It’s so good because:
- It’s made from early-harvest olives, from carefully selected Royal de Cazorla olive trees in areas on the Estate whose soil and location endow the olives with special aromas and flavours, giving this olive oil its exquisitely unique personality.
- This is a first cold-pressed olive oil.
- It is an olive oil that is sought-after by the very best chefs and the most demanding consumers alike.
- It pleases even the most discriminating of palates.
All kinds of salads, cold dishes, fish, pastries, sauces and toast.
How is it produced?
Our organic oil mill is found only a few metres away from our Royal de Cazorla olive trees. Only a few hours pass between the time we harvest our olives and the time we produce our olive oil. It goes from tree to table very quickly, so that none of its properties is lost. The olive oil is processed only through mechanical processes and cold extraction techniques. On top of all this, our olives are grown organically with the utmost respect for the environment.
What the experts say:
It is a highly prized olive oil and the main organoleptic property that characterises it is its fresh fruity and sweet aroma, and mild flavour, which is most pleasing to the palate.
Further enhance its flavour:
By using it in recipes for pastries, salads and toast.
It is important to store it in a cool, dark place, keeping the bottle tightly closed at a temperature of approximately 20 ºC to ensure optimal storage conditions.