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Abbae Queiles |
Alhema Queiles |
Almazara Luis Herrera Aceite de Lágrima 2009 |
Antara |
Betis |
Bio Fonsal |
Borges |
Carbonell Special Edition |
Caroliva |
Castillo de Canena Picual |
Castillo de Canena Family Reserve |
Castillo de Tabernas |
Cladium Extra Virgin |
Columela |
Dauro |
Fonsal |
Gasull |
Goya |
Hojiblanca |
Italica |
La Amarilla |
La Española |
Lahoz Empeltre |
L'Estornell |
Marqués de Griñón |
Marqués de Valdueza |
Mas Portell |
Melgarejo Composición |
Melgarejo Selección Gourmet |
Miguel y Valentino |
Molino de Leoncio Gómez |
Nuñez de Prado |
Oleum Viride |
Oli de Pau |
O-Med |
Pago Baldios San Carlos |
Pompeian |
Pons |
Románico |
San Leandro |
Soler Romero |
Star |
Unió |
Valderrama Arbequina |
Valderrama Hojiblanca |
Valderrama Picudo |
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: Intense green
Organoleptic description:
This terroir organic olive oil is sweet, delicate, very fruity and aromatic. It is persistent with vegetables notes reminiscent of tomatoes and fresh herbs
undersored by subtle hints of bitter almonds providing a perfect balance
Production area:
Navarra
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Contact Information:
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Alhema Queiles
Producer: Hacienda Queiles, S.L.
Olive varieties: Arbequina
Maximum acidity: 0.1º
Color: Intense green
Organoleptic description:
This terroir organic olive oil is sweet, delicate, very fruity and aromatic. It is persistent with vegetables notes reminiscent of tomatoes and fresh herbs undersored
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 Aceite de Lágrima 2009
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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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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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 Fonsal
Producer: Aceites Olisoy, S.L.
Olive Varieties: Hojiblanca, Picudo and Carrasqueña
Maximum acidity: 0,26º
Organoleptic Descrption:
It's a very elaborated coupage of three varieties,
two (Picuda y Carrasqueña) that are balanced, without heavy flavors and aromas and with reminders of
exotic fruits, and another (Hojiblanca) with green and vegetable flavors.
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 and hints of tomato plant and aromatic herbs.
Slightly piquant but with an end that is sweet and long.
Production Area: Baena (Córdoba)
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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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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
Parque Empresar. Rivas Futura
C/ Marie Curie 7 Edif. Beta, 4ª Pl
Rivas Vaciamadrid
28521 Madrid
T: +34 915 589 509
E: julie.harpley@gruposos.com
In USA:
Sandra Ramírez
American rice Inc. (SOS Corporación)
10700 North Freeway, Suite 800
Houston, TX
T: +1 281-272-8800
F: +1 281-272-9682
E:
sandra.ramirez@gruposos.com
Web: 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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Castillo de Canena Picual
Producer: Castillo de Canena Olive Juice, S.L.
Olive varieties: Picual
Maximum acidity: 0.14º
Organoleptic description:
Scent is midly fruity of green olives and green leaves. Its fragant and quite complex aroma carries hints of balsamic with mint touches and citrus remiders. Well
structured to taste and persistent with a good balance of bitterness and spice
Production area:
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: 0.09º
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:
In Spain:
Aroden S.A.T
Ctra.A-339 Km 19.5
Carcabuey, Córdoba
T: +34 957 720 120
F: +34 957 720 143
E: info@aroden.com
W: www.aroden.com
In USA:
Despaña Brand Foods
Angelica Intriago
86-17 Northern Blvd.
Jackson Height, NY 11372
T: +1 718 779 4971
F: +1 718 779 7438
E: angelica@despanabrandfoods.com
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Columela
Olive varieties: Picual, Hojiblanca, Arbequina and Ocal
Maximum acidity: 0.4%
Color: 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:
In Spain:
Anfora Quality Products S.L.
Contact: David Aguilar
Ctra. A-379 – km. 44’500
14546 Santaella (Cordoba)
T: + 34 957 315 262
F: + 34 957 315 023
E: export@anfora.biz
In USA:
Source Atlantique, Inc
140 Sylvan Avenue,
Englewood Cliffs, NJ 07632
Contact: Charlotte Abella
T: +1 201 947 1000 ext.138
F: +1 201 947 9009
E: cabella@foodimportgroup.com
Web: www.sourceatlantique.com
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Dauro
Producer: Bodegas Roda, S.L.
Olive varieties: Arbequina, koroneiki, hojiblanca
Maximum acidity: 0.1º
Production area:
Catalonia
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Contact Information:
In Spain:
Bodegas Roda S.L.
Avenida Vizcaya , 5
Haro, 26200 - La Rioja
In USA:
Forever Cheese Inc.
36, 33rd St. Ste 307
Long Island City, NY 11106
Web: www.forevercheese.com
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Fonsal
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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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: Extra Virgin Olive Oil primarily made from 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:
Antonio Martín
Goya en España, S.A.U.
Poligono Industrial “La Red” Calle 9
Carretera Sevilla-Malaga KM 5’ 400
41500 - Alcalá de Guadaira
T: + 34 955 632 032
F: + 34 955 634 134
E: Antonio.martin@goyaspain.com
In USA:
Kenia Delgado
Goya Foods, Inc.
100 Seaview Drive
Secaucus, NJ 07094
T: +1 201 348 4900 ext.2206
F: +1 201 348 1004
E: kenia.delgado@goya.com
Web: www.goya.com
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Hojiblanca
Producer: Grupo Hojiblanca
Olive varieties: Hojiblanca
Maximum acidity: 0.3º
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:
Hojiblanca, S. Coop. And.
Juan Soler
Ctra Córdoba-Málaga s/n
29200 Antequera
T: +34 952 841 451
F: +34 952 842 555
E: export@hojiblanca.es
W: www.hojiblanca.es
In USA:
Acorsa USA Inc.
Enrique Escudero
175 Washington Av, Suite 18
Dumont, NJ 07628
T: +1 949 251 0503
E: eescudero@acorsausa.com
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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)
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Contact Information:
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La Amarilla
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 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
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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
Web:
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
Carmen Mitchell
Iberia Foods
12300 NW 32nd avenue
Miami, FL
F: +1 407 857 5905
E: Cmitchell@iberiafood.com
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Lahoz Empeltre
Producer: Lahoz
Olive varieties: Empeltre monovarietal
Maximum acidity: 0.09º
Organoleptic description:
Aromas of fresh grass, artichokes, tomatoes
On the palate: Smooth entrance with persistent peppery finish
Production area:
Bajo Aragón
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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: 0.15
Color: Golden
Organoleptic description:
Its aromas are exceptionally vivid and intense with reminiscences of green tomatoes, freshly mowed grass, artichoke and of green almonds. In the palate it exhibits beautifully concentrated vegetable and nutty aromas with a moderately bitter aftertaste. It has a persistent finish which is dominated by a pleasant spiciness, indicating in this way its high poliphenol content.
Production area:
Toledo, Spain
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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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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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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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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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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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O-Med
Producer: Venchipa SL
Olive varieties: Arbequina
Maximum acidity: 0.1º
Color:
Green
Production area:
Granada (Andalucía)
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Contact Information:
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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:
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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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Contact Information:
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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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Contact Information:
In Spain:
Euroaliment PAC S.L.
Poligono Al Kanis Nave A
Ctra. No. 230, KM 11,2
Rosello, Lleida
T: +34 973 730 250
F: +34 973 730 515
E:
info@grup-pons.com
Web:
www.grup-pons.com
In USA:
Casa Pons USA, Inc.
66 Palmer Avenue Suite 32
Bronville, NY 10708
Contacto: Millie Gonzalez/Miguel Ribes
E: info@casaponsusa.net
T: +1 914 337 9872
F: +1 914 337 9874
Web: www.casaponsusa.net
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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:
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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:
Andalusia
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Contact Information:
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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
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Contact Information:
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Star
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:
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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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Contact Information:
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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
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Contact Information:
In Spain:
Aceites Valderrama, S.L
José Ignacio Millán Valderrama
Camino Alto, 140
28109 Alcobendas (Madrid)
T: +34 91 650 29 19
F: +34 91 650 06 51
E: jmillan@valderrama.es
In USA:
IBIMCO LLC
Carlos Martinez
358 Eastern Parkway, #6
Brooklyn, NY 11225
T: +1 908 240 5556
E: cmartinez@valderrama.es
Web: www.valderrama.es
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Valderrama Hojiblanca
Producer: Aceites Valderrama, S.L.
Olive varieties: Hojiblanca
Maximum acidity: 0.2º
Organoleptic description:
Very smooth flavor, woodsy and slightly sweet with a heavier oily aftertaste. Soft oil flavor, with an elegant seasoned taste and a green fruit aftertaste. Specially
recommended for tomato salads, meat, meat stews, turkey, lamb and “oily” fish, such as tuna and sardines
Production area:
Toledo, Castilla-La Mancha and Córdoba, Andalucía
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Contact Information:
In Spain:
Aceites Valderrama, S.L
José Ignacio Millán Valderrama
Camino Alto, 140
28109 Alcobendas (Madrid)
T: +34 91 650 29 19
F: +34 91 650 06 51
E: jmillan@valderrama.es
In USA:
IBIMCO LLC
Carlos Martinez
358 Eastern Parkway, #6
Brooklyn, NY 11225
T: (908) 240-5556
E: cmartinez@valderrama.es
Web: www.valderrama.es
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Valderrama Picudo
Producer: Aceites Valderrama, S.L.
Olive varieties: Picudo
Maximum acidity: 0.2º
Organoleptic description:
Marked olive flavor, slightly nutty and spicy, with a hint of bitterness, and a very slight
buttery taste. Sweet with some density, and a light spicy flavor and mature fruit with an almond
after taste. Highly appropriate for carpaccio, pasta and white fish, such as flounder and sole
Production area:
Toledo, Castilla-La Mancha and Córdoba, Andalucía
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Contact Information:
In Spain:
Aceites Valderrama, S.L
José Ignacio Millán Valderrama
Camino Alto, 140
28109 Alcobendas (Madrid)
T: +34 91 650 29 19
F: +34 91 650 06 51
E: jmillan@valderrama.es
In USA:
IBIMCO LLC
Carlos Martinez
358 Eastern Parkway, #6
Brooklyn, NY 11225
T: (908) 240-5556
E: cmartinez@valderrama.es
Web: www.valderrama.es
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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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Contact Information:
In Spain:
Finca Valdezarza
45165 San Mártin de Montalbán
Toledo Spain
T: (+34) 925 371 952
F: (+34) 925 371 983
In USA:
Tolédo Gourmet
1293 Ocean St.
Marshfield, MA 02050
Mary Beth Merari
National Sales Manager
T: 312 623 1938 / 781 837 6522
F: 781 837 6533
E: marybeth@ToledoGourmet.com
Web: www.valdezarza.com
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Veá
Producer: Veá S.A.
Olive varieties: Arbequina
Maximum acidity: 0.3º
Organoleptic description:
Lérida extra virgin olive oil is renowned for its delicate, fragant flavour
Production area:
Sarroca de Lleida, Lleida, Cataluña
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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
Web: www.eveleta.com / 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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Contact Information:
In Spain:
Alberto Sánchez
Aceites Toledo S.A.
Paseo del Pintor Rosales, 4-6
28008 Madrid
T: +34 91 541 67 37
F: +34 91 559 98 08
E: asanchez@aceitestoledo.com
In USA:
JCS TRADECOM
Contact: Kassandra Von Etzdorf
419 Park Av. South, suite 1104
New York, NY 10016
T: +1 212 563 2707
F: +1 212 465 0560
E: kassandra@jcstrade.com
W: www.zoebrand.com
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