The quality of olive oil is judged by its organoleptic properties and its content of fatty acids. The predominance of Andalusia and Jaen in world production of olive oil dates back to the times of establishments in the Roman Empire.


We obtain our extra virgin olive oil as the result of harvesting the best olives, blessed by a privileged climate and by the fertile soils of Spain, which is the largest producer of olive oil in the world, ahead of its historic competitors. Read on…


Extra virgin olive oil: this type of oil is top quality, is obtained directly from olives in good condition using only mechanical methods, has a perfect flavour and aroma and no flaws, and its degree of acidity cannot exceed 0.8°, expressed by percentage of free fatty acid. Average flaws must be equal to 0 and average fruitiness greater than 0.





    Types of oil according to the region of Spain



    D.O. Jaen


    D.O. Montes de Granada


    D.O. Priego de Córdoba


    D.O. Sierra de Cádiz


    D.O. Sierra de Cazorla


    D.O. Sierra de Segura


    D.O. Sierra Mágin




    Castilla-La Mancha: D.O. Montes de Toledo

    Aragon: D.O. Aceite del Bajo Aragón

    Catalonia: D.O. Aceite Siurana and D.O. Les Garrigues


    The main types of olive preferably destined for oil production are:

    • Aloreña–variety mostly from the region of Álora in the centre of the province of Malaga. It is a very round olive with a good stone-drupe proportion. In this area, it is served with typical seasoning. It belongs to the D.O. Aloreña and was the first olive variety with a designation of origin.
    • Arbequina–production area in Spain: Catalonia and Aragon; main characteristics: fruity oil with hints of apple and almond, and a sweet flavour.


    • Blanqueta–production area in Spain: regions to the north of Alicante; main characteristics: fruity oil from a green olive with mild intensity; bitter and spicy; fresh and slightly sweet.


    • Cordoba–pickled olive that is usually kept in a sweet or savoury marinade for a year and is flavoursome, hard, salty, dark brown in colour and has predominant tones of macerated garlic.


    • Cornicabra–production area in Spain: Toledo; main characteristics: oil with a ripe fruity taste, green, aromatic and slight bitter. In the olive area par excellence of Jaén, it is known as “cornezuelo” although it has other synonyms such as ramona, pico de loro, and osnal.


    • Cuquillo or Lechín de Granada–production area in Spain: in the north-west of Murcia, north of Almería and of Granada; main characteristics: fruity oil with hints of apple and almond; aromatic and sweet.


    • Empeltre–production area in Spain: Lower Aragon and Sierra del Moncayo; characteristics: fruity oil, ripe fruits, very aromatic and very sweet.


    • Gordal–production area in Spain: Seville; characteristics: it is a table olive, much valued for its large size and taste. The tree has long, thick branches without many offshoots. The leaves are straight, long and widen slightly along their length; they have a greenish topside and a silver underside. The average weight of the fruit is 12 g and it has a fat content of 22 %.


    • Hojiblanca–production area in Spain: Malaga, Seville and Cordoba; main characteristics: fruity oil with tones of apple, banana, and green grass–aromatic and sweet.


    • Lechín–production area in Spain: foothills of the Sierra Morena in Cordoba and Seville; main characteristics: sweet oil with a mild apple flavour and aroma of freshly-cut grass.


    • Manzanilla cacereña–production area in Spain: regions of Gata and Hurdes (Caceres); main characteristics of the fruit: thick oil with a yellow or bright colour, and not bitter taste; it can be spicy at times.


    • Manzanilla sevillana–a highly valued variety that is grown mainly in the province of Seville.


    • Picual or Marteña–production area: Jaén; characteristics: oil with an aroma and flavour of fruity olives, green grass and a bitter taste. It is also called: lopereña and nevadillo blanco.


    • Picudo–production area in Spain: Cordoba; characteristics of the fruit: fruity oil with an aftertaste of almond, a fresh flavour with a hint of apple, and a sweet fragrance.


    –Verdial–it gets this name (which means “greenish” in Spanish) because it stays green after it is ripe. There are different varieties.

    ◦Verdial de Huevar–it is grown on about 20,000 hectares in the provinces of Huelva and Seville in Andalusia.


    ◦Verdial de Vélez-Málaga–it is grown, above all, in the region of Axarquia in the province of Malaga, and high-quality oils with a sweet taste are obtained from it.


    ◦Verdial de Badajoz or Morisca–production area in Spain: Badajoz; characteristics: its aroma is reminiscent of the fresh olive, aromatic–a natural palate with balanced bitterness and spiciness.