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Antara
Betis
Borges
Caroliva
Castillo de Tabernas
Carbonell
Columela
Gasull
Goya
Italica
La Amarilla
La Española
L'Estornell
Molino de Leoncio Gómez
Nuñez de Prado
Pompeian
Pons
Románico
Soler Romero
San Leandro
Star
Zoe
Olive Oil from Spain has developed an exciting promotional progam this year, focusing on its great variety of flavors, aromas, colors and textures.

Antara
Olive varieties: Arbequina
Maximum acidity: 0.3º
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
Contact Information:
In Spain:
COSELVA. Contact: Nuria
T: 34 977 844125
F: 34 844 841
E: coselva@tinet.fut.es

In USA:
K.L. Imports. Oakland, CA
T: 1 510 482 0855
F: 1 510 531 8186
E: klkeller@ix.netcom.com

Olé Olé Foods, Inc. Belleville, NJ
T: 1 973 759 0333
F: 1 973 759 0375
E: conrad@oleolefoods.com

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
Contact Information:
In Spain and in USA:
Torres y Ribelles, S.A.
Dos Hermanas - Sevilla España
T: +34 95 567 9010
F: +34 95 567 9047
E: ibarzanas@torresyribelles.com
W: www.betis.es


Borges
Olive varieties: Hojiblanca, Cornicabra, Picudo and Arbequina
Maximum acidity: 0.8º
Color:
Organoleptic description:
Smooth buttery flavor, strong flavor of olives with a slight touch of pepper at the end
Production area:
Andalucía and Catalonia
Contact Information:
In Spain:
ACEITES BORGES PONT, S.A.
T: 973 50 12 12
F: 973 50 00 60
E: abp@borges.es

In USA:
Star Fine Products-Borges USA
E: pandrade@starfinefoods.com
W: www.starfinefoods.com


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
Contact Information:
In Spain:
W: www.proacec.com
EMail: gerente@proacec.com

In USA:
Importer: Bob Chavelle
Gourmet Merchants International, Inc. Los Ángeles, CA
EMail: bob@gourmetmerchantsintl.com
T: 1 310 808 0964
W: www.caroliva.com


Castillo de Tabernas
Olive varieties: Picual
Maximum acidity: 0.1º
Color: Green
Organoleptic description:
Sweet, smooth and fruity tasting with a unique low acidity
Production area:
Tabernas Desert in Almería
Contact Information:
In Spain:
Olivar del Desierto, S.A.
Juan J. Navarro
T: 34 950 272888
E: jjnavarro@cdtabernas.com
W: www.castillodetabernas.com

In USA:
Castillo de Tabernas USA
Justo Parada
T: 1 305 445 8464
E: usa@cdtabernas.com


Carbonell
Olive varieties: Hojiblanca, Arbequina, Picual and Cornicabra.
Maximum acidity: 0.7º
Color: Golden yellow with hints of autumn green
Organoleptic description:
Smooth to the palate, fruity with natural fragances
Production area:
Córdoba
Contact Information:
In Spain:
SOS Cuetara, S.A.
T: 34 876 9000
F: 34 874 4237
E: contact_us@carbonell.es

In USA:
Karen Tigert
Grupo Sos - American rice
T: 1 281 272 8800 ext. 528
E: karen.tigert@gruposos.com


Columela
Olive varieties: Hojiblanca, Arbequina, Picual and Cornicabra.
Maximum acidity: 0.7º
Color: Golden yellow with hints of autumn green
Organoleptic description:
Smooth to the palate, fruity with natural fragances
Production area:
Córdoba
Contact Information:
In Spain:
Anfora Quality Products
Contact: Rafael Moreno Amaya
T: + 34 957 315 262
E: export@anfora.biz

In USA:
Source Atlantique
Contact: Charlotte Abella
T: 1 201 947 1000 ext.138
E: cabella@foodimportgroup.com


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
Contact Information:
In USA:
Catalá Import & Export, Maine
T & F: 1 207 633 7567
E: catalaimports@aol.com
W: www.catalaimports.com


Goya
Olive varieties: Hojiblanca and Picual
Maximum acidity: 0.4º
Color: Golden-greenish
Organoleptic description:
Very fruity, without any bitterness
Production area:
Andalucía
Contact Information:
In Spain:
Goya en España, S.A.
Seville
T: + 34 955 63 20 32
F: + 34 955 63 41 34
E: info@goyaspain.com
W: www.goya.com

In USA:
Goya Foods, Inc. Secaucus, NJ
T: 1 201 348 4900
F: 1 201 348 6609
E: jose.perez@goya.com
W: www.goya.com


Italica
Olive varieties: Hojiblanca
Maximum acidity:
Color:
Organoleptic description:
Sweet and fruity
Production area:
The hills surrounding the old city of Italica (Seville, Andalucía)
Contact Information:
In Spain:
Itálica Importaciones-Exportaciones, S.L.
T: + 34 91 521 87 58
F: + 34 91 523 25 43
E: italica@acesur.com

In USA:
Italica Imports
109 Montgomery Avenue
P.O. Box 239
Scarsdale, NY 10583
T: 1 800 431 1529
F: 1 914 723 5322
E: info@italicaoliveoil.com
W: www.italicaimports.com


La Amarilla
Olive Varieties: Picual, Hojiblanca and Arbequina
Maximum acidity: 0.5º
Color: Golden - Greenish
Organoleptic description:
Rich, robust flavor, and a lasting and complex aftertaste
Production area:
Andalucía
Contact Information:
In Spain:
La Amarilla de Ronda
W: www.amarilladeronda.com

In USA:
Alberto Solís
T: 510 531 6621

E: alsolis55@yahoo.com







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:
Jaén, Seville, Málaga and Toledo
Contact Information:
In Spain:
Aceites del Sur, S.A.
T: 34 95 469 0900
F: 34 95 469 0450
E: export@acesur.com

In USA:
West Coast
Francis Abijaoude Jr.
F: 1 602 273 7779
E: francis@amertradeinc.com

East Coast
Iberia Foods
Loly M Saborido
F: 1 718 272 8900
E: msaborido@iberiafood.com


L’Estornell
Olive varieties: 100% Arbequina
Maximum acidity: 0.5º
Color: Greenish
Organoleptic description:
Sweet with a peppery finish. Light, subtle almond aroma
Production area:
Sarroca de Lleida, in the province of Lérida
Contact Information:
In USA:
De Medici Imports, Ltd. New York, NY.
Contact: Steve Kaufman
T: 1 845 651 4400 / 1 201 658 0004
E: skaufman@demedici.com
W:www.demedici.com


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
Contact Information:
In USA:
POWER-SELLES IMPORTS
T: 1 206 783 5823
F: 1 206 783 5836
W: www.psimports.net


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
Contact Information:
In Spain:
Producer: Núñez de Prado, CB
T: +34 957 670 141

In USA:
Importer: DHC USA Inc.
Contact: Riho Shimoi
T: 1 800 654 0345
E: rshimoi@dhccare.com
W: www.nunezdepradousa.com


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)
Contact Information:
In USA:
Pompeian, Inc.
Frank Patton
T: 1 410 276 6900
E: fpatton@pompeian.com


Pons
Olive varieties: Arbequina
Maximum acidity: 0.25º
Color: Greenish
Organoleptic description:
Very fruity, fresh, healthy olive taste and light vegetable flavor. Soft almond scent
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
Contact Information:
In USA:
Casa Pons USA, Inc.
Contact: John Horn
T: 1 914 337 9872
F: 1 914 337 9874
E: jhorne@casaponsusa.net
W: www.casaponsusa.net


Románico
Olive varieties: Arbequina
Maximum acidity: 0.17º
Color: Golden yellow with hints of autumn green
Organoleptic description:
Smooth to the palate, fruity with natural fragrances.
Production area:
Catalonia
Contact Information:
In USA:
AGROLES USA
Contact: Luis Claramonte
T: 1 347 453 5551
E: luis@catalangourmet.com


Soler Romero
Olive varieties: 100% picual, estate grown, organic (USDA certified)
Maximum acidity: 0.3º
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
Contact Information:
In Spain:
E: export@soler-romero.com
W: www.soler-romero.com

In USA:
Joseph Ertman
Odyssey Foods
911 Battersby Ave.
Enumclaw, WA 98022
T: 1 360 825 2814
F: 1 360 825 5832
E: sales@odysseyfoods.com
W: www.odysseyfoods.com


San Leandro
Olive varieties: Picuda, Picual, Hojiblanca, Arbequina and Lechín
Maximum acidity: 0.4º
Color: Golden
Organoleptic description:
Concentrated flowery aroma, sweet and fruity with hints of apple and tropical fruit, slight peppery finish
Production area:
Southern part of the Córdoba area
Contact Information:
In Spain:
En EEUU: MED INTERNATIONAL S.A.
Contactos: Yves Tapiero/ Sabrina Zonta
E: yves.tapiero@med-int.com or sabrina.zonta@med-int.com
W: www.med-int.com

In USA:
Olivier Wittmann, Millissime Ltd.
164 W. 25th Street - 12th floor
New York, NY 10001
T: 1 212 366 4863
C: 1 917 617 2271
F: 1 212 366 4649
E : olivier@millissime.com
W : www.millissime.com


Star
Olive varieties: Hojiblanca, Cornicabra, Picudo and Arbequina
Maximum acidity: 0.8º
Color: Golden
Organoleptic description:
Smooth, buttery, strong flavor of olives, with a sligth touch of pepper at the end
Production area:
Andalucía and Catalonia
Contact Information:
In Spain:
ACEITES BORGES PONT, S.A.
T: 973 50 12 12
F: 973 50 00 60
E: abp@borges.es

In USA:
Star Fine Products-Borges USA
Patti Andrade
T: 1 559 498 2927
E: pandrade@starfinefoods.com


Zoe
Olive varieties: Predominantly Cornicabra with some Piqual & Hojiblanca
Maximum acidity: 0.4º
Color: Golden yellow
Organoleptic description:
Sensuous 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
Contact Information:
In USA:
JCS TRADECOM, Inc. (N.Y.)
Contact: Eliza Winograd
T: 1 212 563 2707
E: eliza@jcstrade.com


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