- Pack
10x Finca la Torre Hojiblanca - Glass bottle 500 ml
€199.50
Instead of €209.50
Tax included
COSECHA 2026
BLACK FRIDAY
Organic extra virgin olive oil 100% Hojiblanca produced in the province of Malaga.
Pídelo en 5 horas 53 minutos y recíbelo a partir del Thursday, 18 December
Finca La Torre Hojiblanca has been awarded the "Alimentos de España" Award for Best Organic Extra Virgin Olive Oil in Spain for the 2023-2024 harvest.
Organic extra virgin olive oil of early harvest and cold extraction made with olives of the Hojiblanca variety.
Intense fruitiness of freshly cut grass and olive leaf. In the mouth it is bitter, progressively spicy and persistent with hints of green almond, apple and banana peel. Complex and balanced.
It is perfect for a wide range of dishes, such as light salads, meat marinades, blue fish, meat and fish carpaccios, intense emulsions, vinaigrettes, hot and cold creams, pastas, stir-fries and vegetable preserves.
- Cultivation
- Organic
- Zone
- Malaga
- Packaging
- Bottle
- Brand
- Finca La Torre
- Variety
- Hojiblanca
- Denomination
- No designation
- Harvest
- 2024-2025
- Fruity
- 6
- Sweet
- 1
- Bitterness
- 6
- Fervence
- 4
- Nose
- Fresh grass
Olive leaf - Acidity
- 0.1
- Production
- Own-produced olives
- Composition
- Monovarietal
- Family
- 11635_Aceite - Finca La Torre
9525
94 Items
Finca La Torre was founded in 210 a.C and consists of its own olive mill and its own olive trees: 25,170 new (1,998) which are from Hojiblanca, Arbequina, Cornicabra and Picudo olives, and about 8,900 old ones dating from 1,840, Hojiblancos.
It is constituted by 376 hectares of olive groves, pastures, pine forests, as well as 2 chains of hills that are part of the property.
Almazara of Finca La Torre Almazara Finca La Torre Bobadilla (Málaga, Spain) The application of the most modern technology and the highest standards of hygiene by passion and conviction guarantee you the enjoyment of extraordinary oils and to us the continuity of our tradition. We have a variable capacity of 1.5 to 3 tons / hour, which allows us to react to the variations in the harvest. Thanks to the central location of the mill building and the short distance to the olive groves, the olives can be ground between 2 and 4 hours after being harvested.
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