Extra virgin olive oil from the Corniblanca, Picual, Manzanilla, Arbequina and Local varieties.

These oils are fruity, spicy and bitter characteristic of the Cornicabra and Picual varieties, with a hint of apple and almond found in other varieties.

The area of production includes several municipalities in the province of Ciudad Real.

Extra virgin olive oil from the local Castellana (Verdeja) variety.

These oils are greenish-yellow, fruity and aromatic, with an intense grassy aroma and palate that suggests a mix of herbs, hazelnut, banana and pepper.

The oils are produced in north-eastern Castile-La Mancha and include areas of Guadalajara and part of Cuenca.

Extra virgin olive oil from the varieties, Manzanilla Villalonga, Blanqueta, Farga, Serrana de Espadán, Morruda, Cornicabra, Alfafara and Grosal, Changlot Real, Rojal, Canetera and Nana, Arbequina, Empeltre, Cuquillo, Sollana, Callosina, Llumeta, Millarenca and Borriolenca.

These oils have the widest range and variety of aromas, specially the fruity aroma of green olives, almonds, bananas and green grass.

Intense piquant and bitter flavors that are well balanced. The area of production includes all municipalities within the Valencia Community, where the olive tree is cultivated.

Extra virgin olive oil from the varieties Redondilla, Arbequina, Empeltre, Machona, Negral, Royal, Hojiblanca, Arroniz, Verdial, Picual, Cornicabra, Manzanilla and Blanqueta.

Strong fruity taste of green olives with an after taste of strawberry and green banana. At times, reminiscent of artichoke, tomato, pepper and other vegetables. Very mildly bitter with shades of bright to dark green.

The area of production includes the entire region of La Rioja, especially the middle and lower Rioja regions.

Extra virgin olive oil with at least 40% Corniblanca and any of the following varieties: Manzanilla Cacereña, Verdeja, Carrasqueño, Picual or Gordal Sevillana.

These oils express the contribution of each veriety resulting in complex and intense fruitiness and well balanced bitterness with spicy hints. High in oleic fatty acid.

The area of production includes 97 municipalities in the Community of Madrid.

Extra virgin olive oil from the varieties Mallorquina or Empeltre, Arbequina and Picual.

The oils are generally sweet and fruity with a hint of almond. Mildly spicy and bitter with hardly any acid.

It is produced in all of the municipalities on the island of Mallorca, primarily mountain plantations on hilly terraces, typical of Mallorca, that allow for controlled growing conditions on steep surfaces. Oil production is the primary agricultural activity in certain areas of the region like the Serra de Tramuntana.

Extra virgin olive oil from the varieties Cornezuelo and Jabata (Picual). Secondary varieties are Mollar, Corniche, Pico-limon, Morilla and Cornicabra.

The oil has an almond taste is greenish yellow in color, very well balanced, fruity, aromatic, mildly bitter and spicy.

The area of production is located to the east of the province of Badajoz in Extremadura. It includes 16 municipalities in the regions of La Serena, La Siberia and Campiña Sur.

Extra virgin olive oil with at least 90% of the Arroniz, Arbequina or Empeltre varieties, and up to 10% of any other variety.

Well balanced and complex, these oils have an intense fruity aroma ranging from green olives and spice to ripe olives. Slightly bitter and spicy flavor with hints of artichoke (Arroniz variety), banana (Arbequina) and sweet almond (Empeltre).

The protected area of production includes the southern part of Navarra whose northern border includes the Codes, Lokis, Urbasa, Andia, Perdon, Aliz, Izco and Leyre mountain ranges.

Extra virgin olive oil. The main variety is Empeltre or a mix of Empeltre, Arbequina, Morruda and Farga.

The aroma is reminiscent of almonds and fresh walnuts.

The area of production is The Tierra Alta and some of the municipalities within the region of Ribera del Ebro in the Tarragona province.

Also: Oli del Baix Ebre-Montsià

Extra virgin olive oil from three indigenous varieties Morruda or Morrut, Sevillenca and Farga.

Slightly sweet oils, balanced taste, smooth fruity notes of apple and green almond.

It is produced in the Bajo Ebro and Montsia regions, both in the province of Tarragona.

Extra virgin olive oil from Empeltre, Arbequina and Royal varieties. The oils contain a minimum 80% Empeltre since it is the most abundant variety in the area.

Golden to deep yellow in color, fruity on the palate with an agreeable taste of sweet but slightly bitter almond. Can be used on its own, in salads and as a seasoning.

It is produced in a region located at the southeastern part of the river Ebro basin, between the provinces of Zaragoza and Teruel.

Also: Oli de L'Emporda.

Extra virgin olive oil with at least 80% of either the Argudell, Corivell, Verdial and Arbequina varieties, blended with up to 20% of other varieties.

Intense aroma of almond, tomato, anise, fennel and artichoke, depending on the dominant variety.

Slightly bitter,spicy and fruity flavor.

The area of production includes Alt Empordà and Baix Empordà and others in the Gironès and Pla de l’Estany.

Aceite de oliva virgen extra obtenido de las variedades Picual (principal) y cornicabra y en menor medida Arbequina, Picudo y Manzanilla.

Los aceites de la D.O. Aceites Montes de Alcaraz son los de mayor prevalencia de la variedad Picual en Castilla-La Mancha debido a su localización geográfica en la zona de transición entre Andalucía y Castilla-La Mancha. Presentan intensidades medias de frutado, destacados amargos y picantes, con matices propios de las variedades predominantes y en menor medida, manzana y almendra propios de otras variedades. Son aceites equilibrados con el mantenimiento de una línea uniforme y proporcional, tanto en el frutado como en las intensidades de amargo y picante.

Los municipios incluidos en la zona de producción son los siguientes: Alcaraz, El Ballestero, Bienservida, Casas de Lázaro, Cotillas, Masegoso, Paterna del Madera, Peñascosa, Povedilla, Riopar, Robledo, Salobre, San Pedro, Vianos, Villapalacios, Villaverde del Guadalimar y Viveros.

Extra virgin olive oil from the varieties Hojiblanca, Picual or Marteño, Arbequina, Lechin de Sevilla or Zorzaleño, Gordal de Archidona, Picudo, Verdial de Velez-Malaga and Verdial de Huevar. Hojiblanca is the main variety.

The oils are balanced, not too tart nor too sweet, highly enjoyed. Light in the mouth with a taste of olives, almond, banana and green hay. Medium to slightly bitter-sweet.

It is produced at the basin of Antequera in the province of Malaga and in some areas in the province of Cordoba.

Extra virgin olive oil from the varieties Picudo or Carrasqueño de Cordoba, Lechin, Chorruo or Jarduo, Hojiblanca and Picual.

There are two types: Type A. Maximum acidity 0.4%, intense fruity aroma and taste, light bitter almond. Type B. Maximum acidity 1%, ripe fruit aroma and taste. Agreeable and sweet. The color of these oils range from greenish yellow to golden green.

It is produced in the olive growing regions of Nevadillo-Campiña and Campiña Penibetica in south-eastern Cordoba. The olive trees in these areas are quite uniform.

Extra virgin olive oil from the Picual and Arbequina varieties.

These oils are fruity, bitter and piquant. The aroma of the early harvest is of newly cut grass, fruits and green vegetables, while the late harvest oils have an aroma of fig tree and banana, and a mild sweet flavor.

The color varies from intense green to yellow depending on weather conditions and time of harvest.

The area of production includes 51 municipalities in the province of Jaén.

Extra virgin olive oil from the Corniblanca and Picual varieties.

Color varies from deep green to yellow-green depending on the year and time of harvest.

Bitter and peppery well balanced flavor. Fruity aroma, with hints of olives, apples and other fruits.

The area of production is in south-eastern Castile-La Mancha, in the center of the region of Ciudad Real..

Extra virgin olive oil from the varieties Hojiblanca, Manzanilla, Arbequina, Picual and Lechin. Hojiblanca is the main variety.

With an aroma and taste of fresh to ripe fruit, the oils are slightly bitter and spicy and at times mildly sweet.

It is produced in Estepa, at the edge of the Puente Genil municipality.

Extra virgin olive oil from the Manzanilla Cacereña variety.

Smooth and fruity with low or no bitterness or spice. Golden yellow in color when the olives are ripe and greenish when the olives are harvested before or while ripening.

The area of production includes the Sierra de Gata, Las Hurdes, Gabriel and Galan, Valle de Ambroz, Valle del Jerte and La Vera regions.

Extra virgin olive oil from the Arbequina and Verdial varieties.

The oil produced from the earliest harvest is greenish in color, full bodied and with a taste of bitter almond. Oil from the later harvest is yellow, sweeter and flowing.

Te area of production is located to the south of Lleida in an area that includes Les Garrigues and some of the neighboring municipalities of the La Segarra and Meridional regions.

Extra virgen olive oil made primarily from the Hojiblanca or Lucentina olive variety (90%), and other approved varieties: Arbequina, Picual, Lechín, Tempranilla, Ocal, Campanil and Chorruo.

This oil has a delicate aroma and taste, moderately fruity with hints of almond, typical of the Hojibanca variety. It is also slightly bitter and peppery.

D.O. Lucena is located south of Cordoba and comprises 10 of that province’s municipalities: Aguilar de la Frontera, Benamejí, Encinas Reales, Iznájar, Lucena, Montilla, Moriles, Monturque, Puente Genil and Rute.

Extra virgin olive oil from the varieties Picual, Lucio and Loaime. Secondary varieties are Escarabajuelo, Negrillo de Iznalloz, Hojiblanca and Gordal de Granada.

Picual gives the oil a strong character, green color, moderate to intense bitter taste and fruity aroma that soften the secondary varieties Lucio and Loaime with a fresh fruity aroma, sweet taste and golden color. Low in acidity.

The area of production is The Montes de Granada region.

Extra virgin olive oil from the olive variety Cornicabra.

The color varies from golden yellow to deep green, depending on the time of the harvest and the geographic location within the region. Very heavy in the mouth, fruity and aromatic, moderately bitter and spicy with a balanced aroma when fully ripe.

It is produced in the interior of the region of Castilla-La Mancha. The production area includes the region southwest of Toledo and northeast of Ciudad Real with Montes de Toledo at its center.

Extra virgin olive oil from the Picual (Nevadillo Blanco), Nevadillo Negro, Lechín, Picudo and Carrasqueño varieties, primarily Picual (Nevadillo Blanco) and Nevadillo Negro.

The color varies from green to yellow depending of the ripeness of the olives. It has a dense taste due to its high level of oleic acid.

Highly complex aroma, full bodied, with low to medium bitterness from secondary oils.

The area of production includes the agricultural region of La Sierra, and part of the Cordoba municipality north of the Guadalquivir River.

Extra virgin olive oil from the varieties Picudo, Picual or Marteño, Hojiblanca, Lucio, Nevadillo de Alhama de Granada and Loaime.

With a wide range of aromas including ripe fruit, grass, figs, etc., the oils are balanced and round with a slight and perfectly balanced bitter-sweet. The color ranges from greenish to golden yellow depending on the time of harvest, climate, olive varieties and geographic location within the region.

The area of production is located to the west of the province of Granada.

Extra virgin olive oil from the varieties Picudo, Hojiblanca and Picual.

The oils are strong with an intense fruity aroma and a hint of apple and almond. Mildly bitter with an after taste of spices.

The area of production is located to the southwest of the province of Cordoba bordering the provinces of Jaen and Granada.

Extra virgin olive oil from the varieties Lechin de Sevilla, Manzanilla, Verdial de Huevar, Verdial de Cadiz, Hojiblanca, Picual, Almeña de Montilla and Arbequina.

Made from unripe or ripe olives they are fruity, with moderate to intense aroma and taste of wild fruits, slightly bitter and spicy but balanced on the palate.

The area of production is a natural sub region in the northeastern part of the Sierra de Cadiz near Sierra de Grazalema, the natural park where two of the municipalities are located.

Extra virgin olive oil from Picual and the indigenous Royal varieties.

The oil is very well balanced, fruity and mildly bitter. The color varies from deep green to golden yellow depending on the time of harvest and the location of the olive trees within the region.

The production area is located to the southeast of the Jaen province in a very noteworthy district near the natural park of Sierra de Cazorla.

Extra virgin olive oil from the Picual and Manzanillo de Jaen varieties.

The oils are very well balanced, fruity and mildly bitter. The color varies from deep green to golden yellow, depending on the time of the harvest and the geographic location within the region.

It is produced in Sierra Magina, located at the center of the Jaen province within the natural park of the same name.

Extra virgin olive oil from the Picual, Verdial, Royal and Manzanilla de Jaen varieties.

Very aromatic and fruity, slightly bitter. The color ranges from yellow to green

The area of production is the Sierra de Segura located at the northeast of the province of Jaen.

Extra virgin olive oil from the Arbequina, Royal and Morrut varieties.

There are two different types depending on the time of harvest: Fruity, which is the product of an earlier harvest is greenish in color, has more body and a taste of bitter almond. Sweet, which is made from a later harvest, is yellow in color and more fluid.

The area of production is a stripe of theTarragona province that runs perpendicular to the Mediterranean and crosses Les Garrigues in Lleida, El Priorato, El Bajo Campo, El Alto Campo, El Tarragones and La Ribera del Ebro.