Among all the single-variety olive oils we have tasted (picual, picudo, hojiblanca, cornicabra, etc.), Arbequina reveals an unrivaled finesse, balance and elegance.
It is harvested very early, at the end of October or beginning of November, to pick olives with minimum acidity (our olive oil has an acidity of less than 0.2° when the standard for extra virgin olive oil requires an acidity of less than 1°).
We select this olive oil in Catalonia, south of Barcelona, ​​directly from a harvesting cooperative.