WHAT THEY THINK OF US
CHARACTERISTICS OF OUR MAGNASUR OLIVE OILS
Magnasur extra virgin olive oil is produced in the Sierra Mágina Natural Park in Jaén, from green olives of the picual variety. Produced by the S.C.A. Bedmarense, Magnasur offers a range of premium or early harvest oil: 'Oro Magnasur', which is made from green olives of the picual variety, harvested in October. It stands out for being an oil rich in aromas and green nuances. It is perfect for raw consumption;
Its farmers cultivate in 100% API, that is to say, Integrated Production Agriculture in harmony and respect for the environment. Certified by agronomists and technicians of the Sierra Mágina Designation of Origin.
WHY CONSUME MAGNASUR EXTRA VIRGIN OLIVE OIL?
Magnasur extra virgin olive oil is very beneficial for our organism, mainly due to the variety of its picual oil. Numerous studies have shown the health benefits of this variety. It is rich in monounsaturated fatty acids, the most important of which is oleic acid. It is also rich in vitamin E, which has a great antioxidant power.
Mangasur's producers take care of the tree throughout the year to obtain the best fruit at the time of harvesting in order to produce an extra virgin olive oil of the highest quality.
ADVANTAGES OF BUYING MAGNASUR BRAND OILS
In Olivarte you can find the Premium range of Magnasur picual, as well as Hojiblanca oil, Arbequina oil, Frantoio, Composición and Picual Ecológico. In just one click, you can buy more than 20 different brands of extra virgin olive oil, in a single order, and you will receive it anywhere on the Peninsula in 24 - 48 hours. We accept payment by credit card, bank transfer or Paypal. 100% secure payment.
PRICES OF MAGNASUR OILS
The premium range of Magnasur oils are of superior quality. Every detail is taken care of, from the olive grove to its distribution. This early harvest oil is made from green olives harvested in October. The resulting product has a green colour, more intense aromas and flavours and a higher quality. Its price, therefore, is higher than others because the yield level of the olive - the juice extracted - is lower, but of higher quality. To this must be added the more specific and costly processes involved in making an early harvest oil.