'Best Oils Case 2025'
Case with the three best extra virgin olive oils from Spain of 2025. According to the Evooleum Guide, these are the three Spanish oils that have received the highest scores in this prestigious Guide in 2025.
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Dehesa el Molinillo Coratina 500 ml (Retuerta del Bullaque, Ciudad Real): best extra virgin olive oil in the world. It is an early harvest, made from olives of the Coratina variety. Extra virgin olive oil of the coratina variety, very aromatic and with great olfactory-gustatory complexity. Herbaceous aromas, green almond, artichoke, and toasted notes stand out. On the palate, it is enveloping, spicy, with a medium-high bitter and peppery .
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Rincón de la Subbética Ecológico Hojiblanca (DOP Priego de Córdoba, Carcabuey, Córdoba): 100% monovarietal olive juice hojiblanca from organic production. It is the most awarded oil. Produced by Almazaras de la Subbética, it has a sweet, green almond entry on the palate, with a medium intensity bitterness and spiciness. It is perfectly balanced and persistent.
- Oleum Hispania Nature Pajarera 500 ml (Carcabuey, Córdoba). This is an AOVE that on the nose has a ripe green fruity aroma with medium intensity green notes. Fruity aromas such as almond, ripe banana, apple, and nuts predominate. On the palate, it has a very sweet and pleasant entry, slightly bitter and a bit spicier but balanced, with an aftertaste that reminds of nuts.
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The color of olive oil can vary and is not always the same. It depends on several factors, such as the variety of the olive, the moment of collection and the elaboration process. Early harvest oils have an intense green color for their high chlorophyll content, especially after its elaboration. Over time, towards the end of the campaign, this tone can turn to more golden or yellowish nuances. This variation is natural and does not affect its flavor or quality
Early oils are generally elaborated between October and November and stand out for their intensity and freshness. The ideal is to consume them in the first 9-12 months since its elaboration to enjoy all its qualities. Although they do not expire, they do lose aromas and properties over time. Our recommendation: Always bet on the current harvest oil and consume it as soon as possible to savor it at your best.
An early harvest oil is obtained from olives collected before its optimal maturation moment, usually between October and November. This process requires more effort, since green olives produce less oil and their collection is more complex, but the result is an extra virgin of superior quality, with intense, fresh and fruity flavors. In addition, these oils have a high content of antioxidants, such as polyphenols, which make it healthier and more aromatic.
To keep your extra virgin olive oil in perfect condition, keep it in a cool, dry and away from direct light. The ideal is to keep it between 16 ° C and 22 ° C, and always well closed to avoid oxidation. Avoid having it near heat sources such as kitchen or sun. If you have bought carafe, you can fill in a smaller bottle for daily use and keep the rest well protected. Thus you will keep all its flavor, aroma and properties for longer.