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.

This oil has an aroma of fruity green olives. It also has complex herbaceous descriptors like freshly cut grass, olive leaf, tomato, artichoke as well as fruity notes of banana and green almond.

This Extra Virgin Olive Oil has a robust and harmonious aroma, taste and finish. It is full-bodied, characterized by bitterness and pungency. The intensity of the green fruitiness in this oil is balanced by the green flavour and complex finish. The oil also has herbaceous notes characteristic to this variety. These include olive leaf, grass, artichoke, green apple, green banana, green tomato and some almond. This product is balance of clean, fresh, and fruity notes that make it perfect very versatile.

Thanks to its high Oleic Acid and phenols, this oil has a very long useful life (more than two years) and an excellent nutritional composition that helps to prevent coronary diseases and those related to cellular aging.

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 the suggestions for the Picual variety.

Picual Extra Virgin Olive Oil is a robust oil with a high intensity, so it generally pairs well with foods that it complements and does fight with other high intensity foods.

In the kitchen, Picual Extra Virgin Olive Oil is highly recommended for frying (it maintains its properties at high temperatures), red meats, breaded foods, battered foods, stews, in preserves and raw as a dressing in salads or on toasts.

It is preferable to select a more mild variety of Extra Virgin Olive Oil in dishes with lighter flavours, such as white fish, emulsions, sauces or desserts since the high intensity of this oil can overpower the plate.