Extra Virgin Olive Oil.
The quality of a fine oil depends fundamentally on two factors: the quality of the olives and the agro-climatic conditions in which they are grown. We are fortunate here in the Geopark. You can find oil made from the finest varieties, cultivated with the utmost care in a privileged setting.
Picual Olive Oil
The Picual variety is the most important in the world and the leading variety grown in Spain. Its name refers to the shape of the fruit, which ends in a pointed tip.
It is notable for the persistence of its flavor, leaving a slightly peppery sensation on the palate. It is ideal for enhancing the flavors of cured meats, marinades, raw preparations, salads, and any dish requiring an intense flavor with fruity notes.
Cornicabra Olive Oil
This is the second most widely cultivated olive variety in Spain. Its name refers to the fruit’s distinctive curved shape, which resembles a horn.
Its intense flavor makes it highly versatile in the kitchen, consistently enhancing and bringing out the natural flavors of the food. It performs exceptionally well in frying, roasting, and sautéing, as well as in fried pastries.
Manzanilla Cacereña Olive Oil
Of the 1,700 different olive varieties worldwide, this is one of the few suitable for both table use and oil production. It is highly prized for its abundant flesh and flavor, and above all for the excellent qualities of the extra virgin olive oil extracted from it—undoubtedly considered one of the best in the world.
