Cornicabra Oil

Cornicabra olive oil uses

The fruity flavor of cornicabra oil is perfect for combining uncooked foods, toast, etc. However, due to its high polyphenol content, it is of the most used to make fried, since it can be reused without problem.

Has a taste ideal for use with strongly flavored fish such as cod. In addition, cornicabra oil acts as a good flavor enhancer in foods such as roasts, stews, braises and tortillas.

Cornicabra oil has also proven to be a great companion for preserves, and it is that added to the dressings that are already included in it, it gives a new nuance to the flavors.

Origin and production of cornicabra oil

Olive trees are one of the plant species that live the longest, and proof of this are those that bear the cornicabra olive as fruit. These trees have already begun to be planted and cultivated by the Arabs in the mountains of Toledo 1300 years ago, y aún hoy en día seguimos produciendo y disfrutando el aceite cornicabra.

The cornicabra olive is elongated and asymmetrical in shape, and its finish similar to the horn of a goat is what gives it its name. It is harvested late because it does not come off the tree easily, so it is necessary to wait for its optimum ripening point, when it comes off without any problem.

Cornicabra oil has been traditionally known as “Toledo-type oil”, since it is produced especially in this area. The cornicabra olive tree has a great capacity to adapt to dry and limestone soils. And it is precisely the climatic conditions of Toledo and Castilla La Mancha, in general, with very cold temperatures in winter and very hot in summer, that give rise to a fruit of the best quality and with an exquisite flavor.

Cornicabra oil is the third most produced in Spain, and it is the second variety with the largest number of cultivated hectares.