Extra virgin olive oil produced in the Sierras Subbéticas (Córdoba) with olives of the Pajarera variety.
Extra virgin olive oil of early harvest and cold extraction produced in the Sierras Subbéticas (Córdoba) with olives of the Pajarera variety.
On the nose it has a ripe green fruitiness of medium intensity with a predominance of fruity aromas such as almond, ripe banana, apple and nuts. On the palate it has a very sweet and pleasant entry, slightly bitter and slightly more spicy but balanced and with an aftertaste of dried fruits.
Food pairing: It is ideal to consume raw in toasts, salads, fish and seafood, baked chicken or lamb, vegetable creams, salmorejo and even with fruit.
Oleum Hispania extra virgin olive oil is endorsed with the SIQEV Quality Seal and has accumulated more than 200 national and international awards.
Behind Hispania Food Company XXI S.L. is a family linked to the olive grove that has made the best extra virgin olive oil a way of life.
Based in the Subbética Cordobesa, an area internationally renowned for producing the best olive oil in the world, they make their products as their ancestors taught them, with the care that this juice requires in order to maintain its excellent culinary and nutritional qualities and to make this oil unique.
When October arrives, they have already selected the olives that will give shape to their extra virgin olive oils Nature Premium, 4 Elements and Experiencia Única. Early harvesting, immediate milling and cold extraction are key to preserving the quality of the final product. The cold extraction process is carried out using mechanical procedures and below 22ºC, with the aim of altering the flavour and original properties of the olive as little as possible and thus obtaining a first extraction extra virgin olive oil that preserves all its properties, vitamins and fatty acids that are highly beneficial for the organism.
Its extra virgin olive oil is endorsed with the SIQEV Quality Seal and has accumulated more than 200 national and international awards.
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