Specialty Foods

This blended oil is ideal for cooking and frying. Fine extra virgin olive oils cannot withstand long fry temperatures, but blended with canola oil they meet the task. Also good in salad dressings and for restaurants looking for a more inexpensive alternative to pure olive oil without giving up the flavor.

Produced in Spain, Zoe Extra Virgin Olive Oil is made predominantly from cornicabra olives with some piqual and hojiblanca olives. With a maximum acidity of 0.4 and a golden yellow color, it offers a balance of delicate fruit and luscious butter, accompanied by a slight hint of pepper and an aromatic bouquet of fresh basil, almonds, and artichoke hearts.

Produced in Spain, Zoe Extra Virgin Olive Oil is made predominantly from cornicabra olives with some piqual and hojiblanca olives. With a maximum acidity of 0.4 and a golden yellow color, it offers a balance of delicate fruit and luscious butter, accompanied by a slight hint of pepper and an aromatic bouquet of fresh basil, almonds, and artichoke hearts.

The “Conservolea” variety is at its middle stage of maturity. Greenish-brown to golden, this olive is called “blond” by the locals, and it is harvested while still young in the turning color stage. Very fruity and mild with very well balanced flavor.