Premium Hacienda el Palo Variety Case
Case with the three varieties of oil from Hacienda el Palo.
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Hacienda el Palo Premium Picual 500 ml: extra virgin olive oil from early harvest and from the picual variety. It is a product of exceptional quality that stands out for the variety of its olive Picual, recognized for its unique characteristics and excellent sensory properties. Its producers harvest the olives in the first days of October, when they are still green, to produce a balanced oil, with a intense green and a point of aromatic intensity. It has an intense fruity flavor, with herbaceous notes and hints of green almond.
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Hacienda el Palo Premium Nevadillo 500 ml: extra virgin olive oil Nevadillo is obtained directly from nevadillo olives at their perfect ripeness, using only mechanical methods to preserve its purity. It stands out for its exquisite quality and exceptional organoleptic characteristics, which include a powerful aroma, a bright color, and an unparalleled flavor.
- Hacienda el Palo Premium Arbequina 500 ml: an extra virgin olive oil from early harvest and of intense green color. Its olive, of the arbequina variety, is harvested in October, when it is still green and the quality of its flavor and aroma is superior. It is a smooth oil with notes of almond, banana, tomato, and hints of green grass and apple. On the palate, it is very balanced with a medium-low spiciness.
Shipping in 24/48h (Peninsula)
14 days for changes and returns
Personalized attention
100% secure payment
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.