgin Olive Oil, balanced, with aromas of almond, banana and a subtle touch of fresh grass.<\/p>\nPALATE:<\/strong>
\nThe taste is soft and velvety with aromas of banana, apple and almond.<\/p>\nFOOR PARING:<\/strong>
\nLegume stews, grilled and baked in salt fish, saut\u00e9ed meats, vegetable stews, baked vegetables, sauces and stocks.<\/p>\n<\/div>*USES IN COOKING<\/h4><\/div>Contribution to the dish using different techniques:<\/p>\n<\/div>
Totally recommended for frying, owing to the thermal oxidation resistance it shows, penetration into the foods and resistance to large amounts of frying. It enhances the flavor of fried foods and improves saut\u00e9ed and stewed recipes. It behaves also very good with stir-fries and confits.<\/p>\n<\/div>
Smoke point and other aspects to be considered when cooking:<\/p>\n<\/div>
218\u00baC\/424.40\u00baF Once the smoke point is reached, maintain at 185\u00baC\/365\u00baF. For frying and prolonged high temperature processes, maintain at 185\u00baC\/365\u00baF.<\/p>\n<\/div>
*Technical information provided by the International School of Culinary Arts<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>General Blake<\/h3><\/div>PICUAL, MANZANILLA CACERE\u00d1A AND ARBEQUINA<\/h3><\/div><\/div><\/div>DESCRIPTION<\/h4><\/div>Our oil is carefully blended by our master miller, made with the best olives from Picual, Manzanilla Cacere\u00f1a and Arbequina. In the estate, the olives are collected and processed at their best organoleptic state, only through mechanic processes and cold extraction.<\/p>\n
The result is an excellent and of the top-quality oil, which together, with the special and exclusive conditions of Grupo Valdecuevas, gives the oil a different and exclusive identity.<\/p>\n<\/div>
TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nIntense, fresh and herbaceous with hints of freshly cut grass, green apple and spearmint, with a background of green plum and tomato.<\/p>\nPALATE:<\/strong>
\nOn the palate is fresh, clean and with its own personality, with a strong herbal character reminiscent of herbs, leaves, artichokes and asparagus. Accompanied by slight astringency, bitterness and spiciness well balanced. It has a long lingering palate with vegetal aftertaste that denotes freshness and personality.<\/p>\nMARIDAJE:<\/strong>
\nPerfect to use as raw on a slide of bread, legumes and salads. Perfect as well to mark a strong aroma and flavor in more elaborate dishes as stews, meats, fried foods and sauces, getting thus an own personality in each recipe development.<\/p>\n<\/div>
100% ARBEQUINA EVOO<\/h3><\/div><\/div><\/div>DESCRIPTION<\/h4><\/div>A very marked identity, with higher intensity than other Arbequinas, due to the exceptional conditions of climate and altitude of our olive grove. Pago de Valdecuevas has an<\/strong> index of tocopherols (Vitamin E), and oleic acid, above other\u2019s Arbequina Olive Oil average<\/strong>.<\/p>\n<\/div>TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nFresh aroma with classical notes of green Arbequina from the beginning of harvest, where a sensation of herbs, leaves, almonds, green walnut skin, and leafy vegetables of the artichoke type can be appreciated.<\/p>\nPALATE:<\/strong>
\nOn the palate it comes fluid and very fresh, with a clear and powerful bitterness reminiscent of artichoke, cardoon, leaves and almond. Long aftertaste and spiciness somewhat lighter than bitterness, being less perceptible owing to the powerful greenness present in this oil.<\/p>\n<\/div>USES IN COOKING<\/h4><\/div>FOOD PARING:<\/strong>
\nIt is perfect on its own, but also in dressings over vegetables, pasta, fish and meat mainly uncooked at the end of elaboration, giving very special nuances. Indispensable to the Mediterranean diet.<\/p>\nCONTRIBUTION TO THE DISH:<\/strong>
\nAs raw, it behaves as emulsifier in creams, legumes and sauces. It enhances flavors and gives fruit notes, improving the palatability of the dishes. It aromatizes all kind of cold elaborations such as carpaccios, salads, pickles, marinades and smoked meats, and enhances sweet elaborations such as sponge cakes, ganaches\u2026<\/p>\n<\/div>QUALITY<\/h4><\/div>Acidity \u2264 0,2 % The SIQEV seal is a mark of excellence and best practices in the complete process of producing Extra Virgin Olive Oil. The Olive mill has obtained the highest possible level under IFS certification.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
VALDECUEVAS CHEF<\/h3><\/div>ARBEQUINA EVOO<\/h3><\/div><\/div><\/div>DESCRIPTION<\/h4><\/div>Valdecuevas Chef<\/strong> is aimed to satisfy the needs of professional cooks. A premium EVOO, with acidity below 0.2% and exceptional organoleptic features. Its versatility makes it to be an ideal choice for different uses<\/strong>. This oil 100% Arbequina gives significant added value to the culinary preparations<\/strong>, being largely responsible for all the ingredients to make sense on the plate.<\/p>\nWe have searched for VALDECUEVAS CHEF also adapts to the needs of professionals regarding formats, presenting this EVOO in the 2 most common formats in the professional kitchen, 5L and 500 ml.<\/p>\n<\/div>
TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nSweet Extra Virgin Olive Oil, balanced, with aromas of almond, banana and a subtle touch of fresh grass.<\/p>\nPALATE:<\/strong>
\nThe taste is soft and velvety with aromas of banana, apple and almond.<\/p>\nFOOR PARING:<\/strong>
\nLegume stews, grilled and baked in salt fish, saut\u00e9ed meats, vegetable stews, baked vegetables, sauces and stocks.<\/p>\n<\/div>*USES IN COOKING<\/h4><\/div>Contribution to the dish using different techniques:<\/p>\n<\/div>
Totally recommended for frying, owing to the thermal oxidation resistance it shows, penetration into the foods and resistance to large amounts of frying. It enhances the flavor of fried foods and improves saut\u00e9ed and stewed recipes. It behaves also very good with stir-fries and confits.<\/p>\n<\/div>
Smoke point and other aspects to be considered when cooking:<\/p>\n<\/div>
218\u00baC\/424.40\u00baF Once the smoke point is reached, maintain at 185\u00baC\/365\u00baF. For frying and prolonged high temperature processes, maintain at 185\u00baC\/365\u00baF.<\/p>\n<\/div>
*Technical information provided by the International School of Culinary Arts<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>General Blake<\/h3><\/div>PICUAL, MANZANILLA CACERE\u00d1A AND ARBEQUINA<\/h3><\/div><\/div><\/div>DESCRIPTION<\/h4><\/div>Our oil is carefully blended by our master miller, made with the best olives from Picual, Manzanilla Cacere\u00f1a and Arbequina. In the estate, the olives are collected and processed at their best organoleptic state, only through mechanic processes and cold extraction.<\/p>\n
The result is an excellent and of the top-quality oil, which together, with the special and exclusive conditions of Grupo Valdecuevas, gives the oil a different and exclusive identity.<\/p>\n<\/div>
TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nIntense, fresh and herbaceous with hints of freshly cut grass, green apple and spearmint, with a background of green plum and tomato.<\/p>\nPALATE:<\/strong>
\nOn the palate is fresh, clean and with its own personality, with a strong herbal character reminiscent of herbs, leaves, artichokes and asparagus. Accompanied by slight astringency, bitterness and spiciness well balanced. It has a long lingering palate with vegetal aftertaste that denotes freshness and personality.<\/p>\nMARIDAJE:<\/strong>
\nPerfect to use as raw on a slide of bread, legumes and salads. Perfect as well to mark a strong aroma and flavor in more elaborate dishes as stews, meats, fried foods and sauces, getting thus an own personality in each recipe development.<\/p>\n<\/div>
DESCRIPTION<\/h4><\/div>A very marked identity, with higher intensity than other Arbequinas, due to the exceptional conditions of climate and altitude of our olive grove. Pago de Valdecuevas has an<\/strong> index of tocopherols (Vitamin E), and oleic acid, above other\u2019s Arbequina Olive Oil average<\/strong>.<\/p>\n<\/div>TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nFresh aroma with classical notes of green Arbequina from the beginning of harvest, where a sensation of herbs, leaves, almonds, green walnut skin, and leafy vegetables of the artichoke type can be appreciated.<\/p>\nPALATE:<\/strong>
\nOn the palate it comes fluid and very fresh, with a clear and powerful bitterness reminiscent of artichoke, cardoon, leaves and almond. Long aftertaste and spiciness somewhat lighter than bitterness, being less perceptible owing to the powerful greenness present in this oil.<\/p>\n<\/div>USES IN COOKING<\/h4><\/div>FOOD PARING:<\/strong>
\nIt is perfect on its own, but also in dressings over vegetables, pasta, fish and meat mainly uncooked at the end of elaboration, giving very special nuances. Indispensable to the Mediterranean diet.<\/p>\nCONTRIBUTION TO THE DISH:<\/strong>
\nAs raw, it behaves as emulsifier in creams, legumes and sauces. It enhances flavors and gives fruit notes, improving the palatability of the dishes. It aromatizes all kind of cold elaborations such as carpaccios, salads, pickles, marinades and smoked meats, and enhances sweet elaborations such as sponge cakes, ganaches\u2026<\/p>\n<\/div>QUALITY<\/h4><\/div>Acidity \u2264 0,2 % The SIQEV seal is a mark of excellence and best practices in the complete process of producing Extra Virgin Olive Oil. The Olive mill has obtained the highest possible level under IFS certification.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
VALDECUEVAS CHEF<\/h3><\/div>ARBEQUINA EVOO<\/h3><\/div><\/div><\/div>DESCRIPTION<\/h4><\/div>Valdecuevas Chef<\/strong> is aimed to satisfy the needs of professional cooks. A premium EVOO, with acidity below 0.2% and exceptional organoleptic features. Its versatility makes it to be an ideal choice for different uses<\/strong>. This oil 100% Arbequina gives significant added value to the culinary preparations<\/strong>, being largely responsible for all the ingredients to make sense on the plate.<\/p>\nWe have searched for VALDECUEVAS CHEF also adapts to the needs of professionals regarding formats, presenting this EVOO in the 2 most common formats in the professional kitchen, 5L and 500 ml.<\/p>\n<\/div>
TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nSweet Extra Virgin Olive Oil, balanced, with aromas of almond, banana and a subtle touch of fresh grass.<\/p>\nPALATE:<\/strong>
\nThe taste is soft and velvety with aromas of banana, apple and almond.<\/p>\nFOOR PARING:<\/strong>
\nLegume stews, grilled and baked in salt fish, saut\u00e9ed meats, vegetable stews, baked vegetables, sauces and stocks.<\/p>\n<\/div>*USES IN COOKING<\/h4><\/div>Contribution to the dish using different techniques:<\/p>\n<\/div>
Totally recommended for frying, owing to the thermal oxidation resistance it shows, penetration into the foods and resistance to large amounts of frying. It enhances the flavor of fried foods and improves saut\u00e9ed and stewed recipes. It behaves also very good with stir-fries and confits.<\/p>\n<\/div>
Smoke point and other aspects to be considered when cooking:<\/p>\n<\/div>
218\u00baC\/424.40\u00baF Once the smoke point is reached, maintain at 185\u00baC\/365\u00baF. For frying and prolonged high temperature processes, maintain at 185\u00baC\/365\u00baF.<\/p>\n<\/div>
*Technical information provided by the International School of Culinary Arts<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>General Blake<\/h3><\/div>PICUAL, MANZANILLA CACERE\u00d1A AND ARBEQUINA<\/h3><\/div><\/div><\/div>DESCRIPTION<\/h4><\/div>Our oil is carefully blended by our master miller, made with the best olives from Picual, Manzanilla Cacere\u00f1a and Arbequina. In the estate, the olives are collected and processed at their best organoleptic state, only through mechanic processes and cold extraction.<\/p>\n
The result is an excellent and of the top-quality oil, which together, with the special and exclusive conditions of Grupo Valdecuevas, gives the oil a different and exclusive identity.<\/p>\n<\/div>
TASTING NOTES AND FOOD PAIRING<\/h4><\/div>AROMA:<\/strong>
\nIntense, fresh and herbaceous with hints of freshly cut grass, green apple and spearmint, with a background of green plum and tomato.<\/p>\nPALATE:<\/strong>
\nOn the palate is fresh, clean and with its own personality, with a strong herbal character reminiscent of herbs, leaves, artichokes and asparagus. Accompanied by slight astringency, bitterness and spiciness well balanced. It has a long lingering palate with vegetal aftertaste that denotes freshness and personality.<\/p>\nMARIDAJE:<\/strong>
\nPerfect to use as raw on a slide of bread, legumes and salads. Perfect as well to mark a strong aroma and flavor in more elaborate dishes as stews, meats, fried foods and sauces, getting thus an own personality in each recipe development.<\/p>\n<\/div>
A very marked identity, with higher intensity than other Arbequinas, due to the exceptional conditions of climate and altitude of our olive grove. Pago de Valdecuevas has an<\/strong> index of tocopherols (Vitamin E), and oleic acid, above other\u2019s Arbequina Olive Oil average<\/strong>.<\/p>\n<\/div> AROMA:<\/strong> PALATE:<\/strong> FOOD PARING:<\/strong> CONTRIBUTION TO THE DISH:<\/strong> Acidity \u2264 0,2 % The SIQEV seal is a mark of excellence and best practices in the complete process of producing Extra Virgin Olive Oil. The Olive mill has obtained the highest possible level under IFS certification.<\/p>\n<\/div><\/div><\/div><\/div><\/div> Valdecuevas Chef<\/strong> is aimed to satisfy the needs of professional cooks. A premium EVOO, with acidity below 0.2% and exceptional organoleptic features. Its versatility makes it to be an ideal choice for different uses<\/strong>. This oil 100% Arbequina gives significant added value to the culinary preparations<\/strong>, being largely responsible for all the ingredients to make sense on the plate.<\/p>\n We have searched for VALDECUEVAS CHEF also adapts to the needs of professionals regarding formats, presenting this EVOO in the 2 most common formats in the professional kitchen, 5L and 500 ml.<\/p>\n<\/div> AROMA:<\/strong> PALATE:<\/strong> FOOR PARING:<\/strong> Contribution to the dish using different techniques:<\/p>\n<\/div> Totally recommended for frying, owing to the thermal oxidation resistance it shows, penetration into the foods and resistance to large amounts of frying. It enhances the flavor of fried foods and improves saut\u00e9ed and stewed recipes. It behaves also very good with stir-fries and confits.<\/p>\n<\/div> Smoke point and other aspects to be considered when cooking:<\/p>\n<\/div> 218\u00baC\/424.40\u00baF Once the smoke point is reached, maintain at 185\u00baC\/365\u00baF. For frying and prolonged high temperature processes, maintain at 185\u00baC\/365\u00baF.<\/p>\n<\/div> *Technical information provided by the International School of Culinary Arts<\/p>\n<\/div><\/div><\/div> Our oil is carefully blended by our master miller, made with the best olives from Picual, Manzanilla Cacere\u00f1a and Arbequina. In the estate, the olives are collected and processed at their best organoleptic state, only through mechanic processes and cold extraction.<\/p>\n The result is an excellent and of the top-quality oil, which together, with the special and exclusive conditions of Grupo Valdecuevas, gives the oil a different and exclusive identity.<\/p>\n<\/div> AROMA:<\/strong> PALATE:<\/strong> MARIDAJE:<\/strong>TASTING NOTES AND FOOD PAIRING<\/h4><\/div>
\nFresh aroma with classical notes of green Arbequina from the beginning of harvest, where a sensation of herbs, leaves, almonds, green walnut skin, and leafy vegetables of the artichoke type can be appreciated.<\/p>\n
\nOn the palate it comes fluid and very fresh, with a clear and powerful bitterness reminiscent of artichoke, cardoon, leaves and almond. Long aftertaste and spiciness somewhat lighter than bitterness, being less perceptible owing to the powerful greenness present in this oil.<\/p>\n<\/div>USES IN COOKING<\/h4><\/div>
\nIt is perfect on its own, but also in dressings over vegetables, pasta, fish and meat mainly uncooked at the end of elaboration, giving very special nuances. Indispensable to the Mediterranean diet.<\/p>\n
\nAs raw, it behaves as emulsifier in creams, legumes and sauces. It enhances flavors and gives fruit notes, improving the palatability of the dishes. It aromatizes all kind of cold elaborations such as carpaccios, salads, pickles, marinades and smoked meats, and enhances sweet elaborations such as sponge cakes, ganaches\u2026<\/p>\n<\/div>QUALITY<\/h4><\/div>
VALDECUEVAS CHEF<\/h3><\/div>
ARBEQUINA EVOO<\/h3><\/div>
DESCRIPTION<\/h4><\/div>
TASTING NOTES AND FOOD PAIRING<\/h4><\/div>
\nSweet Extra Virgin Olive Oil, balanced, with aromas of almond, banana and a subtle touch of fresh grass.<\/p>\n
\nThe taste is soft and velvety with aromas of banana, apple and almond.<\/p>\n
\nLegume stews, grilled and baked in salt fish, saut\u00e9ed meats, vegetable stews, baked vegetables, sauces and stocks.<\/p>\n<\/div>*USES IN COOKING<\/h4><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>General Blake<\/h3><\/div>
PICUAL, MANZANILLA CACERE\u00d1A AND ARBEQUINA<\/h3><\/div>
DESCRIPTION<\/h4><\/div>
TASTING NOTES AND FOOD PAIRING<\/h4><\/div>
\nIntense, fresh and herbaceous with hints of freshly cut grass, green apple and spearmint, with a background of green plum and tomato.<\/p>\n
\nOn the palate is fresh, clean and with its own personality, with a strong herbal character reminiscent of herbs, leaves, artichokes and asparagus. Accompanied by slight astringency, bitterness and spiciness well balanced. It has a long lingering palate with vegetal aftertaste that denotes freshness and personality.<\/p>\n
\nPerfect to use as raw on a slide of bread, legumes and salads. Perfect as well to mark a strong aroma and flavor in more elaborate dishes as stews, meats, fried foods and sauces, getting thus an own personality in each recipe development.<\/p>\n<\/div>