Spanish Extra Virgin Olive Oil,Spain Under request. price supplier

Although our own production is based completely on the CORNICABRA variety of olive, which is native to the area and improved over generations through selection and refinement, we can bottle Virgin olive oil of any variety in response to customer preference.
The CORNICABRA variety of olive is also known as ‘cornezuelo’: a name which refers to the curved shape of the fruit, which is reminiscent of a goat´s horn. The olive groves in this area tend to be small in size, due to the fact that they are familiar propietorships where traditional cultivation techniques are used. These growing methods are distinguished by having a relatively low volume of production, in comparison to some other productive areas of Spain. Nevertheless, this factor creates an homogeneous and exceptionally high quality product.

This fruit is borne on tree of average vigour . Its canopy has pendulum-shaped branches and some areas present a denser foliage than others. The size of the fruit is medium to large and its weight fluctuates between 3 and 3.5 gr. The stem is slightly elongated. Its colour varies from light green to cream through violet and finally to black when fully ripe. Its fat yield is good, higher than 22%.

The CORNICABRA oils are low in tocopherols,a factor which could make it a low stability oil. However, its high level of polyphenols counteracts this feature so sucessfully that this particular olive oil becomes one of the most stable available. This oil has a colour varying from golden yellow to intense green and has a fresh, fragant and fruity aroma. Its sweet taste, accompanied by some bitter nuances due to the high amount of polyphenols, provides it with its distinctive flavour. We find that there are dominant notes of almond and apple seasoned with hints of countless fresh fruits.

This type of oil is highly valued in the italian market, to be blended with other varieties. The CORNICABRA variety is distinguished by the lack of ‘provenienza’ (provenance) which allows it to fortify any variety of oil when blending. This is an exceptional quality when used in cooking. It enhances the natural flavours of any cooked food product.

Types of olive oil:

Any olive juice , that is, the oil obtained through mechanical methods, is called Virgin Olive Oil. Nevertheless there can be different qualities in a juice, therefore a classification is needed to distinguish them:

Virgin edible olive oil ( extra virgin, virgin and ordinary virgin ) which can be:

Suitable for direct consumption (extra virgin and virgin)

Not suitable for direct consumption ( ordinary virgin) . It can be used mixed with other types of oil, but never bottled individually.

·Virgin olive oil, non-edible (lampante virgin) . The term ‘lampante’ comes from ancient times and was used to describe the oils used in lamps.

Olive oils , which until recent times were known as pure olive oils, are a blend of refined olive oil and edible virgin olive oil . Depending on the quantity of virgin olive oil added the final acidity can oscillate between 0.4º, 0.8º or 1º. The greater the quantity of edible virgin, the higher the acidity and the darker the colour , due to the fact that refined olive oil on its own is very pale and its acidity practically 0º.

Olive-pomace oil is a blend of refined olive-pomace oil and edible virgin olive oil.