Olive oil limited edition of native olives from ancient olive trees located in the place Vista Alegre, with extraordinary organoleptic qualities of olive green, high oleic acid content makes it an oil more body.

Its delicate appearance holds an immediate feeling of clean and fruity fragrances great aromatic complexity, highlighting the olive leaf, wheatgrass, tomato, artichoke and fruity notes of banana and green almond. The palate is very balanced, has a very nice entrance sweet, well-compensated light sour and spicy, its persistence in time is delicate and harmonious.

Extra Virgin Olive Oil Castellar (Jaén) made of native Centennial Olivar Picual.

Acidity 0.1 °.

Some of his awards:

FEINSCHMECKER OLIO AWARD 2015
ARMONÍA 2015 Gran Menzione
L'ORCIOLO D'ORO 2015 Gran Menzione
OLIVE JAPAN 2015 Medalla de Oro
AVPA PARIS 2015 Diploma gourmet
Flos Olei (2012, 2013, 2014, 2015) Guía de los mejores aceites extra vírgenes del mundo
Los Angeles International Extra Virgin Olive Oil Bronze Medal
Concorso Internazionale Sol D'oro, Verona (Italia) Especial mención en monovarietal 2011, 2012,2013
Olive Japan 2014 Premiere Olive Japan 2014
Expoliva Finalistas de Expoliva 2013
AVPA París 2014 Nobleza del Sur. Aceites Castellar Gourmet de Bronze. Centenarium Premium
AVPA París 2013 Nobleza del Sur. Aceites Castellar Gourmet de Bronze. Centenarium Premium
Jaén Selección 2011, 2012, 2014 Distintivo de calidad "Jaén Selección 2014". Votado entre los mejores aceites de oliva de Jaén. Diputación Provincial de Jaén.

• 3 Glass Bottle 500 ml / 17-Ounce
• Extra virgin olive oil picual variety 100%. Acidity 0.1 °
• Tasting notes:. "Aceites de pago" made of picual olive indigenous centenary is identified and distinguished by an immediate feeling of clean fragrance, fruity and herbaceous Great aromatic complexity, highlighting the olive leaf, wheatgrass, tomato and fruity notes. like banana and green almond. the palate is very balanced, has a very nice entrance sweet, bitter and spicy light, its persistence in time is delicate and elegant.
• Cold extraction. Maximum 4 hours from harvesting the fruit. 10 to 14 kg of olive oil for 1L.
• Almazara Aceites Castllar - Nobleza del Sur - Spain