{"id":21244,"date":"2018-05-23T10:53:57","date_gmt":"2018-05-23T08:53:57","guid":{"rendered":"https:\/\/www.cortijoelpuerto.com\/nano-granja-collection-10-varieties-of-top-quality-organic-evoo-gourmet-pack\/"},"modified":"2025-07-01T10:57:15","modified_gmt":"2025-07-01T08:57:15","slug":"nano-granja-collection-10-varieties-of-top-quality-organic-evoo-gourmet-pack","status":"publish","type":"post","link":"https:\/\/www.cortijoelpuerto.com\/en\/nano-granja-collection-10-varieties-of-top-quality-organic-evoo-gourmet-pack\/","title":{"rendered":"Nano Granja Collection: 10 different varieties of top quality organic EVOO in a gourmet pack"},"content":{"rendered":"

\"\"The \u201cNano-Granja\u201d (Nano Farm) Collection Cortijo el Puerto is an internationally recognised gourmet series of ten single-varietal EVOO from Arbosana, Arbequina, Koroneiki, Hojiblanca, Picual, Chiquitita, Manzanilla Cacere\u00f1a, Oliana, Cornicabra and Picuda<\/em> olives. 100% Organic and First Day of Harvest EVOO in a limited edition. These series allow us to compare every subtle nuance of the ten varieties.<\/span><\/p>\n

The olives, in perfect condition and harvested at night in October, are transported in boxes, maintaining low temperatures throughout the process and quickly milled with cold extraction technique. The extra virgin differs from the refined by the lack of chemical processes; thus, it has no flaws and its organoleptic properties (colour, aroma and flavour) are unaltered. Top Quality and excellent flavour, all of them are being recognised by numerous awards from China to New York.\u00a0<\/a><\/span><\/p>\n

The packaging is a very representative box of our farm and the ecological project that we develop, colourful and decorated with animal and plant elements. The “Nano Granja” collection is available in glass bottles 5 x 100 ml or 10 x 100 ml case.<\/span><\/p>\n

This collection, novel and unique in the market of EVOO, consists of a singular set of oils of superior category excellent to finish dishes, it is perfect raw, stimulating our senses by its strong personality, what allows us to pair each plate with its ideal variety in order to appreciate nuances, aromas, flavours and organoleptic sensations of these ten different mono-varietals.<\/span>\"\"Arbequina<\/span>,<\/a> sweet and balanced, excellent pairing with nut breads, fruit salads or mushrooms. Excellent in cocktails (FIZZ cocktail),\u00a0 homemade nutella<\/em> and ice cream.\"\"<\/span><\/p>\n

Arbosana<\/span>,<\/a> with a clean aroma of green grass, perfect match with cold dishes, vinaigrettes and seafood.<\/span><\/p>\n

Picual<\/span>,<\/a> slightly bitter a pleasant pungency in throat, ideal in stews, sauteed, fried or scrambled eggs and rice dishes.\"\"<\/span><\/p>\n

Hojiblanca<\/span>,<\/a> herbaceous notes, in the mouth it is sweet, with a light bitterness ending with a strong peppery kick and excellent vegetable flavour. Is a very versatile EVOO for different culinary techniques and pairings: gazpachos, ajoblanco, poached eggs, stewed vegetables, meats, stews and fish. Also in pastry and desserts for its excellent combination.<\/span><\/p>\n

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Picudo<\/span>,<\/a> Floral, delicate and clean scent. Very balanced, complex and persistent,\u00a0 it is one of my favorites, exquisite with traditional breads, panettone<\/em> and pastries. Cold dishes, emulsions, homemade tomato sauces, carpaccios, mushrooms (Boletus Edulis, Amanita Caesarea) and white fish.<\/span><\/p>\n

Chiquitita<\/span>,<\/a> also fruity, with a cinnamon and fennel background, combines with citrus, honey, nuts and chocolate. Ideal in raw, vinaigrettes and emulsions (alliolli, mayonnaise). Salads of green leaves and with fish and seafood.\u00a0<\/span><\/p>\n

Koroneiki<\/span>,<\/a> fruity with reminiscences of artichoke and green plantain, paired with salads like the classic Greek salad. Special with aubergines, zucchini, roasted vegetables. Also with cheeses, eggs, and soft emulsions (Greek yogurt, mayonnaise).\u00a0<\/span><\/p>\n

Cornicabra<\/span>,<\/a> Complex profile, highlighting the deep green-olive fruity aroma but with a great diversity of secondary aromas like apple and almond. Pairing: special breads (aromatic with honey, nuts, blueberries or seeds). Recommended in dressings, pickles, sauces, stews and meats. Special with potatoes in garnish, Pulpo a la gallega (octopus). Also with raw fish, sashimi or tataki.\u00a0\"\"<\/span>Manzanilla Cacere\u00f1a<\/span>,<\/a> a fruity EVOO of green olives. In the mouth it is sweet, with a light bitterness ending with a strong and located peppery kick and excellent vegetable touch. Pairing: Breakfasts and snacks with traditional breads (Alfacar, Candeal, Galician bread) and speciality breads (aromatic, rye, ciabatta roll\u2026). Perfect for ajoblanco,stews and seafood.<\/span><\/p>\n

\u00a0<\/span>Oliana<\/span>,<\/a> Herbaceous scent, green leaf, banana, green tomato, green almond (alloza) and a citric touch. Ideal in dressings, salads of green leaves or fruit, cooked vegetables and white fish. Also in desserts, sweets and ice cream.\u00a0<\/span><\/p>\n

To give an example, here you have this short video in which you can feel like savouring the arbosana ice cream!!!
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