 |
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:
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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:
|
|
|
|
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
|
|
|
|
|
