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VERDE ESMERALDA, Extra Virgin Olive Oil LUXURY ( 4 bottles of 500ml + case)

720,00 €  tax incl.


Awards and Merits:

2013 - Best appearance Gourmet Fair Madrid.

2013 - The internacional competition extra virgin oil(Los Angeles-USA)

2013 - Gold Medal Winner- Picual Strong, New York International competition olive oil MYC, USA.

2013 - Green Medium fruity Certified, A.U.PA. Gourmet, France.

2014 - International olive oil competition. China oil Award

2014 - Gold Medal in the international contest of extra virgin olive oil ” OLIVE JAPAN”

- Great Golden prestidge in the international contest of extra virgin olive oil“TERRAOLIVO”

Unit price: 180€
Varietal: Picual
D.O.: Úbeda, Jaén.


Picual, characterized by transmitting a scent of fresh grass, tomato and artichoke reminiscent extensive olive groves of the upper basin of the Guadalquivir, transmitting a singular peace and wake up a unique sense.

Intense fruity Green olive, and very complex, with notes of green apples, grass, stalk, citric and tomato. In mouth is at the beginning sweet, mildly bitter and some spicy, giving all this things a good balance.

The fruit is harvested with the greatest care by means of an area selection process on the farm itself and from the trees in each area. A multitude of testing and tasting is conducted from the time the fruit begins to ripen in the different areas of the farm until the definition of the ideal area and time for harvesting. The crop is generally harvested between October 10 and 30, depending on the year and the development of the fruit. Due to the fact the month of October registers daytime temperatures which are often in excess of 30° C; the fruit is picked at night to ensure the temperature from picking the fruit to the extraction of the juice remains under 20° C. Once the area to be harvested has been selected, the first night of harvest is collected manually olives give our most select extra virgin olive oil (LUXURY). The six remaining nights harvesting, so mechanical that will give our olives olive oil PREMIUM collected.

Producing the best Extra Virgin Olive Oil is not merely a technique; it is a spiritual ritual. Ensuring the product is not subjected to thermal fluctuations and is kept at the right temperature from the picking of the fruit to the extraction of the juice.

The technical process of obtaining extra virgin olive oil is carried out in different machines which process milling, mixing, horizontal and vertical spin centrifugation was performed. After this process were the oil filter filters last generation where we got a perfect polishing final product. After this process the extra virgin olive oil is stored in a proper warehouse and nitrogen injection (absence of oxygen) temperature to preserve the best qualities of a unique product.