{"id":1040,"date":"2020-06-16T03:30:00","date_gmt":"2020-06-16T01:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=1040"},"modified":"2026-09-20T11:25:24","modified_gmt":"2026-09-20T09:25:24","slug":"prada-el-oro-liquido-milenario-de-antonio-alcaraz","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=1040","title":{"rendered":"Prada, el oro l\u00edquido milenario de Antonio Alcaraz"},"content":{"rendered":"
\nDe una excepcional materia prima
\nse puede y debe obtener un producto fuera de serie si se trabaja con pasi\u00f3n y
\nrespeto. As\u00ed lo demuestra Antonio Alcaraz<\/a><\/b> d\u00eda a d\u00eda en su bodega de La Rioja y
\nahora con los olivos milenarios subarrendados en el municipio jienense de
\nCanena. <\/span>Alcaraz <\/b>es tambi\u00e9n un
\nalquimista capaz de extraer la esencia de la aceituna Picual y guardarla en
\nunos preciados frascos de oro l\u00edquido. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\nEn su finca de Canena, Alcaraz
\n<\/b>decide recoger la oliva Picual cuando a\u00fan est\u00e1 muy verde porque su sabor es a\u00fan
\nm\u00e1s intenso. No le interesa la cantidad,
\nsino la calidad,<\/b> de ah\u00ed la importancia de los olivos milenarios. La idea es
\nobtener un aceite de aroma intenso, pero con sabor frutado y equilibrado.<\/span><\/div>\n
\n<\/div>\n
\nUna excelente materia prima<\/b>: aceite 100% Picual, de olivas
\nrecolectadas en verde y extra\u00eddas en fr\u00edo, con una acidez de 0,15 grados.  Aromas herb\u00e1ceos, a hoja de oliva, higuera o
\ntomatera, t\u00edpicos del aceite Picual y muy elegante. En boca, adem\u00e1s de su
\npotente cuerpo, se aprecia el caracter\u00edstico amargor de la variedad, pero muy
\nequilibrado con la fruta.  El aceite
\nPicual aporta cuerpo y un intenso sabor.<\/span><\/div>\n
\n
<\/span><\/div>\n
\nLos mejores maridajes: <\/b>Prada
\nes elegante y potente en sabor, ideal para ali\u00f1ar y realzar esas ensaladas o
\nplatos de verduras y hortalizas que por s\u00ed solos resultar\u00edan ins\u00edpidos.  Muy recomendable en un desayuno sano, sobre
\ntostadas con tomate natural.<\/span><\/div>\n
\nTambi\u00e9n es perfecto para guisos largos, frituras, empanados, rebozados
\ny cualquier uso de aceite de oliva a alta temperatura.  Por su elevada estabilidad, es muy apreciado como
\nconservante de embutidos, carnes, quesos, y conservas en general.<\/span><\/div>\n
\nEn platos de sabores suaves como
\npescados delicados, mayonesas o postres, no es sin embargo el maridaje
\nperfecto, pues el aceite estar\u00eda demasiado presente.<\/span><\/div>\n
\n<\/div>\n
\nEl pasado 4 de junio Prada<\/b> y \u00d1<\/b>, los dos
\naceites que elabora Alcaraz, han sido Medalla
\nde Oro en Olive Japan<\/b>, una de las principales competiciones de aceite de
\noliva del mundo y que exige los m\u00e1s altos est\u00e1ndares de integridad y profesionalidad.
\nDestacaron sobre casi 1.000 muestras llegadas de 23 pa\u00edses. Un galard\u00f3n que
\nrefrenda el trabajo por la calidad de Antonio Alcaraz.<\/span><\/div>\n
\n<\/div>\n
\nLa aceituna Picual<\/b> es la variedad con la
\nque tradicionalmente se ha elaborado el aceite en la provincia de Ja\u00e9n. Tambi\u00e9n
\nest\u00e1 muy extendida en C\u00f3rdoba y Granada. 
\nActualmente se cultivan en Espa\u00f1a unas 700.000 hect\u00e1reas.<\/span><\/span><\/div>\n
\nEs una oliva
\nnoble, que hace estable y sabroso al aceite y se diferencia de otras variedades
\npor su amargor y en ocasiones picor<\/b>.<\/span><\/div>\n
\n
<\/span><\/div>\n
\nPROPIEDADES
\nY CURIOSIDADES<\/b><\/span><\/span><\/div>\n
\n
<\/b><\/span><\/div>\n
\n–<\/span>  <\/span>Alto
\ncontenido en \u00e1cido oleico (monoinsaturado) pudiendo superar el 80% de todo
\nsu perfil lip\u00eddico<\/span><\/span><\/div>\n
\n–<\/span>  <\/span>Bajo
\ncontenido en \u00e1cidos poliinsaturados.<\/span><\/span><\/div>\n
\n–<\/span> <\/span>Altos
\nniveles de polifenoles.<\/b><\/span><\/span><\/div>\n
\n
<\/b><\/span><\/div>\n
\nEstas
\ncualidades hacen que el aceite de Picual aporte:<\/span><\/span><\/div>\n
\n
<\/span><\/div>\n
\n–<\/span>  <\/span>Gran estabilidad a la oxidaci\u00f3n y el
\nenranciamiento.<\/span><\/span><\/div>\n
\n–<\/span>  <\/span>Resistencia a altas temperaturas,
\npudiendo utilizarse en distintos ciclos de frituras.<\/span><\/span><\/div>\n
\n–<\/span>  <\/span>Como el \u00e1cido oleico es uno de los responsables
\nde reducci\u00f3n del colesterol malo (LDL) y aumento del colesterol bueno (HDL) el
\naceite Picual es muy aconsejable para las personas con colesterol alto.<\/span><\/span><\/div>\n
\n–<\/span>  <\/span>Reducci\u00f3n de la oxidaci\u00f3n de las grasas en
\nel torrente sangu\u00edneo y por lo tanto favorece que no se obstruyan.<\/span><\/span><\/div>\n
\n
<\/span><\/div>\n
\nEn conclusi\u00f3n, el aceite del olivo Picual
\nes una de las variedades de aceite de oliva m\u00e1s saludables.<\/b><\/span><\/span><\/div>\n
\n<\/div>\n

PVP: 29 euros<\/span><\/span><\/i><\/b><\/p>\n","protected":false},"excerpt":{"rendered":"

De una excepcional materia prima se puede y debe obtener un producto fuera de serie si se trabaja con pasi\u00f3n y respeto. As\u00ed lo demuestra Antonio Alcaraz d\u00eda a d\u00eda en su bodega de La Rioja y ahora con los olivos milenarios subarrendados en el municipio jienense de Canena. Alcaraz es tambi\u00e9n un alquimista capaz de […]<\/p>\n","protected":false},"author":1,"featured_media":1041,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-1040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-productos-gourmet"],"yoast_head":"\nPrada, el oro l\u00edquido milenario de Antonio Alcaraz - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=1040\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prada, el oro l\u00edquido milenario de Antonio Alcaraz - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"De una excepcional materia prima se puede y debe obtener un producto fuera de serie si se trabaja con pasi\u00f3n y respeto. As\u00ed lo demuestra Antonio Alcaraz d\u00eda a d\u00eda en su bodega de La Rioja y ahora con los olivos milenarios subarrendados en el municipio jienense de Canena. Alcaraz es tambi\u00e9n un alquimista capaz de […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=1040\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2020-06-16T01:30:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T09:25:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2026\/09\/AOVE-PRADA.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1320\" \/>\n\t<meta property=\"og:image:height\" content=\"562\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Javier Mun\u00e1rriz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Javier Mun\u00e1rriz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1040#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1040\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"Prada, el oro l\u00edquido milenario de Antonio Alcaraz\",\"datePublished\":\"2020-06-16T01:30:00+00:00\",\"dateModified\":\"2026-09-20T09:25:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1040\"},\"wordCount\":611,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1040#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2026\\\/09\\\/AOVE-PRADA.png\",\"articleSection\":[\"productos gourmet\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=1040#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1040\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1040\",\"name\":\"Prada, el oro l\u00edquido milenario de Antonio Alcaraz - 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