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How to distinguish the best olive oil

It’s now, in early November, when the olives are beginning to be collected in order to produce the best olive oil. It’s at this time when the olives are changing from green to purple (veraison) that is why they have less oil yield but this one is more fruity and its flavor is more intense. [...]

by Andrea López
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The blog Monsabor, as its name indicates (Mon Sabor, world of flavors), was born with the aim of showing and sharing the Spanish food products that were also handcrafted, natural and flavored.

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