b GOURMET olive oil
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I
FINCA LA TORRE
FROM ANCIENT OLIVE GROVES TO YOUR PALATE WORDS MARISA CUTILLAS PHOTOGRAPHY COURTESY OF FINCA LA TORRE
220 / AUGUST 2021 ESSENTIAL MAGAZINE
n a country that is known for its millenary tradition in manufacturing fine olive oil, being hailed ‘the best of the best’ is an accolade that reveals painstaking work and dedication. Finca La Torre, ensconced in northeastern Antequera, has enjoyed this privilege time and time again, with a long list of prizes and recognitions to its name. One of the most impressive is its 100/100 rating, received at the prestigious Flos Olei Competition for its Hojiblanca extra-virgin olive oil. There are only two Spanish olive oils that have received this rating in the history of the competition – a fact that has made gourmets and restaurateurs around the world sit up and take notice. At Marbella’s own Boho Club, for instance, guests are invited to dip freshly baked bread into this ‘liquid gold’ selection before their meal. The aim is to awaken the palate to the appealing flavour and aroma of well-balanced, organic, biodynamic olive oil which is exceptionally complex yet familiar all at once.
