Organic extra virgin olive oil, first cold extraction. It is a blend of different varieties (mainly manzanilla cacereña, frantoio, picual and cornicabra). The olives have been harvested in November and early December.

To produce olive oil, ripe olives have been used (when the skin of the fruit is changing color, from green to black). It has a fruity balance between green and ripe, with a medium intensity of bitter and spicy, aromas of tomato, pepper, grass and some notes of dried fruits.

The presence of varieties such as cornicabra further reinforces its stability, so it can be used in cooking since it withstands high temperatures without problems. When cold it pairs perfectly with almost all types of dishes (pasta, salad, sauces and even desserts).