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100% made with our own Bicentennial Olive Trees.

Extra virgin olive oils

We are proud of the excellent quality and taste of the extra virgin olive oil obtained from the bicentennial olive trees of the estate of Jaén “Los Cortijillos”.

Los cortijillos is a farm located in a high mountain area in Jaén at 972 meters above sea level. The rainfall is characteristic of dry farming. The property has the perfect and singular geoclimatic characteristics to obtain the maximum quality of the culture of olive trees of the Picual variety, very characteristic olive trees of the zone of Jaén.

The land belongs to the Castro family. Iberian Quality Foods S.L., with the commercial name “Lidaria”, works the bicentennial olive trees inherited from its family since the 19th century, planted according to the Roman cultivation system.

The bicentennial olive trees date back to the beginning of the 18th century, planted according to the cultivation system inherited from the Romans. The shady area allows a late harvest that ensures a raw material with intense flavor and aroma, creating a unique and genuine extra virgin olive oil.

Centuries ago, the Romans already produced olive oil in the area of the province of Jaén. The technique of harvesting, combining tradition with innovation in machinery, allows the fruit to be obtained at its peak of ripeness where it shows flashes of flavour and antioxidant properties, unique characteristics of a high mountain and bicentennial picual olive tree.

Olive varieties Picual, Arbequina, Hojiblanca and Cornicabra

The Denomination of Origin of Jaén guarantees a high quality oil that represents, a province of the biggest producers of olive oil in the world, and that stands out for its great quality.

We have an extra virgin olive oil of the varieties Picual, Hojiblanca, Cornicabra and Arbequina, which has a softer taste so that our consumer can appreciate the differences and be aware that there are extra virgin olive oils (EVOO) that vary in taste and intensity depending on the variety of the olive with which they are produced.

Our oils offer a tasting note of extraordinary flavour, rich in herbaceous nuances and fresh wood, fruity with touches of almonds, tomatoes, bananas and green apples, with a delicate bitterness, as well as high contents of polyphenols, oleic acid and vitamin E.

The extra virgin olive oil of the Picual variety is the oldest and most representative of the province of Jaén. It is the most abundant both in Spain and in the world, there being some 900,000 hectares of production, mainly in Jaén, Granada and Córdoba, although it has spread to other areas of Castilla La Mancha. The name comes from the shape of the olive’s peak.

The Picual variety of olive tree maintains the properties of the flavor and aroma intact in a stable way during a greater time and is the one that more antioxidants has in its olives. This quality is accentuated by the fact that these bicentennial olive trees are grown in the idyllic high mountain area, resulting in a high concentration of polyphenols.

They are characterized by a fruity taste, with great personality, fragrant with positive notes of spicy, astringent and bitter. Its specific descriptors are the green aroma with a taste of fresh wood, fig, tomato and with touches of almond, apple, banana among others.

Its oil is very appreciated for its high stability (resistance to oxidation), resisting high temperatures when cooking and ideal for preserving raw or cooked food.

This variety is characteristic of Catalonia (Lérida and Tarragona) and of upper Aragon, although it is currently widely grown throughout the country. The name comes from the town of Arbeca in Lleida.

Olives from the Arbequina variety have a sweet yet mild flavour, with a light touch of spiciness as their main characteristic. Its fluidity and extraordinary fragrance are key points for its great commercial expansion.

The oil it produces is fluid, sweet and there are hardly any spicy or bitter flavours. It has a fruity aroma of olive, banana, apple and almond.

The hojiblanca variety of olive tree is typical of the area of Andalusia, extending to Cordoba, Malaga, Seville and Granada. It is characterized by a white shade on the underside of its leaves, hence the origin of its name.

The olive of the hojiblanca variety is rounded and of a medium-high caliber in comparison to varieties like the picual or arbequina. This makes it an excellent variety for the production of olive oil, as well as being used as a table olive.

The white-leaf oil is generally golden green, although it depends on the state of ripeness of the fruit at the time of milling. The greener the olive, the greener the oil. It is characterized by a taste and aroma of freshly cut grass, aromatic plants and artichoke. It is sweet, with a slight touch of bitterness and a final spiciness.

The Cornicabra olive is the second most widely grown Spanish variety, mainly in the provinces of Ciudad Real, Madrid and Toledo, although it is also grown in provinces such as Cáceres and Badajoz. The name refers to the curved shape of the fruit which is reminiscent of the horn of goats.

The Cornicabra variety of olives is characterised by a mild spiciness and slightly fruity aroma that takes on exotic tones as it is a late harvest. A characteristic avocado flavour is emerging which gently sweetens our EVOO. They are very aromatic and other fruits such as apple can be appreciated.

The production process

Extra Virgin Olive Oil

Our Spanish extra virgin olive oil is made with olives from the Castro family’s farm, “Los Cortijillos”, whose olive trees are two hundred years old and planted according to the traditional Roman cultivation system.

The olives are processed, only, by means of mechanical pressing systems with which the purest olive juice is obtained, that is to say, the extra virgin olive oil. Once we have the oil, it is carefully bottled, labelled and sent to our consumers.

The oil extraction process combines production procedures inherited from the Roman tradition with new technologies, with a cold pressing system and different filtrations. Harvesting is done by hand according to the traditional system of beating to maintain the properties of the olives intact and to obtain a unique and exclusive extra virgin olive oil (EVOO).

Natural varieties, traditional production and sustainability are combined with the passion, harmony and tranquility to deliver high quality products with inimitable taste.