Mix & Match Party Pack - Gran Mendoza EVOO + Millan Aged Balsamic Vinegar (minis)
Gran Mendoza EVOO (minis)
About the Producer
Laur is the oldest olive oil producer in the Mendoza province. They have been making Olive Oil on the same grounds since 1906.
Laur has recently been ranked the #1 Olive Oil Producer in the World by EVOO World Rankings in 2023!
Made from 100% Arauco Olives
This varietal is the flagship olive for Argentina and is commonly referred to as the 'Malbec of Oils'
It is known as a full-bodied olive with a spicy finish.
This is a blend of the best Arauco olives from three different estates; Cruz de Piedra, Altos Limpios and Medrano all located in Mendoza, Argentina.
This is the first/cold press on the estate with less than .05% acidity
Tasting Notes - Intense
Sight: Intense green-yellow color
Aroma: Very aromatic, fresh mineral aromas such as stone which comes from the rocky soil of Mendoza. There is also wonderful grassy, tomato aroma, like a fresh tomato vine. The aroma make this oil very inviting to try.
Mouth: Full and powerful. Very smooth. Completely coats your mouth, very long finish ending with a spicy Arauco kick at the back of the throat.
Gold (Best in Class) - Los Angeles International Extra Virgin Olive Oil Competition
Silver - New York World Olive Oil Competition
Gold - Japan International Olive Oil Competition
Gold (Grand Prestige) - Olivinus International Extra Virgin Olive Oil Competition
Bronse - Lorcicole D' oro
Aged Balsamic Vinegar (minis)
About the Producer
Millan is the Italian arm of Laur. Produced in a building next to the Laur Olive Mill in Mendoza, they bring the Italian know-how.
This delicious Millan Balsamic is not something many people would associate with Argentina.
Made in the traditional Modena method.
Harvested with local white wine varietal Ugni Blanc located in the High Altitude Region of Mendoza called Uco Valley. The grapes are harvested by hand.
This multi year process first takes these grapes and cooks them for hours until the 'must' is reduced to a thick consistency then is aged no less than 1 year in concrete tanks filled with oak staves.
Separately white wine must is made into wine vinegar and is aged for another year in French Oak Barrels.
After this process finishes both the aged Ugni Blanc 'must' and aged white wine vinegar are then mixed and the concentrated 'must' are taken to another fire cooker and put through a 7-day cooking process until the perfect density point is reached.
Once finished it is thick and creamy, ideal for meats, cheeses, fruits (strawberries) and your favorite desserts, even on vanilla ice cream.
Sight: Natural dark brown
Aroma: Very complex, with a hint of sweetness.
Taste: The sweet and sour just run beautifully together. They each complement the other and makes for a versatile balsamic.