Pack 'The Best Oils in the World 2022'
- Olibaeza Patrimonio Dorado Picual 500 ml (Baeza, Jaén): the best extra virgin olive oil in the world in 2022 according to the Evooleum Guide. It is sweet, slightly bitter and spicy, with an almond aftertaste that persists over time.
- Almaoliva Arbequino 500 ml (Priego de Córdoba, Córdoba): the best Arbequina variety EVOO in the world in 2022. On the palate it has an initial sweet and almond flavor with persistence and harmony between bitterness and spiciness. Its smell is intense with hints of grass, chamomile, banana and citrus.
- Rincón de la Subbética Ecological Hojiblanca 500 ml (Carcabuey, Córdoba): the most awarded organic oil in Spain. Its entry into the mouth is sweet, green almond, with a bitterness and itching of medium intensity.
Delivery within 2–5 business days (EU)
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.