Foods and Wines

Extra virgin olive oils PDO

A B C E G L M N P S T

A

Antequera PDO

Extra virgin olive oil obtained from the fruit of olive trees of the following antequeravarieties: Hojiblanca (main variety), Picual/Marteño, Arbequina, Lechín de Sevilla/Zorzaleño, Gordal de Archidona, Picudo, Verdial de Vélez-Málaga and Verdial de Huévar.

These oils present a range of fruity aromas of green olives, other ripe fruits, almonds, bananas and green grass. They are light in the mouth, with faint to medium hints of bitterness and piquancy in perfect harmony with other, slightly sweet, flavors. The color varies from golden yellow to greenish yellow, depending on the timing of the harvest and geographical location within the region.

B

Baena PDO

Extra virgin olive oil obtained from the fruit of olive trees of the baenaPicudo/Carrasqueño, Lechín, Chorrúo/Jardúo, Hojiblanca, and Picual varieties by mechanical procedures or other physical means that do not alter the oil, and preserve the aroma, flavor, and characteristics of the fruit from which it comes.

Type A: Intensely fruity aroma and flavor, with a hint of bitter almond.                Maximum acidity: 0.4º
Type B: Pleasantly sweet aromas and flavors of mature fruit.
Maximum acidity: 1º

Baix Ebre-Montsiá PDO

Extra virgin olive oil obtained from the fruit of olive trees, from three native varieties: baix-ebre-montsiaMorruda or Morrut, Sevillenca and Farga, by mechanical or other physical means that do not alter the oil, preserving the flavor, aroma and characteristics of the fruit it comes from.

Clear, transparent oil without any cloudiness. The color may vary depending on the time of harvest and location within the production area, from greenish-yellow to golden-yellow. This oil is very flavorsome and aromatic, fruity at the start of harvesting and becoming slightly sweet as harvesting progresses.

Bajo Aragón PDO

Extra virgin olive oil obtained from the fruit of olive trees of the following varieties, Empeltre, Arbequina, and Royal. Empeltre, the area’s predominant variety, accounts for at least 80%.

These oils are yellow in color, in shades ranging from golden yellow to a darker old gold. The flavor is fruity at the start of the season, with gentle hints of non-bitter almond, and notes of sweetness and piquancy.

C

Campo de Calatrava PDO

Extra virgin olive oil obtained from the Cornicabra and Picual varieties of olive tree fruit by mechanical procedures or by other physical methods that do not tamper with the oil, preserving the flavor, aroma and characteristic features of the original fruit.

The color of the oil varies according to the year and harvesting times, ranging campo-de-calatravafrom intense greens to yellow-greens. From a sensory point of view, the oils express the contribution of each of the varieties included, giving sensory profiles with a complex and intense fruitiness (olive greens, apple greens and other fresh fruit). The bitterness and spiciness are clearly discernible and well-balanced in the mouth, owing to their high content of polyphenols.

Campo de Montiel PDO

Extra virgin olive oil obtained from olive tree fruit, from the Cornicabra, Picual, Manzanilla and Arbequina varieties by mechanical procedures or by other campo-de-montielphysical methods that do not tamper with the oil, preserving the flavor, aroma and characteristic features of the original fruit.

A balance is maintained in the oils, keeping a uniform and proportional line, both in terms of fruit and in their bitter and spicy intensity. The predominant varieties, Cornicabra and Picual, give the oils a particular bitter and spicy flavor, which is a positive attribute in olive oil. In tasting and aroma assessment, their bitterness factor is between 3 and 6 and spiciness between 3.4 and 6.3, with some hints of apple and almond, which is typical of other varieties.

E

Empordà PDO

Extra-virgin olive oil obtained from the fruit of olive trees of the Argudell, Curivell, Llei de Cadaqués and Arbequina varieties by mechanical processes or other physical means that do not impair the oil, conserving the taste, aroma and characteristics of the fruit from which it is produced.

The Empordà oil has a clear, clean and transparent appearance. It has a remarkable complexity, with aromas reminiscent of fennel, almond and anise. The flavor and the sensations change with the variety of the fruit. The Argudell and Corivell varieties have a delicate balance between sweet and sour, while the Llei variety of Cadaqués gives a fruity, ripe and spicy oil.

Estepa PDO

Extra virgin olive oil, obtained from the fruit of the following varieties of olive: estepaHojiblanca, Manzanilla, Arbequina, Picual (also known as Marteña) and Lechín.

Hojiblanca is considered to be the main variety, giving the oil its specific characteristics and many of its distinctive qualities. This type of oil has aromas and flavors of fresh and/or ripe fruits and may be slightly bitter and/or spicy, or slightly sweet.

G

Gata-Hurdes PDO

Extra virgin olive oil obtained from the fruit of olive trees of the ManzanillagatahurdesCacereña variety.

This is a slightly sweet oil in which bitterness and piquancy are beautifully balanced. It is characteristically intensely fruity, with pronounced aromas of banana, apple and newly cut grass. It is golden yellow in color when obtained from ripe olives, but can also be greenish when obtained from olives harvested before or during the period when they are changing color from green to dark.

L

La Alcarria PDO

Extra virgin olive oil obtained from olive tree fruit, from the local Castellana aceite-de-la-alcarria(Verdeja) variety by mechanical procedures or by other physical methods that do not tamper with the oil, preserving the flavor, aroma and characteristic features of the original fruit.

Very fruity and aromatic oils, with distinctive leafy notes, mixed with hints of grass, hazelnut and banana, and a light spicy touch in the mouth. The predominant color is lemon green, more or less intense depending on the harvesting time and the ripeness of the olives.

La Comunidad Valenciana PDO

Extra virgin olive oil, obtained from olives harvested from the following varieties of olive trees grown in the Comunitat Valenciana: Manzanilla Villalonga, Blanqueta, Farga, Serrana la-comunidad-valencianade Espadán, Morruda, Cornicabra, Alfafara or Grosal, Changlot Real, Rojal, Canetera, Nana, Empeltre, Cuquillo, Sollana, Callosina, Llumeta, Millarenca, Borriolenca.

From an organoleptic point of view, the oil has fruity aromas of green olive and other fruits such as almonds, bananas, green grass, etc., and a very intense flavor, with medium to low bitterness and spiciness. It also has an excellent balance between flavor and the intensity of its spicy, bitter hints.

La Rioja PDO

Extra virgin olive oil obtained, exclusively by mechanical means, from the fruit of olive trees of a total of 13 varieties, of which the predominant ones are Redondilla, Arbequina, and Empeltre.

These oils are clean in appearance and green in color, ranging from pale to deep, dark green. They are fruity in flavor early in the season, with hints of non-bitter almond, sweetness and slight piquancy.

Les Garrigues PDO

Extra virgin olive oil obtained from fruit of olive trees of varieties Arbequina les-garrigues(at least 90%) and Verdiell (at most 10%), by mechanical or other means that do not alter the oil in any way, and retain the flavor, aroma and characteristics of the original fruit.

This is a full bodied oil, its fruitiness suggestive of either green or ripe olives depending on the timing of the harvest, and with clean, leafy herbal aromas, green almond and tomato flavors, and a slightly bitter, piquant finish. As the olives ripen, the color of the oil develops into a greenish yellow and its flavor becomes smoother and sweeter.

Lucena PDO

Extra virgin olive oil obtained from the fruit harvested from olive trees, mainly of the Hojiblanca variety, also known as Lucentina (over 90 %) and of other accepted secondary varieties lucena(Arbequina, Picual, Lechín, Tempranilla, Ocal, Campanil and Chorruo).

Between bright green and yellowish green, depending on the time of harvest (2/4 to 3/4 on the BTB scale). The protected oils are of medium fruitiness with notes of almond, with a balance between bitter and spicy flavors, both of which are very mild. The fruity aroma of freshly cut green grass is dominant.

M

Mallorca PDO

Extra virgin olive oil obtained from the fruit of olive trees, of the Mallorquina/Empeltre, mallorcaArbequina and Picual varieties, by mechanical or other physical means that do not alter the oil, maintaining the flavor, aroma and characteristics of the fruit from which it originates.

Fruity type:  The predominant sensory attributes are almonds, sweetness and fruity olive. Bitterness and piquancy levels are moderate, and the color is a greenish yellow.
Sweet type: Sweetness is by far the dominant sensory feature, with bitterness and piquancy minimally present. Golden yellow in color.

Monterrubio PDO

Extra virgin olive oil obtained from the fruit of the olive tree with 90% coming from the Cornezuelo and Jabata (Picual) varieties and the remainder from Mollar, Corniche, Pico-limón, Morilla and Cornicabra.

An aromatic, very stable oil with a greenish-yellow color. The flavor is fruity, with almond notes and a touch of bitterness and pungency.

Montes de Granada PDO

Extra virgin olive oil obtained from the fruit of olive trees principally of varieties Picual, Lucio, and Loaime, but also Escarabajuelo, Negrillo de Iznalloz, Hojiblanca and Gordal de Granada, all of them grown within the PDO’s delimited area.

In general, these oils have a fruity aroma and flavor suggestive of young or ripe montes-de-granadafreshly ground olives. They are slightly bitter and full-bodied in the mouth, varying in intensity according to the degree of ripeness of the olives from which they derive. They are low in acidity, and range in color from deep green to greenish yellow. In oils that are blends of more than one variety, the forceful character of predominant variety Picual prevails, imparting its green color, medium-to-intense bitterness, and fruity aromas. The presence of other varieties tempers these attributes, contributing fresh aromas evocative of assorted fruits, sweetness of flavor and more golden colors.

Montes de Toledo PDO

Extra virgin olive oil obtained from the fruit of olive trees of the Cornicabra variety.montes-de-toledo

Cornicabra oils are characteristically intensely fresh and fruity. Dominant aromas of green and ripe apples are accompanied by others of fresh grass and, frequently, hints of avocado, citrus and other fruits. In the mouth, the flavor is almondy with medium-level bitterness and piquancy. The color varies depending on the timing of the harvest and geographical location within the region, ranging from golden yellow to deep green.

Montoro-Adamuz PDO

Extra virgin olive oil obtained from the fruit of the following varieties of olive tree: Picual (Nevadillo Blanco) and Nevadillo Negro, although Lechín, Picudo and Carrasqueño varieties montoro-adamuzare also used in negligible quantities.

These oils have great aromatic complexity, with intense olive fruitiness, a high green leaf content and hints of other ripe fruits. The oils are quite dense in the mouth, with great body, because of their high oleic acid content, and a characteristic average intensity spiciness and bitterness, with the fruitiness and green leaf flavors coming through very strongly.

N

Navarra PDOnavarra

Extra virgin olive oil obtained from olives harvested from the following varieties of trees: Arróniz, Empeltre and Arbequina. The main variety is considered to be the native variety of Arróniz, comprising over 10% of the coupage of the oil, giving it a distinctive character.

The oils are well balanced and complex, with medium-to-strong fruitiness (>4.5), green notes, and a distinctive but balanced bitterness and spiciness, mild to medium intensity but not sweet.

P

Poniente de Granada PDOponiente-de-granada

Extra virgin olive oil obtained from the fruit of olive trees of varieties Picudo, Picual/Marteño, Hojiblanca, Lucio, Nevadillo de Alhama de Granada and Loaime.

These oils offer a wide variety of aromas – fresh fruit, ripe fruit, grass, fig, etc. They are light, well balanced and rounded on the palate, with hints of bitterness and piquancy that harmonize nicely with others of sweetness. In color, they range from greenish yellow to golden yellow, depending on when the olives were harvested, the weather, olive variety and geographical location within the area.

Priego de Córdoba PDO

Extra virgin olive oil obtained from the fruit of olive trees of varieties Picudo, priego-de-cordobaHojiblanca and Picual, by mechanical means that cause no alteration in the oil, retaining the flavor, aroma and characteristics of the olives from which it is obtained.

Overall, these oils have a subtly herbaceous nose, with suggestions of fruit such as apple and, to a lesser degree, other fruits and vegetables such as tomato.  Their initial surprising sweetness in the mouth gradually gives way to a slight, and very pleasant, bitterness suggestive of their green nuances.  The finish produces a faint, barely perceptible piquancy in the back of the mouth.  This is when the aromas come into their own, with the apple notes and fruitiness at their best.

The individual varieties are:

Picudo: yellow in color, fruity, aromatic, pleasant and sweet.
Hojiblanca: golden yellow in color, fresh, fruity, pleasant and sweet.
Picual: greenish yellow in color, fruity, aromatic and slightly piquant.

S

Sierra de Cádiz PDOsierra-de-cadiz

Extra virgin olive oil obtained from the fruit of olive trees of varieties Lechín de Sevilla, Manzanilla, Verdial de Huévar, Verdial de Cádiz, Hojiblanca, Picual, Alameña de Montilla and Arbequina.

These oils have medium to intense fruity aromas of green or ripe olives, suggestive of woodland fruits and smells. They are well balanced on the palate, with a slightly bitter, piquant taste.

Sierra de Cazorla PDO

Extra virgin olive oil obtained from the fruit of olive trees of varieties Picual and Royal, this latter being a native variety.sierra-de-cazorla

These oils are highly stable and very fruity, with a fresh aroma of green grass and hay and pleasant hints of green almond. The flavor is suggestive of fresh fruit (apples, almonds and figs), and is slightly bitter with a mild piquancy. Oils derived from olives of the Royal variety are superb, their primary sensory characteristic being their fresh fruitiness and sweet aroma. The color varies from bright green to golden yellow, depending on when the olives were harvested and the location of the plantation within the area.

Sierra de Segura PDO

Extra virgin olive oil obtained from the fruit of olive trees, mainly of the Picual variety and, to a lesser degree, varieties Verdala, Royal and Manzanillo de Jaén, by mechanical and other sierra-de-seguraphysical means that do not alter the oil in any way, preserving the flavor, aroma and characteristics of the fruit from which it is obtained.

These are fruity, slightly bitter oils, piquant and nicely balanced, strongly suggestive of the olives from which they derive. They are notable for their green color, turning to golden yellow when made from riper olives.

Sierra del Moncayo PDO

Extra virgin olive oil obtained from the Empeltre, Arbequina, Negral, Verdial and Royal varieties of olive tree fruit by mechanical processes or by other physical methods that do not tamper with the oil, preserving the flavor, aroma and characteristic features of the original fruit and in the percentages described below:
Empeltre in a minimum percentage of 70%sierra-del-moncayo
Arbequina in a maximum percentage of 25%,
– Presence of at least one of the recognized minority varieties (Negral, Verdial or Royal). However, all three of these varieties together should not exceed 5%.

Organoleptic analysis of Sierra del Moncayo olive oils produces a fruity profile (median fruitiness of > 2.5) with bitter and spicy hints (maximum 4.5).

Sierra Mágina PDO

Extra virgin olive oil obtained from the fruit of olive trees, mainly of the Picual variety, but also Manzanillo de Jaén, by mechanical and other physical means that do not alter the oil in any way, preserving the flavor, aroma and characteristics of the fruit of origin.sierra-magina

These are highly stable oils, very fruity and slightly bitter, with aromas suggestive of figs and tomatoes. Their color varies from deep green to golden yellow depending on when the olives were harvested and their geographical provenance within PDO area.

Siurana PDO

Extra virgin olive oil obtained from the fruit of olive trees of varieties Arbequina, Royal, and Morrut, by mechanical or other physical means that do not alter the oil in any way, and preserve the flavor, aroma, and characteristics of the fruit from which it is obtained.siurana

These are well structured, full-bodied oils, the elements of whose overall flavor are nicely distributed. They are fragrant, pleasantly clean, and scented with hints of Arbequina, the traditional local variety. Depending on when the olives were harvested, two different styles emerge when tasting:

Fruity: obtained from early harvested olives, greenish in color, fuller-bodied, and with a faint suggestion of bitter almond in the flavor.
Sweet: obtained from olives harvested later, yellowish in color, freer flowing and, as the name suggests, sweeter tasting.

T


Terra Alta PDO

Extra virgin olive oil obtained from the fruit of olive trees of the (predominant) terra-altaEmpeltre variety or a mixture of Empeltre and secondary varieties Arbequina, Morruda and Farga, by mechanical or other physical means that do not alter the oil in any way, preserving the flavor, aroma and characteristics of the fruit from which it is obtained.

These oils are yellow in color, in shades ranging from pale to deep golden yellow. Their pleasant flavor is fruity when they derive from early-harvested olives, and slightly sweeter from later harvests. Aromatically, they are reminiscent of almonds and green walnuts.

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