Goldlis Coupage
19,00€
Unit price 38,00€ per lOut of stock
Pre-order · ships as soon as it arrives
Characteristics of Goldlis Coupage
- Variety
- Blend
- Producer
- Lis Oils
- Origin
- Zaragoza
- Fruitiness
- Bitterness
- Pungency
- Harvest
- 2026/2027
On the nose and palate
- Grass green
- Sweet
- Made almond
- Fruit banana
- Red Tomato
- Fruit puree
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Why we chose it
We have always had a very good relationship with Sergio, who a quarter of a century ago took the plunge to set up his own oil mill and has asked Marino for advice countless times. He is a skilled craftsman and a very good man.
Complete your pack
Three oils to compare at home.
Pairing
How to enjoy it
Goldlis is a sweet oil, with bitterness at 1 and spiciness at 2. It belongs in dishes where a powerful oil would overpower everything.
For emulsifying: mayonnaise, mild aioli, or a mustard and honey vinaigrette. It adds body and aroma without making the sauce bitter.
With steamed or en papillote white fish (hake, sea bass, confit cod) and low-temperature roasted vegetables: pumpkin, carrot, leek. The notes of toasted almond and fruit compote accompany without overpowering.
For breakfast and dessert: over yogurt or quark with honey, in a sponge cake instead of butter, or over sliced fruit. The touch of cinnamon at the end is what makes it work.
If there is someone at home who says that oil “stings,” start here.
The mill
Aceites Lis
Sergio Lis empezó en los años 70 en la cooperativa de Escatrón. A principios de los 2000 montó su propia almazara en La Almunia de Doña Godina (Zaragoza). Es maestro de almazara y asesora a molinos de Úbeda, Toledo, Córdoba y Ciudad Real.
Goldlis sale de una plantación de 3 hectáreas. Allí la Arbequina y la Arbosana están plantadas en la misma proporción que llevan en la botella. Se recogen en unos 25 minutos y se muelen al momento. Salen unas 8.000 botellas por cosecha.
Fue el primer virgen extra que ganó el premio al mejor producto del Salón Gourmets, en 2013, entre 1.840 candidatos. En 2023 la Academia Aragonesa de Gastronomía eligió a Aceites Lis mejor almazara de Aragón. Tres hectáreas, veinticinco minutos. Así se hace un aceite dulce que no es simple.