About this oil
Olalla Oliva is an extra virgin olive oil of the variety Coupage, produced in Granada, crafted by Olalla Oliva.
Sensory profile
| Descriptor | Intensity (1-10) |
|---|---|
| Frutado verde | 7.8 |
| Amargo | 4 |
| Picante | 5 |
| Verde hoja | 6.5 |
| Dulce | 3 |
| Astringencia | 3 |
| Almendra verde | 4 |
| Plátano verde | 4 |
| Tomate verde | 5 |
| Frutos secos verdes | 5.5 |
| Rúcula | 5 |
| Espinacas | 5 |
| Tronco de lechuga | 5 |
Frutado verde
Amargo
Picante
Verde hoja
Dulce
Astringencia
Almendra verde
Plátano verde
Tomate verde
Frutos secos verdes
Rúcula
Espinacas
Tronco de lechuga
Sensory star crafted by Mercedes Uceda. With every order from Molino & Cata you receive a printed copy of this tasting sheet.
© Molino & Cata. Commercial use not authorised.
Mercedes' expert opinion
Olalla Oliva comes from 3,000 olive trees over 200 years old in a corner of the Granada mountains. It is a natural blend — Picual, Picuda, and Hojiblanca grow together on the estate — and that gives it a personality that cannot be designed. When the family decided to stop selling olives in bulk and make their own oil, they gave us a product that smells of deep Granada and of brave decisions.
Know every detail
All about Olalla Oliva
Olalla Oliva was born from a decision: to stop selling olives in bulk for mediocre use and to start making the oil that a demanding consumer deserves. The La Zazuela estate is in a hidden corner of the western mountains of Granada, with 3,000 olive trees over 200 years old.
It is a natural blend — not designed in a laboratory, but the result of what grows on the estate: Picual, Picuda, and Hojiblanca coexist in the same centuries-old grove. They are harvested together in October and milled on the same day. The result is an oil with the structure of Picual, the aromatic complexity of Picuda, and the smoothness of Hojiblanca.
Production is ultra-limited. When it runs out, there is no more until the next season. This is an oil for those who value knowing that behind every bottle there is a producer who knows each of their 3,000 olive trees by name.
Why it's in Molino & Cata
Three thousand olive trees over 200 years old in the mountains of Granada. Ultra-limited production. We selected it because it is exactly the kind of producer we want to support: small, local, with history. And because the oil — a natural blend of what grows on the estate — has a character that cannot be replicated.
Keep exploring
Experiences
Learn to taste this oil
Book a guided tasting with Mercedes Uceda at our oleoteca in Granada and discover the sensory attributes of extra virgin olive oil: fruity, bitter and spicy.
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Courses for professionals and enthusiasts. Master the sensory vocabulary.
Production
How an oil like this is made
From olive to liquid gold. Harvesting, milling and extraction.
