Varieties

Arbequina: Catalan Softness and Freshness

Native to Arbeca, Lleida, the Arbequina olive tree is characterized by its small olives and high oil yield. This olive tree is prized for its ease of cultivation in intensive and super-intensive plantations.

Arbequina oil stands out for its smoothness, fluidity, and sweetness, with almost no bitterness or spiciness. Its aromas are reminiscent of apple, banana, and ripe almond. Ideal for delicate dishes, pastries, light dressings, and emulsions where its delicate flavor can be fully appreciated. Nutritionally, it is rich in vitamin E, although its lower polyphenol content suggests consuming it fresh to maximize its antioxidant benefits.

Arbosana: Intensity and Balance in High Density

The Arbosana is native to the Penedès region of Catalonia and is now widely cultivated in super-intensive plantations due to its compact size and early productivity. The tree is vigorous, disease-resistant, and offers consistently high yields.

Arbosana extra virgin olive oil exhibits a remarkable balance, with fresh aromas reminiscent of green almonds and fresh fruits. Initial sweetness is evident on the palate, followed by moderate bitterness and spiciness. Its high oxidative stability, thanks to its high polyphenol content, makes it excellent both raw and moderately cooked. Recommended for dressings, seasonings, and light dishes. It also has significant cardiovascular benefits due to its high oleic acid and natural antioxidant content.

Borriolenca: Mediterranean Tradition with Personality

The Borriolenca variety is native to Castellón, especially in the Plana Alta region. Historically prized as a table olive, it is now recognized for its exceptional oil. The olive tree, of medium vigor, exhibits good resistance to leaf rust and has a gradual ripening of its fruit.

Borriolenca EVOO stands out for its aromatic complexity, with intense herbaceous notes of tomato and artichoke leaves, along with fruity nuances. It presents a perfect balance between initial sweetness and moderate bitterness and spiciness. Ideal for raw consumption, it pairs excellently with roasted vegetables, fresh cheeses, and Mediterranean dishes. Its composition, rich in oleic acid and antioxidants, guarantees stability and notable health benefits.

Frantoio: Italian Elegance with Personality

Frantoio is an emblematic variety of Tuscany, Italy. Its olive trees are vigorous and open-canopied, adapted to the Mediterranean climate and resistant to moderate cold.

Frantoio oil is known for its aromatic complexity with an intense fruitiness reminiscent of freshly cut grass, green almonds, and tomatoes. Its flavor combines a smooth entry with a balanced bitterness and a well-defined spiciness. It is ideal raw for salads, grilled vegetables, white meats, and pasta dishes, providing authentic Tuscan flavor. Its high content of antioxidant polyphenols is notable, contributing to cardiovascular and cellular health.

Hojiblanca: Versatility and Andalusian Harmony

The Hojiblanca variety is typical of Córdoba, Málaga, and Seville. Its vigorous and resilient olive tree produces large fruits suitable for both table olives and olive oil.

Hojiblanca oil is balanced, with fresh herbaceous aromas and notes of green apple, almond, and artichoke. Its flavor has a sweet entrance, followed by a mild bitterness and light spiciness. Due to its versatility, it is ideal both raw in salads and vegetables and in light cooking and stir-fries. Nutritionally, it provides beneficial monounsaturated fatty acids and antioxidants that promote cardiovascular health.

Lucio: The Centennial Softness of Granada

The Lucio olive tree is a traditional Granada variety, known for its large, early-ripening olives. Although its yield is lower, it is highly valued for its unique sensory qualities.

Lucio oil offers a distinctive smoothness and fragrance, with aromas of ripe fruit and sweet almonds. It has a sweet and balanced profile, with minimal bitterness and spiciness, making it especially pleasing to the palate. Ideal for raw consumption, it is especially recommended for homemade mayonnaise, cold creams, mild fish, and fruit salads. Furthermore, its high content of healthy fats significantly supports cardiovascular health.

Picual: Sensory Power and Health of Jaén

The Picual variety, native to Jaén, is the most widespread and cultivated in Spain. Its olive tree boasts high productivity, resistance to continental climates, and exceptional oil yield.

Picual oil is distinguished by its sensory intensity, with a pronounced bitterness, evident spiciness, and aromas reminiscent of fresh grass, tomato, and olive leaf. It is notable for its high oleic acid and polyphenol content, providing oxidative stability and significant cardiovascular benefits. Ideal for fried foods, robust stews, and main dishes, as well as raw on bread and salads for lovers of intense flavors.

Royal de Cazorla: Sensory Exclusivity from the Sierra de Jaén

Exclusive to the Sierra de Cazorla in Jaén, the Royal olive stands out for its large, reddish olives, late ripening, and drought resistance. Its limited but constant production produces exclusive, gourmet oils.

Royal de Cazorla oil is exceptionally smooth and aromatic, with a sweet fruitiness marked by notes of green banana, apple, and fig leaf. Its natural sweetness and almost imperceptible bitterness and spiciness make it a gastronomic delight, ideal for eating raw on toast, salads, salmorejos, and delicate dishes. Its richness in antioxidants and oleic acid makes it one of the healthiest and most exquisite oils in the world, perfect for gourmet and healthy diets.