Oils, vinegars and condiments

Among all the single-variety olive oils that we have tasted (picual, picudo, hojiblanca, cornicabra, etc.), Arbequina reveals an unparalleled finesse, balance and elegance.

It is harvested very early, between end of October and beginning of November, we pick olives with a minimum acidity (our olive oil has an acidity of less than 0.2° when the standard for extra-virgin olive oil requires an acidity less than 1°).
We select this olive oil in Catalonia, south of Barcelona, ​​directly from a harvesting cooperative.