Olive oil of superior category obtained directly from olives and only by mechanical processes.
Variety of olives:
Picual monovarietal. Acidity: 0.5º
With a color that oscillates between green and yellowish-green, it is an oil with a fruity, fresh and fragrant aroma, in whose flavor we perceive a medium bitterness and an intense taste of fresh olives, persistent in the mouth.
The harvest is carried out between November and December, always olive at its optimum ripeness point. Once in the mill, the three-phase basic system is used: Grinding, Shaking and Extraction, which is carried out at room temperature to preserve all its organoleptic properties.