Extra Virgin Olive Oil La Chinata – 500 ml Metal Tin
House : La Chinata — Plasencia (Cáceres), Extremadura · since 1932
Origin
Made by La Chinata, a family house founded in 1932 in Plasencia (Cáceres), Extremadura. Now in its fourth generation, La Chinata carries on artisanal know-how based on the rigorous selection of olives from the north of the province of Cáceres and on pressing methods that preserve quality.
Features
- Format: 500 ml in a metal tin – optimal protection against oxidation and light
- Category: extra virgin – cold-pressed
- Profile: balanced, suited equally to seasoning and to cooking
- Variety: Manzanilla Cacereña, a native variety of northern Cáceres
- Storage: airtight tin guaranteeing freshness and aromatic stability
- Origin: Plasencia (Cáceres), Extremadura, Spain
Tasting notes
An oil with a harmonious profile, revealing fruity notes and a rather mild and supple character, without the marked bitterness or pungency of southern Spanish oils – the signature of oils from northern Cáceres. The fluid texture and the balance on the palate make it a complete oil, neither too intense nor neutral, able to enhance without dominating.
How to use it
- As a seasoning: salads, crudités, grilled vegetables to enjoy its natural aromas
- At the table: with bread, tapas, cheeses – a simple and convivial Mediterranean ritual
- In cooking: red meats, white fish, braised dishes – it stands up well to moderate heat
- Finishing: soup, purée, hot dish – a few drops to enrich at the last minute
Why we chose it
For Orígenes, La Chinata represents the rare balance between accessibility and authenticity. This oil makes no claim to eccentricity; rather, it embodies the reliability of the sincere Spanish producer: consistent quality, a metal tin that respects the product, and a fair price. It is the everyday oil for anyone who refuses to compromise on the raw material.
La Chinata
The gentle oil from northern Cáceres, since 1932.
In 1932, in the north of the province of Cáceres, the family's ancestors begin milling the olives of their region with stone mills and mat presses. This is the origin of La Chinata.
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