Torello Arbequina and Sabatera 500ml

TASTING NOTES OF THE CURATOR

This premium Spanish olive oil is directly obtained by mechanical processes. It includes no refining processes, and there are no additives used.

The Arbequina is the olive most cultivated in Catalonia, while the Sabatero is one that is very scarce, cultivated mainly in the Alt Penedés Region.

A proudly certified organic cultivation, the Torello Arbequina and Sabatero olive oil has a pungent citric characteristic. It tastes the way it smells: with notes of white pepper, green fruit, ripe apples, balsamic herbs, and a little bit of spice.

PREPARATIONS AND PAIRINGS

The Torello Arbequina and Sabatero Olive Oil is a versatile ingredient, able to make its way from appetizers to main course.

Drizzle on a green salad, or on carpaccio. Its delicate fruity notes work well with tomato bruschetta, or on a simple caprese salad. For heavier fare, use it for your oil-based pastas, like spaghetti with olive oil, chili, and garlic. Simple, but delicious!

Or if you want to challenge yourself: make a lemon or orange olive oil cake! It’s very simple, but very delicious, and will delight anyone you serve.

CENTURIES OF PASSION

The oldest document found by the Torello family in their history dates back to June 17, 1395. It was an establishment of a census for the Mas de la Torrevella in favor of their ancestor, Jaume Miquel, which included both upper and lower Can Marti.

And in 1951, Francisco Torello, in anticipation of the economic changes happening in Spain at the time, steered the family’s agricultural traditions toward the industrialization of wine production, and the production of still and sparkling wines from grapes grown on the vines of the Can Marti estates.

And for 23 generations, the family has been conserving the property under the name Torello.

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.