Organic, single-varietal extra virgin olive oil from the early harvest, sourced exclusively from our estates in Lleida. Made solely with Lecciana olives, a new-generation variety that only we cultivate commercially in Spain, across approximately 120 certified organic hectares. Four generations of the Pons family have cultivated these calcareous soils at an altitude of 500 meters, under an extreme continental climate that defines the character of our terroir, and the fifth generation now lends its name to this collection. Its very early ripening cycle allows for a harvest in mid-September, the first of our season, capturing the fruit at its peak freshness. On the nose, it is very herbaceous, with good fruitiness and intense, elegant green notes. On the palate, it features clear hints of spiciness and a unique almond sweetness, with a full body that lingers in a long finish. An oil of great character, low acidity, and excellent organoleptic stability throughout its shelf life. Especially recommended for use raw. Its character enhances pasta and legume salads, mayonnaise-style sauces, fish, vegetable and fruit salads, or simply a good artisan bread. Chefs and restaurant professionals in more than 140 countries choose our Lecciana EVOO for its personality, balance, and aromatic persistence. The importance of polyphenols. We cold-extract the oil in our state-of-the-art mill, located next to the olive grove: the process begins less than 30 minutes after harvesting, preserving more than 350 mg/kg of polyphenols. With this figure, JANIROC Lecciana far exceeds the 250 mg/kg threshold set by Regulation (EU) 432/2012, allowing us to include the official declaration: "The polyphenols in olive oil contribute to the protection of blood lipids from oxidative damage." The beneficial effect is obtained with a daily intake of 20 g of olive oil (approximately one and a half tablespoons), as part of a varied and balanced diet.
Aroma : Very complex Extra Virgin Olive Oil with green balsamic aromas.
Cata : In the mouth it is intense with a balance between spicy, sweet and bitter
Intensity :
Pairings : Pasta and legume salads, sauce making, fish dressing, fruit salads and raw use with bread.
JANIROC Lecciana Organic Bag in Box 5L
SKU: A028450
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Specifications
Farm and mill in L'Albagés, southern Lleida, Spain
Early Harvest
Ecological Certificate
Organic, single-varietal extra virgin olive oil from the early harvest, sourced exclusively from our estates in Lleida. Made solely with Lecciana olives, a new-generation variety that only we cultivate commercially in Spain, across approximately 120 certified organic hectares. Four generations of the Pons family have cultivated these calcareous soils at an altitude of 500 meters, under an extreme continental climate that defines the character of our terroir, and the fifth generation now lends its name to this collection. Its very early ripening cycle allows for a harvest in mid-September, the first of our season, capturing the fruit at its peak freshness. On the nose, it is very herbaceous, with good fruitiness and intense, elegant green notes. On the palate, it features clear hints of spiciness and a unique almond sweetness, with a full body that lingers in a long finish. An oil of great character, low acidity, and excellent organoleptic stability throughout its shelf life. Especially recommended for use raw. Its character enhances pasta and legume salads, mayonnaise-style sauces, fish, vegetable and fruit salads, or simply a good artisan bread. Chefs and restaurant professionals in more than 140 countries choose our Lecciana EVOO for its personality, balance, and aromatic persistence. The importance of polyphenols. We cold-extract the oil in our state-of-the-art mill, located next to the olive grove: the process begins less than 30 minutes after harvesting, preserving more than 350 mg/kg of polyphenols. With this figure, JANIROC Lecciana far exceeds the 250 mg/kg threshold set by Regulation (EU) 432/2012, allowing us to include the official declaration: "The polyphenols in olive oil contribute to the protection of blood lipids from oxidative damage." The beneficial effect is obtained with a daily intake of 20 g of olive oil (approximately one and a half tablespoons), as part of a varied and balanced diet.
Aroma : Very complex Extra Virgin Olive Oil with green balsamic aromas.
Cata : In the mouth it is intense with a balance between spicy, sweet and bitter
Intensity :
Pairings : Pasta and legume salads, sauce making, fish dressing, fruit salads and raw use with bread.
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