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.

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.