Our top-Shelf extra virgin olive oil
NOW organic!
Superior quality plus and eco-conscious mindset
RECOMMENDED USES
Premium EVOO
Organics
96 AWARDS
Dubai Olive Oil Competition
Gold Award 2023
Premios Evooleum 2023
Top 100 2023
JOOP Prize
Gold medal 2023
Country of origin
Spain
Olive Varieties
Hojiblanca and Picuda
Flavor Intensity
Intense
Glass bottle
17 fl.oz. - 500 ml
Tasting notes
A blend of green fruit scents that reminds us of fresh cut grass, green apple and green tomato. This mix of aromas makes for an EVOO of great complexity. It’s an extra virgin olive oil with a perfect balance of bitterness and spice that makes for a very pleasant flavor.
FLAVOR NOTES
More DESCRIPTION & Country of origin
This extra virgin olive oil with exceptional organoleptic properties, the result of the rigorous control applied throughout the production process. GOYA® Organics is a blend or coupage prepared using a mix of oils from extra virgin olives of different varieties that are carefully selected and harvested by hand in the south of Spain in late October, the period when their flavor and aroma are at their most intense.
96 Awards Since 2014
QUALITY
Cucumber and chickpea salad
INGREDIENTS
SERVINGS: 4
- 1 cup walnuts
- 1 handful radishes, about 5 or 6
- 1.5 cups cherry tomato
- 4 cucumber
- 0.5 cup black olives, sliced
- 1 cup cooked chickpeas
- 0.5 cup chives
- Ingredients for dressing
- 3 tbsp GOYA® Organics Extra Virgin Olive Oil
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 0.5 cup chopped mint
- 0.5 cup chopped dill
- Salt and black pepper to taste
PREPARATION
1Add a glug of GOYA Organics Extra Virgin Olive Oil to a pan and when it’s hot, add the walnuts with a little salt and toast for a few minutes taking care not to burn them. When they're ready remove from the heat and place to one side.
2To make the dressing for our salad, add all the ingredients to a bowl and mix until well combined. Put to one side.
3Wash the cucumbers and radishes and cut slice them thinly. Wash the chives and chop finely. Now add everything to a salad bowl along with the halved cherry tomatoes, the chopped black olives and the cooked chickpeas, rinsed and drained.
4Once we have everything in the salad bowl, add the dressing and stir with a wooden spoon so the dressing coats the ingredients well. Check for seasoning.
5
Finally, just before serving, sprinkle the walnuts on top.
