a region located to the northeast of the Province of Jaen, Spain
Made from Picual Olives harvested from the heart of Sierra Mágina.
SELECTED HARVEST AND PREMIUM
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.
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.
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 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.