Extra Virgen Olive Oils from Jaen

MOCA is Molino y Cata's selection of Extra Virgin Olive Oil. It's an EVOO for everyday use in a convenient, consumer-friendly format. As producers, when we started Molino y Cata, we didn't want to compete with the excellent brands we already carry. However, we also wanted the feeling of bottling something of our own, made from our own olive groves. MOCA is an Extra Virgin Olive Oil produced at the beginning of the harvest season, selected to maintain a fruity aroma and flavor while remaining affordable for most consumers. From this selection, we bottle the best batches for our own use and for yours. A product we hope you enjoy.

I can only say one thing about Andrés Aguilar: gratitude. He was the first oil mill I spoke to when we started this project, and he made himself available to us for anything we needed, without any strings attached.

It's no surprise that it was part of our first Starter Pack, because in addition to great people, they have excellent products. We know this firsthand because during the production period, Andrés Aguilar was our second home.

This isn't an oil you can find just anywhere. In fact, as far as I know, you can only find it in three places: at their Almazara, at Paraíso Virgen Extra in Jaén, and here at Molino y Cata.

If you decide to visit them, they're located next to the Linares south exit off the A-32 highway. Tell them you're coming from us.

Picual Extra Virgin Olive Oil is undoubtedly the flagship variety of the province of Jaén. With its characteristic bitterness and spiciness, it is one of the most sought-after varieties in the world.

Andrés Aguilar produced this high-end oil during the first days of the harvest using unripe green olives, maintaining temperature control throughout the process, and green olives from farms adjacent to the olive mill.

With its intense character and vibrant spirit, Andrés Aguilar Picual embodies the best of Jaén in every bottle. Its meticulous production, using Picual olives harvested at their peak, guarantees a robust, authentic oil with a distinctive personality.

Technical details of Andrés Aguilar Picual

• Product : Andrés Aguilar Picual.
• Producer : Andrés Aguilar .
• Category : Premium Extra Virgin Olive Oil (EVOO).
• Variety : 100% Picual (monovarietal).
• Origin : Jaén, Andalusia (Spain).
• Harvest : early (first days of the season) with green/unripe fruit.
• Harvesting : selected olives from farms close to the olive mill to minimize time.
• Milling : cold, a few hours after harvesting.
• Extraction : mechanical procedures only; controlled temperature < 27 °C.
• Selection and traceability : temperature control throughout the process and batch processing from adjacent plots.
• Sensory profile (summary) : intense green fruitiness; lively and balanced bitterness and spiciness; hints of grass, olive leaf, tomato plant and green almond.
• Recommended uses : ideal raw (salads, bread with tomato, carpaccios) and in low-medium temperature cooking.
• Ingredients : 100% olive juice (Picual).
• Allergens : does not contain.
• Packaging and formats : dark glass; formats subject to availability.
• Storage : Keep in a cool, dark place; close after each use; avoid light and heat.
• Batch / Best before : see label.

This Arbequina Extra Virgin Olive Oil, matured in a sherry barrel, is a collaboration between Castillo de Canena and Lustau wineries. The Vañó brothers had long wanted to collaborate with Lustau on a joint product, which resulted in the brand acquiring an amontillado cask to mature the oil in. To produce it, the barrel is filled with the highest quality Arbequina olive oil and left to rest, rotating the barrel until it acquires the characteristic flavor and aroma of Montilla wine.

Castillo de Canena Primer Día de Cosecha Arbequina is an early harvest Extra Virgin Olive Oil made in Jaén, from the plots that the brand has in La Loma and milled in its modern olive mill on the outskirts of Baeza.

Each year, Castillo de Canena chooses a representative artist to design its labels, and for its 20th anniversary, they have chosen the renowned architect Rafael Moneo to illustrate their bottles.

Castillo de Canena's Picual Extra Virgin Olive Oil is a batch made with the first day of the harvest from this Jaén-based brand. Each year, Castillo de Canena selects a renowned artist or figure to create the illustration for its labels, and this year, for its 20th anniversary, they have chosen Rafael Moneo, one of the world's most influential architects and winner of the 1996 Pritzker Architecture Prize.

For several years now, Castillo de Canena has been collaborating with the Andalusian Institute for Agricultural and Fisheries Training (IFAPA) on the cultivation of a field of olive varieties from around the world, located on its land in Guadiana, next to the olive reception facility. Varieties from all over the world are grown on this land.

Every year, the brand selects varieties to create a blend. This year, 2026, the summa varietals includes Chemlali (Tunisia), Cornicabra (Castilla-La Mancha), Villalonga (Valencian Community), Leccino (Tuscany), Frantoio (Tuscany), Laelia (Galilee), Taggiasca (Liguria), Koroneiki (Crete), Zaity (Halab, Syria), and Galega Vulgar (Alto Minho, Portugal).

Elegant and full of personality, Dominus Cosecha Temprana was born in the first days of harvest in Jaén.

This extra virgin olive oil, from the Picual variety, reflects youth and character in every drop, a true gift for discerning palates that value freshness and supreme quality.

In mid-October, we select the best early-harvest Picual, Frantoio, and Arbequina olives from the olive trees on our Los Badenes estate to produce this unique oil, full of nuances and personality.

We have achieved a balanced and fragrant oil, with a fruity aroma of green olives, and notes of freshly cut grass, apple, artichoke, tomato, banana, and green almond.

From the family estate “Los Badenes”, Finca Badenes Picual offers an exclusive and elegant oil, the fruit of early-harvested olives.

Cold extraction preserves its authenticity, adding a gourmet touch to your everyday table.

Jabalcuz Gran Selección is an early-harvest extra virgin olive oil (EVOO) made by a small cooperative in Jaén.

It is produced in October from mountain-grown Picual olives, harvested both mechanically and by hand due to the rugged terrain of Jaén’s southern sierras, where most cooperative members farm.

Crafted with care: the mill masters use state-of-the-art tools to select the best groves for Jabalcuz Gran Selección, then process in short batches over the few days of production. Each lot is tasted and only the finest are chosen for the final blend.

It comes from the Sociedad Cooperativa Andaluza Sierra de la Pandera in Los Villares (Jaén). The October harvest and cold extraction preserve freshness, green aromas, and top quality.

It has been distinguished with the Jaén Selección 2025 seal—recognising the province’s best EVOOs—and the Mario Solinas award granted by the International Olive Council.

Technical Sheet — Jabalcuz Gran Selección

• Product: Jabalcuz Gran Selección.
• Producer: Sociedad Cooperativa Andaluza Sierra de la Pandera (Los V

A Picual Extra Virgin Olive Oil produced in Arquillos (Jaén) by the Castilla family for three generations, currently led by Beatriz Castilla. Their focus is on creating a quality product and a deep love for the land and the origins of Jaén's olive groves.

An Extra Virgin Olive Oil from Jaén, grown in Arquillos; a project by Beatriz Castilla, who makes an effort every year to produce a fantastic Early Harvest Extra Virgin during the month of October.

This is a truly special product. From a small production run and presented in an exclusive bottle designed for the brand's tenth anniversary, it is also currently the flagship brand of Iberoleum, the guide to Extra Virgin Olive Oils from Spain.

When crafting premium extra virgin olive oil, offering a spectrum of aromas and flavours is essential to deliver a complete experience for gourmet lovers.

Oro Bailén, a benchmark brand based in Villanueva de la Reina (Jaén), raises the bar year after year with this 100% Arbequina single-varietal EVOO, harvested from its own groves and cold-milled at the estate’s mill just hours after picking.

Arbequina oils are known for a lower polyphenol content, making them ideal for delicate palates that prefer sweeter, gentler aromas and flavours to the more robust, pungent and bitter profiles of Picual or Hojiblanca.

Smooth and delicate, Oro Bailén Arbequina brings subtlety and natural charm to every dish. It’s fantastic both raw and in cooking—especially in baking as a substitute for animal fats like butter.

Made from selected Arbequina olives, its gentle flavour is perfect for those who appreciate lightness and fine nuances in the kitchen. This Jaén extra virgin olive oil consistently delights.

Technical Sheet — Oro Bailén Arbequina

• Product: Oro Bailén Arbequina.
• Producer: Aceites Oro Bailén (Villanueva de la Reina, Jaén, Spain).
• Category: Extra Virgin Olive Oil (EVOO).
• Variety: 100% Arbequina (single-varietal).
• Origin: Oro Bailén estates in Jaén; milled at the brand’s own mill.
• Harvest: early (October).
• Harvesting: mainly mechanised with manual support depending on plot/terrain.
• Milling: cold, within hours of picking.
• Extraction: mechanical processes only; controlled temperature < 27 °C.
• Sensory profile (summary): sweet, gentle entry; low bitterness and pungency; notes of ripe fruit (banana, apple), almond and fresh grass. See our tasting notes.
• Recommended uses: ideal raw, in emulsions (mayonnaise, vinaigrettes) and baking; suitable for low–medium heat cooking.
• Ingredients: 100% olive juice.
• Allergens: none.
• Packaging & sizes: dark glass; 250 ml and 500 ml.
• Storage: keep in a cool, dark place; close after each use; avoid light and heat.
• Lot / best before: see label.

The Hojiblanca olive is known for its dual purpose. During September it is picked for table olives (“verdeo”), and in October–November it is harvested to produce extra virgin olive oil.

Hojiblanca EVOOs are characterised by intensity, powerful aromas and a chilli-like kick on the tongue—somewhat like Frantoio—though their aromatic profile leans more toward Picual.

Among Jaén EVOOs it’s not very common to find Hojiblanca, as it is more popular in the provinces of Córdoba and Seville, where it has adapted over centuries.

Balanced and silky, Oro Bailén Hojiblanca wins you over with harmony and smoothness. Enjoy it raw if you prefer intense oils, or use it in cooking to add nuanced finishing touches to flavourful dishes.

Oro Bailén completes its 100% single-varietal range with this Hojiblanca, harvested and produced on the brand’s estates and mill in northern Jaén. Made entirely from Hojiblanca olives, it brings freshness and lightness to any dish.

Technical sheet

• Product: Oro Bailén Hojiblanca.
• Producer: Aceites Oro Bailén (Villanueva de la Reina, Jaén, Spain).
• Category: Extra Virgin Olive Oil (EVOO).
• Variety: 100% Hojiblanca (single-varietal).
• Origin: Oro Bailén estates in Jaén; produced at the brand’s own mill.
• Dual purpose: table olive (“verdeo” in September) and oil (October–November).
• Harvest: early (October/November), fruit at veraison.
• Harvesting: mechanised and/or manual depending on plot and terrain.
• Milling: cold, within hours of picking.
• Extraction: mechanical processes only; controlled temperature < 27 °C.
• Sensory profile (summary): green fruitiness with intensity; garden/herb notes, chilli-like heat and harmonious bitterness. May vary by season.
• Recommended uses: excellent raw (tomato, salads, cheeses) and in cooking for well-defined flavours.
• Ingredients: 100% olive juice (Hojiblanca).
• Allergens: none.
• Packaging & sizes: dark glass; formats subject to availability (e.g., 500 ml).
• Storage: keep in a cool, dark place; close after each use; avoid light and heat.
• Lot / best before: see label.

This early harvest Extra Virgin Olive Oil with designation of origin from the Sierra de Segura is a creation of the Rama family, who for several generations have cultivated the traditional olive grove in the Jaén mountain range.

We were surprised because it stands out from other Picual olive oils in our catalog due to its aromatic herbs, typical of the area where the olive trees are grown. Furthermore, since this extra virgin olive oil is part of a family project, we wanted to feature it on Molino y Cata.

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.

Señorío de Camarasa is a jewel of the Sierra Mágina Natural Park in Jaén, an extra virgin olive oil that combines tradition and purity in every drop.

Produced with care by the Santa Isabel de Torres Cooperative, it is the result of carefully selected Picual olives in a unique setting.

Its respectful and natural production ensures that each bottle captures the essence of the most authentic Andalusian olive grove.

This is a personal project by Víctor Uceda, who decided to produce a limited run of 2,000 bottles of early harvest Picual olive oil. This special Cristina Lucas edition is also a charitable project, donating a portion of its profits to the NGO Babies Uganda. The designs on the box and bottle were created by the children who will benefit from part of the proceeds from the sale of this edition.

Viscount of Almansa: A visionary project

This Coratina is a multi-faceted experience. A personal vision of modernizing a multi-generational tradition. A collaboration with one of the most modern olive oil mills in the province of Jaén. A great deal of artistry by Isabel Cabello to reinterpret Schrödl's original painting that observes this generational change.

Along with Frantoio, Coratina is Italy's most representative variety. One is more potent, the other is more subtle.

The harvest takes place in a modern, converted olive grove near Espeluy, where a variety uncommon in the province of Jaén was chosen.

It is harvested at the veraison stage - or early harvest - and milled and processed at the Oleícola Jaén facilities in Baeza.