Lot 6: Premium Salads
95,50 €
Extra virgin olive oil made with a selection of items from the arbequina and picual varieties mixed in the right proportion to obtain a very high quality oil.
Oloroso wine vinegar made from fortified wines from the Montilla Moriles region and subjected to an aging process in oak barrels for a period of 20 years.
Organic piquillo peppers grown in the garden of La Rioja. Roasted and peeled by hand to preserve all its natural flavor. Ideal as a companion or to fill.
Ecological scaled. Made with onion, aubergine and selected peppers from the Navarra orchard. Roasted and peeled by hand. Very natural flavor.
Jar with 4 boneless quails by hand and cooked in a mild sauce of garlic, onion and spices. Juicy meat and delicate flavor. Ideal for salads.
Ventresca of Bonito del Norte. Made with fresh summer campaign fishing. Small and medium-sized bonitos are selected on the market to be immediately processed and packed in oil. Fine white slices, very juicy texture and delicate flavor.
Loin of White Tuna. Made with fresh summer campaign fishing. Large cubes of tenderloin perfectly fit in the can. Soft meat and juicy texture.
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
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