The New York Times – Green Gold (31/08/2011)

LA Oro puts Spain on equal footing with the best from Italy or France.

A rule of good olive oil: once you open the bottle, use the contents as quickly as possible. Oxygen is the enemy, and once you break the seal the flavors start to fade so that what tasted sensational one month will be flat the next.

Which is one of the reasons LA Oro, the newly released high-end olive oil from Spain’s LA Organic, is sold in 250-milliliter bottles that might just get you through a weekend full of house guests. Olive oil this exceptional is too good to sit around.


Link :