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Abbae Queiles |
Almazara Luis Herrera Aceite de Lágrima 2009 |
Antara |
Azada Organic |
Altium |
Betis |
Bio Olisoy |
Borges |
Cal Saboi |
Carbonell Special Edition |
Caroliva |
Castillo de Canena Family Reserve |
Castillo de Tabernas |
Cladium Extra Virgin |
Cocina Selecta |
Columela |
Dauro |
Fusión |
Gasull |
Goya |
Hojiblanca |
iO |
Italica |
La Boella |
La Española |
LA Organic |
Lágrima |
L'Estornell |
Marqués de Griñón |
Marqués de Valdueza |
Mas Portell |
Masía El Altet |
Melgarejo Composición |
Melgarejo Selección Gourmet |
Merula |
Mestral |
Miguel y Valentino |
Milenario |
Molino de Leoncio Gómez |
Naturvie |
Nuñez de Prado |
Oleum Viride |
Oli de Pau |
Olicatessen |
Olisoy |
O-Med |
Oro Bailen |
Oro San Carlos |
Pago Baldios San Carlos |
Pompeian |
Pons |
Rafael Salgado |
Románico |
San Leandro |
Santa Clara |
Señorío de Jaén |
Soler Romero |
Star |
Unió |
Valderrama Arbequina |
Valdezarza |
Veá |
Veleta |
XXI Century. Early Royal |
Zaitum |
Zoe |
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Olive Oil from Spain has developed an exciting promotional program this year, focusing on its great variety of flavors, aromas, colors and textures.
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Abbae Queiles
Producer: Hacienda Queiles, S.L.
Olive varieties: Arbequina
Maximum acidity: 0.1º
Color: Golden green
Organoleptic description:
This exclusive olive oil is sweet, delicate, very fruity and aromatic.
It is persistent, with vegetables notes reminiscent of green tomatoes
and fresh herbs, underscored by subtle hints of bitter almonds providing
a perfect balance.
Production area:
Navarra
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Contact Information:
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Almazara Luis Herrera
Producer: Almazara Luis Herrera
Olive varieties: Manzanilla and Cornicabra
Maximum acidity: 0.4º
Organoleptic description:
Golden green color, it has medium fruit that reminds one of the ripe fruit and at the same time can be perceived as aroma of green leaves.
Soft flavor, where bitterness and spicy are of low intensity, which makes this olive juice very free flowing on the palate and the sweet flavour dominates the whole.
In the mouth we can find remnants of apple and ripe fruits such as banana and tomato. The joining of aroma and flavour make an ideal balance for preparation of any dish without changing the flavour of the food.
Production area:
Valle La Jimena, Jumilla, Murcia
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Contact Information:
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Antara
Olive varieties: 100% Arbequina
Maximum acidity: 0.2º
Color: Intense green
Organoleptic description:
Nuances of fruit and flowers with a peppery finish. Subtle overtones of juniper and herbs
Production area:
Plains and hills around the city of La Selva de Camp, in the province of Tarragona, in Catalonia. Denomination of Origin Siurana
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Contact Information:
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Altium
Producer: Spanolive Group S.L.
Olive varieties: Arbequina
Maximum acidity: 0.2º
Color: Dark green
Organoleptic description:
With a maximum acidity of 0.2º, this gourmet extra virgin olive oil offers intense flavor of
tropical fruits, herbs and tone apple, leaving an aftertaste of sweet almonds.
A single varietal made 100% from Arbequina’s olives, with intense flavor, results from an exclusive
selection of fresh olives at the right and optimum point of maturation. Top gourmet extra virgin
olive oil obtained directly from olives. Use as a dip for your favorite breads, or drizzle it
in soups, pasta, and beans. This extra virgin olive oil is a 100% natural fruit juice!
Production area:
Andalucía, Extremadura and Navarra
Other products:
Terrasur Sol y Moon Experience
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Contact Information:
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Azada Organic
Olive varieties: 100% Arbequina
Maximum acidity: 0.2º
Color: Intense green
Organoleptic description:
Described by sommeliers as a very fruity oil. It is characterized by fluidity and extraordinary
fragrance with light flavours of apple, green grass, a little pepperiness and considerable sweetness.
In the mouth this is a gentle and very fluid oil with specific attributes of green almond and the
flavour of recently mown grass.
Production area:
Siurana, Tarragona
Other Products:
Extra Virgin Olive Oils with Basil, Lemon, Oranges, Thyme, Garlic, Chili, Ginger, Coffee.
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Contact Information:
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Betis
Olive varieties: Hojiblanca, Arbequina and Cornicabra
Maximum acidity: 0.4º; Virgin olive oil: 0.7º
Color: Pure olive oil: golden yellow; Virgin olive oil: golden green
Organoleptic description:
Nuances of fruit and flowers with a peppery finish. Subtle overtones of juniper and herbs
Production area:
Seville
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Contact Information:
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Bio Olisoy
Producer: Aceites Olisoy, S.L.
Olive Varieties: Picual, Piñón, Cornicabra
Maximum acidity: 0,22º
Organoleptic Descrption:
Very elaborated coupage of three varieties, sweet and intense.
Two varieties (Picual y Cornicabra) with intense flavors and aromas and with reminders of
exotic fruits, and another (Piñón) with green and vegetable flavors that balances the coupage.
In the palate it results in a complex oil, clean and fruity, from a set of green and ripe olives,
of medium intensity, with herbal notes.
Slightly piquant and bitter but with an end that is sweet and long.
Production Area:
Hoces del Cabriel (Valencia) D.O.Aceites de la Comunitat Valenciana - Subzona Utiel Requena-Valle de Ayora
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Contact information:
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Borges
Olive varieties: Various
Maximum acidity: 0.8º
Color: Rich Golden Green Hues
Organoleptic description:
Fresh, fruity, smooth, buttery, strong olive flavor with slight touch of pepper at the end.
Production area:
Andalucía and Catalonia
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Contact Information:
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Cal Saboi
Olive varieties: Arbequina
Maximum acidity: 0,1 º
Color: Gold Green
Organoleptic description:
It is the pleasant sensation of the juice of fresh fruit, with a light flavour of green apple, a tinge of bitterness and spice, smooth in the mouth, with specific green almond properties and the flavour of cut grass.
Production area:
Lérida (Cataluña)
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Contact Information:
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Carbonell Special Edition
Olive varieties: “Coupage”(blend) of 4 varieties: Arbequina, Picual, Hojiblanca and Cornicabra
Maximum acidity: 0.5º
Color: Green Grass
Organoleptic description:
With a pleasant, mature fruity flavour, this is a high quality olive oil that combines four olive varieties: Arbequina, Picual, Hojiblanca and Cornicabra, in just the right quantities. The result is a unique olive oil with a consistent and balanced flavour.
In the opinion of experts, it has a pleasant, mature fruity flavour, with hints of ripe olive, and a sweet, buttery and slightly almond taste on the mouth.
Ideal in a dressing, salads, vegetables and seafood as well as any kind of dish.
Production area:
Picual and Hojiblanca: Andalucía
Arbequina: Cataluña
Cornicabra: Toledo
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Contact Information:
In Spain:
Julie Harpley
SOS Corporación Alimentaria, S.A.
Parque Empresarial Rivas Futura
C/ Marie Curie 7 Edif. Beta, 4ª Pl
28521, Rivas Vaciamadrid, Madrid
T: +34 915 58 95 09
E: julie.harpley@gruposos.com
In USA:
Sandra Ramírez
American Rice Inc. (SOS Corporación)
10700 North Freeway, Suite 800
Houston, TX, 77037
T: +1 281-272-8800
F: +1 281-272-9682
E:
sandra.ramirez@gruposos.com
W: www.gruposos.com
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Caroliva
Olive varieties: Arbequina, Hojiblanca and Picual
Maximum acidity: 0.4º
Color: Golden with green tones
Organoleptic description:
Dense with sweet and fruity flavor, aromas of apple and fresh herbs. Highly aromatic. Cata taste panel certified as “premium quality,” achieving the highest punctuation of 7.5
Production area:
“El Condado” and Sierra de Segura (Denomination of Origin) in Jaén, Andalucía
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Contact Information:
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Castillo de Canena Family Reserve
Producer: Castillo de Canena Olive Juice, S.L.
Olive varieties: Arbequina
Maximum acidity: 0.11º
Organoleptic description:
Its scent is smooth, fruity filled of fresh olives, green apple and artichoke. There is slight hint of spice, due to the high percentage of poliphenols which makes this
oil be very stable. To taste, its first perception is elegant, fluent and sweet with a progressive appearance of a light spice and soft bitterness
Production area:
Jaén, Andalucía
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Contact Information:
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Castillo de Tabernas
Olive varieties: Picual, arbequina, hojiblanca
Maximum acidity: 0.1º
Color: Green
Organoleptic description:
Sweet, smooth and fruity tasting with a unique low acidity
Production area:
Tabernas Desert in Almería
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Contact Information:
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Cladium Extra Virgin
Producer: Aroden S.A.T.
Olive varieties: Picuda, Hojiblanca, Picual
Maximum acidity: 0.09 º
Color: Light Green
Organoleptic description:
Fruity of medium intensity
On the palate: Smooth full bodied with persistent peppery finish
Production area:
Córdoba (Andalucía)
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Contact Information:
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Cocina Selecta
Olive varieties: Hojiblanca
Color: Deep golden yellow
Organoleptic description:
fruity with a hint of pepper finish.
Production area:
Andalucía
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Contact Information:
In Spain:
Cocina Selecta
In USA:
European Imports, Ltd.
Contact: Trish Pohanka
2475 N Elston Ave
Chicago, IL 60647
T: +1 800 323 3464
F: +1 773 227 6775
E: info@eiltd.com
W: www.eiltd.com
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Columela
Producer: Anfora
Olive varieties: Picual, Hojiblanca, Arbequina and Ocal
Maximum acidity: 0.3 º
Color: Golden green
Organoleptic description:
Intense, fruity taste and aroma of Picual, smoothness and sweetness of Hojiblanca, buttery taste of Arbequina and rare and delicate flavour of Ocal
Production area:
Andalusia
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Contact Information:
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Dauro
Producer: Bodegas Roda, S.A.
Olive varieties: Arbequina, Koroneiki, Hojiblanca
Maximum acidity: 0.1º
Color: Green, yellow
Organoleptic description:
Intense flavor, enveloping the palate.
Touches at garden produce, citrus fruit, artichokes and almonds.
Production area:
Girona, Catalonia
Other Products:
Aubocassa, EVOO 100% Arbequina from Majorca
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Contact Information:
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Fusión
Olive varieties: Borriolenca and Farga
Maximum acidity: 0.19º
Color: Bright green with golden yellow tones
Organoleptic description:
Fruity, sweet, smooth and balanced.
The aroma is fresh, reminiscent of green olives, apples, banana, orange and fennel. An array of floral aromas.
Oil is sweet and at times a bit of sour and spicy spikes both very light and refreshing to the taste.
Production area:
Province of Castellon (Alcalaten y Alta Plana disctricts), Valencia.
Other Products:
D’Or.
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Contact Information:
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Gasull
Olive varieties: Arbequina.
Maximum acidity: 0.3º
Color: Yellowish green
Organoleptic description:
Intense fruity flavor of ripe fruit with notes of anise seed. Complex and well-balanced
Production area:
Reus, in the central area of the province of Tarragona
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Contact Information:
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Goya
Olive varieties: Hojiblanca, Arbequina, Lechin, Manzanilla
Maximum acidity: 0.4º
Color: Golden-greenish
Organoleptic description:
Aroma: Goya Extra Virgin Olive Oil is a fresh fruity oil with green remarks.
Taste: Balanced between bitter and spice that is achieved by mixing different varieties of oils, as each brings different characteristics. Goya en España makes this “COUPAGE” with the best oils from Andalucia.
Production area:
Andalucía
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Contact Information:
In Spain:
Goya en España, S.A.U.
Poligono Industrial “La Red” Calle 9
Carretera Sevilla-Malaga KM 5’ 400
41500 - Alcalá de Guadaira
Contact: Antonio Carrasco
T: + 34 955 632 032
F: + 34 955 634 134
E: antonio.carrasco@goyaspain.com
In USA:
Goya Foods, Inc.
100 Seaview Drive
Secaucus, NJ 07094
Contact: Kenia Diaz
T: +1 201 348 4900 ext.2206
F: +1 201 348 1004
E: kenia.diaz@goya.com
W: www.goya.com
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Hojiblanca
Producer: Grupo Hojiblanca
Olive varieties: Hojiblanca
Maximum acidity: 0,4º
Organoleptic description:
Olive green and ripe fruit, green herb, bitter and spicy medium sweet. Comes mainly from the variety hojiblanca.
Production area:
Córdoba, Málaga (Andalucía)
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Contact Information:
In Spain:
Oleicola Hojiblanca, S.A.
Ctra Córdoba-Málaga s/n
29200 Antequera, Málaga
Contact: Juan Soler
T: +34 952 841 451
F: +34 952 842 555
E: export@hojiblanca.es
W: www.hojiblanca.es
In USA:
Acorsa USA Inc.
175 Washington Av, Suite 18
Dumont, NJ 07628
Contact: Enrique Escudero
T: (949) 251-0503
F: (201) 384-0848
E: eescudero@acorsausa.com
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iO Extra Virgin Olive Oil
Olive varieties: Manzanilla Cacereña and Arbequina
Maximum acidity: 0,1 º
Color: Light green
Organoleptic description:
iO is an especially fruity, smooth, light green, medium-bitter, spicy and somewhat sweet oil, with the aroma of green apples, recently cut grass and hints of banana, almond and tomato.
Production area:
Guareña, Badajoz
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Contact Information:
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Italica
Olive varieties: Hojiblanca
Maximum acidity:
Color:
Organoleptic description:
Sweet and fruity
Production area:
The hills surrounding the old city of Italica (Seville, Andalucía)
Other products:
Pure Olive Oil and PLUS EVOO enriched with Vitamins A-D-E
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Contact Information:
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LA Organic
Olive Varieties: Arbequina, Picudo (mellow), Picual, Hojiblanca, Arbequina (intense)
Maximum acidity: 0.2º
Color: Golden - Green
Organoleptic description:
Organic olive oil. A full flavored oil, with raw almonds' notes and a herbal aftertaste.
Production area:
Andalusia, southern Spain.
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Contact Information:
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La Boella
Olive varieties: Arbequina
Maximum acidity: 0,1º
Color: Green
Organoleptic description:
On the nose: Herbs, green tomatoes, artichoke, apple, kiwi, banana and almond.
On the mouth: soft and pleasant with the taste of almonds, ripe fruit and some sweetness.
In the end appears some nice astringency. Very well balanced.
Production area:
Tarragona
Other products:
La Boella Arbosana
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Contacto:
In Spain:
Moli La Boella
43110 La Canonja (Tarragona)
Contact: Alexander Wendt
T: +34 977 77 33 09
In USA:
A Taste for Life, LLC
3005 Scott Crest Way
Waxhaw, NC, 28173
Contact: Kevin Connors
T: (908) 591-1507
E: ataste4life@gmail.com
W: www.laboella.com
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La Española
Olive varieties: Hojiblanca, Picual, Arbequina and Cornicabra.
Maximum acidity: 0.5º
Color: Olive green
Organoleptic description:
Fruity intense with notes of apple, almond and green grass, smooth flavor slightly sweet and bitter, balanced, leaving a nice, smooth, slightly bitter aftertaste
Production area:
Spain, Andalucía
Other Products:
La Española Gourmet, EVOO 100% Manzanilla.
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Contact Information:
In Spain:
Aceites del Sur Coosur, S.A.
Carretera Madrid-Cadiz m 550.6
41700 Dos Hermanas, Sevilla
T: +34 954 690 900
F: +34 954 690 450
E:
export@acesur.com
W: www.acesur.com
In USA:
John Shih
Mulsen Trading Co Ltd
1750 Occidental Avenue S.
Seattle, WA
T: +1 407 857 5905
E: john@pacificfriendfoods.com
Elvin Santiago
Iberia Foods
12300 NW 32nd avenue
Miami, FL
F: +1 407 857 5905
E: esantiago@nsbottle.com
Francis Abijaoude
Amertrade, Inc.,
241 E Brook Hollow Dr.
Phoenix, AZ 85022
(Sales: P.O. Box 33459 Austin, TX 78764)
E: info@amertradeinc.com
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Lágrima
Olive varieties: Serrana de Espadán
Maximum acidity: 0.18º
Color: Bright green with golden yellow tones
Organoleptic description:
Balanced, Fruity and sweet.
Clean intense aroma which is reminiscent of green olives turning colors, leaves and other ripe fruits such as apples.
Also citrus, artichokes and fennel can be detected.The flavor is exquisit and accentuates the olives. It is sweet in the
palate with a pleasant hint of almonds.
Production area:
Southern Castellon (Alto Palancia disctrict), Valencia.
Other Products:
Lágrima 2.5 Ltr. can. D’Or.
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Contact Information:
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L’Estornell
Olive varieties: Arbequina
Maximum acidity: 0.2º
Color: Green, gold
Organoleptic description:
Buttery, fresh, fruity with notes of dry fruits (almonds)
Production area:
Sarroca de Lleida, in the province of Lérida
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Contact Information:
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Marqués de Griñón
Producer: Pagos de Familia Marqués de Griñón
Olive varieties: Picual and arbequina
Maximum acidity: 0.14 º
Color: Gleaming Golden
Organoleptic description:
Marqués de Griñón extra virgin olive oil has a gleaming golden hue with exceptionally
vivid and intense aromas. The scent is reminiscent of green tomatoes, freshly mowed grass,
artichoke and green almonds. In the palate it exhibits beautifully concentrated green
vegetable and nutty aromas. It has a persistent finish which is dominated by a pleasant
spiciness, indicating its high poliphenol content.
Production area:
Malpica de Tajo, Toledo
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Contact Information:
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Marqués de Valdueza
Producer: Álvarez de Toledo family
Olive varieties: Morisca, arbequina, picual and hojiblanca
Maximum acidity: 0.17º
Organoleptic description:
This oil is fresh and fruity with hints of almonds, pepper and an unforgettable sunny fragance
Production area:
Extremadura
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Contact Information:
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Mas Portell
Producer: Euroaliment S.L.
Olive varieties: Arbequina
Maximum acidity: 0.5º
Organoleptic description:
This olive oil comes from the first cold extraction naturally decanted and then filtered to moderation to obtain and exceptional Extra Virgin Olive Oil
Production area:
Catalonia
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Contact Information:
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Masía El Altet Premium Blue Label
Olive varieties: Chamblot Real, Blanqueta y Genovesa.
Maximum acidity: 0.08º
Color: Esmerald green
Organoleptic description:
Intense juicy fruit flavour, aromatic and sweet, complex, with olfactory and flavour sensations of tomato leaf, artichoke, banana, apple, kiwi , green almonds, freshly cut grass, thyme, hints of coffee and others of a secondary, spontaneous sensation. Extremely dense. Depth character.
Production area:
Alicante
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Contact Information:
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Melgarejo Composición
Producer: Aceites Campoliva, S.L.
Olive varieties: Picual, Frantoio, Hojiblanca y Arbequina
Maximum acidity: 0,2º
Color: Green, filtered
Organoleptic description:
It is an olive oil complex and sweet.
It's caracterized by a sweet base with a smooth bitterness and delicate piquant that extends throughout the mouth.
Very balanced, complex and elegant.
The aroma is fruity, of green olive with tones of tomato tree, apple, banana peel, fresh cut grass and artichoke.
Production Area:
"El Cuchillejo" Farm, Pegalajar (Jaén) and other farms in Jaén and Málaga
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Contact Information:
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Melgarejo Selección Gourmet
Producer: Aceites Campoliva, S.L.
Olive varieties: Picual
Maximum acidity: 0,19º
Color: Green, filtered
Organoleptic description:
It is an olive oil armonic and fresh. Caracterized by a sweet base where the positive atributes of bitter and piquant are balanced and soothened.
The background taste is lasting. Frase and nice to the palate.
The aroma is fruity of green olives with tones of tomate, apple, banana and fresh cut grass.
Production Area:
"El Cuchillejo" Farm, Pegalajar (Jaén)
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Contact Information:
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Merula
Producer: Marques de Valdueza
Olive varieties: Morisca, Arbequina, Picual, Hojiblanca
Maximum acidity: 0.19º
Color: Golden yellow
Organoleptic description:
Buttery feel that fills the mouth tasting notes of green olives, cut grass, green almond and dried fruit.
Production area:
Extremadura
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Contact Information:
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Mestral
Olive varieties: arbequina
Maximum acidity: 0.2º
Color: Green golden.
Organoleptic description:
Very aromatic. Intense fruity olive with hints of ripe fruits such as apple, banana and almond, fresh grass and also some fennel and green nuts. Sweet and nutty. Slightly bitter and slightly spicy. Well balanced.
Production area:
Cambrils, Vinyols, Pratdip (Tarragona). DOP Siurana.
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Contact Information:
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Miguel y Valentino
Producer: Cooperative of Companies
Olive varieties: Arbequina
Maximum acidity: 0.19º
Organoleptic description:
Extra Virgin Olive Oil
Production area:
Catalonia. D.O. Siurana
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Contact Information:
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Milenario
Producer: Agrotaula, S.L.
Olive varieties: Farga
Maximum acidity: 0.8º
Color: Greenish yellow
Organoleptic description:
This Olive Oil is very complex in terms of aromas: berries, peach, aromatic herbs and flowers.
It is very stable, in your mouth, balanced and soft but also bitter and pepperish at the end.
Production area:
Castellon, Valencia
Other Products:
D’Or.
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Contact Information:
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Molino de Leoncio Gómez
Olive varieties: Picudo and Hojiblanca, unfiltered
Maximum acidity: 0.5º
Color: Vibrant gold
Organoleptic description:
Sweet, slightly tangy flavor and a smooth-yet-peppery finish
Production area:
Priego de Córdoba
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Contact Information:
In USA:
POWER-SELLES IMPORTS
T: +1 206 783 5823
F: +1 206 783 5836
W: www.psimports.net
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Naturvie
Producer: Naturvie
Olive varieties: Arbequina, Frontoio, Picual, Cornezuelo
Maximum acidity: 0.1º
Color: Green
Organoleptic description:
Primeras Aceitunas: Intense fruitness aroma with green note of leaves, grass and fresh summer tomatoes. Really smooth and delicate in mouth is a complex compound of different hints, confirmend greenish, delicate sweetness, full mouth sensations long lasting and very light pepperish.
Production area:
Badajoz, Extremadura
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Contact Information:
In Spain:
Administración Cesma, S.L.
Pol. Industrial La Alberca, 5
06470 Guareña, Badajoz
T: +34 924 352 312
F: +34 924 351 475
In USA:
Despaña Brand Foods
Marco Santaella
86-17 Northern Blvd.
Jackson Height, NY 11372
T: +1 718 779 4971
F: +1 718 779 7438
E: msantaella@despanabrandfoods.com
W: www.despananyc.com
or www.naturvie.com
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Nuñez de Prado
Olive varieties: Hojiblanca, Picudo and Picual
Maximum acidity: 0.2º
Color: Greenish to golden yellow
Organoleptic description:
Subtle hints of green apple, almonds, and burnt orange. Unfiltered
Production area:
East of the province of Córdoba. Denomination of Origin Baena. EEC Control System biological certificate. Loamy-clay soils, with gentle slopes. Average altitude: 500m
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Contact Information:
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Oleum Viride
Producer: Oleum Viride
Olive varieties: Manzanilla de Zahara and Lechin
Maximum acidity: 0.5%
Color: Greenish, unfiltered
Organoleptic description:
Delicately fruity oil we flavours of apple, green olive, nuts and fresh tomato. Slightly spicy, but smooth and sweet on the palate.
Production area:
Zahara De La Sierra, Cadiz
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Contact Information:
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Oli de Pau
Producer: Empordàlia
Olive varieties: Argudell and Corivell
Maximum acidity: 0.1
Color: Fruity, green, intense.
Organoleptic description:
Complex, sightly sweet and bitter, astringent and peppery. Aroma of fresh cut grass, fruits and vegetables
Production area:
The region of low and high Empordá in Catalonia. DOP Oli de l´Empordà.
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Contact Information:
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Olicatessen
Olive varieties: Arbequina, arbreblanc and verdal
Maximum acidity: 0.2º
Color: vivid gold.
Organoleptic description:
For the nose the intense fruity aromas of green olive gives notes of nuts, artichokes, tomatoes and almonds. In the palate it feels well balanced and enjoyable. The spicy touch, characteristic of green oil, is moderate, giving a final touch somehow minty.
Production area:
Els Torms, Les Garrigues, Province of Lleida.
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Contact Information:
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Olisoy
Producer: Aceites Olisoy, S.L.
Olive Varieties: Serrana de Espadán
Maximum acidity: 0,2º
Organoleptic Descrption:
Aromatic olive oil of medium intensity, fruity flavor of ripe olives, with notes of apple,
banana and nuts; deep and persistent. In the palate, it’s silky and smooth as it passes,
elegant with a kind sweetness; light notes of paprika, sweet and balanced
Production Area: Sierra de Espadán (Castellón). D.O. Aceites de la Comunitat Valenciana
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O-Med
Producer: Venchipa SL
Olive varieties: Arbequina
Maximum acidity: 0.1º
Color: Green
Organoleptic description:
Aroma to fresh cut grass. Notes to green almonds and green apple.
Production area:
Granada (Andalucía)
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Oro Bailen
Producer: Galgón 99, S.L.
Olive varieties: Picual
Maximum acidity: 0.1º
Color: Verde
Organoleptic description:
Bright, shiny green colour, it is an oil with an intense fruity flavour of fresh olive and a great complexity of herbaceous and fruity aromas, with green banana, almond and green tomato standing out. It is voluminous and well-structured in the mouth, with great expressiveness, sweet and slightly el spicy.
It is a well-balanced oil that is elegant both in the nose and in the mouth. Almond aftertaste.
Production area:
Jaén
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Contact Information:
In Spain:
Galgón 99, S.L.
Ctra. Plomeros. Casa del Agua
23730 Villanueva de la Reina, Jaén
T: +34 953 548 038
F: +34 953 103 540
E: export@orobailen.com
In USA:
K.L. Keller
Kitty L. Keller
230 Madison Street
Oakland 94607 CA
T: +1 510 839 7890
F: +1 510 839 7895
E: klkeller@ix.netcom.com
W: www.orobailen.com
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Oro San Carlos
Producer: Pago Baldios San Carlos, S.L.
Olive varieties: Arbequina, Cornicabra. Coupage.
Maximum acidity: 0.1º
Color: Golden Yellow
Organoleptic description:
It is a coupage made with arbequina and cornicabra olives, picked during the month of October, with a green fruity taste, with ripe notes, medium intensity very pleasant and complex. Notes of grass and apple. Sweet in the mouth, with a light touch of biterness and more spicy.
Production area:
Tietar Valley, Extremadura
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Pago Baldios San Carlos
Olive varieties: Arbequina
Maximum acidity: 0.1º
Color: Yellow
Organoleptic description:
Extra Virgin Olive Oil, max acidity 0.1º. Made with olives of Arbequina Variety. It is an oil with intense fruity flavour, almond taste, very sweet and pleasant with slightly spicy touch. Its aroma reminds wild and orchard fruits with tones of banana. Ideal for seasoning raw foods, salads and fishes.
Production area:
North of Cáceres (Extremadura)
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Contact Information:
In Spain:
Pago Baldios San Carlos SL
Ana Sánchez de Granda
Finca La Laguna s/n
T:+34 927 577 223
F:+34 927 572 215
E: aceite@pagobaldiosancarlos.com
W: www.pagobaldiosancarlos.com
In USA:
Delicias de España
Ernesto Llerandi
4016 SW 57th. Ave.
Miami, FL 33155
T: +1 305 669 4485
F: +1 305 661 9137
E:
deliciasdeespana@aol.com
Fairway Market
Steven Jenkins
2127 Broadway (at 74 st.)
New York, NY
T: +1 212 595 1888
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Pompeian
Olive varieties: Picudo, Picual, Hojiblanca, Arbequina and Ocal
Maximum acidity: 0.5º
Color: Yellowish green
Organoleptic description:
Fruity and aromatic. Sweet at the beginning, evolving into a nice bitter taste. Notes of spices
Production area:
Andalucía (Córdoba, Jaén and Málaga)
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Pons
Olive varieties: Arbequina
Maximum acidity: 0.25º
Color: Intense green color
Organoleptic description:
Among this olive oil’s outstanding characteristics are its low acidity, its intense green color, its aroma and fruity flavour. It is a fruity, delicate fresh oil with almond reminiscences.
Production area:
Area of Garrigues, in the province of Lérida, Catalonia. Includes some 100 acres dedicated to the production of organic olive oil. Pressing process with stone mill. All bottles individually numbered
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Rafael Salgado
Producer: Oleosalgado, S.A.
Olive varieties: Cornicabra, Hojiblanca and Nevadillo Blanco
Maximum acidity: 0.8º
Color: transparent, golden tones.
Organoleptic description:
Its mild flavor suggests a delicate taste of dried fruit and Spanish olives.
Production area:
Granada, Toledo and Malaga.
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Románico
Olive varieties: Arbequina
Maximum acidity: 0.15º
Color: Golden yellow with hints of autumn green
Organoleptic description:
Apples and grassy aromas are followed by an attractive taste of mixed culinary herbs and cut salad leaves with almonds skins and growing pepper.
Production area:
Les Garrigas, Lleida
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Contact Information:
In Spain:
Agroles
Contact: Azucena Millan
Vrege de Montserrat, 29
Les Bores Blanques, 25400 Lleida
T: +34 973 700 801
E: agroles@agroles.com
In USA:
Catalan Gourmet, Agroles USA Inc.
Contact: Karina Mino
1133 Broadway suite 1401
New York, NY 10010
T: +1 212 673 2603
F: +1 212 918 9257
E: karina@catalangourmet.com
W: www.catalangourmet.com
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San Leandro
Olive varieties: Picual, Picuda and Arbequina
Maximum acidity: 0.4º
Color: Green yellow
Organoleptic description:
Slightly pungent and bitter with a strong fruity taste and aromas of exotic fruits, green almond and green leaves.
Production area:
Cordoba, Andalusia
Other Products:
San Leandro Organic EVOO 500 ml.
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Santa Clara
Olive varieties: Arbequina, Picual
Maximum acidity: 0,1º (2010 harvest, commercialized 2011; current harvest for 2012 trade pending analysis)
Production Area:
Jaén: San José de los Propios, between Sierra Mágina and Sierra de Cazorla; and Sabiote, a few miles from Úbeda
Notes:
Only comercialize extra virgin olive oil from the first days of harvest, in opaque glass bottles of 500ml and 250ml
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Señorío de Jaén “Colección 667”
Olive varieties: picual and royal
Maximum acidity: 0,21º.
Color: yellow green.
Organoleptic description:
Fruity, of olive and slightly intense ripe fruits, with light notes of apple, hreen grass,
almond and tomato, with a domintant mouth end of sweet over the bitter or piquant
Production area:
Úbeda, Jaen - Andalucía.
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Soler Romero
Olive varieties: 100% picual, estate grown, organic (USDA certified)
Maximum acidity: 0.1º
Color: Light green
Organoleptic description:
Exclusive from a family farm in Jaén. Fresh olive aroma, fruity, hint of pepper finish
Production area:
Alcaudete in Jaén, Andalucía
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Star
Producer: Aceites Borges
Olive varieties: Hojiblanca, Cornicabra, Picudo and Arbequina
Maximum acidity: 0.8º
Color: Rich Golden Green Hues
Organoleptic description:
Fresh, fruity, smooth, buttery, strong olive flavor with slight touch of pepper at the end.
Production area:
Andalucía and Catalonia
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Contact Information:
In Spain:
ACEITES BORGES PONT, S.A.
25300 Tarrega (Lleida)
T: +34 973 501 212
F: +34 973 500 060
E:
fsola@borges.es
In USA:
Borges USA
2680 W. Shaw Lane
Fresno, CA 93711
Contacto: Patti Andrade
T: +1 559 498 2927
F: +1 559 498 2920
E:
pandrade@borgesusa.com
W: www.borgesusa.com
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Unió
Producer: Olis de Catalunya, S.L.
Olive varieties: Arbequina
Maximum acidity: 0.2º
Organoleptic description:
Intense, fruity, green olive aroma of fruits such apple and banana. Once in the mouth you can taste tomatoes and green nuts, with a final taste of hazelnut wich will provide a good sensation and persistency on the palate. This is a rich oil with many attributes and a perfect balance between sweet and bitter, making it very smooth and elegant.
Production area:
Cataluña. D.O. Siurana
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Valderrama Arbequina
Producer: Aceites Valderrama, S.L.
Olive varieties: Arbequina
Maximum acidity: 0.2º
Color: Green-Golden
Organoleptic description:
Notably fruity flavor, with a touch of sweet green grass, nuts and apples. Soft, fluid and elegant with a light seasoned taste, followed by a raw almond, apple, tomato and
banana scents that linger. Excellent for salad dressings, gazpachos, grilled vegetables, rice and slightly acidic fruits such as fresh pineapple
Production area:
Toledo, Castilla-La Mancha and Córdoba, Andalucía
Other products:
Hojiblanca, Picudo, Ocal, Grand Cru, White Truffle Oil, Black Truffle Oil, Sherry Vinegar with Pedro Ximénez
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Valdezarza
Producer: Valdezarza
Olive varieties: Arbequina and picual
Maximum acidity: 0.2º
Organoleptic description:
Aromas of green vegetables, artichokes and eggplant. Light fruitiness, with a slight touch of piquant and bitterness. Prolonged sweet and almondy aftertaste
Production area:
San Martín de Montalbán, Toledo, Castilla-La Mancha
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Veá
Producer: Veá, S.A.
Olive varieties: Arbequina
Maximum acidity: 0.3º
Organoleptic description:
L'Estornell has a fruity, sweet, buttery flavor. There are hints of green olive and a slight pepperiness in the finish.
Lerida Olive Oil is fruity and relatively green, with hints of almonds It is complex in its smooth buttery flavor and delicate aroma.
Production area:
Sarroca de Lleida, Lleida, Cataluña
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Contact Information:
In Spain:
VEÁ S.A.
Pl. Ecoles, s/n
25175 Sarroca de Lleida, Catalunya
T: +34 973 126 000
F: +34 973 166 225
Sarroca de Lleida
E: info@vea.es
In USA:
DeMedici Imports, Ltd.
1 Atalanta Plaza
Elizabeth, NJ 07206
T: 908 372 09 65
F: 908 372 09 60
E: info@demedici.com
W: www.demedici.com
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Veleta
Producer: Dominio Buenavista, Granada
Olive varieties: Lechín
Maximum acidity: 0.2º
Organoleptic description:
Creamy, smooth, with incredable aromas of olives, thime and rosemary. Lasting ending of gentle bitter almonds
Production area:
Alpujarra, Sierra Nevada, Granada, Andalucía
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Contact Information:
In Spain:
Dominio Buenavista, Ugijar, Granada
T: (+34) 696 592 548
In USA:
Juan Palomar
JNJ International Inc.
5009 Mad River Road
Dayton, Ohio 45429
T: 937 520 29 26
W: www.eveleta.com or
www.dominiobuenavista.com
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XXI Century. Early Royal
Producer: Castillo de Canena
Olive varieties: Royal
Maximum acidity: 0.21º
Organoleptic description:
Its scent is smooth and fruity with hints of banana, almonds and light touches of ripe apple. Its taste is dense and sweet with a progressive appearance of a light spice and no bitterness
Production area:
Jaén, Andalucía
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Zaitum
Producer: Aceites Malagón SL
Olive varieties: Cornicabra
Maximum acidity: 0.5º
Color: Grenish-yellow
Organoleptic description:
It comes from olives of the variety very fresh Cornicabra, gathered in the ideal moment of ripeness and carefully selected; of there that its production is limited. It is elaborated in our modern facilities to very low temperature, in order that there preserves all the characteristics and the personality of the fruits of item. In nose it intense fruity stands out to apple and green almond. In mouth it is tasty and light, sweet at the entry and with an elegant bitterness and spicy ultimately. Its high contents of oleic acid and in antioxidant makes it presents excellent nutritional qualities and high resistance to the oxidation. Zaitum is a extra virgin olive oil that is at a height of the most demanding palates
Production area:
Montes de Toledo
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Zoe
Olive varieties: Cornicabra, Picual and Hojiblanca
Maximum acidity: 0.32º
Color: Golden
Organoleptic description:
A balance of delicate fruit and luscious butter, accompanied by a slight hint of pepper and an aromatic bouquet of fresh basil, almonds, and artichoke hearts
Production area:
Castilla-La Mancha
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