Premium Extra Virgin Olive Oils

Choosing a premium extra virgin olive oil online is a challenge. It's also a gamble. This is a curated selection of early harvest olive oils that, in our opinion, are the best. Our commitment is that, regardless of the EVOO you choose, you'll always receive quality. We want you to choose with the peace of mind that we're here for you.

What are Premium Extra Virgin Olive Oils?

Premium or high-end oils are the first to be harvested. These are cold-pressed oils from olives selected at their peak ripeness. This doesn't mean that just because the olives are picked early, an oil is high-end.

The olives for these olive oils, regardless of whether they are Frantoio, Picual, Arbequina, or Hojiblanca, must meet two conditions: they must have begun to ripen but not yet reached full maturity. This is known as veraison.

Furthermore, for an oil to be considered premium, it must not only be harvested early but also be free of defects and have exceptional organoleptic qualities. During the harvesting process, the fruit must be carefully cared for and not damaged during transport. During production, the oil mill must be clean and maintain optimal temperatures.

A premium EVOO preserves the flavors and aromas—also known as flavors—of the variety. The olives are harvested without damage and taken to the oil mill promptly to preserve their quality.

The best Extra Virgin Olive Oils

The best EVOO is the one you enjoy the most. It's the one you're proud to give to your friends. The one you save just for salads and special dishes. How do you choose it?

The olive variety is a primary factor when choosing an olive oil. Each variety has distinct qualities. Early-harvest Picual olive oil has an intense tomato-like, orchard-like aroma. It is bitter and spicy. Arbequina, on the other hand, is mild and delicate. It has sweetness and minimal heat, leaving a fruity, biscuity flavor. Hojiblanca and Frantoio have a characteristic chili-like spiciness, and the latter has an intense almond flavor.

Each variety is distinct and contributes different nuances. In general, we look for freshness and greenness in early oils, although we also find ripe fruity aromas that, given their rarity—they are very difficult to produce—are highly appreciated by experienced palates.

In addition to freshness, the first thing we notice in early-season olive oil is its bitterness and spiciness. In general, the more bitter an oil is, the higher its polyphenol content. Phenols are the natural antioxidants in olive oil, which provide us with health benefits.

However, oils with more polyphenols are usually inedible. Their high presence makes them unpleasant to the palate. Therefore, in early-harvest olive oils, a balance is sought between phenolic content and organoleptic properties. That is, between flavor and aromas and their health-promoting properties.

After all, it is the aromas and flavors that give us the true nuances and where the true treasure of early harvest oils lies.

The perfect oil depends on each person's tastes and there is an EVOO for everyone.

Preguntas Frecuentes sobre Premium Extra Virgin Olive Oils

View all FAQs

Un AOVE o aceite de oliva virgen extra premium es un aceite recolectado generalmente al comienzo de la campaña, cuando la aceituna todavía no está completamente madura, que tiene unos sabores y aromas excepcionales debido a su proceso de recolección, molturación y elaboración. Se trata de un alimento gourmet con el máximo de propiedades beneficiosas para la salud.

Al tratarse de un aceite obtenido cuando la aceituna está en su estado óptimo de maduración conserva al máximo sabores y aromas propios del campo, como la del tomate, la huerta, la almendra o la hierba recién cortada, entre muchos otros. Eso lo hace un producto premium que sirve tanto para consumir en crudo como para cocinar recetas gourmet.

Aunque depende del gusto del consumidor, en general un aceite de oliva que lleve la calificación de virgen extra tiene que cumplir tres cosas: Estar extraído en frío, carecer de defectos y cumplir unos estándares fisicoquímicos certificados por un laboratorio y un panel de cata.

Además los aceites de alta gama se elaboran siguiendo unos estándares de calidad todavía mayores, lo que les confiere ese interés por los consumidores que aprecian los alimentos gourmet.

El precio de un aceite de oliva virgen extra depende del mercado. Esto significa que dependiendo de como haya sido la campaña, el rendimiento de la aceituna y la demanda, el precio se fija mediante precios de compraventa al por mayor.

Los aceites de oliva virgen extra de alta gama o premium, el elaborarse antes de que la fruta esté madura tienen un precio más alto debido a su coste de embotellado y distribución y el menor rendimiento del fruto durante la elaboración.

El aceite no caduca pero pierde propiedades organolépticas (olor y sabor) desde que se elabora en la almazara. Hoy en día las almazaras utilizan sistemas de conservación con nitrógeno para evitar que el aire oxide el aceite. Un aceite abierto debe consumirse entre 6 y 8 semanas para evitar que se enrancie.

Cuando se elabora el aceite quedan restos de materia orgánica. Este aceite se filtra para evitar que esos restos fermenten. Algunos productores prefieren no filtrarlo porque pierde aromas y sabores. El aceite de oliva sin filtrar debe consumirse inmediatamente porque adquiere un sabor rancio en pocos días.

Contacta con nosotros

Información de contacto

Premium Extra Virgin Olive Oils

What are Premium Extra Virgin Olive Oils?

The best Extra Virgin Olive Oils

Preguntas Frecuentes sobre Premium Extra Virgin Olive Oils

Contacta con nosotros

Información de contacto

Premium Extra Virgin Olive Oils

What are Premium Extra Virgin Olive Oils?

The best Extra Virgin Olive Oils

Preguntas Frecuentes sobre Premium Extra Virgin Olive Oils

Colecciones relacionadas

SUSCRIBETE A NUESTRA NEWSLETTER