Olive oil

The Blessed Juice and Its Connection to the Vineyard

In the heart of our cellar, wine shares the spotlight with another ancestral gift of the earth: Extra Virgin Olive Oil (EVOO). If wine is the blood of the grape, oil is the blessed juice of the olive—a product that in its “Extra Virgin” category achieves ultimate excellence, with no additives, no chemical processes, and no organoleptic defects. The relationship between the vineyard and the olive grove is historical; both share the Mediterranean climate, stony soils, and the touch of the human hand that understands that the finest fruits are born from respecting the cycles of nature.

The Critical Moment of Harvesting and Extraction

The production of our EVOO begins long before the olives reach the oil mill (almazara), starting with the management of the grove to ensure an optimal concentration of polyphenols. Harvesting is the critical moment: we look for the “envero” (veraison), that precise instant when the olive changes color from green to purple, the point at which the oil possesses its highest aromatic intensity. The olives are picked directly from the tree to avoid unwanted fermentation. Once at the mill, the cold extraction process (always below 27 degrees Celsius) guarantees that the oil keeps all its vitamins, antioxidants, and, above all, its sensory profile intact.

A Living Product for Haute Gastronomie

Unlike industrial oils, EVOO is a living product that vibrates with notes of freshly cut grass, tomato plant, artichoke, or dried fruits, depending on the olive variety (Picual, Arbequina, or Hojiblanca). Its color, ranging from golden yellow to emerald green, is the prelude to an explosion of flavor. Including EVOO in our cellar is a commitment to holistic gastronomy, making it the perfect companion for a wine tasting by cleansing and prepping the palate. In our shop, we protect it from light and heat in opaque containers to preserve its freshness, offering a medicinal foodstuff that represents the ultimate daily gastronomic luxury.