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Our varieties of olive oil

Our oils come in in 3 varieties, each with its own characteristics. The following varieties are recognised under the Designation of Origin “Sierra de Cazorla”:

  • Picual
  • Royal

 

Our varieties of olive oil

Our oils come in in 3 varieties, each with its own characteristics. The following varieties are recognised under the Designation of Origin “Sierra de Cazorla”:

  • Picual
  • Royal

 

Picual

Variedad Picual

For those who enjoy the taste of the oil at its best, with a sharp almost bitter flavour.

Picual oil has a great personality, with a subtle essence that makes it easily identifiable among olive oils made  from a single variety.

It is the main variety of olive cultivated in Spain and in the world. It owes its name to the fruit or olive it produces which has a small tip or peak.

It is a variety much appreciated for the special nature of its production, ease of cultivation and the quality of the olive oil obtained, which contains a high proportion of oleic acid.

Royal

Variedad Royal

For those whose taste leans towards sweet and fruity with a soft and light palate, we have the Royal variety, native to the region of the Sierra de Cazorla. This name refers to the color of the ripening fruit and firm attachment of the fruit which means it does not touch the ground during harvesting.

This is a high value oil able to stimulate the senses of smell, taste and sight.

The significant and increasing presence of the Royal variety makes us different from other oil production areas.

Arbequina

Variedad Arbequina

Arbequina is an olive tree variety from The Holy Land.

It was first introduced to Spain by the Duke of Medinaceli in the 17th century. It owes its name to the castle-palace of Arbeca in Catalonia, where the duke resided.

In addition to being a table olive, it is used to produce a high quality olive oil. In general, olive oils based on this type of olive are more buttery, with a slightly spicy finish.