About Iberoleum Guide 2025

Almaoliva Arbequino es un aceite de oliva virgen extra elaborado exclusivamente con aceitunas de la variedad arbequina por Almazaras de la Subbética, en el corazón de Córdoba. 

Dentro de nuestra colección de aceites de oliva virgen extra de cooperativa ocupa un puesto destacado, ya que la cooperativa se supera cada año con la recolección, extracción en frío y envasado de este zumo de aceituna.

Almazaras de la Subbética es una cooperativa de segundo grado, que agrupa a 18 cooperativas de esta sierra de Córdoba cuyo clima y localización, junto con la profesionalidad de los agricultores y los trabajadores, produce algunos de los zumos más premiados del mundo.

La variedad arbequina produce un aceite de oliva virgen extra suave y delicado, apto para todos los paladares. A pesar de su delicadeza, este Almaoliva muestra una complejidad excepcional con aromas que nos recuerdan a la almendra verde, a hierba, plátano, frutos secos y tomate.

Este aceite se ha posicionado durante los últimos años entre los concursos más importantes del sector, destacando los premios en la Guía Evooleum de los mejores aceites de oliva virgen extra del mundo, Flos Olei, World's Best Olive Oils y la guía Iberoleum de los mejores aceites de España. 

Para consumidores que buscan calidad y versatilidad tanto para consumir en crudo como para dar un toque especial a sus recetas de cocina, es un aceite de oliva virgen extra excepcional en nuestra colección premium. 

Almaoliva es la dulce y delicada propuesta monovarietal de aceitunas arbequinas de Almazara de la Subbética. Un aceite que gusta a todos los paladares y que no por ello deja de estar entre los primeros puestos en los premios nacionales e internacionales. Un aceite de oliva virgen extra reconocido en todo el mundo.

This is another of Aroden's signatures, a Picual included in the Priego de Córdoba Protected Designation of Origin. This variety, which is less common in the Córdoba countryside, ripens later than the Picuals from Jaén and is known locally as Marteña.

The Picudo variety is one of the emblems of the Priego de Córdoba Designation of Origin. This DOP has won the most awards in the world. This olive, which has traditionally been considered difficult to harvest due to its long ripening period and its tree-clinging nature, produces an oil of exceptional quality.

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.

Encinas de Monte Quinto reflects the spirit of authentic early-harvest Picual olive oil in every bottle. Carefully crafted, it stands out for its distinctive personality, balanced intensity, and natural freshness.

Goldlis is the flagship of Sergio Lis's Almazara in Zaragoza. It's a blend of Arbequina and Arbosana olives made with the first olive oils of the season, produced with exceptional care and attention in Zaragoza.

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

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.

Hacienda Santa María is a company that stands out for two things: its quality of work and its attention to detail. Anyone who has worked with them knows that their focus is on creating great products and building long-term relationships.

That's why when we sat down to think about the first brands we wanted to incorporate, this was one of the ones we knew would be a sure thing.

With this product, which has won the Jaén Selección 2025 award, in addition to 96 points in the Iberoleum guide, you get four things: flavor, design, aromas, and sustainability.

If you're in Jaén, be sure to visit them at Hacienda Santa María 1885, next to Tobaruela Castle, which, by the way, is home to a good friend of ours.

This organic oil, which won the Jaén Selection 2025 award, is the culmination of decades of work initiated by Mr. Carlos Morillo at the head of the Jaén Olive Oil Mill.

It's made during the first days of harvest on the farms in Úbeda and Baeza. It's used to serve the company's traditional miller's breakfast.

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 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.

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.

Oro Bailén Reserva Familiar is a single-varietal extra virgin olive oil, made exclusively with Picual olives.

This oil is obtained by cold extraction , which preserves its natural properties and guarantees high quality.

Its balanced profile makes it a versatile option to enhance a wide variety of dishes.

From Jaén comes Oro de Cánava Picual , an intense and vibrant extra virgin olive oil, made exclusively with Picual olives at their perfect ripeness.

An oil with its own character, reflecting the best of Andalusian olive-growing tradition.

This oil is the selection of the Oro del Desierto mill master. The first oils obtained between late October and early November, from the Arbequina, Hojiblanca, and Picual varieties, are stored in 2,000L batches where they are analyzed and selected before being blended in different proportions for this limited annual run.

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.

Parqueoliva es un excepcional aceite de oliva virgen extra coupage de las variedades Picudo y Hojiblanca producido por Almaoliva bajo la marca Almazaras de la Subbética en el corazón de Córdoba, España. 

Se trata de una composición de aceites de oliva virgen extra de las variedades Picudo y Hojiblanca, ambas incluidas dentro de la denominación de origen protegida de Priego de Córdoba, que se encarga de certificar y asegurar la calidad de los AOVEs de la región.

Almazaras de la Subbética agrupa a casi una veintena de cooperativas de la región. Con más de 7.000 socios, es la segunda cooperativa más grande de Andalucía. Dentro de sus modernas instalaciones, distribuyen sus productos a decenas de países en todo el mundo.

Las condiciones de cultivo y recolección en la sierra de Córdoba, a pesar de ser propicias para la producción de aceites de oliva virgen extra de alta calidad hacen que producir estos AOVEs tenga doble mérito, ya que en muchos casos se trata de olivares centenarios en altura que han de ser recolectados a mano. 

Este Parqueoliva se recoge durante el mes de Octubre, dentro de lo que consideramos cosecha temprana, y se extrae en frío a las pocas horas en la almazara con un proceso de filtrado continuo para preservar sus aromas y sabores. 

Parqueoliva es el intachable coupage de las variedades Picuda y Hojiblanca de Almazaras de la Subbética. Con una puntuación de más de 95 puntos en la guía Evooleum y 93 puntos en la guía Iberoleum, además de múltiples premios se gana año a año su puesto entre los mejores AOVEs del mundo

Picualia Premium Reserva Picual is a superior category extra virgin olive oil , made exclusively from Picual variety olives .

Produced in Bailén, Jaén , this oil is obtained using mechanical processes that guarantee the highest quality. Its emerald green color and exceptional purity reflect Picualia's commitment to excellence in every harvest.

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.

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.

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.

Rincón de la Subbética es un aceite de oliva virgen extra ecológico producido por Almazaras de la Subbética en la sierra de Córdoba, España. Se trata de un coupage de un monovarietal Hojiblanca que ha ganado más de 720 premios a lo largo de su historia.

Este aceite de oliva virgen extra de la variedad Hojiblanca se produce mediante recolección manual y automatizada por los socios de las cooperativas que se agrupan dentro de Almaliva, bajo la marca Almazaras de la Subbética. 

Los olivares de los que proceden las aceitunas de este aceite de oliva virgen extra son en muchos casos centenarios, y han sido cuidados por múltiples generaciones de agricultores de la serranía de Córdoba. 

Se produce durante los primeros días de Octubre, buscando el punto óptimo de recolección, al igual que otros aceites que puedes adquirir en nuestra colección de aceites de oliva virgen extra premium. Se minimiza el tiempo entre la recogida y la molturación, que se realiza en frío. De esta manera se potencian los aromas y sabores de este aceite.

Además este aceite se incluye dentro de la Denominación de Origen Protegida de Priego de Córdoba, que vela por los estándares de calidad de los AOVEs de las variedades Hojiblanca y Picudo que se producen en esta región. 

La variedad hojiblanca produce un aceite impecable y asombroso, con un fuerte frutado a aceituna verde y a hierba, dejando el paso a aromas de tomatera y alcachofa, para terminar con frutas como el plátano. Tiene una gran complejidad en la cata.

Para aquellos consumidores que buscan la máxima calidad y elegancia, este es un aceite de oliva ecológico perfecto para consumir en crudo y para aportar un toque picante a sus platos preferidos.

Rincón de la Subbética es el producto estrella de Almazaras de la Subbética. Un aceite de oliva virgen extra ecológico excepcional. El más premiado del mundo.

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 launch a limited production of 2,000 bottles of early-harvest oil featuring his Picuales. This special edition Kikaya is also a charity project that donates part of its profits to the NGO Babies Uganda. The designs on the box and bottle were designed by the children, to whom part of the profits collected from the sale of this edition will go.

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.