Located in the fertile plain at the foot of Subbéticas Mountain, it is a huge and important natural park with historical and artistic heritage, among which Có rdoba Pourriere is also included. The name Cordoba Pourriere includes many cities: Almedinilla, Al Medinilla, Fuente to Jar, Carcabuey and Priego de Córdoba. The land here is one of the greatest treasures in the existing Spanish countryside and an indispensable part of the Mediterranean diet. And this area has been the base for planting olive trees and producing olive oil since ancient times.
Name of origin of Pourriere lattice in Cordoba (D.O.P). Only extra virgin olive oil of Hojiblanca, Picuda and Picual varieties is included, and the first two varieties are dominant. Therefore, the variety of Picuda is very scarce. Because of its high altitude geographical characteristics, Picudo olive fruit can receive more sunshine and nutrients during its growth, and has an excellent sense of balance and sweetness. It has no strong bitterness and spicy taste, is smooth and refreshing, and has a fresh flavor of apple and almond. It is of high quality and won a two-star gold medal in the 20 12 Super Taste Competition (Brussels, Belgium).
Top quality natural acidity ≤0.4%
Pinlikudo extra virgin olive oil has a single variety of olive fruit Picuda and the latest modern equipment, which ensures its natural acidity ≤0.4, and the purity of Pinlikudo extra virgin olive oil is far ahead of similar products in the market.
Monounsaturated fatty acid 79%
The unsaturated fatty acids in olive oil are much higher than any vegetable oil. 79% of the extra virgin olive oil in Pinlikudo is monounsaturated fatty acids, and it also contains a lot of squalene, flavonoids and vitamins D and E.
Olive oil is gradually becoming an ideal edible oil in the new century with its unique physical and chemical indexes and health care functions. Olive oil has been widely used in many western countries. If we compare ordinary salad oil with olive oil, salad oil is transparent yellow, smells obviously oily, and has a little smoke after entering the pot. Olive oil is yellow in color and green in color, and smells attractive and fragrant. After it is put into the pot, the fragrance of fruits and vegetables runs through the whole process of cooking, and it will not destroy the color of vegetables, nor will it have any greasy feeling.