The Belazu Ingredient Company has launched the first commercial olive oil to be frozen at the point of crushing to preserve its freshness throughout the year - the 2017 Verdemanda Extra Virgin Olive Oil (EVOO).
The pressing of the olives for the Verdemanda EVOO took place last month. Verdemanda meaning ‘green on demand', is produced by a freezing process that suspends the normal deterioration of the product between harvests to deliver a remarkable freshness and consistent flavour and quality all year round.
The young Arbequina olives were picked four weeks earlier than usual which gives them a lower yield but a fresher and higher-quality product. The oil is produced, frozen and stored in blocks to be thawed on demand throughout the year.
The vivid emerald green, single-estate oil is pressed with olives from the L'Albages groves in the region of Garrigues in Catalonia and has a smooth, viscous texture which is complemented by its fresh fruity taste. The well-rounded oil has an added hint of banana and a peppery finish.
Belazu co-founder, George Bennell, who has been working alongside the olive oil producer Eduard for 25 years, said the Verdemanda EVOO has taken 3 years to perfect including the development of a bespoke quality-preserving bottle and pourer.
Belazu's resident innovation chef, Henry Russell, former head chef at Moro, added: "This new season oil has a well-rounded flavour, a creamy smooth texture and a wonderfully fresh aroma. It's the perfect ingredient to enhance the flavours of any dish, hot or cold and the aroma immediately transports you to harvest time in the Catalonian olive groves."
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