Premium EVOO, pajarero, Origin Designation Baena,

 

This name came about due to all kinds of native birds being interested in its fruit. A large and sweet olive that ripens early. It is harvested and processed in the first fortnight of October. It is fruity and of medium intensity on the nose, with dried and ripe fruit aromas such as banana. On the palate, it is a fluid and very sweet oil, typical of the variety, with a low intensity bitterness and spiciness. It is an EVOO with medium persistence. On the palate, it has slightly green notes of olive leaf, leaving remnants of nuts and dried fruits. It is recommended to enjoy it as is, on toast or as a dressing for fresh dishes, such as salads or a good Cordoba-style 'salmorejo' soup.