Lot 7: DeLaCueva Selection
170,00 €
We invite you to enjoy this varied selection of our top quality organic products.
Selection Cave Bundle
CONTENT:
LOT 7: SELECTION OF THE CAVE CONTENT:
• 500 ml bottle of Extra Virgin Olive Oil. Master's Coupage
• Bottle of Oloroso wine vinegar DOP Montilla Moriles Gran Reserva 20 years
• Jar of organic artichokes candied in oil. Hand peeled
• Jar of organic Piparras from Ibarra. Very soft.
• Jar of Gordales Dressed olives. Extra Quality. Traditional recipe
• Jar of piquillo peppers. Extra Quality. Hand peeled
• Organic escalivada jar
• Jar of hand-boned quail
• Can of Northern Albacore Belly made fresh
• 625g can of tuna loin made fresh.
• Cantabrian anchovy can 10 fillets
• Canned sardines from the Ria de Arosa
• Artisan nougat cake with Jijona stone
• Jijona artisan nougat cake
If you prefer, we can take care of sending the gift box you choose to the person you decide on your behalf.
Gordales Olives With Traditional Dressing
Harvest Selection
The Gordal olive variety is highly valued for consumption as table olives due to its large size and fleshiness as it has a fairly low oil content.
These olives are grown mainly in Seville. The harvest takes place between the months of September and October depending on the weather. The olives are picked by hand directly from the tree to prevent the fruits from being damaged and they are transported with great care to the warehouse to be classified.
The largest olives, caliber 60/80, and in perfect condition are "reserved" for the De la Cueva brand.
Elaboration process
Cooking and brining
Freshly harvested olives are very hard and have a lot of bitterness, so they need to undergo a long process until they can be consumed and reach their optimum flavor and texture.
This process consists of two phases: cooking and brine.
The cooking phase lasts about 6 hours and consists of subjecting the olives to an alkaline solution followed by washing in water that reduces the bitterness level of the olives and prepares them for the next process; the brine
In the brine process, the olives are kept in drums with a solution of water and salt for a period that can last between 8 and 12 months.
During this period, the olives will undergo a slow lactic fermentation and will develop a series of bacteria and yeasts that will provide them with the properties and flavor that make them so appreciated all over the world.
When the olives are at their optimum ripening point, they are washed in water to reduce their salt content and are prepared to be seasoned.
The result
We have chosen for these fat olives a traditional dressing based on roasted bell pepper, garlic and spices.
The different ingredients of the dressing are incorporated into each jar during the packaging process, always trying to maintain the same proportion so that the flavor of the olives is uniform.
DE LA CUEVA gordal olives maintain a firmness in the mouth that makes them very pleasant on the bite and although the characteristic flavor of quality olives predominates, the dressing gives it some slight nuances that make it very pleasant to eat as an aperitif.
There is no greater secret to obtaining quality olives than using the best raw materials and putting a lot of care into their preparation.
Ratings
Not yet reviewed