For seafood, pasta or paella
Cornicabra is the famous olive from Toledo, in central Spain. It produces a delicious extra virgin olive oil with a robust, peppery finish, along with hints of green apple and dandelion. It is a great oil for paella, rice dishes and pasta, along with roasted seafood. It is also a tasty oil for dipping with fresh baked bread.
Picked at the peak of ripeness, the tan-purple olives are first-cold-pressed soon after harvest to preserve the flavor and health properties of the extra virgin olive oil.