— Belvis de las Navas
Whilst recovering this ancient olive grove after decades of abandonment we stumbled across unidentified varieties which are currently being studied. Amongst these genotypes, one in particular performed surprisingly well especially for oil pressing. This fortunate discovery is granting us the privilege to enjoy a sublime one-of-a-kind blend. Our oil also combines Hojiblanca, Verdial Vélez Málaga, Zorzaleña, Manzanilla Aloreña, and wild olive strains known as Acebuchina into our coupage.
These distinctive varieties have developed over time to suit perfectly to the particular microclimate of the terrain and their attributes are intensely perceived as our olives are harvested at their optimal time and pressed at low temperature. Our olives are pressed fresh every day of harvest, preserving their organoleptic and physiochemical properties intact. Of the latter the polyphenols stand out, which are contributed in great part by the Acebuchina, making this olive “juice” truly one of its kind.