One of the most common questions when serving a good vermouth is: lemon or orange? The answer is simple: there is no single correct way. It all depends on the type of vermouth and the result we are looking for in the glass.

Lemon adds freshness and a more intense citrus touch. Its acidity accentuates the bitter and herbaceous notes of the vermouth, making it more vibrant and refreshing. For this reason, it tends to be a good option for drier or lighter vermouths.

Orange , on the other hand, offers a softer and more aromatic profile. Its sweet and citrus notes harmonize very well with classic vermouths, helping to balance their bitterness and enhancing their complexity. The result is a rounder, friendlier and more elegant glass.

And that is precisely why, at the Celler Cooperatiu de Cornudella de Montsant , we recommend serving the Vermouth de la Cooperativa with a slice of orange . Ours is a traditional-style vermouth, with an intense aromatic profile and a sweet touch that makes it especially pleasant. The orange accentuates its nuances, highlights its aromas and perfectly accompanies its balance between sweetness and bitterness.

Our favorite way to drink it is very simple: a glass with plenty of ice, a slice of orange and, if you like, some stuffed olives to complete the aperitif ritual.

In the end, the best vermouth is the one you enjoy the most. But if you haven’t tried the Cooperativa Vermouth with orange yet, we encourage you to do so. You may discover that sometimes the little details are what make the difference.

Extra virgin olive oil is a natural, unrefined product, and is mainly composed of fatty acids. When the temperature drops (usually below 12–15 °C), some of these components begin to partially solidify.

This means that:
· Small white crystals appear
· The oil becomes thicker or cloudy
· It looks “curdled” or thick

It is a completely reversible physical phenomenon. It is not a defect.

What exactly is happening?

Olive oil has a high proportion of oleic acid (a monounsaturated fat). Unlike saturated fats (like butter), it does not solidify completely easily, but with enough cold:
· Molecules are ordered
· They form microcrystals
· The oil loses transparency

When you return it to room temperature (around 18–22°C), it all melts away and regains its usual texture and appearance.

Is this a sign that it is a good oil?

Interestingly, often yes.
Unfiltered or lightly manipulated extra virgin oils may exhibit this effect more visibly. It is a sign that it has not been refined or chemically altered.

However, just because it doesn’t solidify doesn’t mean it’s bad. Each variety (arbequina, picual, empeltre…) has different compositions and reacts differently to cold.

How to preserve it well?

· Store between 15 and 20 °C
· Away from direct light
· Well closed

Avoid the refrigerator if not necessary. If it has “curdled”, leave it at room temperature for a few hours and it will return to normal.