- Medium - fruity and flavorful
- Choice of top Spanish chef, Joan Roca
- Favorite of Diane von Furstenberg
- First cold pressing in a medieval stone mill
- Balanced blend of Arbequina and Empeltre
- Size - 17 oz/500 ml
This precious organic wild olive oil may well be the best you have ever tasted. It is extracted using the same process as was used in the Middle Ages.
The process is half as efficient as a centrifuge, the modern technique used for virtually all other olive oils. But the oil is the ultimate: fragrant and flavorful and natural.
It is a balanced blend of 80% buttery and tangy Arbequina olives and 20% sweet Empeltre olives, which create a smooth, mellow "olivy" olive oil.
There is an ancient grove of olive trees in the Maestrazgo region, in the foothills of the Pyrenees Mountains, which had not been tended or harvested for generations.
You might say the grove is "organic" by natural default. No chemical fertilizers or insecticides have ever been used on these trees.
In recent years, a few villagers returned to their ancestral grove and began to harvest these wild olives by hand. The olives they picked were principally of the Arbequina variety, whose tiny fruit makes buttery and fragrant oil. Intermingled are trees of the Empeltre variety, which produce sweet olive oil with a slight almond taste and a straw yellow color.
They took them down the road to one of two old mills operated by an artisan named Antonio, who cold-presses olive oil the medieval way in order to preserve the fullest flavor of the extra virgin oil. There are only twenty such mills remaining in Spain.
First he crushes the olives using stone wheels with three conical grinders revolving on a granite circular table.
Next he extracts the oil by sandwiching the crushed olive mulch between layers of small woven grass discs, called capachos.
A mechanical press squeezes the oil from a stack of about thirty of them at a time. (Until recently, horse or oxen power was used.)
Finally, he filters the fresh olive juices naturally, decanting the oil, while leaving most of the sediment behind.
This is the most pristine extra virgin olive oil you could ever have on your table - it may be a little cloudy, but that is because no mechanical means are used. Dip some crusty bread in it, or adorn a salad bowl of baby greens. It is a memorable experience.
May We Suggest
May We Suggest
Customer ReviewsAverage rating from 19 reviews Write a review
"Love it! The best! Too good to use for cooking. The only olive oil I use with balsamic vinegar. Great gift."
G RICHARD GARMAN - MOUNTAIN TOP, Pennsylvania
"Great oil! One of my favorites. I buy it for myself and for gifts as well"
KB - Princeton, NJ
BK - lake junaluska, NC
SANDRA DOMINGUEZ - SOUTHAVEN, MS
joseph west - moncks corner, SC
McFerrin Smith - DeLand, FL
Alabama - HUNTSVILLE, AL
PAUL MURPHY - LEXINGTON, KY
elizabeth sprague - nashville, TN
"Wow...the best olive oil i have tasted in quite some time."
DaVonna Quernemoen - South Bend, IN
Clem - Yuba City, California
"Excellent flavor. I love the bottle too!"
Carol S. - CAMDEN, New Jersey
"This flavorful oil makes exceptional salad dressings.I wouldn't go back to my old italian extra virgin olive oil."
"The best olive oil I have ever tasted!"
"Outstanding great olive flavor"
"Our favorite olive oil. This olive oil does not disappoint, the flavor is balanced and well rounded. As far as premium olive oils go the price is reasonable and the flavor is approachable; a great one to have in the pantry for finishing dishes or even just served with some fresh bread."
"This is simply a wonderful olive oil for dipping or for some dishes. This is what olive oil should be all about. And the story behind it's production has a drama and romance worthy of the mother country la madre patria, Espana."
R. Bryan Fitzgerald
"If you like unfiltered oil, this is it! Look no further. This oil is the most flavorful Olive Oil I have ever tasted. It is very olivery and goes very well with seafood. I wish it also comes in a gallon can."