The oil

 The oil we make is a biological coldpressed extra virigin olive oil. No herbicides, pesticides or chemical nutrition have been used in our olive grove. The oil is pressed at a small mill close to the village Prado del Rey, it´s a mill exclusively for biologically produced oil.

Picual and Manzanilla are the main varieties that we have and there for, of course, these olives give the caracteristics to the oil. Manzanilla gives a fruity, very soft and gentle touch to the oil while the Picual is more bitter, peppery and strong. The combination of the two gives an interesteing oil with a long lasting balanced taste and is useful for many purpuses in the kitchen.

The time you choose for harvesting is also very important and will affect the quality and the taste of the oil. We normally harvest early, october/november, to guarantee an oil with a rich taste. If you wait, the olives grow bigger, you will have more oil out from it but it will loose some taste. To harvest early also gives you a more peppery oil.

 All the olives go directly to the mill when they have been collected, normally it takes 8 ours from harvest to the press, sometimes a bit more – but the important thing is that the olives are pressed within the same day as they have been picked. This is to guarantee a high quality oil with a low acidity.