Our Oils

We offer three categories of the highest quality extra-virgin olive oil from the Andalusian region.

Country label

Aceite3peqAs far as extra-virgin olive oils go, this still remains some of the best quality available in the world today. It is simply that our other ranges offer an even higher quality! This is our entry level-range, aimed at being the quality staple of every discerning household. Our Country label range showcases the sheer quality of extra-virgin grade olive oil available from Andalusian Spain today.

Presently available in 750 ml bottles

 

 

 

Gold label

Aceite2peqWith our Gold label, we make available the highest quality extra-virgin olive oil from the legendary Andalusian region in Spain to you. Historically the finest quality extra-virgin olive oil has been known in some parts as ‘liquid gold’ and this range attests to this, in terms of the fineness of is composition and taste. Introducing this to your kitchen, whether professional or at home, will transform your view about what olive oil really is, and how it can taste.

Presently available in 750 ml bottles

 

 

 

Gourmet label

aceite1peqOne notch up from our Gold label, this is some of the highest quality olive oil available from Spain today. We at Garnata Olive Oil are not obsessed with chasing awards but rather focus our work on bringing you, our customer, the very best quality olive oil to your table. Our Gourmet label is for professional chefs & hoteliers, gastronomic households that want to serve the very best olive oil to their guests, and those who appreciate and understand the value of having the high quality extra-virgin olive oil in their food.

Presently available in 500 ml bottles

Description. When you taste our Gourmet Label oil, the most prominent sensation is that it is soft on the palate but yet still full-bodied. Its aroma primary of notes of tomato combined with the greens imbued in this early harvest olive. Secondary tones indicate licorice root that again points to its green character at the early stages of maturity. The palate is supremely tasty, with just the right density and smoothness. A tone of complexity by providing untoasted almond flavour.

More about our olives

VarietiesIn Spain, 262 varieties of olives are cultivated, although only 24 are used regularly in the production of olive oils. At Garnata Olive Oil, the varietal almost exclusively used is the Picual. The name derives from its pointed tip (pico in Spanish).

The Picual varietal accounts for around 50% of the olive oil production in Spain, and therefore about 20% of world production. Nevertheless, it is not very widespread, with its production concentrated in the Andalusian region, over an area of about 645,000 hectares.

The Picual olive is medium to large in size, weighing between 2.1 and 3.7 grams, with an average of 3.2 grams. The ratio between flesh and stone is 5:6. Maturation takes place between the beginning of November and mid-December. The oil yield is high, reaching about 27%, although the average is about 22%.

The excellence of the olive oil it produces is due to the fatty acid content and the antioxidants. It usually contains 80% monounsaturated oleic acid, an important factor in the prevention of cardiovascular diseases, and only 4% of the potentially detrimental linoleic acid, when consumed in excess.

The oils of low-lying lands tend to have more body, with a slightly bitter taste and a hint of wood, while the olives cultivated in the mountain regions tend to be sweeter, with a fresh flavor.

Olive oil and its grades

Olive oil comes in different grades – like the popular extra-virgin, for example – and even within a particular grade, quality can vary widely. There are many factors which influence the level of quality of an oil, including everything from the type of olive used to make the oil, when it was harvested, how it was handled during oil processing and shipping, and even the type of bottle in which the oil is contained.

What is Extra-Virgin Olive Oil

Extra-virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavour of fresh olives. In chemical terms extra-virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide oxygen value of less than 20 mill equivalent/kg. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures, less than 30°C, that will not deform the oil. In order for an oil to qualify as extra-virgin, the oil must also pass both an official chemical test in a laboratory and a sensory evaluation by a trained tasting panel of eight people recognised by the International Olive Council.  The olive oil must be found to be free from defects while exhibiting some fruitiness. Since extra virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer.

Expert olive oil tasters describe the positive attributes using the following terms:

  • Fruity. Having pleasant spicy fruit flavours characteristic of fresh ripe or green olives. Ripe fruit yields oils that are milder, aromatic, buttery, and floral. Green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies by the variety of olive.
  • Bitter. Creating a mostly pleasant acrid flavour sensation on the tongue
  • Pungent. Creating a peppery sensation in the mouth and throat

Our expert olive oil taster on site

Castelas-oil1We are fortunate to have our very own expert olive oil taster on site, Laura Valverde Garcia. Laura spends her days during harvesting season repeatedly testing samples of freshly pressed olive oil to distinguish its quality and designate the storage vat where it will be housed before bottling. Samples of these oils then are sent to the other testers and the laboratory to obtain the official grading of the oil. Laura’s expert palette works tirelessly to ensure that when we say extra-virgin olive oil, that it is just that. Backed up by official Spanish and international governing body confirmation of quality. This is our official guarantee and promise: nothing but the best of pure extra-virgin olive oil.

Our traceability system

Our olive oil products contain a sophisticated labeling and traceability system. From your bottle of Garnata Olive Oil we can follow the oil back to our milling and bottling facility.  We can track every individual bottle back to the production vat of olive oil and even its farmer and terrain. We do this to ensure that we offer you the highest quality of extra-virgin olive oil along with the piece of mind knowing that there is a clearly articulated pathway from the cultivation and harvesting of the olive right up to the pressing and bottling of the oil, and its shipment to you. Quality from our Andalusian soil right all the way to your kitchen and dining room table!