Harvested from Mid-October to mid-November, the Arbequina olive produces an olive oil with a very low acidity and pronounced fruitiness. Presenting a balanced and complex profile, you'll smell the fruity notes of the ripe olive in the bouquet, as well as tasting them on the palate. These mingle with the aroma of apple and banana. Hints of other ripe fruits such as almond, tomato, fennel, and artichoke are also present, creating a dazzling tasting experience. On the finish are notes of kiwi, banana skin, and green apple. The sensation on the palate is a sweetness that stands out slightly and a final astringency that does not interfere with its profile. This olive oil is an exceptional example of the Arbequino olive's potential. Enjoy it as a finishing oil for fish, grilled pork, and steamed vegetables.
La Boella's mill is built on pre-Romanic foundations on a site that dates back more than eight centuries. Olive groves and grape vines have always been grown here, thanks to the climate. It is this Mediterranean climate of mild winters and warm summers that is so ideal for the development of the olive tree. La Boella olives are born from rainy springs and dry, windy summers, producing olives that are golden from the intense sun that caresses the land around Tarragona. This special climate and unique characteristics of the soil are what influences the final flavor of La Boella's oil. The wind among the olive trees whispers the history of these lands that ancient civilizations cultivated in order to obtain Spain's precious "liquid gold". It calls about a distant past that began with the Etruscans, Greeks, and Romans-- a time at which olive oil production reached its highest splendor.