O-MED Arbequina
A nose reminiscent of freshly cut grass, fruit puree, biscuits and cinnamon. In the background, notes of green almond and green apple. On the...
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.
Same Garcia family, same mill in Acula, same obsession with detail. Juan de Dios bought the mill in 2004, and his children Paula and Juande -- both pharmacists -- left their careers to devote themselves to olive oil. They come from Cambil, Jaen. The difference from the Picual is the variety: where the Picual is intense and green, O-MED's Arbequina is complex and elegant without losing personality.
Same October harvest, same cold extraction within hours. The entire harvest lasts 3 to 4 days at most. From the moment the olive leaves the tree to the moment the oil is in a stainless-steel tank, hours pass -- not days. It is the same obsessive protocol they apply to the Picual, adapted to a variety that demands a different kind of precision.
The German magazine Der Feinschmecker ranked it number 2 in the world, and it holds gold medals from Olive Japan and the Zurich International Prize. This is not a generic supermarket Arbequina: it is an Arbequina bearing the signature of a mill that has spent two decades refining every detail of the process. Today it is exported to over 30 countries alongside the Picual.
The O-MED Arbequina has great elegance. There are aromatic layers that reveal themselves with patience -- freshly cut grass first, then green apple, and finally that fruit puree with cinnamon that is so characteristic of this variety.