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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.

This Arbequina has been carefully harvested during the month of October, cold-milled and mechanically extracted at the O-MED Oil Mill in the town of Ácula, Granada.

O-MED is characterized by the excellence and thoughtful design of its products. The bottle's image resembles an olive grove on three distinct sides, creating a beautiful illustration when three bottles are placed together.

This is our introductory suggestion to our beloved world of Extra Virgin Olive Oil. It's composed of three varieties from three different producers, ranging in potency and delicacy from least to greatest:

• Arbequina from Andrés Aguilar : This is a smooth and delicate oil, with green aromas of banana and fruit puree. It's a smooth, delicate, sweet oil; it's not particularly spicy and is perfect for those unfamiliar with strong flavors.
• Jabalcuz Gran Selección : One of the most award-winning oils of 2025. It has won both the Jaén Selección and the Mario Solinas awards. Produced by the Sierra de la Pandera cooperative, it displays the typical characteristics of a Picual, with fresh notes reminiscent of olive leaves, tomatoes, and figs. It also has a characteristic bitterness and spiciness.
• Hojiblanca de Oro Bailén : This early-harvest Hojiblanca is smoother and more balanced than the Picual. It has a curious characteristic: an initial sweetness that gives way to a slight bitterness and a spicy chili pepper on the tongue. It is very aromatic, with notes reminiscent of grass, artichoke, apple, and aromatic plants.

And as usual, we'll give you the sensory stars for your oils free of charge so you can enjoy the full tasting experience.

Oiltopia's Arbequina, harvested in super-intensive olive groves along the Guadalquivir River in Córdoba, is collected during the month of October to produce an oil with fantastic characteristics for culinary use and raw consumption.

This is a delicate, mature, and smooth EVOO. It's perfect for those who enjoy Extra Virgin Olive Oil but prefer more restrained flavors and aromas, or for those new to this world.

The bottle is a creation of Isabel Cabello.

Deluxe case for four bottles of Oro Bailén. Bottles not included.

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.

Pure smoothness and elegance define Oro del Desierto Arbequina , an organic oil obtained from ripe Arbequina olives. Produced in the unique setting of the Tabernas Desert, it stands out for its light, sweet, and refined profile, making it a true culinary gem.

Hojiblanca Desert Gold is balance and harmony transformed into oil. Made from organic Hojiblanca olives, harvested in the iconic Almería landscape of the Tabernas Desert, it offers a fresh and versatile flavor, ideal for those seeking refinement and smoothness in their cooking.

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.

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.

When growers began uprooting centuries-old Royal de Cazorla olive trees in Jaén due to low yields and difficult harvesting—replacing them with more productive, mechanisable varieties—some pioneering brands started crafting premium Royal extra virgin olive oils to bring their fantastic sensory profile to consumers.

Among them is Aceites Elizondo, which combines the Royal flavour with its iconic, high-perfumery-inspired bottle design to create a unique product cherished by gourmet consumers.

Elegant and unique, Elizondo Royal is made from Royal de Cazorla olives, a variety exclusive to Jaén. This premium oil captivates with delicacy and offers a singular gastronomic experience—visual, thanks to its outstanding packaging; tactile, through the premium bottle and case; and organoleptic, with one of our favourite profiles from Cazorla’s Royal.

Technical Sheet — Elizondo Royal

• Producer: Aceites Elizondo.
• Category: Premium Extra Virgin Olive Oil (EVOO).
• Variety: 100% Royal (single-varietal, native and rare).
• Varietal origin: Sierra de Cazorla (Jaén, Andalusia, Spain).
• Harvest: early (autumn), fruit selected at veraison.
• Harvesting: manual and/or semi-mechanical in traditional groves with difficult mechanisation.
• Milling: cold, within hours of picking.
• Extraction: mechanical processes only; controlled temperature < 27 °C.
• Sensory profile (summary): medium fruitiness, gentle entry; moderate bitterness and pungency; floral and fruity notes.
• Presentation: iconic designer bottle (perfumery-inspired).
• Packaging and sizes: glass; 500 ml (subject to availability).
• Ingredients: 100% olive juice.
• Allergens: none.
• Storage: keep in a cool, dark place; close after each use; avoid light and heat.
• Lot / best before: see label.

Lucio is a minor yet highly prized olive variety native to the province of Granada, where it has traditionally grown in unique settings such as the woods that surround the Alhambra. Its history dates back to the period of Arab rule in Andalusia, when its cultivation became part of the region’s agricultural life.

Today, Lucio faces gradual abandonment due to the difficulty of harvesting: many trees are centuries old and grow in areas where mechanisation is impossible and the crop must be picked by hand.

Finding a high-quality Lucio olive oil is a real challenge. Low yields and the complexity of the process mean that much of the oil on the market comes from fruit that has surpassed its optimal ripeness, losing part of its characteristic aromas and nuances. Tasting a Lucio Extra Virgin Olive Oil at its peak is therefore uncommon—an experience reserved for true olive-oil connoisseurs.

In this context, Aceite Supremo has rescued and showcased this overlooked variety, producing an early-harvest Lucio that stands out for its initial sweetness and surprising aromatic complexity. Notes of ripe fruit, slight herbaceous touches, and a perfect balance between bitterness and pungency make it a singular extra virgin olive oil that breaks away from the most familiar profiles of other Andalusian varieties.

Supremo Lucio is the result of meticulous selection and cold milling that preserves the essence of the fruit intact. Every bottle is an authentic expression of Lucio in its purest form—a tribute to Granada’s agricultural heritage and to Aceite Supremo’s commitment to excellence. Its profile makes it the perfect ally to elevate delicate dishes such as white fish, fresh salads, or soft cheeses, where its nuances can be fully appreciated.

For lovers of premium oils, the Lucio oil from Aceite Supremo is not only a gastronomic product, but also an opportunity to preserve a historic variety that deserves a place at our tables. An oil that unites tradition, rarity, and quality in every drop.

Supremo Lucio — Technical Sheet

• Producer: Aceites Supremo.
• Category: Extra Virgin Olive Oil (EVOO).
• Variety: 100% Lucio (single-varietal, rare).
• Varietal origin: Granada (Andalusia, Spain); produced by Aceites Supremo (Jaén).
• Harvest: early (autumn), focused on preserving freshness and aromatic complexity.
• Harvesting: mostly manual in areas where mechanisation is difficult or impossible.
• Milling: cold, within hours of picking.
• Extraction: mechanical processes only; controlled temperature < 27 °C.
• Sensory profile (summary): initial sweetness, ripe fruit, light herbaceous hints; balanced bitterness and pungency.
• Edition/production: limited due to the variety’s low prevalence.
• Ingredients: 100% olive juice.
• Allergens: none.
• Packaging: opaque glass, 500 ml.
• Storage: keep in a cool, dark place; close after each use; avoid light and heat.

With a Mediterranean spirit, Molisabor Frantoio comes from Frantoio olives grown in the lands of Jaén. Its aromatic profile and balance make it a versatile oil, ideal for enhancing everyday dishes with an elegant touch.

Variety originating from the Italian Tuscany.

This EVOO is obtained from the Llanos de Ochoa Estate in the municipality of Baeza, owned by the Jaén Olive Oil Mill.

A few years ago, olive trees of the Royal variety were on the verge of disappearing. This is a minor, native variety from the Sierra de Cazorla (Jaén) that presents two challenges: the fruit does not detach easily until it is very ripe, and yields are lower than other varieties. In addition, many trees are centuries old, making mechanised harvesting impossible.

Some bold brands began producing early-harvest, high-end oil from this olive, and today it has become a treasure for the most discerning palates. Aceite Supremo is one of the houses that has championed this rare mountain variety, producing this certified organic, single-varietal extra virgin olive oil.

Supremo Royal de Cazorla (a native and rare variety from Jaén—especially present in the Sierra de Cazorla) stands out for its exclusivity and elegant profile.

Made from olives carefully selected at their optimal ripeness and cold-milled within hours of harvesting, this EVOO offers a distinctive, aromatic flavour with a subtle, balanced expression that elevates everyday cooking without masking ingredients.

If you’re looking for a Royal EVOO with a clear identity and Andalusian origin, this bottling captures the essence of a little-known variety—perfect for those who value extra virgin olive oils with finesse and character.

Supremo Royal — Technical Sheet

• Producer: Aceite Supremo.
• Category: Extra Virgin Olive Oil (EVOO).
• Variety: 100% Royal (single-varietal, native and rare).
• Varietal origin: Jaén (Andalusia, Spain), especially present in the Sierra de Cazorla.
• Production: early harvest (autumn) and cold milling within hours of picking.
• Extraction: mechanical processes only; controlled temperature < 27 °C.
• Harvesting: manual and/or semi-mechanised in traditional groves.
• Sensory profile (summary): gentle, aromatic entry; balanced fruitiness with moderate bitterness and pungency. See tasting notes.
• Edition/production: limited due to the variety’s low prevalence.
• Ingredients: 100% olive juice.
• Allergens: none.
• Packaging: opaque glass, 500 ml.
• Storage: keep in a cool, dark place; close after each use; avoid light and heat.

When it comes to premium extra virgin olive oil (EVOO), it’s not only about jugs or tins. Aceites Elizondo goes a step further with a proposal that combines design, quality, and origin.

Elizondo Nº3 is made from early-harvest Picual olives, capturing the essence of the Jaén countryside in a highly characterful EVOO. It blends Jaén’s olive-growing tradition with careful processes to ensure freshness, balance, and stability.

Its iconic bottle inspired by the world of perfume makes this extra virgin olive oil from Jaén a perfect piece to gift or enjoy every day at home, adding elegance and presence to any kitchen.

With a strong track record and standout design, choosing Elizondo Nº3 means opting for an EVOO that unites excellence and style in every bottle.

Elizondo Nº3 — Technical Sheet

• Producer: Aceites Elizondo (Jaén, Andalusia, Spain).
• Category: Extra Virgin Olive Oil (EVOO).
• Variety: 100% Picual (single-varietal).
• Harvest: early (autumn).
• Origin: Jaén, Andalusia (Spain).
• Harvesting: fruit selected at veraison; immediate transfer to the mill.
• Milling: cold, within hours of picking.
• Extraction: mechanical processes only; controlled temperature < 27 °C.
• Sensory profile (summary): green/medium-high fruitiness; balanced bitterness and pungency; vegetal notes with tomato/almond. May vary by season. See our tasting notes.
• Presentation: designer glass bottle (perfumery inspiration).
• Packaging and sizes: dark glass 500 ml and 250 ml.
• Ingredients: 100% olive juice.
• Allergens: none.
• Storage: keep in a cool, dark place; close after each use; avoid light and heat.

This premium olive oil was produced during the first days of harvest with unripe green olives, maintaining controlled temperature throughout the process.

With an intense and lively character, Andrés Aguilar Picual represents the best of Jaén in every bottle. Its careful production using Picual olives harvested at the optimal time guarantees a robust, authentic oil with a strong personality.

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.

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 variety is highly versatile—easy to cultivate and harvest—and has a dual purpose: it is used both as a table olive and to produce extra virgin olive oil.

Supremo Hojiblanca stands out for its versatility and balance. This product from Aceite Supremo is a single-varietal oil with character yet smoothness, ideal for those seeking exceptional quality in everyday use. Enjoy it raw on toast or in dressings, and it also performs beautifully in cooking.

Since its inception, Supremo has been known for innovation and for bringing a breath of fresh air to the premium olive-oil world—from the colourful design of its bottles to its annual contest inviting local artists from Jaén to illustrate the labels, which become collectors’ items among fans year after year.

This Supremo Hojiblanca is a safe bet for lovers of Jaén extra virgin olive oil who want a versatile, multi-purpose, exceptional product.

Supremo Hojiblanca — Technical Sheet

• Producer: Aceite Supremo (Jaén, Spain).
• Category: Extra Virgin Olive Oil (EVOO).
• Variety: 100% Hojiblanca (single-varietal).
• Origin: Jaén, Andalusia (Spain).
• Harvest: early (autumn).
• Harvesting: early; immediate transport to the mill.
• Milling: cold, within hours of picking.
• Extraction: mechanical processes only; controlled temperature < 27 °C.
• Sensory profile: high fruitiness; medium bitterness and pungency with a chilli-like kick; green notes (grass, leaf, apple). May vary by season. See our tasting notes.
• Packaging and sizes: opaque glass 500 ml and 250 ml.
• Storage: keep in a cool, dark place; close after each use; avoid light and heat.
• Allergens: none.
• Ingredients: 100% olive juice.

A unique and organic variety, Supremo Cornezuelo stands out for its exclusivity and complexity, derived from Cornezuelo olives. It's the perfect choice for adventurous palates seeking authentic and intense flavors.

The Cornezuelo variety is less well-known but is distinguished by its robustness and unique flavor , traits that are beautifully reflected in this Extra Virgin Olive Oil.

Supremo Arbosana is a delicate, aromatic oil made from early-harvest Arbosana olives. This single-varietal is perfect for extra virgin olive oil lovers who prefer subtler, more delicate profiles.

Aceite Supremo stands out for innovation within the olive-oil sector. From its choice of single varietals—Picual, Lucio, Arbosana, Hojiblanca and Royal de Cazorla—to the label designs created through the annual “Pinta Supremo” contest, the brand embraces a young, fresh philosophy that appeals to the senses with the colourful design of its bottles.

Its gentle, refined character makes it a perfect complement for those who value subtlety and elegance in the kitchen. Many children enjoy it on morning toast, and the pink bottle tends to be a favourite. With low bitterness and pungency, it’s an excellent family-friendly oil.

Technical Sheet — Supremo Arbosana

• Producer: Aceite Supremo (Jaén, Spain).
• Variety: 100% Arbosana.
• Harvest: early (autumn).
• Extraction: cold extraction; mechanical processes only.
• Ingredients: 100% olive juice; no additives.
• Storage: keep in a cool, dark place; close after each use.

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.

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.