News
Our hallmark oil, developed from centenary-old olive trees. The Cornicabra variety has a sensory profile with a pronounced bitterness and pungency. These characteristics demonstrate a direct correlation to the poor soils and adverse climates (cold and dry) in which it normally grows. Its high fruit detachment rate is compensated by the good fat yield from its fruit, an excellent organoleptic profile and a high stability (shelf life).
This Extra Virgin Olive Oil is very stable thanks to its high content of monounsaturated fatty acids and polyphenols (natural antioxidants). Its monounsaturated, polyunsaturated and saturated fatty acids content provide the perfect balance to combat coronary heart disease, reduce bad cholesterol (LDL) and increase good cholesterol (HDL).
This EVOO is high in vitamin E, sterols and pigments, making it one of the varieties with the most beneficial health properties.
