A native olive variety from Cordoba, from the Sierras Subbeticas and the southern Campina. Its name comes from the thrushes (birds) that prefer these olives for their large size and sweetness when ripe. It's a little-known variety outside its area of origin.

Because Pajarera is a local variety with limited cultivated area, concentrated in the province of Cordoba. The industry has focused on mass varieties (Picual, Arbequina, Hojiblanca). But in recent years, producers like eoloe have been recovering it for the gourmet market.

It has its own personality: green leaf, fennel, red fruits, spices. It enters mild on the palate, then a chilli-type pungency appears -- different from the classic Picual pungency. It's an oil that surprises.

The Matilla Rubio-Chavarri family, fifth generation of farmers at the "Minguillao" estate, Priego de Cordoba. They began commercialising the Pajarero monovarietal in 2021.

Its profile with fennel and spices makes it ideal for fish, seafood, Mediterranean salads, roasted vegetables and dishes with aromatic herbs. It also surprises drizzled over fresh cheese with a thread of honey.