Olive oil is an oil obtained from the olive (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by grinding whole olives and extracting the oil by mechanical means.

In countries that adhere to the standards of the IOC the labels in stores show an oil’s grade.

  • Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries; the percentage is far higher in the Mediterranean countries (Greece: 80%, Italy: 45%, Spain 30%). It is used on salads, added at the table to soups and stews and for dipping.
  • Virgin olive oil comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste.
  • Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil.
  • Olive oil is a blend of virgin and refined production oil, of no more than 1.5% acidity. It commonly lacks a strong flavor.
  • Olive pomace oil is refined pomace olive oil often blended with some virgin oil. It is fit for consumption, but may not be described simply as olive oil. It has a more neutral flavor than pure or virgin olive oil, making it unfashionable among connoisseurs; however, it has the same fat composition as regular olive oil, rendering it the same health benefits. It also has a high smoke point, and thus is widely used in restaurants as well as home cooking in some countries.
  • Lampante oil is olive oil not suitable as food; lampante comes from olive oil’s long-standing use in oil-burning lamps. Lampante oil is mostly used in the industrial market.
  • Refined olive oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard. This is obtained by refining virgin olive oils with a high acidity level and/or organoleptic defects that are eliminated after refining. Note that no solvents have been used to extract the oil, but it has been refined with the use of charcoal and other chemical and physical filters.

Our Extra Virgin Olive Oil has a wonderful peppery flavour and a bouquet of fresh grass with a hint of apple.

The oil is traditional (not-filtered) and has a slight opaqueness.




Table olives are a highly nutritious food with a balanced content of fats made up mainly of monounsaturated oleic acid. Eating olives also provides essential fatty acids, fibre, vitamins and minerals.  Table olives are also an essential element of the Mediterranean diet, and a featured ingredient in hundreds of dishes.

The table olive is one of the most popular foods in Spain. As well as gracing sophisticated culinary creations, it is a highly nutritious foodstuff. Its fat is very healthy, with a far higher proportion of unsaturated than saturated fatty acids, and in particular monounsaturated oleic acid. The table olive is highly digestible, with a lignin/cellulose ratio of less than 0.5, making its fibre easy for the body to digest. It also has a notable mineral content, in particular calcium, iron, potassium, magnesium, phosphorus and iodine.


Depending on the harvest and what we require that year, we pick either Green or Purple/Black Olives.

The Olives are Manzanillo or Sevillano, large, plump and with a small pit.


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