Molí Coloma Gregal Organic 500ml

The harvest is carried out with about 90% green olives. The harvesting is done by hand and the olives are immediately taken to the mill.

Then, a cold extraction is performed, not exceeding 28 degrees, applying a very short malaxation time to preserve all the aromas. The oil is finally lightly filtered and bottled.

After harvesting, the olives are transported the same day and as quickly as possible to the mill to extract the extra virgin olive oil.
The fruits are cleaned with clear water before being crushed. Throughout the production process, the temperature never exceeds 28 degrees.

This is a highly fruity and complex extra virgin olive oil, thanks to its rich and perfectly identifiable vegetable aromas, blending both ripe and green notes. You'll find scents of green almond, accompanied by more mature ones like fruit compote and tomato.

On the palate, the oil offers a distinct smooth attack, followed by a subtle bitterness and a medium pungency, all perfectly balanced. It proves to be very intense and highly aromatic, with a unique profile while maintaining a 100% Mediterranean style.

The 3 enemies of extra virgin olive oil are heat, air, and light...

1. Choose opaque bottles (never clear!) and avoid direct contact with light.
2. Store your oil in a dark, cool place and avoid exposing it to a heat source if not necessary (oven or other cooking area).
3. Depending on your consumption rate, try not to have too many half-used bottles for too long (the air inside accelerates the oil's oxidation). A few weeks is still okay.

Average nutritional values per 100g

Energy 3469kJ/828kcal

Total fat 92g of which

- saturated fatty acids 14g

- monounsaturated fatty acids 72g

- polyunsaturated fatty acids 6g

- Salt 0g

Carbohydrates 0g of which

- sugars 0g

- protein 0g