Extraordinarily well-balanced extra virgin olive oil from a harmonious combination of Picuda and Hojiblanca olives grown in the rugged mountain terrain of the Sierras Subbéticas in Córdoba, southern Spain.

On the nose, it opens with intense green-fruit aromas — ripe apple and green banana take the lead, rounded out by fresh vegetal notes of tomato, artichoke, and freshly cut grass, with a clean green almond note on the close.

On the palate, the oil is characteristically sweet with balanced bitterness and a pleasantly peppery finish — a signature touch of the Hojiblanca variety.

Best enjoyed raw: drizzle generously over leafy green salads, carpaccio, freshly grilled bread, pasta, meats, or grilled fish to let its full aromatic complexity come alive.