First pressed oils

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.

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.

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.

The Frantoio olive—together with Coratina—is one of Italy’s most cultivated varieties. It is especially iconic in Tuscany, shaping the landscapes and aromas we associate with the region in the popular imagination.

In recent years, some growers have introduced the variety to the northern areas of Jaén. Frantoio extra virgin olive oil is distinctive for its balance, bitter-almond notes, and a chilli-like pungency reminiscent of Hojiblanca.

This Oro Bailén Frantoio is an exclusive, refined oil made solely from Frantoio olives. A single-varietal that forms part of the Oro Bailén monovarietal family (Villanueva de la Reina), it offers excellent value for money, appreciated for its rounded profile and differentiation from other Jaén EVOOs.

Elegant and harmonious, it adds a sophisticated touch—perfect for lovers of delicate, singular flavours.

Technical sheet

• Product: Oro Bailén Frantoio.
• Producer: Aceites Oro Bailén (Villanueva de la Reina, Jaén, Spain).
• Category: Extra Virgin Olive Oil (EVOO).
• Variety: 100% Frantoio (single-varietal).
• Origin: Oro Bailén estates in Jaén; produced at the brand’s own mill.
• 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): balanced green fruitiness; bitter almond, leafy/green notes, light apple; bitterness and pungency in harmony with a chilli-like finish.
• Recommended uses: ideal raw (salads, vegetables, carpaccios), with pasta and fish; suitable for low–medium heat cooking.
• Ingredients: 100% olive juice (Frantoio).
• 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 extra virgin olive oil, made from the Pajarero variety, a very rare variety native to the south of the province of Córdoba, is grown by the Rubio-Chavarri family on their traditional olive grove in Priego de Córdoba.

This is part of a pioneering project for the aforementioned variety, launched in 2018 in the Priego region. The 2024/2025 campaign produced 471 liters, of which very few units are currently available.

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 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.

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.

Subtle and distinguished, Oro del Desierto Lechín is an organic extra virgin olive oil from a rare variety that captivates with its delicacy. Carefully crafted in the unique setting of the Tabernas Desert, this oil offers a touch of smoothness and exclusivity that makes it irresistible.

Oro del Desierto 1/10 is an extra virgin olive oil from a very early harvest, picked in the first days of October when the olives are still in the veraison stage, meaning they are almost green (approximately 95%). The name "1/10" refers to two key aspects: first, the harvest date, which is at the beginning of October (the 1st of the 10th month); and second, that 10 kg of olives of this quality and in this stage are needed to obtain one liter of this very special oil.

This is a freshly extracted, seasonal olive oil of exceptional quality. It is recommended to consume it raw only within the first 6 to 8 months after production to fully appreciate its flavor, aroma, and properties. It is made with a blend of Arbequina (40%) and Picual (60%) olive varieties and produced on the El Vicario estate in the Tabernas Desert (Almería).

El Oro del Desierto Picual is an organic extra virgin olive oil that captures all the strength and freshness of the Tabernas Desert in Almería. Produced from early-harvested Picual olives, this oil stands out for its intense character, the result of efforts to preserve its natural and sustainable essence.

Quaryat's range of Extra Virgin Olive Oils is completed by organic mountain olive oils harvested and produced during the month of October.

This Picual is surprising because, despite being produced just a few kilometers from Jaén, it has nothing to do with the bitter and spicy Picuales we are used to.