Quaryat Arbequina
A green grass aroma with notes of fruit puree and green almond, with red tomato and banana appearing at the end. On the palate it enters very...
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 same Las Animas estate in Dilar, the same altitude between 1,000 and 1,300 metres, but with the Arbequina variety. The result is an Arbequina different from those of lower areas: the altitude and cold bring an aromatic complexity that is uncommon in this variety.
The Velasco family cares for this variety with the same protocol as the Picual: harvested green, processed on the same day at the estate's mill, cold extraction. No intermediaries, no olive storage, no delays.
An ideal oil if you are starting to explore quality extra virgin: it has enough flavour for you to notice the difference from what you buy in the supermarket, but without the intense bitterness that can put off those who are not used to it.
Certified as a Sierra Nevada Natural Park Product.
The altitude of Dilar gives this Arbequina something that lowland ones do not have: complexity. It is not just sweet and smooth — there is a peppery touch at the end that surprises, and that aftertaste of apple compote and green walnut that reveals we are tasting a mountain Arbequina. The Velasco family has managed to make a variety that many consider simple tell a far more interesting story.