An elevated food service olive oil made with arbequina, picual and hojiblanca varieties, Molino La Condesa has a fruity taste produced by harvesting the olives right at the optimum ripeness point. This EVOO is a well balanced blend with aromas of apple and a slight bitterness of radicchio and pepper on the palate. Molino is a great solution for a cost effective utility extra virgin olive oil in the kitchen. Use it for finishing all sorts of vegetables, salads, grilled meats and fish. This oil is also suitable for sautéing, frying, and poaching.
Owned and operated by the Garcia-Casas family in Acula, Andalusia, in southern Spain, O-Med have been harvesting their own olive trees for four generations and producing extra virgin olive oil for two. In 2005 they purchased a mill in order to produce the highest quality olive oil possible by controlling each step of the process from olive groves to mill to bottle. O-Med produces early harvest EVOO in order to preserve the best organoleptic properties in the oils. As farmers, sustainability is of foremost importance to O-Med where solar power and an incinerator which burns the olive pits produce 40% of the mill's energy needs. O-Med is a founding member of QvExtra, a seal which certifies quality level is higher than current legislative requirements.