Olive oil

From the moment the olive is harvested in the field (at the precise moment of its maturity), until the extra virgin oil is bottled, controls are followed to achieve the highest quality of the product.
The olive is transferred to the mill within 6 hours of collection. Upon reception, the immediate grinding at a temperature of 23º C is produced thus obtaining a cold extraction that causes the oil to retain all its aromas, natural antioxidants and unique taste.

Types of our oils:

• AOVE: The particular quality of our extra virgin olive oil resides in the unique climatic and agronomic conditions of our land. Always looking for an intense balance for a product with personality.
• BIO: Olive oil from organic agriculture from certified Andalusian olive trees, which in their natural state have not received any artificial treatment. All the aroma and the original flavour of yesteryear.
• PREMIUM: Gourmet EVOO from early harvest, recently pressed, where all flavor and fragrance of green fruit burst in balance before our senses. Picual and Picuda coupage of the Subbéticas mountain ranges (Córdoba), an irreproachable combination, for a unique product.
  Unfiltered olive oil from early green olives maintaining all of the essence. Intense fruit-flavored fresh green olives, which provide:
  • Hints of freshly cut grass.
  • Fruity hints of apple and banana.
  • Fresh hints of aromatic plants.

In the mouth it first tastes sweet, with some bitterness followed by a mild stinging. Its aftertaste clearly tastes of banana, almond and artichoke. A magnificent complex and mild juice, recommended for use directly on toast as well as in salads and in other cold seasonings.