Organic Extra Virgin Olive Oil

A very dry winter and a wet spring, followed by a sunny summer in Andalusia has produced fine olives in the three varieties (Picuda, Picual and hojiblanca) that make up our new oil crop.

It is slightly on the slopes of the clay area Baena, the olives of a family estate are carefully harvested at hand in the early days of the olive harvest in early November. The day of collection, they worked in traditional mill. Fans say this oil it is characterized by an intense fruity-green and has a persistent freshness on the palate.

Powerful aromas of wild plants and tomato leaves and branches are associated with the generosity of this oil.

Characteristics of the olives used for olive oil new harvest: • Picuda: oil with a fruity aroma and rich, • Picual: gives the oil its stability and balance, • Hojiblanca: oil with a sweet and delicate aromas . The three varieties of olives are pressed together to give a unique oil. This unfiltered oil can make a deposit after decanting.