The Essence of the Cornicabra Variety
Our Cornicabra extra virgin olive oils, carefully produced on our family estate, offer a unique taste experience and benefits.
From early harvest to cold extraction, each El Tilo Oil captures the purity, intense aromas and perfect balance to transform every dish into a masterpiece.
Cornicabra is one of the most traditional and representative crops of the Spanish olive grove.
However, it is one of the least known internationally.
This variety is the most widespread in the central and central-western part of the country, where it originates.
Cornicabra olive trees are resistant to cold and drought, and adapt very well to poor, chalky soils.
Its medium-sized fruit is elongated and asymmetrical, with a very characteristic shape reminiscent of a horn, from which it derives its name.
This olive produces fruity, fragrant and aromatic oils, with bitter and spicy values of medium intensity, as a result of its richness in minority components of high biological value.
The chemical composition of cornicabra oil has a very high content of oleic acid – a monounsaturated fatty acid of high nutritional value – and total polyphenols – natural antioxidants – including oleocanthal, which has great anti-inflammatory properties (similar to ibuprofen).
This gives them superior health attributes, high thermal stability and high resistance to oxidation, which translates into a long shelf life.
El Tilo’s cornicabra extra virgin olive oils come from olives of the cornicabra variety carefully cultivated on our family estate.
The olives are harvested early at the beginning of November, when they begin to change colour.
This stage of ripening is called pre-veraison.
The oil is already fully formed and retains all its richness in natural antioxidants and other minority components, which are responsible for its health attributes and sensory characteristics.
The oil is extracted cold, within 12 hours of being harvested, in order to maintain all its qualities intact.
Recommended Use
Recommended applications
A touch of excellence
To make the most of the unique aromas and flavours of our oils, we recommend using them raw, although they are also perfect for other cooking techniques such as roasting, sautéing or frying.
Tasting Note
Tilo Aceite de Cornicabra has a medium-high intensity green olive fruitiness, with notes of olive leaf and almond, and hints of apple.
On the palate it is somewhat sweet on entry, with sensations of medium intensity bitterness and spiciness, very well balanced, and an aftertaste of green almonds.
