Arbequina olive oil
Castillo de Canena surprises us year after year. We could say that Arbequina with plankton is a marine oil. An olive oil that tastes like the sea, the result of the fusion between land and ocean.
Intense and bright in appearance with suspended plankton, it has maximum expressiveness in the nose and mouth of the sea, and green and fruity notes that positively intensify the green algae, the iodine and the intensity of the crustacean. It is very fresh and elegant, with a balanced, smooth bitterness and spiciness, which disappears quickly. The sensation in the mouth is sweet in balance with the salty memories of the sea.
"It is an oil with an intense and bright appearance with plankton in suspension, with maximum expressiveness in the nose and mouth of the sea."
It is a 100% natural and vegan oil, since the plankton is of plant origin. Ángel León, the prestigious chef from Cadiz with three Michelin stars, has participated in the elaboration of this unique oil: “Arbequina Plancton”.
Paco Vañó
Co-owner of Castillo de Canena tells us what his own oil conveys to him:
Arbequina with plankton is a unique oil inspired by the sea, by plankton itself and its magical forms. Like a splash of flavour and naturalness, condensing the origin of life in a bottle. It is a unique product in the world, offering unlimited gastronomic and culinary possibilities. With an intense aroma and a strong flavour of the sea, combined with the green and fruity flavour of fresh olive juice. Arbequina with plankton is ideal to accompany rice and seafood, grilled fish, pasta, octopus, fish tartares, grilled fish and ceviches. It is also a highly recommended oil for making mayonnaise and vinaigrettes. When my sister Rosa and I started the “Castillo de Canena” project 15 years ago, we did so on the solid foundations that our parents and previous generations of family members had bequeathed to us. From the beginning we were very clear that we were, above all, farmers. We were possessed by a moral mandate that obliged us to preserve the countryside, to pamper it, to look after it, to regenerate it and to never forget that the basis of our heritage was the magnificent olive groves from which we obtained, year after year and harvest after harvest, the fruits from which we extracted extraordinary juices and AOVEs of the highest quality. We had received a unique legacy but, in reality, it did not belong to us; we had to leave our children the inheritance of a land much richer, more fertile and with more biodiversity than the one that had been given to us by our elders.
