Our selection of premium-quality extra virgin olive oil from Spain. Oils from Spanish cooperatives and oil mills compromised with quality and sustainability!
Hojiblanca Olive Oil of Oro de Bailen 500 ml16.50 €Extra virgin olive oil of the variety hojiblanca of Oro Bailen 1. Characteristics of Hojiblanca Olive oil Extra virgin olive oil bottled in a dark glass bottle of design and coating the stopper blue. a) Excellent extra virgin olive oil Oro Bailen’s rojiblanca olive oil is a new variety that the mill has launched. This […]
Olive oil Oro de Bailen Frantoio 500 ml16.50 €Extra virgin olive oil of the frantoio variety of Oro Bailen Characteristics Extra virgin olive oil bottled in a dark glass design bottle Aroma Oro Bailen Reserva Familiar’s extra virgin olive oil of the frantoio variety has a bright, luminous green colour. In the mouth you can appreciate an intense fruity fresh olive, with enormous […]
Olive oil Prados de Olivo 5 l36.90 €Extra virgin olive oil 5 L of Prados de Olivo. Natural blend mainly of the Picudo and Hojiblanca varieties. 1. Characteristics of the oil of Prados de Olivo 5 l Information of this extra virgin olive oil: a) Packaging Format Premium extra virgin olive oil bottled in a transparent PET plastic bottle — practical, lightweight, […]
Arbequina olive oil Oro Bailen 500 ml13.90 €Extra virgin olive oil of the Arbequina variety 1. Characteristics of the arbequina oil of Oro Bailen: Extra virgin olive oil bottled in a dark designer glass bottle a) Aroma Oro Bailen Reserva Familiar extra virgin olive oil of the Arbequina variety has a bright green, luminous colour. On the palate it is possible to […]
Picual Olive Oil San Benito 5 l33.70 €Extra virgin olive oil of the picual variety 1. Characteristics of olive oil of San Benito: Extra virgin olive oil bottled in a plastic bottle (PET) a) Aroma San Benito’s extra virgin olive oil of the picual variety is a strong, balanced oil, with a great taste, a little itching and bitterness. In the mouth […]
Arbequina olive oil Castillo de Canena 500 ml17.90 €Extra virgin olive oil of the Arbequina variety Family Reserve 1. Characteristics of the arbequina oil from Castillo de Canena: Extra virgin olive oil bottled in a dark designer glass bottle Cold extraction a) Aroma The extra virgin olive oil from Castillo de Canena Family Reserve of the Arbequina variety has a bright green, luminous […]
Olive oil Germán Baena 5 l55.50 €Unfiltered extra virgin olive oil. Natural coupage mainly of the varieties picual, picudo and hojiblanca 1. Characteristics of German Baena oil: Extra virgin olive oil bottled in a tin can a) Excellent quality Discover the excellence of Germán Baena Extra Virgin Olive Oil, a premium-quality EVOO crafted in the heart of the prestigious Baena Designation […]
Olive oil Hacienda Real 5 l47.50 €Extra virgin olive oil filtered Hacienda Real 5 l. Natural coupage mainly of the varieties picual, picudo and hojiblanca 1. Characteristics of Hacienda Real oil: Product Information a) Packaging Extra virgin olive oil bottled in a PET plastic bottle with a plastic cap. b) Fantastic EVOO Hacienda Real is a smooth and elegant EVOO, with […]
Arbequina olive oil Oro de Bailen 2.5 l49.50 €Extra virgin olive oil of the Arbequina variety of Oro Bailen 1. Characteristics of arbequina olive oil of Oro Bailen in tin 2.5 l: Extra virgin olive oil bottled in a can a) Aroma Oro Bailen Reserva Familiar extra virgin olive oil of the Arbequina variety has a bright green, luminous colour. On the palate it […]
Our fantastic selection of extra virgin olive oils from Spanish olive mills and cooperatives.
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Summary: Extra virgin olive oil, oil made only by mechanical extraction and not added additive. Consequently, it preserves all its nutrients and natural flavor. Furthermore, we offer the finest extra virgin olive oil from Spain in our shop of Las Rozas de Madrid. Also, all our producer only use sustainable and respectful agricultural practices.
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1. Our selection of EVOOs
Firstly, here are the important characteristics of our premium-quality extra virgin olive oil.
a) Spain, the world’s leading olive oil producer
Spain is the global leader in olive oil production — and not just in quantity. Our extra virgin olive oils consistently win top international awards, recognized for their exceptional quality and taste. What sets us apart? Centuries of tradition, a wide range of native olive varieties, stunning landscapes, and a deep passion for excellence. When you choose Spanish olive oil, you’re choosing the very best the world has to offer.
b) Maximum quality with sustainable production
We proudly offer a curated selection of Spain’s finest extra virgin olive oils. Each one is carefully chosen not only for its outstanding flavor and quality but also for the way it’s produced. We’ve personally visited olive groves and mills to ensure that sustainable farming practices are being followed. Many of these oils have received prestigious national and international awards — a true reflection of their excellence.
c) Excellence in production
In adition, our producers combine tradition with innovation, using the most advanced techniques to create world-class olive oils. Farmers harvest the olives at the precise moment of ripeness to preserve their full aroma, flavor, and nutritional value. This meticulous care guarantees the production of extra virgin olive oil of the highest quality.
d) State certifications
Additionally, our selection of olive oils has undergone rigorous quality controls to ensure excellence in every bottle. For our organic and award-winning varieties, the standards are even higher, guaranteeing purity, authenticity, and exceptional taste.
“Exceptional oils of extraordinary quality from Spain”
1. What is extra virgin olive oil?
Secondly, olive oil is a vegetable fat that is only produced by a simple pressing of the olives. Its extraction is done by mechanical processes and no chemical is used to extract the oil. Therefore, extra virgin olive oil is a real olive juice in its most natural expression. Consequently, it retains extraordinary organoleptic properties.
a) Elaboration process
The elaboration process of olive oil, is a physical process of a simple pressing the olives and later separating the water and the oil by natural decantion or vertical centrifugation. This process of milling is also carried out at low temperatures, less than 30ºC in order to mantain all its natural properties and flavor. Unlike seed oils, which are obtained with a chemical process and at high temperatures.
Finally, the variety of olive, the microclimate, the soil and the time of milling produce different flabour in the EVOO (extra virgin olive oil). From this varietis, the culture of olive oil rises up.
In addition, here is a video of how extra virgin olive oil is extracted
Video 1: Exra virgin olive oil production
b) Types of olive oil
After milling, the obtained paste is centrifuged to saparate the water, rest of the olives and olive oil. Depending on the quality of the olive and how well it has been produced, we have different qualities of olive oil, which are described below.
- Extra virgin olive oil
- Virgin olive oil
- Lampante olive oil
- Olive-pomace oil.
Now we are going to see the different types of olive oil in greater detail.
1) The extra virgin olive oil
This is the olive oil that keeps all its organoleptic characteristics and passes the most rigorous quality tests. Among the chemical test it must have: a maximum of 0.8% acidity and an organoleptic score must be greater than 6, on a scale from 0 to 10.
Therefore, extra virgin olive oil is the highest quality olive oil. As a result, it is the one that brings us the greatest health benefits and the one that we should use for everything.
2) Virgin olive oil:
Virgin olive oil is an olive oil with slightly lower in quality, some organoleptic defects and higher acidity. It also cannot exceed 2% of acidity. This olive oil great health properties and is good for frying.
Also, when a extra virgin olive oil get old, it is longer classified as extra virgin and become a virgin olive oil.
3) Lampante olive oil:
Lampante olive oil is also obtained fron olives using mechanical process, but the olive are in bad condition or the process was made with careless. Consequently, this oil is not fit for human consumption.
Usually, this oil is refined and after the refining process it become a olive oil.
4) Refined olive oil:
Oil labeled “pure olive oil” or only “olive oil”. These oils comoe from olive oils that have been refined to weep out differents defects like high acidity. The refining process does not alter its glyceric structure. Finally, this refined oils are blended with a little of extra virgin olive oil or with a virgin olive oil.
We do not recommend these oils, because they have low health properties. Also, they have slightly aroma.
5) Olive-pomace oil:
Oil obtained from olive pulp after the first press using solvents and other physical treatments. Later, this oil is refined and we have olive pomace oil.
The pomace, which is the rest of the milling, olive stone and skin still contains around 5% of virgin olive oil. The pomace can no longer be extracted by physical means; it must be extracted by chemical means and at high temperatures. This oil, which is obtained by chemical methods, using mainly hexane, is called crude pomace oil.
Crude pomace oil has major defects and it is not for human consumption. Therefore, it must undergo more physical and chemical processes more or less extensive depending on its state, calling this process refining. Once the pomace oil has undergone the refining process, a little virgin or extra virgin olive oil is added. After that, we have ready the olive-pomace oil.
Phto 1: Fields of Jaén, in Andalucía, Spain.
2. Types of packaging
Simultaneously, these different formats are available for sell in the market and in our store.
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Table 1: Different types of packaging.
a) More information
More information about the diferents packaging for olive oil.
Bag in box
This is a new type of packaging for extra virgin olive oil that a few producers are now using. It is highly efficient, as it preserves the oil’s properties and flavor exceptionally well.
This packaging was created in Austria firstly. Llater producers from United States have started to use it and finally spanish producers are using them. In Spain it has been used firstly by wine producers, then other sectors such as beer, juices and vermouth. Now, a few extra virgin olive oil producer use this packaging.
The bag in box consists of a cardboard box with a special plastic bag inside. This bag is where the olive oil is stored. When the olive oil is inside, this bag closes hermetically and nitrogen could be added to take out all its oxygen.
When the consumer opens the bag in box and takes out the oil little by little, the bag is folded and compressed. As a consequence, at no time does oxygen enter in the inside. For this reason, this packaging is so good and it protects the olive oil from oxygen and light perfectly.
The high temperature can damage the olive oil. Consequently, you should always store your olive oil in a cool place.
Others
There are also other containers such as glass or ceramic. These are very rare, but sometimes you can find them on the market.
3. What olive oil should I buy?
With so many options available, choosing the right olive oil can be overwhelming — especially if you’re not familiar with the different types. You’ll come across extra virgin olive oil, standard olive oil, and pomace olive oil, as well as other distinctions like organic vs. conventional, premium selections, first harvest oils, PDO-certified varieties, and flavor profiles ranging from mild to robust.
You can also find olive oil in a wide range of places — from local cooperatives and mills to supermarkets and specialty stores. So, where should you buy it, and what should you look for? Let’s break it down to help you make the best choice.
a) In an oil mill or a cooperative?
Where should I purchase my olive oil, in a olive mill or a cooperative?. Also, who gives the best oil to the best price? and what do you find in each store?
First of all, one must know the difference between a cooperative and an oil mill.
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A cooperative
A cooperative is an association of olive oil producers, which can range from just a few members to several thousand. Each member has one vote in the organization, regardless of the size of their olive groves. This democratic structure ensures that every voice carries equal weight when decisions are made.
Understanding this model helps explain how cooperatives work. Since they are made up of many farmers, their primary focus is typically on producing high-quality olive oil rather than investing in marketing or commercial campaigns. As a result, cooperatives often offer excellent oils at very competitive prices.
Examples of this include our trusted cooperative in San Benito and the well-known Germán Baena Cooperative.
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The oil mill:
An oil mill is usually owned by an individual or a small group of partners. As a result, decisions are made quickly and strategically, without needing approval from a large number of stakeholders. This streamlined structure allows oil mills to be more agile, competitive, and market-oriented.
Thanks to this focus on quality and branding, many of the world’s most awarded olive oils come from privately owned mills. Notable examples include Oro del Desierto, Castillo de Canena, and Oro Bailén — internationally recognized for their excellence and innovation.
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Bottling plant
There is also the possibility of buying it from a packaging machine. In this case, it is a company that buys the oil and it carries out the bottling process. In these cases, one must be well informed about where the oil is obtained.
4. Formats
In our shop we have a wide range of formats. Formats for every taste and need. Among them, we have the following:
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5 l format:
The 5 l format is the largest format allowed by Spanish law. For this format, we have plastic containers, tins and bag in boxes.
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1, 2 and 3 l format
For these formats, we also have the three types of packaging, and sometimes, we have in the format of 1 l in glass. These formats are not as large as the 5-litre format, and allow for better handling, while at the same time the oil is more economical.
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Formats smaller than 1 l:
We have all formats here as well. These formats are very suitable for premium oils, as they do not lose any of their properties during the time the bottle is open.
“For a healthy tomorrow”
6. FAQ
Let’s see frequent asked questions:
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What is the harvest year?
We take great care to ensure that the olive oils we offer come from the most recent harvest, guaranteeing maximum freshness and flavor. However, if you want to be certain, feel free to ask us about the harvest year before purchasing your extra virgin olive oil.
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What’s the expiration date?
We ensure that all our olive oils offered for sale have plenty of time left before their best-before date. Any oils approaching the end of their optimal consumption period are promptly removed from our selection to guarantee you receive only the freshest products.
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It has a special color, is it freezed?
When olive oil is exposed to low temperatures, it can solidify or become cloudy, which is completely normal. Once it returns to room temperature, the oil will go back to its usual clear and liquid state without affecting its quality or flavor
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How acidic are the oils?
The acidity level of all oils we offer is low about 1 %. If it is on the label, we indicate it on the description of each oil.
Photo 2: Olive in formation in June seen with a magnifying glass
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Is it worth paying more than 20 euros for a bottle of olive oil?
When you get used to a good oil, you don’t about the price. If we look at the calories an oil provides and its benefits, quality olive oil is one of the cheapest foods.
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Is OK to used expired olive oil?
It depends on the variety and how the oil has been stored. To check if olive oil is still good, smell it: if it smells fresh and pleasant, it’s safe to use. If it smells rancid or off, it has gone bad and should be discarded.
As a general guideline, we recommend not consuming olive oil older than two years. For varieties with lower stability, like Arbequina, it’s best to use them within one year. More stable olive oils can last up to three years if stored properly.
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Which oils have yellow or green colour?
The green color in extra virgin olive oil comes from chlorophyll, while the yellow tones come from other minor components. Chlorophyll is more abundant when olives are harvested early, giving the oil a vibrant green hue. Over time, chlorophyll fades, and the oil’s color gradually shifts to a more yellow tone. Similarly, oils made from olives harvested later tend to have a stronger yellow coloration.
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Do you have unfiltered olive oils?
Yes, we do. You can find unfiltered olive oils in our selections from Baena and Germán Baena cooperatives. All other oils in our range are carefully filtered for clarity and stability.
Sources:
The english newspaper BBC
