This vibrant extra virgin olive oil is made high in Valencia’s Alicante mountains in Spain, 2,500 feet above sea level and less than 25 miles from the Mediterranean. It’s a very unique microclimate for olives, with cool evenings and breezes and a winter that borders on inhospitable, all of which contribute to Masia el Altet’s considerable depth of character.
The oil has a grassy aroma with a hint of tomato leaf and thyme. Its color is deep green tinged with yellow. The flavor is very round, sweet and apple-y through the middle, like a big juicy fruit. It made me want to chew on it, a good sign that it’s ready to join dinner. Bring it out when you’re dressing a fresh leafy salad, or pour it generously over roasted, crispy vegetables just out of the oven.