Aceite de Oliva Virgen Extra MOCA
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Single estates, side by side. Taste blind with professional judgement.
Product reviews
Taste it blind.
Like the panel.
Cobalt glass hides the colour so nose and palate lead. Every bottle ships with its lab numbers and its story.
Tasted blind, with professional method
Profiled 0–10 using the cobalt catavino — colour hidden, so nose and palate lead.
Sensory profile
Tasted by Mercedes Uceda
Aromatic intensities evaluated in a professional tasting. Exact values are part of the sensory consultancy service.
Meet your oil
From a single grove to a sealed cobalt bottle — every step, dated and measured.
This oil, in full
Everything behind the numbers — the varietal, the estate, the milling, and how to taste it.
MOCA is our oil. Molino y Cata's own. The one we put on our table every day and the one we want you to put on yours. After years selecting the finest EVOOs from all over Spain, we wanted one that represented exactly what we believe an extra virgin olive oil for everyday use should be: real quality, no gimmicks, at a price that lets you use it daily without guilt.
It is an EVOO harvested in November, when the olive already yields more but retains many nuances and aromas. We select it ourselves -- Mercedes tastes every batch -- and it is not bottled under our brand until she gives her approval. In the future we want to bottle EVOO from our own olive trees; until that is possible, we will keep selecting different batches to always find the best quality-to-price ratio.
MOCA does not compete with the boutique monovarietals we carry in the oleoteca (olive oil boutique). It competes with the oil currently in your kitchen that probably is not extra virgin. It is the first step. The change you notice from the very first spoonful. We buy it directly from the producer -- no middlemen, no distribution chain. From the almazara (olive oil mill) to our shop and from there to your home.
MOCA is our oil. Molino y Cata's own. After selecting the finest EVOOs from across Spain, we wanted one that represented exactly what we believe a daily extra virgin olive oil should be: real quality at a price that lets you use it every day. It is the EVOO we use in our own kitchen daily and the one we would love you to use in yours.
Where does MOCA oil come from?
Is it good for cooking or only for raw use?
Why is it cheaper than other oils in your shop?
How long does it last once opened?
