My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Source
Jaén
Source
Jaén
Extra virgin olive oil Royal Verde Esmeralda, 500 ml.
From Úbeda, Jaén.
Harvest 2023-2024
AROMA: Very intense fruity aroma of green olives, with complex notes of apple, grass, stems, alloza, and tomato plant.
FLAVOR: On the palate, it is initially sweet, moderately bitter, and slightly spicy. Very well balanced.
This extra virgin olive oil shows us an aroma of fresh grass, tomato plant, and artichoke that reminds us of the extensive olive fields of the upper Guadalquivir basin. It conveys a sense of peace and awakens a unique feeling within us. First night of harvest. The harvest this year took place at the end of October. Since October is a month with high daytime temperatures, reaching up to 30 degrees in many cases, the harvest is carried out at night to ensure that the temperature from the olive collection to the extraction of its elixir remains below 20 degrees. The harvested olives go through a process of destemming, in which those that do not meet the established requirements are discarded.
Extra virgin olive oil Royal Verde Esmeralda, 500 ml.
From Úbeda, Jaén.
Harvest 2023-2024
AROMA: Very intense fruity aroma of green olives, with complex notes of apple, grass, stems, alloza, and tomato plant.
FLAVOR: On the palate, it is initially sweet, moderately bitter, and slightly spicy. Very well balanced.
This extra virgin olive oil shows us an aroma of fresh grass, tomato plant, and artichoke that reminds us of the extensive olive fields of the upper Guadalquivir basin. It conveys a sense of peace and awakens a unique feeling within us. First night of harvest. The harvest this year took place at the end of October. Since October is a month with high daytime temperatures, reaching up to 30 degrees in many cases, the harvest is carried out at night to ensure that the temperature from the olive collection to the extraction of its elixir remains below 20 degrees. The harvested olives go through a process of destemming, in which those that do not meet the established requirements are discarded.
