Olive Oil Tasting Collection
6 Tubes en coffret cadeau

Cette dégustation de huile d’olive consiste en:
• 6 tubes de verre de 25 ml de huile d’olive
• Livret avec photos et descriptions des huiles d’olive
• Coffret cadeau de luxe

$US 29,56
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Une collection unique de 6 Huiles d’olive très spéciales dans un superbe coffret cadeau. Découvrez vos Huile d’olive préférées et apprenez à distinguer leurs subtilités. Amusez vous à devenir un veritable expert. Commandez le coffret Olive Oil Tasting Collection, et un nouveau monde de saveurs s’ouvre à vous.

Set 1

Set 1 Voir le Livret

La Chinata

La Chinata

Spain

Since 1932, the Spanish house La Chinata has specialised in olive oil. They also produce other delicacies such as honey, bell pepper powder and tapenades. The olives grow in their orchards in the Gata mountains. The olive oil used for this oil is the Manzanilla Arbequina. The first pressing of this olive gives a soft, intense olive oil with a slightly sweet and fruity taste. This oil is particularly well suited to mozzarella, cucumber and tomatoes.

Sierra del Conde

Sierra del Conde

Spain

Made by the house Naturvie, one of Spain's leading olive oil producers. The Sierra del Conde is a blend of 4 different olives, all from the Naturvie's own olive groves. The Sierra del Conde is a first press oil with soft tones of green almond, apple and tomato. This olive oil is a real all-rounder, used by many top chefs. From soups and sauces to salads; this oil can handle it.

Agorá - Kreta

Agorá - Kreta

Greece

An olive oil with a protected designation of origin (PDO), made in the traditional way in Kolymvari, Chania, Crete, a region recognised worldwide for its quality. The rich soil of the area, the right altitude and the microclimate are ideal for growing olive trees. Agorá has orchards of the Koroneiki variety, which extend between Samaria and the Mediterranean Sea. This Agorá Crete is cold-pressed and has a rich, fruity and peppery taste. Delicious in stews or just over the bruschetas.

Tarragona

Tarragona

Spain

This unfiltered virgin olive oil comes from the northern Spanish town of Tarragona in Catalonia, one of the oldest olive oil regions. Catalonia produces a lot of olive oil, the best of which comes from the Tarragona region. The Tarragona olive oil, made from the Arbequina olive oil, is bright and lighter in texture and has a lot of taste. It is an elegant olive oil, very suitable for salads, to bake in and with Tapas, but it also combines well with just a piece of bread.

Terre Dell'Abbazia

Terre Dell'Abbazia

Italy

The history of the Ursini House, from central Italian Fossacesia, dates back to the 19th century. The Terre Dell' Abbazia is a virgin olive oil and is a blend of 7 carefully selected olives, the Chieti, Cucco, Leccino, Olivastra, Crognalegno, Ascolana and the Dritta olive. The result is a soft olive oil with many flavours of green bananas, ripe tomatoes and a light pepper. Can actually be used with many dishes; an all-rounder.

Au

Au

Andalusia, Spain

Au stands for Aceites Unicos, which means' Unique olive oil' and is also the chemical symbol for gold. The oil is made in Andalusia from the Picual olive, which is picked by hand in November. Because the olives are picked before they are really ripe, the first cold pressing process gives a deep, strong, spicy and intense olive oil. Ideal for the more sturdy dishes and certainly very suitable for old cheeses and red meat.

Set 2

Set 2 Voir le Livret

Morellana Organic

Morellana Organic

Spain

A special olive oil from Sucesores de Hermanos Lopez from Cordoba, Spain. Antonio López Ortiz built his olive oil mill in 1918, his descendants still make traditional organic olive oil. The Morrelana is a virgin olive oil of the Picuda olive, a green olive that gives a lot of oil. The oil is powerful with hints of green almond, green banana and artichoke. This organic olive oil is suitable for old cheese and all kinds of fish, such as octopus and tuna.

Cufrol - Beautiful Oil for Beautiful People

Cufrol - Beautiful Oil for Beautiful People

Italy

Already in 1639 the Gradassi family made olive oil in Spoleto in Umbria. The Cufrol brand began in 1998 with a partnership between Carlo Gradassi and Tiziano Scacaroni. They wanted to make a special olive oil for special people. Reasoning from the tradition of the Gradassi family, it has become a blend of the best olives from Umbria. A rich and powerful oil, very suitable for soups and meat. Used in numerous star kitchens.

Pago Baldios San Carlos - Oro

Pago Baldios San Carlos - Oro

Spain

The house Pago Baldios San Carlos originated in the 17th century in the Spanish Valle del Tiétar. They bring different brands, all of which have their own philosophy. The Oro San Carlos is made from Arbequina and Cornicabra olives, picked on the first day of harvesting. This oil is ranked 9th on the official list of World's Best Olive Oils. The oil has a slightly bitter and fruity taste and is very well suited to rice and fish species.

Chateau d’Estoublon - Grossane

Chateau d’Estoublon - Grossane

France

An oil from the French Provence, made by wine and olive oil house Le Chateau d' Estoublon, founded in 1731. The house is situated in the Les Baux de Provence Valley and is famous for its various olive oils. They use 5 variants; in this virgin olive oil it is the black Grossane olive. The oil is soft, slightly sweet and fruity. It is an olive oil that is very suitable for crustaceans and shellfish, such as snails and scallops.

Naturvie - Cornezuelo

Naturvie - Cornezuelo

Spain

The grandfather of the current owner of the Naturvie house, Fernando Sánchez-Mohino, turned a number of wild olive trees into an orchard. The different variants still grow mixed. The Cornezuelo olives are picked by hand, transported in small crates to prevent bruising and are pressed directly. The oil is velvety and has flavours like mint, fig, apple and tomato. This lightly peppery oil is, as you might say, born for salads and red meat.

Glorioso - Nocellara

Glorioso - Nocellara

Italy

Famous for his great passion for olives, Mario Glorioso began his own olive oil trade in Sicily in the 1970s. His son Luigi came to the company in 2004 and started bottling olive oil. He chose this olive oil; the first pressing of the Nocellara del Belice olive, mainly because of its 'grassy' taste. The olives are picked by hand and come from western Sicily. Delicious on bruchetta, in salads and soups.