Best Oils 2024' box
Case with the three best extra virgin olive oils from Spain of 2024. According to the Evooleum Guide, these are the three Spanish oils that have received the highest scores in this prestigious Guide in 2024.
The case contains:
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Campos de Biatia La Dama Íbera Ed. Limitada Picual 500 ml (Baeza, Jaén): best extra virgin olive oil in Spain and the best picual oil in the world. It is a limited edition and early harvest oil, made from picual variety olives harvested in October. Produced since 1995 by S.C.A. Oleícola Baeza, Campos de Biatia oil is intensely fruity, with aromas of tomato, green almond, artichoke, and fresh grass, typical of the picual variety.
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Al Alma del Olivo Hojiblanca 500 ml (La Guardia, Toledo): extra virgin olive oil of the Hojiblanca variety, recognized for its distinctive flavor and superior quality. It is characterized by its bright green color and its fresh and intense aroma, which evokes the olive fields in full harvest. Its flavor is balanced and fruity, with herbaceous notes and a slightly spicy touch.
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Supremo Royal 500 ml (Jaén): extra virgin olive oil organic of the royal variety, balanced and very atypical, presenting a intense green color. Very complex on the nose, with an intense aroma of white flowers, grass, banana peel, and a certain aroma of green apple. Complex, intense, and broad. On the palate, it is very pleasant with a clean and smooth entry, highlighting the exotic nature of its floral nuances, although in the final part, the bitter notes and a certain pleasant spiciness with a slight persistence are elegantly marked.
Shipping in 24/48h (Peninsula)
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.