Single-varietal organic extra virgin olive oil from an early harvest, sourced exclusively from our estates in Lleida, Catalonia. Produced entirely from Lecciana olives.
Five generations of the Pons family have cultivated these calcareous soils at 500 metres altitude, under an extreme continental climate that defines the personality of our terroir. This environment imprints a unique character on the fruit, captured with precision through an early harvest at the end of September.
On the nose, it expresses an intense green fruitiness dominated by freshly cut grass, fig leaf and tender almond. On the palate, an intense bitterness and a powerful peppery finish linger in a long, vegetal and spiced aftertaste.
Especially recommended for raw use. Its intense profile enhances soft cheeses, raw oily fish, carpaccios and tartares, steamed vegetables, white meats or a good toasted artisan bread. Chefs and food service professionals in over one hundred countries choose our Lecciana EVOO for its intensity, finesse and aromatic persistence.
We extract the oil cold-pressed, without added water, in our state-of-the-art mill located next to the olive grove. The entire process begins within 30 minutes of harvest, preserving over 350 mg/kg of polyphenols. With this figure, JANIROC Lecciana significantly exceeds the 250 mg/kg threshold set by Regulation (EU) 432/2012, allowing us to include the official EFSA health claim: "Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress, as part of a varied and balanced diet." For this benefit to be effective: 20 g daily (approximately one and a half tablespoons).
Aroma: Complex aroma, with floral and fig leaf notes.
Cata: Medium fruitiness and pungency.
Intensidad: * * * *
Maridajes: Finishing oil, burrata, meat carpaccios, fish tartare, and white meats.
Polifenoles: >350 MG/KG
JANIROC Organic Lecciana 500 ml
SKU: A025261
Características
Our farm and mill of L'Albagés, Lleida, Spain
Lecciana
Early Harvest
Organic Certified
Single-varietal organic extra virgin olive oil from an early harvest, sourced exclusively from our estates in Lleida, Catalonia. Produced entirely from Lecciana olives.
Five generations of the Pons family have cultivated these calcareous soils at 500 metres altitude, under an extreme continental climate that defines the personality of our terroir. This environment imprints a unique character on the fruit, captured with precision through an early harvest at the end of September.
On the nose, it expresses an intense green fruitiness dominated by freshly cut grass, fig leaf and tender almond. On the palate, an intense bitterness and a powerful peppery finish linger in a long, vegetal and spiced aftertaste.
Especially recommended for raw use. Its intense profile enhances soft cheeses, raw oily fish, carpaccios and tartares, steamed vegetables, white meats or a good toasted artisan bread. Chefs and food service professionals in over one hundred countries choose our Lecciana EVOO for its intensity, finesse and aromatic persistence.
We extract the oil cold-pressed, without added water, in our state-of-the-art mill located next to the olive grove. The entire process begins within 30 minutes of harvest, preserving over 350 mg/kg of polyphenols. With this figure, JANIROC Lecciana significantly exceeds the 250 mg/kg threshold set by Regulation (EU) 432/2012, allowing us to include the official EFSA health claim: "Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress, as part of a varied and balanced diet." For this benefit to be effective: 20 g daily (approximately one and a half tablespoons).
Aroma: Complex aroma, with floral and fig leaf notes.
Cata: Medium fruitiness and pungency.
Intensidad: * * * *
Maridajes: Finishing oil, burrata, meat carpaccios, fish tartare, and white meats.
Polifenoles: >350 MG/KG
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