The olives used to make our oils
come from the region of Sierra Mágina

a region located to the northeast of the Province of Jaen, Spain

SELECTED HARVEST (acidity 0.01%)
PREMIUM (acidity 0.02%)

Made from Picual Olives harvested from the heart of Sierra Mágina.

Oliva SANTAINÉZ
Extra Virgin Olive Oil

SELECTED HARVEST AND PREMIUM

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OLIVA SANTAINÉZ EVOO 500ml. SELECTED HARVEST

This oil is produced from our first harvest in the month of October with the biggest green olives that retain most of the natural minerals and polyphenols (an organic compound that has antioxidants and vitamins). To make this oil, we choose the farms that have the best and largest green olives and ask each farmer individually to select the biggest (green olives) to be carefully handpicked in small batches and to bring them to the factory in the most pristine condition. The olives are processed with care so as not to damage them. They are ground at a low temperature to avoid losing their natural properties. The oil obtained from the first harvest has an intense aroma of green olives, fresh grass, a bright green fruity flavor, tomatoes, and a nuance of green almonds that leaves a light peppery flavored on your palate.

This 0.01% oil is recommended to be used for salads, pastas, sándwiches, dips, flavoring gourmet foods, or to sip a shot every day for the intake of natural antioxidants.

OLIVA SANTAINÉZ EVOO 750ml. PREMIUM

This oil is produced from our second harvest in the month of November, when the olives are ripening and changing from green to black to reach full maturity.

The olives are processed as soon as posible at a low temperature to avoid loosing the propperties contained in the oil. The oil obtained from the second harvest has a fruity intense flavor of green olives, fresh grass, and leaves a slightly bitter and spicy flavor on your palate.

This 0.02% oil is recommended to be used mainly for cooking as well as for pastas, salads, sandwiches, dips, flavoring gourmet foods, or to sip a shot every day for the intake of natural antioxidants.

Oliva SANTAINÉZ Extra Virgin Olive Oil.

Oliva SANTAINÉZ Extra Virgin Olive Oil Brand was established with the hope and commitment to offer to consumers a natural pure olive oil of the highest quality made from cold-pressed Picual Olives in the Province of Jaén, Andalucía, Southern, Spain. We have developed our two unique flavors of olive oils such as the SELECTED HARVEST and PREMIUM to bring a guaranteed quality of our olive oils to our clients; backed by our rigorous internal quality control, and the control made by the Denomination of Origin Sierra Mágina, of which we are members.

Our business philosophy is based not only in bringing the best olive oils from Spain to consumers, as well as, to disseminate, promote and foster the excellence of these healthy products.

Oliva SANTAINÉZ Extra Virgin Olive Oil SELECTED HARVEST and PREMIUM are distinguished for their flavor and organoleptic characteristics with "their intense fruity smell of green olives, their great complexity between green aromas and dried fruits: spearmint, tomato, banana peel with ripe nuances of almond and apple, and their clean flavor of light bitterness and progressive piquancy".

The olives used to make our oils come from the region of Sierra Mágina, a region located to the northeast of the Province of Jaen, Spain, declared a natural reserved mountain.

The Picual olive trees in this area are considered plants with good vigor and great foliaceous development. Most of the olive trees have an altitude of 1,000 meters and they can be considered mountain trees that are privileged by the microclimate in this region.

The harvest starts when the fruit reach its optimum maturity, usually during the month of November. The olives, once collected from the trees (never mixed with the ones fell from the trees on the soil, from the ones directly picked up from the trees), are moved to the mill, where they are subjected to a thorough cleaning; first separating the leaves and the stems that mixed up together, then, if it is necessary by washing them with water.

Our oils are cold-pressed at a maximum temperature of 22 degrees °C to remove any impurities. After this process, the olive oil acidity level and organoleptic characteristics are measured, and once the acidity level is calculated, the olive oil is deposited in the tanks in our warehouse facility. Then, the olive oil will remain in the containers for some time to mature.

The constant temperature in the warehouse helps our olive oil to be aged to the fullest, becoming one of the best natural food products low in acidity, as it is the case for our two brand flavors, the SELECTED HARVEST (acidity 0.01%) and our PREMIUM (acidity 0.02%), made from Picual Olives harvested from the heart of Sierra Mágina.