These olive trees are of two varieties that are only found in the region, Argudell and Corivell, which, together with the characteristic climatic feature of the Empordà, the tramuntana, give the product a differentiating character.
Oli de Pau Oli de Pau: Oli de Pau can be used raw to dress dishes such as esqueixada, escalivada, salads, bread with tomato; to cook stir-fries, traditional dishes such as platillos and even to accompany grilled meat and fish.
Oli de pau Oli de Pau: Fruity and green, very intense. Complex and balanced, slightly sweet and with a good proportion of bitter and spicy nuances, with a slight astringency.
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