Extra Virgin Olive Oil
D.O.P. Priego de Córdoba, Andalusia
Varietal Composition: 100% Hojiblanca.
It is defined as fruity with olives and other green fruits. It is a very intense fruity green, very balanced and of great complexity, with fruity and citrus aromas. Herbaceous, thyme and mint sensations. Notes of vegetables such as tomato bush.
The palate is sweet at first and green almond from alloza. It is moderately bitter and somewhat spicier. Perfectly structured oil, long and persistent. The whole set is very harmonious.
Consumption suggestion: Mainly raw. Recommended for salads, meats, blue fish and toast.
Presentation: Glass bottle.
Net content: 500ml, 6 bottles per box.
Award for the best oil mill in the world
Award for the Best Extra Virgin Olive Oil in the World 2015
The Best 20. Best EVOO with PDO in the Intense Fruity category. Guide to the best extra virgin olive oils in the world "FLOS OLEI 2015" by Marco Oreggia, Italy. (Subbética Corner)
Oil mills of Subbética
The Andalusian Cooperative Society Almazaras de la Subbética is more than a family business; It is made up of 4,000 families who live by and for the olive grove. It was created as such on July 9, 2007 and is the result of the merger of two first-grade cooperatives, S.C.A. Virgen del Castillo, founded in 1954, and S.C.A. Olivarera Nuestro Padre Jesús Nazareno, founded in the early 1960s. The S.C.A. also participated in this merger process. 2nd grade Subbética oil mills, which were once made up of the two cooperatives mentioned above.
It currently has two work centers. The first of them located in the municipality of Carcabuey, with more than 350,000 square meters and where we find the Headquarters, as well as the largest oil mill, the livestock section, the quince section, the dressing section and the packaging plant. .
In the other center, of 28,000 square meters and located in Priego de Córdoba, is the second of its oil mills.
It is located in the heart of the Sierras Subbéticas Natural Park, an area with high rainfall. Despite the great difficulties in tillage and the high costs of harvesting, the Cooperative has been promoting the implementation of new cultivation techniques (vegetative cover, organically produced olive groves, etc.). They follow a process of natural and artisanal selection of centenary and in some cases millennia-old olive trees. Peaked and Hojiblancos Olive Groves.
With the aim of diversifying and optimizing the by-products in the early 90s, a system was launched to separate the pulp from the bone, obtaining a new by-product, the bone, which serves as an excellent fuel.
Corner of Subbética
Parqueoliva Gold Series
Hojiblanca and picual (80% and 20%)
Source of Health
Picual and Hojiblanca (80% and 20%)