Priorat Natur Neus Extra Virgin Olive Oil

TASTING NOTES FROM THE CURATOR

The Priorat Natur Neus Extra Virgin Olive Oil is made from 100% Arbequina olives, and is extracted using cold pressing and cleaned through a decantation process. Each bottle is a homage to the people of the Priorat Region, containing generations of traditions and experience. In fact, the name “Neus” comes from the Catalan word “snow,” indicating the oil’s purity.

The Neus is a buttery olive oil that stands out for its favorable characteristics, such as its delicious flavor and scent. It has aromas of banana, apple, tomato, and nuts. It’s sweet, well-balanced, and complex on the palate, with hints of spice and bitterness.

PREPARATION AND PAIRINGS

Drizzle the Priorat Natur Neus Extra Virgin Olive Oil over soups, salads, pastas, vegetables, white meat dishes, and fish meals. You may also use it to make some classic appetizers. Pour a small amount into a shallow dish and top with balsamic vinegar for a quick bread dip. Serve with fresh bread and drizzled over burrata.

A LEGACY REBUILT

Xavi Buil’s grandfathers were both farmers. His mother’s father worked as a grape, olive, almond, and hazelnut farmer near Priorat, who married the daughter of a wine and olive oil merchant and established a business in Falset. On his father’s side, his grandfather grew wheat and olives. But the family lands were sold off because the new generation had other ideas. However, with the harvest from the family garden each year, the family practice of manufacturing local items remained. Xavi fantasized as a child of creating his own business producing and selling these traditional products in order to restore his grandparents’ legacies.

After finishing business school, Xavi and his childhood friend Xavi Fusté, who had finished with a degree in administration, began producing arbequina olives and carmelized nuts out of the family house in 1996. Following a successful year, the duo founded Priorat Natur and expanded their product line. They now produce 9,000 liters of olive oil each year and 28,000 kilos of Arbequina olives. The entire process is done by hand in order to maintain the Priorat reputation for high-quality products. We can definitely say that Xavi has more than succeeded in honoring his grandparents.

Storage Instructions

Olive oil should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that’s away from the oven. The best temperature for storing oil is from 13 to 21°C.