Dauro de l'Emporda Extra Virgin Olive Oil
Product Description
A blend of Arbequina, Hojiblanca, and Koroneiki olives. Green-gold in color this olive oil from the northern Catalan region of Girona has the light aroma of toasted bread, with a touch of green tomatoes, artichokes, fresh flowers, and orange blossoms. It has a fresh, intense taste with very delicate finish of pepper.
Dauro won in several occasions the prize for the best ripe and fruity olive oil by the Ministry of Agriculture, Fisheries and Food in Spain, the best olive oil in "Les Etoiles de Moulin" with a prestigious jury made up of internarional cooks Pierre Gaignaire, Alain Lorca, Serge Goulomer, Christian Pillent and the President of the group Laurent-Perrier, Yves Dumont, all of them very demanding with quality.
Dauro was present in 2001, 2003, 2004 and 2005 at the NOBEL´S PRIZE BANQUET. Cooks decided to choose again Dauro olive oil in 2008 to season the Nobel Prize menu. Spain Net Wt. 500 ml/16.9 oz
Dauro won in several occasions the prize for the best ripe and fruity olive oil by the Ministry of Agriculture, Fisheries and Food in Spain, the best olive oil in "Les Etoiles de Moulin" with a prestigious jury made up of internarional cooks Pierre Gaignaire, Alain Lorca, Serge Goulomer, Christian Pillent and the President of the group Laurent-Perrier, Yves Dumont, all of them very demanding with quality.
Dauro was present in 2001, 2003, 2004 and 2005 at the NOBEL´S PRIZE BANQUET. Cooks decided to choose again Dauro olive oil in 2008 to season the Nobel Prize menu. Spain Net Wt. 500 ml/16.9 oz
