Organic Extra Virgin Olive Oil CORNICABRA with wild forest mushrooms. Early harvest olive oil, cold-pressed within a few hours after harvesting and obtained solely by mechanical means.  

An infusion that concentrates all the flavors of wild mushrooms, the damp earthiness of the forest, and plant aromas that all come together in perfect harmony.

Created in collaboration with the Murcian chef David López, from the Local de Ensayo Restaurant, it combines Deortegas Cornicabra extra virgin olive oil with wild mushrooms, aromatic plants, a traditional purple garlic from the region, and a natural moss extract.

A powerful condiment that stands out for its multitude of uses in the kitchen we recommend it to dress a plate of pasta, or fish, meat, vegetables, rice, and sauces. Drizzled over a dish it will act as the unifying thread without the need for anything more.

Perfect for finishing dishes or on its own with good bread – it’s simply delicious.