These oils are crafted from selected Finca La Pontezuela, estate grown, Picual, Cornicabra, Arbequinaand Hojiblanca olive varieties. They are harvested with care in the first hours of the day and milled immediately. It only takes a few hours from when the olive is on the tree and when it is transformed into juice, olive oil. This is key to preserving the natural properties in an authentic fruit juice. Our mill, just a few metres from our grove, permits us to obtain this high quality EVOO.

It is filtered after being extracted, allowing us to eliminate small particles of moisture and impurities. This process helps to increase the oxidative stability of EVOO (shelf life). These particles can begin to ferment over time and affect the quality of the product. After filtering, it is stored in small tanks containing nitrogen. The nitrogen acts as an inert barrier that keeps the oil from coming in contact with oxygen. These tanks are strategically positioned in our air-conditioned cellar, to avoid contact with light, oxygen and high temperatures – all factors that can deteriorate its organoleptic properties.

The oil has a fruity aroma with notes of green olives of a medium intensity and great complexity. It has an herbaceous aroma and herbs, perfectly balanced with a slight bitterness and sweetness.

The pungency of this variety has a characteristic intensity that begins at the back or the throat and rises to the tip of the tongue. In tasting vocabulary, this pungency is similar to the spiciness of chillies or jalapeno peppers. For new comers to premium Extra Virgin Olive Oil it may seem unfamiliar of even too intense. However, this attribute is an unequivocal sign of the oil´s high content in Oleocanthal, a phenol responsible for the spicy sensations in Extra Virgin Olive Oils.

Compared to other EVOOs, this oil has a moderate Oleic Acid content and is low in saturated fatty acids. The moderate content of oleic acid and its propensity to oxidize before other varieties requires that the oil is stored well. Hojiblanca Extra Virgin Olive Oil is a good choice for people who are looking to control their diet and eat healthy.

To pair Extra Virgin Olive Oil one must have a minimum knowledge of the attributes each variety has and how they interact with each food or recipe. A consumer may have an EVOO variety preference. This can be due to its intensity, complexity or harmony. To get started, follow some of our recommendations for the Hojiblanca variety.

Hojiblanca Extra Virgin Olive Oil has a medium-high intensity, lending itself to pairing with foods that best complement this intensity and not overpowering the dish.

The rich aroma of Hojiblanca Extra Virgin Olive Oil is reminiscent of freshly cut herbs and fresh fruits. It can enhance the flavour of blue fish such as tuna and salmon, pastas, soups, sautéed vegetables and canned vegetables. Of course, it can be used raw, on salads and in dressings. In general, it is perfect to pair with all kinds of foods with mild flavours.