Extra virgin is the highest quality olive oil classification. It should have the smell and taste of fresh olives, those that were harvested at their peak of ripeness and also processed correctly. In chemical terms extra virgin olive oil is described as less than or equal 0.8% acidity and more than 6.5 points in tasting punctuation. We can find a wide range of oils into this category with different smells and tastes, it all depends of the oilve and the weather conditions where they coming from.
Oil coming from more mature olives, softer on the palate and slightly bitter and spicy. It has different uses in the kitchen, for both raw and cold dishes to casseroles and fried dishes. Bottled in PET bottles 500 ml, 1L, 2L and 5L to make it more economical without sacrificing excellent quality and taste. Its high content of polyphenols, natural antioxidants, makes it especially suitable for the health and stability.
Acidity: max 0.3°
Made only from carefully selected olives by our Master in Molino, those olives come from the beginning of the season when the fruit is still green but slightly begins to turn from green to purple. Oil production is very limited.
Acidity: max 0.1°
Oil that shows the diversity of the field in our region in which the variety of Hojiblanca dominates over the Picual. Creating a perfect balance of flavor and aroma. Stands in nose and mouth with a full sensation of intense green fruits and a slight and balanced bitter and spicy flavor.
Arbequina oil is perceived sweet once in the mouth. Oil with harmonious and smooth characteristics, green almond aroma and fresh fruit, with a little of spicy and bitter flavor.
Format: Glass bottle of 250 ml and 500 ml.
Our olive groves date back more than two millennia, although the history of Oleoestepa is rather more recent. In 1986, the Oleoestepa Andalusian Cooperative Society was created with the aim of uniting the efforts of more than 5,500 olive growers in order to promote and market the Extra Virgin Olive Oil produced in the 17 associated mills located in the region of Estepa and Sierra Sur (Seville) and Puente Genil (Cordoba).
The outstanding quality of its extra virgin olive oil is the result of the olive growing experience passed on from father to son for over 20 centuries.
The unique and rich quality of our soil coupled with the climate of this region, typically Mediterranean and strongly influenced by the Sierra del Becerrero y Águila, which divides the north and south of our area of influence, make this region ideal for the varieties of olives grown here: Hojiblanca, Manzanilla, Picual and Arbequina.
The "Hojiblanca" olive variety is the most widely grown in the region and accounts for over 78% of the more than 7,000,000 trees, since it responds very well to the soil and climate of the area, allowing the olives harvested to be used either for pickling or for obtaining oil.
From the diversity of olives most representative of this region—Hojiblanca, Manzanilla, Picual, Lechín, Arbequina—for large consumers of our excellent oils, we select an extra virgin with a fruity aroma of green olives with touches of ripe olive and hints of leaf and grass. Its flavour has well-balanced notes of bitterness and low intensity spiciness that harmonize on the palate.
This extra virgin is chosen by haute cuisine professionals for cooking, frying, preparing creams and cold soups such as gazpacho and conserving pickled and marinated foods.
Acidity: max 0.3º
Format:
From this young olive variety, the first olive trees being introduced to our territory about 30 years ago, we obtain a delicate and very elegant extra virgin olive oil. Thanks to its early harvest, it has a fruity green olive scent with hints of ripe olive. The aroma has hints of green almond (Alloza), apple and ripe fruits like banana. On the palate, a sweet, fluid foretaste, with a slight, well-balanced bitterness and pungency.
It combines very well with anchovies, mature cheeses, salads with fruit such as oranges and kiwi, and with spectacular results in mayonnaise.
Acidity: max 0.1º
Formats:
It comes from olives of the starring variety of olives in our Region of Estepa; extra virgin olive oil that shows the uniqueness of the Designation of Origin Estepa. It has a very fresh aroma, with green olive fruitiness, reminiscent of fresh grass, with a flavour of green olive leaf with hints of apple and artichoke.
It is very fresh but delicate with elegant bitterness and pungency, recommended for dressing cooked vegetables, grilled and marinated fish.
Acidity: max 0.1º
Formats:
A wise combination of the Hojiblanca and Arbequina varieties with an excellent organoleptic result, with green olive fruitiness and hints of ripe olive; very fresh but delicate. Aromas of freshly cut grass, with pleasant hints of almond. On the palate, flavour of green olive leaf, Apple and green almond, with an elegant balance of bitterness and pungency.
This extra virgin combines very well with all dishes, especially red salads with tomatoes, pomegranates and beetroot, and rice salads. It is highly recommended for fine confectionary.
Acidity: max 0.1º
Formats:
This is an expert selection of all the varieties of olives grown in our olive growing Region, harvested very early at the beginning of November, when the olive is changing colour (green to purple), resulting in an excellent extra virgin olive oil with a deep green colour, aroma of freshly cut grass and green fruits (almond, apple, banana...) and, on the palate, produces a complex sensation of green nuances, with spicy and bitter intensities, making a well-balanced oil.
It is recommended for consumption with toast, tomato salads and pasta dishes.
Acidity: max 0.1º
Format: