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After the Green, it's time for ripe fruitiness

The hand of Alexis Munoñoz holding four olives at different stages of ripeness, from green to black, with an outdoor background.
2016

Alexis Muñoz

December 6, 2016

Harvested at the peak of ripeness.

The olive is turning, as we say, ripe.Silky texture, roundness on the palate, with no bitterness or pepperiness.

Pressed in northern Spain, in the La Rioja region, these Arbequina variety olives offer subtle aromas of green apple and fresh hazelnut.

Reserved for a few discerning chefs...

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Green, purple and black olives at different stages of ripeness, growing on an olive tree.

From Olive to Tin – Episode 5

From the ripening of the fruit to oil extraction, discover the different stages that transform an olive into exceptional olive oil.

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A green olive cut in half, revealing its pit and the different layers of the fruit.

At the Heart of the Olive - Episode 4

Before becoming an oil-bearing olive, the fruit first develops its pit and gradually grows its flesh. Discover an essential stage in the secret life of an olive.

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Fertilized olive flower with an ovary beginning to develop into a young olive.

The Birth of an Olive – Episode 3

A flower has been fertilized. A tiny fruit begins to appear. Discover fruit set and why the olive tree naturally drops some of its young fruits.

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