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This white wine vinegar made from Riesling wine from Lonsheim (VDP Rheinhessen, Germany), very elegant and delicate; it has fruity notes, a delicate acidity, and a silky body. 12 months in French oak gives it subtle toasted notes and a very balanced structure. I love using it for dressings, on boiled potatoes, and deglazing a pan.
EXTRA VIRGIN OLIVE OIL
Regarded as one of the finest, this handcrafted organic olive oil is packaged in individually numbered bottles. To produce this oil, handpicked olives are channeled through beveled chutes into an underground crusher where they are ground to mash by three-ton granite cones (tuned by a specialist before each season). From the crusher, the oily paste rides a conveyor to the Núñez de Prado's prized contraption, the Thermofilter, invented in the last century by the Marquis of Acapulco.
The Thermofilter consists of two giant stainless steel rollers covered in a tight wire mesh, one atop the other, which lift and turn at a snail's pace. Oil from the crushed olives drips by gravity, strained through tiny holes, and runs out through a trough at the bottom to a separate decantation system.
What results is non-pressed Flor de Aceite. Normally, a pressing yields a kilo of oil for every five kilos of olives; however, it takes eleven kilos of olives to make one kilo of Flor de Aceite. It is a robust oil dominated by the Picual olive, with green olive fruitiness and a touch of green apple. Excellent for salads, finishing and sautéing.