The first super-premium Spanish Extra Virgin Olive Oil to be marketed in the US. Introduced to the specialty food trade in the 80's it quickly gained a reputation for world-class quality amoung chefs and food critics. Lerida is produced from under-ripe Arbequinas early harvested in the first weeks of November. This produces a green-gold, fruity oil with a more ardent taste and peppery finish. Larida is the perfect oil for dressing greens, to accompany appetizers and for dipping with fresh bread.
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