“A NATIVE VARIETY”

BITTER, INTENSE & ELEGANT

A variety of olive tree originally from Canet lo Roig in Castellón (Spain), it is cultivated in the north of the province of Castellón and in the south of Tarragona. This variety is also known as Nana, Caneti, Seniera and Llusió.

This is a small rather delicate tree that bears long olives of a medium weight. Its fruit appears quite early, taking a medium amount of time to ripen. The olives fall from the branches quite easily, so that it is not at all hard to harvest them mechanically. A tree sensitive to drought and cold weather.

Canetera olive trees produce olive oils with a medium fat content that do not easily go rancid. The cultivation of this variety of olive tree has come to a standstill or is even in decline.

This oil has a medium-to-strong persistent flavour evocative of unripe fruit. In the mouth, it is fluid with a strong, elegant, bitter taste and hint of chlorophyll. Its piquancy, which spreads pleasantly across the lips and tongue, is so sophisticated that is hard to discern.

TECHNICAL DATA

ALTITUDE:
60-100 metres above sea level on the shores of the Mediterranean Sea.

HARVESTING SYSTEM:
Hand-held pneumatic shaker.

HARVESTING TIME:
Second half of October.

PRESSING SYSTEM:
Continuous two-phase system, cold pressed at 20 °C.

COLOUR:
Bright green.

AROMA:
Top notes of green olives, scrubland grass and unripe bananas.

FLAVOUR:
Slightly spicy and bitter, fluid, evocative of green almonds, tomato plant leaves, artichokes, olive leaves and unripe bananas.

PAIRING:
Goes well with any dish, particularly salads, roast vegetables, white fish, mature cheese and meat.

ORGANOLEPTIC PROPERTIES

Canetera organoleptic properties
Copy BARDOMUS