Cornicabra olives are a variety of olive that is primarily grown in central and southern Spain, particularly in the regions of Castilla-La Mancha and Extremadura. These olives are mainly used for producing high-quality olive oil, although they can also be used for table olives. Cornicabra olives are typically harvested in October. They have a dark green to purple color, medium size, and have a firm texture, with a slightly bitter and fruity flavour.
Olive oil Cornicabra is highly valued for its distinctive taste, which is characterized by a soft start and intense bitter and pungent finish, a rich fruity taste with a hint of spiciness. It is often used in Spanish cuisine, particularly in dishes such as roasted vegetables, grilled meats, fatty fish, and just bread dipping.
Cornicabra olive oil is extremely rich in antioxidants and monounsaturated fats, which help reduce the risk of heart disease, improve brain function, and support overall health and well-being.
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