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Study, dedication, research and innovation have allowed us in Bodegas Ochoa to keep our traditions and make them suitable to a modern market in a continuous progression. Together with the viticulture, in which many generations have been involved, we have expanded our products and we have gone into the gastronomy producing two cooking condiments closely linked with the village of Olite: the oil and the verjuice.
Since 1998 we commercialize the “agraz-verjus”, a condiment used throughout the history of gastronomy for the cookery. It comes from the non-ripening grapes so its high acid content and its fruity aromatic properties make it even more appreciated than other seasonings like vinegar or the citric juice. It is a choice condiment now used in some of the most important restaurants in the world.
Going deeply into our research and development spirit, in the year 2004 in Bodegas Ochoa we undertook a new R & D project with a clear aim: making a high quality extra virgin olive oil with the distinctive touch of the Navarre’s middle area climatology. We’re talking about de extra virgin olive oil get from the first cold extraction of the arbequina variety.
Thus, at Bodegas Ochoa we aim to promote the Mediterranean gastronomic culture, always keeping quality as the final objective of all the products.
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