The extra virgin olive oil selection is an oil chosen from the best 500,000 kilos produced in the winery. It is packaged filtered. Filtering is a process prior to packaging, in which the oil passes through a filter of diatomaceous earth and cellulose (inert substances that do not alter the organoleptic properties of the oil) to obtain a homogeneous filtration and a shine of the oil. In short, this process eliminates small suspended solids that may remain in the oil. This oil is smooth, balanced, and fluid in the mouth. It stands out for its bitterness and light to medium spiciness. Its aroma is reminiscent of ripe fruit or fruit puree (apple, banana), with notes of freshly cut green grass (lawn, olive leaf), nuts, and sweet almonds. This oil is produced cold (at room temperature, ALWAYS below 25 ºC, no heat is added during the process). HARVEST AREA: SEVILLAN COUNTRYSIDE AND SOUTHWEST SEVILLA MOUNTAINS.