Tasting olive oil allows you to choose the strain that best fits into our culinary tastes. Oil from individual strains can also enrich the cheese we serve or give them new depth. We encourage you to contact us - we will be happy to tell you which oil is perfect for you. Here is a description of the most popular varieties of olives from the Iberian peninsula:
Variety originating from the municipality of Arbeca of Catalonia. Olives are grown in Lerida, Huesca, Tarragona and Zaragoza. The olive fruit has an oval shape and small dimensions (weighing an average of 1.9 grams) that make it difficult to handle them manually. This olive variety, however, is highly prized due to the large amount of fruit harvested from a single tree. At the same time a relatively high content of 20.5% oil in olive fruit. The oils emitted from this variety have a thick consistency with a distinct fruit aroma. The Arbequin variety is characterized by a mild sweet and balanced taste with a noticeable apple note and fresh almonds. Olive oil is highly valued due to the high content of linoleic acid.
The variety was initially grown in northern Portugal in Tras-os-Montes, but due to its properties, its plantation has been extended to the whole country. This is a medium sized tree. The fruit of the olives is ellipsoidal and has a mass of 2.5 to 5 g. The fruit is obtained from 18 to 22% of the oil. The pulp has a coherent texture and is therefore appreciated both as an olive oil and as an olive snack. Cobrançosa olive oil has a creamy consistency of herbal-fruity flavor with a light touch of apples and almonds.
The variety currently grown in the eastern part of Seville, Cordoba and in the south and north of Malaga. The olive fruit is large with (the weight can reach up to 4.8 g) and has a circular shape. The maturation process runs from late November to the end of December. The oily substance in the olive is 17-19% of the fruit. Olive oil has high levels of unsaturated fatty acids. An additional advantage is lower amount of saturated fatty acids than other oils. Thanks to this, Hojiblanca olive oil is recommended to people on a diet. Olive has an organoleptically wide range of flavors. Slightly sweet taste in the beginning, with slightly bitter finish with apple and avocado flavors and almonds. Oliwa is ideal for frying and making bread, pasta and cakes with excellent consistency.
Variety most commonly eaten in the form of pickles, descended and most cultivated in the vicinity of Seville. The olive has a round shape and compacted pulp, a small stone and an intense flavor. During maturation the olives have a dark green color.
One of the most popular varieties, originating from the province of Jaen, now also grown in Cordoba and Granada. Fruits are quite large (average size 3.2 g) fleshy and have a high content of oily substances (average 22%). They have longitudinal shape and are finished with a pear. Olives grown in lowland areas are characterized by a mildly bitter taste and a noticeable amount of wood, while the olives of the mountain region are sweeter and have a fresh taste. The olive oil of this variety has as much as 80% of the monounsaturated fatty acids. Olive oil can be used for frying, soups, sauces, salads and gazpachos.
Variety cultivated primarily in Baena, in the southern part of Córdoba. The fruit has a long, slightly curved and pointed shape. Picudo fruit is large with a weight of about 4.8 grams, with olive oil accounting for 20% of the total fruit. Olive oil from Picudine has 15% linoleic acid and up to 65% monounsaturated fatty acid. The taste of these oils is considered extremely delicate, balsamic with a distinct aftertaste of exotic fruit.
Extra virgin olive oil is a mixture of several olive oils. Created by the olive oil master is extremely complex. The oil coupons offered by us have indicated the strains from which they are produced. This is a unique product!