Whether it is used with fresh bread or while cooking your favorite dish, the natural earthiness and richness enlivens the food you put it on taking you on an exciting sensory adventure

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Cold-pressed and with great care taken over each detail of the process, producing an extra virgin olive oil from mature olives with a light fruitiness, sweet, not bitter and with an almost imperceptible touch of spiciness.

Extra Virgin Olive Oil has sensory characteristics that reproduce the smells and flavors of the fruit from which it comes. It is the juice of olives harvested at their healthiest and most mature and it turn properly processed. It contains all the elements of nutritional value and does not present any alteration in their physical-chemical or sensory indices.

Beneficial health effects of extra virgin olive oil are vastly known: antiaging, cancer prevention, heart disease and high blood pressure prevention, anti-inflammatory effect, stomach´s protection against ulcers and gastritis, blood sugar control… They are due to both its high content of monounsaturated fatty acids (oleic acid and triglecerids) and its high content of antioxidative substances, sterols and chlorophylls. No other naturally produced oil has as large an amount of monounsaturated fats as Extra Virgin. Besides this, only extra virgin (=unprocessed) olive oil has other beneficial compounds as antioxidants, that are not present in other categories of olive oil either vegetables or seed refined oils, since these components are eliminated during the refining process.