EVOO Castillo de canena Amontillado.

In their desire to stay ahead of the world's EVOO producers, the Vañó family has given a new twist to Spanish oil. This is the first olive oil refined in sherry wine barrels that is more than fifty years old. Try it on a preserve from the sea, on fried almonds; with cheese, on a fish carpaccio and, surprise, on an ounce of good dark chocolate.

Surprising on the nose. Very evocative. Memories of nuts, toasted, noble woods (cabinery), ripe fruit and mushrooms (perrechicos). With a delicate nuance of sherry.

In the mouth it is friendly and elegant at the entrance. Fluid and sweet on the palate. Complex and with a wide range of different nuances. Iodized notes of toasted hazelnuts, intermingled with hints of ripe avocado. In the end, the memories of boot wood clearly stand out, an amontillada sensation with an "umami" nuance that makes it perfect for seasoning a large number of preparations and raw materials. From the simplest to the most radical.