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Spain produces more extra virgin olive oil (EVOO) than any other country in the world and the South of Spain is virtually defined by olives. Virgin olive oil is a vital ingredient in Spanish cuisine and the Mediterranean diet. There are different varieties of olives and olive oil, as well as differing grades or quality of olive oil. We offer a large variety of unique oils that are as distinctive and diverse as the Spanish olive varietals (picual, hojiblanca, manzanilla cacereña and arbequina), climates and regions.
Manzanilla Cacereña Organic EVOO
This oil has a high level of oleic acid which is an omega-9 fatty acid, considered one of the healthier sources of fat in the diet. In other varieties of olive oil the concentration is between 55 and 80%, in the case of Manzanilla Cacereña ranges between 78 and 80%. This oil is best used uncooked. It is a fresh oil that combines perfectly with salads, vegetables, fresh or cooked, and grilled fish. Great for dipping bread for breakfast.
Hojiblanca EVOO
The amount of saturated fatty acids is lower than in most other oils. These characteristics make oils produced from the Hojiblanca olive ideal for the diet. Recommended for frying, this oil is also ideal for making bread, pasta and pastries, due to the perfect consistency it gives to dough.
Picual EVOO
The excellence of this oil is due to the fatty acid content and the antioxidants. It usually contains 80% monounsaturated oleic acid, an important factor in the prevention of cardiovascular diseases. This oil is best used in frying, although it is equally good for salads and everyday use.
Arbequina EVOO
Ideal for everyday use. Salad dressings, baking and meal preparations. Try substituting this olive oil for butter when baking, delicious!
Formats: 5L and 1L PET; 750, 500 and 250 ml. glass bottle.
