Our olive oil is a natural coupage of varieties Picual, Picudo, Hojiblanco and Nevaillo. Yearly, it will depend on quantities harvested of each variety.

The proper time of harvest, the caring of the fruit and type of oil production through cold extraction, first press and organic crop, allows us to obtain an olive oil with organoleptic parameters with a high quality, stability and very fruity.

It is an Organic Extra Virgin Olive Oil that also talks about our way of seeing life and living it.

Packaging
Glass bottle

Glass bottle

The most used container for tastings and table presentation. Fully recyclable and excellent preservation against temperatures changes. Available in 250ml bottle, 500ml square transparent bottle, and 750ml dark round bottle.

P.E.T. Container

P.E.T. Container

P.E.T. container is handy and guarantees optimum conservation of the olive oil as it is a very innocuous material. P.E.T. container is especially suitable for fast consumption. Available in 1L, 2L or 5L bottle.

Canned Packaging

Canned Packaging

This container meets all requirements for a perfect preservation. Keeping all properties 100%. Easy to transport and for storage. Available in 2l or 5l canned packaging

Varieties

Hojiblanca

Its name comes from the underside of the leaf that gives special clear color to the tree having a silver appearance from away. It could be a 16% of Andalusian olive grove. It is used both for table olives (black olives Californian style) as much as olive oil production.

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Hojiblanca Olive Oil

From the physical-chemical point of view, it shows a very balanced fatty acid composition with relatively lower saturated acids than in other olive oils of other varieties. Its composition is ideal from the nutritional point of view. Oxidation stability is not high and it is recommended to keep these oils protected from light and without excessive oxygenation during storage. From the organoleptic point of view, it presents a huge range of flavors. It is fresh and fruity in the bouquet, spicy, soft bitterness in throat and final almond aftertaste.

Picudo from Baena

Receive this name by the shape of the fruit with pointed and curved apex. Get other names, like Carrasqueño de Córdoba but it is interesting that he receives in Luque, a town in the southeast of Córdoba where they call him “pajarero” (“birdhouse”), as told, because the olive oil is so sweet that at the time of maturation the birds bite the fruits.

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Production zone

Its geographical location is closely linked to Andalusia, main producing region worldwide specifically Jaen, Córdoba, and Granada. Its cultivation extends to about 600,000 hectares. Especially, with a greater density with about 60,000 hectares in the Baena Denomination of Origin zone, southeast of Córdoba.

Picudo Olive Oil

Its fatty acid composition is a little closer to that of the “Lechin” variety, placing itself in the range of sensitive olives oils against oxidation. Its organoleptic characteristics are very good with an unbeatable balance and sweetness. No hard and very fluid and light flavors, sometimes with a slight memory of exotic fruits, apple and almonds.

Picual

It is the most important variety of the world, representing the 50% of olive grove in Spain, therefore the 20% of worldwide. This variety receive several names as Marteña, Lopereña, Nevadillo Blanco, but his main name is given by the shape of the fruit as a pronounced nipple. It maintains a constant average of production. Its total fat index is the highest, however it is not very resistant to water stress and prolonged frost above five days. Resistant to Verticillium Dahliae, also called “Seca”.

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Picual olive oil

From the physical-chemical point of view, it is excellent for its fatty acid composition and its amount of natural antioxidants. Its high content of monounsaturated oleic acid, important to avoid risks of cardiovascular diseases, its low linoleic acid content (essential acid for the human diet but that if it appears in excess, it is an oxidation point with formation of harmful free radicals for certain organs of the human body) and its high polyphenol content make it the most stable olive oil that exists. It means a longer life and excellent behavior against thermal use in cooking. From the organoleptic point of view, it would be necessary to differentiate between the plain and the mountain since its organoleptic profiles are very different. In the case of plain, they are thicker, sometimes bitter olive oils with a certain wood flavor. In the mountains, they are usually sweeter although with a “fresh” and pleasant taste.

Olive Oils Types and Qualities

Organic Extra Virgin Olive Oil

That Extra Virgin Olive Oil that is obtained maintaining the fertility of the land and environmental respect, through the optimum use of natural resources, and without chemical product as pesticides, mineral manure, fertilizer, etc.

 

Extra Virgin Olive Oil

The Extra Virgin Olive Oil is pure juice of olives. From the collection of fruit through the extraction and to the storage, the Olive Oil has followed a high quality process. It is process without chemical products addition. It means to get the juice of olives as a natural way, the juice of the first cold extraction, keeping the full flavor and bouquet. The acidity will be maximum 0,8 gr/100 gr (acidity below 0,8 degrees).

 

Virgin Olive Oil

It differs from the Extra for several reasons. It is obtained by successive extractions or by low quality olives. For this reason it hasn´t the same organoleptic characteristics than Extra and its acidity is over 0,8 reaching till 2 degrees. In other words, a high oxidation.

 

Lampante Olive Oil

It is called that because in the past it was used for oil lamps that illuminated the houses. This is the oil made by olives in bad conditions, rusty, and defects by the elaboration process. The extraction has been made by heat process. Not suitable for human consumption.

 

Olive Refined Oil

It is the result of refine the Lampante Olive Oil. It is necessary to add a small amount of Virgin Olive oil to get some flavor and smell. Based on this amount it is currently called “soft or intense” flavor, corresponding to 0,4 or 1 degrees. Barely without organoleptic characteristics that has lost all benefic properties for our health. Unfortunately it is the most consumed Oil and it is labeled as “Olive Oil”. What a beautiful name for such a lousy product.