Pago Peñarrubia Arbequina
An Arbequina with a green grass and fruit puree aroma, with touches of cinnamon and red tomato. Banana appears at the end. On the palate it enters...
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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.
The Penarrubia Arbequina has something you will not find in others: the geese. It is not a joke — on this estate they keep geese that take care of controlling the weeds between the olive trees, eliminating the need for herbicides. When they tell you an oil is organic, this is the level they are talking about.
The Arbequina variety gives a smooth oil from the start, but here the story does not end there. The limestone soils and continental climate of the Sierra de Segura add nuances that a lowland Arbequina does not have: green grass, cinnamon, red tomato, a finish of biscuit and green nuts. The bitterness appears above the pungency, something unusual in Arbequina, giving it a structure that makes it more interesting.
From tree to mill in less than 3 hours. Cold extraction, separating varieties and cultivation zones. Each batch is traceable to the individual plot.
Perfect for fish, salads, creams, and desserts. An oil that invites you to go back for more.
EU organic certification.
The Arbequina from Pago de Penarrubia is one of those Arbequinas I look forward to tasting every year. Complex, elegant and well-rounded. Made with tremendous care by people who are passionate about their craft, and it clearly shows in the product.
What role do the geese play in producing this oil?
Is it a mild Arbequina?
Traceability to the plot -- what does that mean?
Which dishes does it work best with?
Is it the same producer as the Pago Penarrubia Picual?
