Las Brisas
by Jill DonenfeldThe Arbequina olive grows 1300 feet above sea level in the Spanish city Jumilla. Jumilla has gained recognition in the wine world for its delicious monastrell-based reds made from grapes grown in extremely arid conditions. This severe weather intensifies the fruit, and it also does wonders for the olives.
Jorge Ordoñez, the utmost wine importer for the area, picked up on this and, as a result, also imports the outstanding Las Brisas olive oil, made predominantly from Jumillan arbequina olives.
Unfiltered and cold extracted (a process that protects unstable flavor), the oil retains much of the true aroma and taste of the small greenish grey olives. A rich golden oil, it hits the tongue with a fruity punch and then coats the palate with a velvety finish.
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