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

Flavor: full - fruity - slightly sweet
Color: gold - yellow
Application: cold and hot (up to 180°C)
Acidity: 0,1%-0,2%
Region: Catalonia, Spain 
Estate: Montbrío del Camp
Olives: 100% Arbequina olives
Harvest: November until January
Pick: handpicked

In order to preserve its taste, it is best used cold and added to a dish at the last moment. Delicious as a dip for bread, with tomatoes, eggs, fish dishes, or as a substitute for butter in mashed potatoes. Also great when added to all the different varieties of dried spices available from Oil & Vinegar. The oil goes well with Muscat White Wine Vinegar and Sherry Vinegar. Dressing tip: 1/3 Muscat white wine vinegar – 2/3 Arbequina olive oil. 

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

In 2005 – 2006 the Spanish Ministry of Agriculture awarded the Cooperation of Montbrío del Camp first prize for the high quality and fruity flavour of its olive oil. Arbequina Extra Virgin Olive Oil was also among the top three international olive oils and won first prize for the best and cleanest pressing system and equipment.


  • extra virgin olive oil.