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

The Nature Premium range is rounded off by this Pajarera, a minority variety that has been gaining prominence again in recent years due to its fantastic, albeit small, production of a round, balanced Extra Virgin Olive Oil with a fennel aroma.

Within the Nature Premium range, Oleum Hispania produces this exceptional Hojiblanca with olives harvested in the Cordoba countryside during the month of October, at its Carcabuey mill.

This Arbosana is harvested in October from super-intensive plantations in the province of Córdoba to produce a high-end Extra Virgin Olive Oil that is delicate yet has an exceptional flavor and aroma.

This is an Extra Virgin Olive Oil for the little ones. Produced by the Oleum Hispania oil mill in Carcabuey, it seeks to offer the flavor of an EVOO without any bitterness or spiciness so that the little ones in the house can enjoy a healthy and nutritious superfood in a container designed specifically for them.

This Arbequina from the Nature Premium series by Oleum Hispania is part of the five varieties that the Carcabuey oil mill produces in its Premium range.

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.

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.

This extra virgin olive oil, made from the Pajarero variety, originally from the Córdoba region and a very rare variety, is a limited edition of which only a few units are available.

It is grown by the Matilla Rubio-Chavarri family, whose pioneering project with this variety in Priego de Córdoba has generated a production of just 471 liters.

This Elizondo black truffle flavoring is made with a base of Extra Virgin Olive Oil and is an exceptional condiment for fish, pasta dishes, and to add a spectacular touch to all your dishes, as well as for consuming with cured cheeses and sauces.

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.

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.

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.

This product is a delight. Made with a base of Extra Virgin Arbequina olives, the olives are ground together with selected lemons from the Lecrín Valley in Granada during the month of December to obtain an EVOO-based condiment with a fantastic lemon aroma.

To make this natural, additive-free product, more than a thousand lemons are hand-peeled and then hand-milled along with the olives to create a gourmet product that will delight even the most discerning consumer.

The third addition to Quaryat Dillar's premium range is this high-end Arbequina. Grown in mountain olive groves at over a thousand meters above sea level, it is harvested during the month of October to ensure optimal fruit quality.

Without waiting long, it is cold-milled in the family's oil mill on the outskirts of Granada, in the town of Dílar. It is immediately filtered to preserve aromas and flavors.

The Quaryat Dillar Blend is composed of 50% Picual, 25% Picudo, and 25% Hojiblanca. It is an EVOO of great complexity and aromas, very fruity. This blend is made with olives from the family estate in a mountain olive grove at an altitude of over 1,000 meters.

This is a unique product due to its harvesting and processing characteristics. The difficulty in producing this blend lies in obtaining three high-quality oils to achieve the final composition.

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.