Olive Oil Set Edición Limitada La Maja Arbosana, Arróniz, Koroneiki, Tosca 4X 500 ml

Tasting Set: La Maja Limited Edition Olive Oils - Tosca, Arróniz, Arbosana, and Koroneiki, 500 ml each

The La Maja tasting set of the four limited edition extra virgin olive oils is interesting for both olive oil connoisseurs and newcomers alike. It offers a wonderful and unique diversity of flavors. In addition to comparing the different aromas, you can also get to know four single-variety olive oils that are very rarely offered.

How the Tosca, Arróniz, Arbosana, and Koroneiki olives differ

Just as in wine, where different grape varieties have different qualities, components, and aromas, divergent characteristics can also be found in olive varieties.

The Tosca olive is native to Italy and can be harvested early. Only with a sophisticated milling method and timing can a top-quality oil be produced. Therefore, there are very few olive oil producers who make a single-variety Tosca extra virgin olive oil.

The Arróniz olive is native to Navarre. The low-trunked olive tree produces medium-sized, oval fruits that are reddish-green at the beginning of ripening but are black when fully ripe. Arróniz olive oil scores points for its high antioxidant content and good stability.

The Arbosana olive from the Penedés region can offer an interesting harvest after just two years. Arbosana olive oil has proven to be particularly healthy due to its high content of oleic acid and polyphenols. It also has compounds that, with proper storage, protect it from overly rapid oxidation and rancidity.

The Koroneiki olive, originating from Greece, has little flesh and is therefore not suitable as a table olive. It is harvested early, shortly after the Arbequina olive, and is very productive. Koroneiki olive oil has a high content of oleic acid.

Immerse yourself in four different worlds of smells and tastes!

The four olive varieties in the La Maja tasting set differ not only in their origin and components; their aromas also vary and each will surprise you with a very special olfactory and taste experience.

• With the yellowish-green, full-bodied oil from the Tosca olive, you can look forward to an exceptional bouquet and an extravagant flavor. The extra virgin Tosca olive oil fascinates with a scent of wild fruits and gummy bears. In the mouth, it begins with the sweetness of a raspberry-strawberry mixture and finishes with a slight bitterness and mild spiciness.
• The dense, green Arróniz olive oil stays true to the green freshness of its appearance in both its scent and taste. You can perceive the scent of green vegetables, grass, and banana peel. When tasting, the notes of bitter almond and tomato particularly stand out, accompanied by a medium bitterness. In the aftertaste, a medium spiciness emerges.
• From the Arbosana olive comes a green, full-bodied olive oil with lively and very fresh aromas. The premium Arbosana oil smells wonderfully of apples and green herbs. It tastes of apples, bananas, and a little of bitter almond. This first-class oil is very fluid in the aftertaste with a slight spiciness.
• Yellowish-green and full-bodied, the Koroneiki olive oil delights with a pure, intensely green bouquet. It smells wonderfully of green banana, green grass, and green apple. Its pleasantly mild taste of apple and banana is rounded off by a slight bitterness. When swallowed, it leaves a slight spiciness.

Four different oils to refine your culinary art

With the La Maja tasting set of the four limited edition extra virgin olive oils, you can hold your own small, private olive oil tasting. If you don't want to drink the oils neat, spread them on small slices of fresh white bread. Alternatively, you can offer the four premium oils in different bowls as a dip for fresh bread.

But the top olive oils from La Maja's limited edition are a delight not only on their own. We use the oils as follows:

We like the Tosca olive oil LE

• in marinades for sweet and savory salads
• on a ham or cheese platter
• in a spectacular fish marinade
• in an extravagant meat marinade
• with grilled vegetables

We enjoy using the Arróniz olive oil LE

• for marinades for leafy and raw vegetable salads
• in cold soups, like salmorejo and gazpacho
• for homemade cold sauces
• for carpaccio

With the Arbosana olive oil LE, we refine

• dressings for mixed and leafy salads
• raw vegetable platters
• ham and cheese platters
• Italian specialties, like pizza and pasta
• fish dishes

The Koroneiki olive oil LE serves to enhance

• marinades for leafy and mixed salads
• tomato salad
• homemade cold sauces and spreads
• meat and fish marinades