OLIVE OIL

There are four types of extra virgin olive oil: Monovarietal Koroneiki, Monovarietal Arbequina, Monovarietal Picual and Arbequina & Picual blend. The olives are grown under integrated management practices, without destroying the native field and keeping the sheep grazing. They are harvested by hand at a point of ripeness that allows for maximum expression of the organoleptic characteristics and are processed immediately after picking - guaranteeing the best chemical and sensory characteristics. The fruit is processed within a few hours of being picked, using the best technology to extract and preserve the product's characteristics.

The orchard is located in a GEOPARK - a region recognized by UNESCO as a geological heritage site with a holistic concept of protection, education and sustainable development. This unique environment, combined with the climatic characteristics and cultural practices adopted by the family, result in an exclusive olive oil with an incomparable terroir. The aroma and taste have extremely pronounced herbaceous and fruity notes, referring to the freshness of the product. The different varieties have unique and complementary characteristics, allowing our oils to be paired with the most varied dishes - salads, meats, desserts, fruit, cakes, breads, cold cuts.

EXTRA VIRGIN OLIVE OIL

DETAILS ON PRODUCTION CAPACITY, SEASONALITY AND OTHER CHARACTERISTICS:

The region allows for one harvest per year, usually in March and April.

The production capacity is in line with the size of the orchard and the labor used (practically all family members). These characteristics allow all practices to be carried out with precision and uniformity - such as harvesting, for example, where the fruit of each variety is picked at exactly the right time to preserve the best sensory characteristics