This variety is native to the Montes de Toledo region and cultivated between the provinces of Ciudad Real and the Community of Madrid. The name Cornicabra is derived from the peculiar shape of the fruit, it being similar to a horn. For this reason it is also known by other names like Corval, Longar, Cornita, Corriente, Cornezuelo, Cornetillo or Cuernecillo.
It is the second variety, by surface area to be cultivated in this region after Picual, and the third, in terms of production yields. The EVOO extracted from this olive is the only one certified by the Montes de Toledo Protected Designation of Origin (PDO) and is also authorized by the Campo de Calatrava y Campo de Montiel PDO.
The olive is medium in size and has an elongated, somewhat curved, asymmetrical shape. On one side it curves outward and on the other it is quite flat. This variety has a later ripening compared to the other varieties.
The high polyphenol content of Cornicabra gives it a very high shelf life and will maintain its properties in our kitchens for a lot longer.
Harvest date: October / November, early harvest.
Irrigation: Part of the production uses an automated system with humidity sensors while in another area the trees are rain-fed.
Collection system: Tree shakers are used to help fruits to detach directly from the tree without touching the ground. Hitting the tree with poles is avoided which helps to maintain our trees healthy.
Harvesting temperature: Harvesting during high temperatures is avoided. The workday is shortened according to very hot periods (higher than 35°C/ 95ºF).
Time between harvest and milling: Less than 3 hours.
Production system: Continuous two-phase system, cold extraction (below 27°C/ 80ºF), contact with water is minimized.
Filtration: Continuous filtration after the extraction process to remove moisture and impurities that may remain in our olive juice and can shorten shelf life.
Storage: Stainless steel tanks preserved with nitrogen.
This oil presents fruity aromas of olives and other fruits. Notes of ripe apple and strawberry are dominant. It enters the palate sweet, with a moderate bitterness and slight pungency. The finish is fruity, principally sweet fruit with subtle hints of garden aromas and bitter almond.
Cornicabra Extra Virgin Olive Oil is fruity and aromatic with both well-balanced, moderate bitterness and pungency. Our 5 Elementos Cornicabra PDO Montes de Toledo is an EVOO that stands out for its medium intensity green fruitiness that is reminiscent of green olives, apple and aromatic herbs such as thyme and rosemary. It should also be noted that the oil presents aromas of red fruits. On the palate, it is balanced with a medium, pleasant bitterness and pungency and it has a clean, persistent finish.
The ratio or monounsaturated, polyunsaturated and saturated fatty acids together with its phenolic content makes this oil a very high antioxidant power and helps to prevent coronary diseases.
This EVOO is high in vitamin E, sterols and pigments, making it one of the varieties with the most beneficial health properties.
To pair Extra Virgin Olive Oil one must have a minimum knowledge of the attributes each variety has and how they interact with each food or recipe. A consumer may have an EVOO variety preference. This can be due to its intensity, complexity or harmony. To get started, follow the suggestions for the Organic Cornicabra variety.
Cornicabra Organic Extra Virgin Olive Oil has a medium intensity so it generally pairs well with foods that it complements and does fight with other medium intensity foods.
In the kitchen, Cornicabra Organic Extra Virgin Olive Oil is highly recommended for frying (it maintains its properties at high temperatures), red meats, breaded foods, battered foods, stews, in preserves and raw as a dressing in salads or on toasts or pizzas. It also is delicious in cold soups, desserts, on red meat and medium-flavoured fish, such as salmon or cod.
It is preferable to select a more mild variety of Extra Virgin Olive Oil in dishes with lighter flavours, such as white fish, emulsions, sauces or desserts since the high intensity of this oil can overpower the plate.
|Average values per
|900 kcal / 3,700 kJ
|Total Fat (100g): of which
|Vitamins and minerals