Cornicabra Olive Oil

Uses of cornicabra olive oil

The fruity flavor of cornicabra oil is perfect for combining with uncooked foods, toasts, etc. However, due to its high polyphenol content, it is one of the most commonly used for frying, since it can be reused without any problem.

It has an ideal flavor for use with strong-flavored fish such as cod. In addition, cornicabra oil acts as a good flavor enhancer in foods such as roasts, stews, stir-fries and omelettes.

Cornicabra oil has also proved to be a great accompaniment to canned food, and when added to the seasonings 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 fruit of the cornicabra olive. These trees began to be planted and cultivated by the Arabs in the mountains of Toledo 1300 years ago, and even today we continue to produce and enjoy cornicabra oil.

The cornicabra olive is elongated and asymmetrical in shape, and its horn-like ending is what gives it its name. It is harvested late because it does not detach easily from the tree, so it is necessary to wait for its optimum ripening point, when it will detach without any problem.

Cornicabra oil has traditionally been 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, which give rise to a fruit of the best quality and with an exquisite flavor.

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