Quaryat Dillar

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 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.

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

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.

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.