The manufacturing of the olive oil begins in the tree itself and ends with storage in cellar, therefore, it is critical to control all phases of the process as olive oil characteristics are conditioned by each and every one of them.
Tradition and Quality join to care of Health. Fruit and new extraction, processing and packaging of olive oil result in good quality olive oil. We want to bring to your table the best quality of virgin olive oils.
Extra Virgin Olive Oil has sensory characteristics that reproduce the smells and flavors of the fruit from which it comes. It is the juice of olives harvested at their healthiest and most mature and it turn properly processed. It contains all the elements of nutritional value and does not present any alteration in their physical-chemical or sensory indices.
VIRGIN OLIVE OIL
PICUAL,variety with a máximum acidity of 0.7º, variety characterized by producing a veryfruitly, aromatic and slightly,all of them positive attributes that distinguish and differentiate it from other varieties. The minimum order is a box of 20 liters, containing four bottles of 5 liters.
OLIVE OILEXTRA VIRGIN
Picual variety with a maximum acidity of 0.4º. The minimum order consist of a box 16 liters, containing eight bottles of 2 liters
MONOVARIETALS PACK OLIAESA
For the most demanding palate. Box composed of 4 Doric glass bottles of 250ml of Extra Virgin Olive Oil each, with the follogiwing varieties:
- PICUAL: Fruity fresh cut grass and green almond aroma. It has and intense and fres taste, slightly bitter and spicy.
- ARBEQUINA: Fruity with and Apple, botanic and almond aroma. It leaves and almond tree flower aftertaste.
- HOJIBLANCA: Aromatic richness of fresh fruits sweetness at the beginning of the tasting and leaving slightly spicy and bitter undertones.
- CORNICABRA: Aromatic with soft fruity fragance and delicate scent of apple.