The extra virgin olive oil is obtained from the fruit of the olive tree (Olea europea, L), of the Picual and Royal Cazorla varieties or a combination of the two, by means of mechanical processes which do not produce alterations in the oil: the taste, aroma and characteristics of the fruit from which the oil is extracted are maintained.

Yellowish-green in colour, the oil is intensely fruity with the fresh aroma of green grass (pasture, hay), a pleasant smell of green almonds, a taste of fresh fruit (apples, almond and fig) a slight bitterness and a gentle bite.

The oil obtained from these varieties is of high value having organoleptic properties of fresh fruitiness and a sweet aroma.

Of great health value, it is active in the prevention of a variety of disorders such as arteriosclerosis, heart attacks, high cholesterol, calcium deficiency and diabetes.

 

 

 

 

 

 
An olive oil that is rich in aromatic nuances and with a mild but fruity taste. It is unique in its high fruit content of the Royal Cazorla variety.
An olive oil with seasonal tastes and hues. Its balanced mix of the Royal Cazorla variety softening the intense taste of the Picual variety, providing subtle overtones of vanilla, tomato, almond and other mature fruits.

Developed from olives of the Picual variety, meticulously harvested half-way through the Autumn. It offers an intense fruitiness of green grass and fresh wood, a light smell of green almond, apple and fig.

Bright green in colour, this olive oil has intense aroma and taste, great stability and is rich in vitamins and natural anti-oxidants.

Product characteristics

Extracted from the Royal Cazorla and Picual varieties or a combination of the two
A green almost yellowish hue
Healthy and preventitive
High content of natural antioxidants
Intense fruity taste