Not the good, not the best, not the most expensive, but the authentic one, does it exist? What are its characteristics? What is its taste? Is it true that it is bitter and spicy?
And before this dilemma, we set out, following the path of our admired Descartes, looking for that first stone on which to build certainties, on which there could be no doubt: If we are talking about oil, it is in Jaén.
And how is it—the authentic one? What characteristics does it have? From which olive variety is it extracted?
And there, in the middle of the mountains of Jaén, in that sea of olive trees that is lost on the horizon, that extra virgin olive oil was, had to be, could not be otherwise, of the Picual variety.
The Picual variety, while still green, well-harvested, cold-milled in under two hours, has certain characteristics; it smells of grass, green olives, tomatoes, it is intense, but slightly bitter and little spicy, because it is delicate, with flavour, with nuances, golden-green, clean, luminous, exquisite: EXTTRA PICUAL.
EXTTRA is an enterprise, in the original sense of the word, an enterprise as an achievement, as an adventure, as a discovery, it is a mission, a chimera perhaps, but it is a drive and force that unites people in a common goal—the search for the authentic.
And then… is there such a thing as sherry vinegar?