jacoliva, aceite de oliva virgen extra de extremadura, catálogo de jacoliva
TRANSCRIPT
Extra Virgin Olive Oil from Northern Extremadura
Extra Virgin Olive OilJacoliva
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Extra Virgin Olive OilJacoliva
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Extra Virgin Olive OilJacoliva
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Extra Virgin Olive OilJacoliva
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Extra Virgin Olive OilJacoliva
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Extra Virgin Olive OilJacoliva
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Extra Virgin Olive OilJacoliva
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Extra Virgin Olive OilJacoliva
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Pro
du
cts
Extra Virgin Olive Oil from Northern Extremadura
Extra Virgin Olive OilJacoliva
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Extra Virgin Olive OilJacoliva
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Extra Virgin Olive OilJacoliva
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Extra Virgin Olive OilJacoliva
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling
Description
Extra Virgin Olive Oil made from local olives, mostly the Manzanilla Cacereña variety. Made from mechanical processes, first cold press.
Organoleptic characteristics
Colour: yellow with green reflections, clean Flavour and smell: fruity apple flavour, slightly bitter and sweet.
Best before date
A maximum of 12 months after date of bottling.
Storage conditions
In a clean, dry place protected from the light. Ideal storage temperature 20º.
Bottling Pro
du
cts
Extra Virgin Olive Oil from Northern Extremadura
