About this oil
Sensory profile
| Descriptor | Intensity (1-10) |
|---|---|
| Frutado verde | 6.5 |
| Amargo | 2 |
| Picante | 3.5 |
| Verde hierba | 5 |
| Dulce | 4 |
| Almendra verde | 4.5 |
| Plátano fruto | 5.5 |
| Tomate rojo | 5.5 |
| Nuez verde | 4.5 |
| Frutos secos | 4 |
| Papilla de frutas | 5.5 |
| Compota de manzana | 5 |
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.
Tasting notes
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 sweet, with an enjoyable peppery touch appearing at the finish. The aftertaste recalls apple compote and green walnut.
Pairing
This extra virgin olive oil is ideal for making sauces and mayonnaises. For use in baking and pastry, contributing almond-like touches. For pairing with natural yoghurt and with steamed white fish.
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.
Know every detail

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.
It is the oil we recommend most to anyone who walks into the oleoteca saying 'I want to try something good but not too strong.' Smooth, accessible, from just around the corner. And when we tell them it comes from the foot of Sierra Nevada, at 1,000 metres, they buy it without a second thought.

Experiences
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.
Book a tasting →Training
Courses for professionals and enthusiasts. Master the sensory vocabulary.
Production
From olive to liquid gold. Harvesting, milling and extraction.
Terroir in Olive Oil: Same Tree, Different Results
Una mañana de diciembre, estuve catando dos Picuales recién molidos. El primero venía de una finca de campiña a cuatrocientos metros de altitud. El segundo, de un olivar a mil doscientos metros en Sierra Nevada.
Read article →How to Store Extra Virgin Olive Oil (And 5 Mistakes You Are Making)
Compras un buen aceite de oliva virgen extra. Te ha costado encontrarlo, elegirlo, pagarlo. Y después lo guardas al lado de los fogones, en una botella transparente, durante tres meses. Cuando lo terminas ya no sabe a nada.
Read article →Your first real extra virgin olive oil: a no-nonsense guide
A straightforward guide for anyone buying quality EVOO for the first time. What to look for, what to avoid, and how to tell the difference.
Read article →Olive Oil from Sierra Nevada: When Altitude Becomes Flavour
Cuando piensas en aceite de oliva en España, piensas en Jaén. Y con razón: Jaén produce más aceite que Grecia entera. Es un mar de olivos que se extiende por toda la campiña, a 300-600 metros de altitud, con veranos largos y calurosos.
16,05 €EUR
· martes, 14 de abrilProduct information
Processing
Producer · Food operator
Quaryat Dillar
Granada
1 review
Per 100 ml
| Nutrient | Amount |
|---|---|
| Energy | 3389 kJ / 824 kcal |
| Fat | 91.6 g |
| of which saturates | 14.2 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 0 g |
| Salt | 0 g |
Average EVOO values. Check the label for exact values.
Lot data currently in our warehouse.
This information is mandatory under EU Regulation 1169/2011 on food information to consumers.
Extra virgin olive oil is a fresh product. Its quality depends on proper storage and consuming it within its optimal date. If an online shop does not tell you which lot it will ship or when it expires, you have no way of knowing if what you receive is from this harvest or two years ago.
Be wary of shops that do not publish this information. We show it because we believe you have the right to know exactly what you are buying.
1 review
Transparency policy. We publish every review we receive, including those we disagree with — and some are a little unfair.
All reviews correspond to verified purchases through JudgeMe, an independent review platform. We do not fabricate, filter or edit them.
Excelente
Estos aceites eran desconocidos para mi.
Cool, dry place, protected from light and heat. 15-20°C ideal. Never in the fridge.
Best consumed within 2-3 months of opening.
Yes. High smoke point (190-210°C), ideal for cooking.
Extra virgin: acidity below 0.8%, zero defects. Virgin: up to 2% and slight defects.
No, but quality decreases over time. Consume before best-before date.
Quaryat Dillar
·Harvest 2025/202616,05 €EUR
€32.10/LOrder today, arrives on martes, 14 de abril
Dílar, Granada