Extra virgin olive oil with intense tasting notes of green olives, cut grass, tomato leaf and green banana. An elegant bitter palate with an spicy final characteristic of Hojiblanca variety.

With high content of oleic acid, polyphenols and antioxidants, all so beneficial for the health.

Extra virgin olive oil complexe and balanced.

Aceite La Oliva Roja
Nuestro aceite


In order to obtain a high concentration of polyphenols, it is essential to accurately determine the harvest date , since the higher content of polyphenols and antioxidants in the olives is concentrated in dates close to veraison when it changes from green to red. One of our keys to the excellence of our EVOO is choosing the perfect moment to start picking that we include in the labeling, for us it is of the utmost importance to pick up the olives at the time when the color start to change , accompanying it with its Samples of laboratory analysis.

Picking & the almazara

We transport the olives to the almazara in the next hours and the milling in the following hours controlling the temperature of cold extraction.  We leave the suspended particles to decant for a few days and after optimal filtration, we pack them to have them available as soon as possible. We bottle the whole EVOO obtain before the end of the year because our goal is to preserve the maximum content of aromatic compounds and polyphenols and avoid the oxidation of our olive juice.