'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.
Delivery within 2–5 business days (EU)
14 days for changes and returns
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Place your order online before 13:30h and receive it within 24 - 48 working hours (only for the Peninsula).
Balearic Islands and rest of Europe: between three and four working days.
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FAQs
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 time of harvest, and the production process. Early harvest oils have an intense green color due to their high chlorophyll content, especially after production. Over time, towards the end of the season, this tone can shift to more golden or yellowish hues. This variation is natural and does not affect its flavor or quality
Early oils are usually made between October and November and stand out for their intensity and freshness. Ideally, they should be consumed within the first 9-12 months from their production to enjoy all their qualities. Although they do not expire, they do lose aromas and properties over time. Our recommendation: always opt for oil from the current harvest and consume it as soon as possible to taste it at its best moment.
An early harvest oil is obtained from olives collected before their optimal ripening time, generally between October and November. This process requires more effort, as green olives produce less oil and their harvesting is more complex, but the result is a superior quality extra virgin, with intense, fresh, and fruity flavors. Additionally, 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, store it in a cool, dry place away from direct light. Ideally, keep it between 16 °C and 22 °C, and always well sealed to prevent oxidation. Avoid placing it near heat sources such as the stove or in the sun. If you have bought a large container, you can refill a smaller bottle for daily use and keep the rest well protected. This way, you will preserve all its flavor, aroma, and properties for longer.