Home Oils and vinegars Amontillado EVOO, unique Andalusian fusion

Amontillado EVOO, unique Andalusian fusion

Castle of Canena, The olive company and producer of Premium oils surprise us again. This time he does it with an extra virgin olive oil one hundred percent Arbequino and that has been caressed by a Jerez Amontillado barrel. Yes, we say caressed because a EVOO so delicate It seems that simply by doing this he is able to achieve these fine and complex nuances. Although, in reality, it should not surprise us because the Andalusian firm has as it teaches the innovation and creativity. It does all of this with firm convictions and roots, without forgetting that its origins began in 1780. Do you want to know what this latest oil creation is like?

Why an Arbequino Amontillado oil?

The elaboration is based on a Arbequino monovarietal oil and of high quality that has undergone a refining of an American oak barrel of more than fifty years of Jerez. The barrel has contained Amontillado Sherry wine. These oxidative aging wines are extraordinarily complex in its nuances achieving a magnificent balance in their wines. This point should be highlighted because Canena Castle It has dared with the challenge of finding a balance between complex and mature with the freshness and lightness of this early harvest oil and it has succeeded.

Amontillado EVOO
Amontillado EVOO bottle / Photo courtesy of Castillo de Canena

The project begins with a gift from a prestigious Jerez winery family. As commented Francisco Vaño, CEO Canena Castle, “Facing this fascinating challenge, we work together with our friends from Lustau Wineries. They gave us a 250-liter capacity American oak barrel with an age of more than half a century. This contained an old amontillado that had never been bottled before for the Jerez firm ”.

Vañó points out that “the expert Jerez foremen decided at the time to create this Soleraje de Amontillado and leave it static. All this so that it would evolve over time ”. For her part, Rosa Vañó, director of Marketing and Communication of Castillo de Canena, affirms that “the creation of this product is the result of inspiration. We decided to try to fix the complex and sublime nuances of a great sherry wine in the soul of our Arbequinos. So it arises Arbequino Amontillado".

olive oil
Pouring a jet of Amontillado EVOO / Photo courtesy of Castillo de Canena

The creation of the oil

La elaboration of the Amontillado EVOO It began when, after emptying the barrel of the Amontillado wine, it was filled again with Arbequino extra virgin olive oil. After a few days, the oil was impregnated with the aromas of the old Amontillado that merged with the nuances of the young oil. Francisco Vañó clarifies that "it has been a complex job, since it was essential to calibrate the time of the refining process of the Arbequino oil to prevent the micro-oxygenation provided by the wood from making it stale".

«After several tests and attempts - some unsuccessful - we managed to obtain the perfect fusion of sensory notes of the amontillado in the interior of the nature of our extra virgin olive oils. We had achieved the perfect symbiosis of the old fortified wine from Jerez with the young oils from Jaén ”, he concludes.

Franciso and Rosa Vañó. Photo: Castillo de Canena
Rosa and Francisco Vañó. Photo: Castillo de Canena

After emptying the barrel of the refined Arbequino oil, the barrel is refilled again. In other words, the old Amontillado from Bodegas Lustau, VORS, is returned, since the Jerez barrel can never be left empty. Throughout this creation process, she has acted as advisor and godmother, Peace Ivison. Paz is one of the most recognized wine journalists that exist in Spain. In addition to being a National Gastronomy Award and a native of Jerez.

The result of Amontillado EVOO

The delicate nuance of Jerez, This oil reminds us of nuts, toasted and a subtle wood when smelling it. In the mouth it is easy, elegant and sweet at the same time as complex. With a slightly toasted flavor and reminiscent of Amontillado and wood notes, it has a umami nuance.

In gastronomy, this Amontillado EVOO provides versatility for its wide organoleptic range. This oil invites us to try new recipes, to innovate or simply to rediscover dishes of the most classic gastronomy. It combines very well with fish and seafood. Also with birds, game and pork. He also does it superbly with mushrooms and, of course, with foie. In addition, it allows us to get excited with the classic bread with oil- Arbequino Amontillado- and dark chocolate. From now on we invite you to try it!

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