To begin with, the olive fruit, also known as Cornezuelo, is a juicy and highly oily drupe that measures between 1 to 3.5 cm in length, and is either oval or somewhat round in shape. Initially green, it takes a whole year to develop into a black-purple colour at full maturity.
During the harvesting process, a distinction is made between olives from the ground and those that have fallen from the tree to ensure that the oil produced is of the best quality. The oil produced from Cornezuelo olives is known for its excellent stability.
The oil has a milky yellow hue, with a slightly spicy taste, a mild bitterness, and a fruity aroma.
Nutritional information
Average values per 100 g
ENERGY VALUE: 3700Kj/900 Kcal
TOTAL FAT: 100 g
OF WHICH:
SATURATED: 15.58 g
MONOINSATURATED: 79,05 g
POLYINSATURATES: 5.39 g
CARBON HYDRATES: 0 g
OF WHICH:
SUGARS: 0 g
FOOD FIBER: 0 g
PROTEINS: 0 g
SALT: 0 g
