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Extra virgin olive oil -  superior category olive oil obtained directly from olives and solely by mechanical means.

Flavor: fruity to green herbs
Color: green - yellow
Aroma: fresh and light scent
Application: cold and hot (up to 180°C)
Acidity: < 0,1%
Region: Andalusia, Spain
Olives: 100% Picual olives
Harvest: November

The oil is characterized by a fruity, subtly spicy and slightly sweet flavour. In order to preserve its taste, it is best used cold and added to a dish at the last moment. Delicious with salads, pastas, meat and fish dishes, and as a dip for bread. The oil combines well with sweet vinegars. Dressing tip: 1/3 Sherry Vinegar – 2/3 Soler Romero Olive Oil.

The olives are harvested in November and processed within hours into unfiltered olive oil using the ‘’cold-pressing method’’. This traditional process produces a high-quality olive oil with a low acidity and optimally preserves its taste.


  • extra virgin olive oil.