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Quaryat's range of Extra Virgin Olive Oils is completed by organic mountain olive oils harvested and produced during the month of October.
El broche de la gama Nature Premium lo pone esta Pajarera, una variedad minoritaria que está tomando de nuevo protagonismo en los últimos año por su producción -aunque reducida- fantástica de un Aceite de Oliva Virgen Extra redondo, equilibrado y con aroma a hinojo
Dentro de la gama Nature Premium, Oleum Hispania elabora esta excepcional hojiblanca con aceituna recolectada en la campiña Cordobesa durante el mes de Octubre, en su molino de Carcabuey.
Esta arbosana se recoge en Octubre de plantaciones superintensivas de la provincia de Córdoba para elaborar un Aceite de Oliva Virgen Extra de alta gama delicado y a la vez con un sabor y aroma excepcional.
Este es un Aceite de Oliva Virgen Extra para los más pequeños. Elaborado por la almazara Oleum Hispania de Carcabuey, busca acercar el sabor de un AOVE sin amargos ni picantes para que los más pequeños de la casa puedan disfrutar de un superalimento saludable y nutritivo en un envase diseñado específicamente para ellos.
Esta Arbequina de la serie Nature Premium de Oleum Hispania forma parte de las cinco variedades que la almazara de Carcabuey produce en su gama Premium
Este es otro de los emblemas de la producción de Aroden, un Picual incluido en la denominación de origen protegida de Priego de Córdoba. Esta variedad, que es menos habitual en la zona de la campiña Cordobesa, madura más tarde que los Picuales de Jaén y es conocida en la zona como Marteña.
La variedad Picudo es una de los emblemas de la denominación de origen de Priego de Córdoba. Esta D.O.P. es la que más premios acumula en el mundo. Esta aceituna, que tradicionalmente ha sido considerada difícil debido a su largo periodo de maduración y que se agarra al árbol produce un aceite de una calidad excepcional.
Este aceite de oliva virgen extra de la variedad Pajarero, originaria de la zona de Córdoba y muy minoritaria, es una edición limitada de la que disponemos de muy pocas unidades.
Se cultiva por la familia Matilla Rubio-Chavarri, cuyo proyecto pionero de la mencionada variedad en Priego de Córdoba, ha generado una producción de sólo 471 litros.
This Elizondo black truffle flavoring is made with a base of Extra Virgin Olive Oil and is an exceptional condiment for fish, pasta dishes, and to add a spectacular touch to all your dishes, as well as for consuming with cured cheeses and sauces.
This early harvest extra virgin olive oil is made with the Picual variety at the Puerta de las Villas estate in Mogón, Jaén. Its organic certification guarantees a high-quality product with a unique flavor. Perfect for those seeking a sustainably produced and environmentally friendly olive oil.
The San Vicente cooperative, located in Mogón, near the Cazorla, Segura, and Las Villas mountains, has been focusing on quality in recent years with this Early Picual. This is a special edition selected from the best wines from its cellar.
This Early Picual, harvested and processed during the month of October, symbolizes the excellence of a brand recognized throughout Spain for its effort and great results.
O-MED's award-winning Picual is olive juice produced during the month of October with carefully selected olives from the family estate. It is mechanically extracted, cold-pressed, and continuously filtered after extraction to preserve its organoleptic characteristics to the fullest.
This Picual has won the Spanish Food Award for three consecutive years, in addition to being one of the most internationally recognized brands among consumers.
This product is a delight. Made with a base of Extra Virgin Arbequina olives, the olives are ground together with selected lemons from the Lecrín Valley in Granada during the month of December to obtain an EVOO-based condiment with a fantastic lemon aroma.
To make this natural, additive-free product, more than a thousand lemons are hand-peeled and then hand-milled along with the olives to create a gourmet product that will delight even the most discerning consumer.
The third addition to Quaryat Dillar's premium range is this high-end Arbequina. Grown in mountain olive groves at over a thousand meters above sea level, it is harvested during the month of October to ensure optimal fruit quality.
Without waiting long, it is cold-milled in the family's oil mill on the outskirts of Granada, in the town of Dílar. It is immediately filtered to preserve aromas and flavors.
The Quaryat Dillar Blend is composed of 50% Picual, 25% Picudo, and 25% Hojiblanca. It is an EVOO of great complexity and aromas, very fruity. This blend is made with olives from the family estate in a mountain olive grove at an altitude of over 1,000 meters.
This is a unique product due to its harvesting and processing characteristics. The difficulty in producing this blend lies in obtaining three high-quality oils to achieve the final composition.
This is an integrated Picual produced at high altitude on the outskirts of Granada. It takes its name from the ancient village of Dílar, through which one of the most historically important rivers in the city of the Alhambra flows.
It is produced in olive groves cultivated within the Sierra Nevada Natural Park, cared for by traditional farmers.
It has a careful olive selection and milling process that presents special harvesting characteristics due to its location at an altitude of over a thousand meters.
Mill and Tasting
Store specializing in the sale and promotion of Premium Extra Virgin Olive Oils.
Rector Marín Ocete Street 2, 18014 Granada, Spain
Telephone: +34 660 690 283
Email: hello@molinoycata.com