Monte villalba produces a clear and transparent oil of a golden yellow colour which, in low light, tends to green. In terms of European Union legislation, the oil is classified as “extra virgin olive oil”, or best quality, defined as “superior category olive oil obtained directly from olives and solely by mechanical means”.

Blending the natural juices of picual and cornicabra olives give rise to a subtle mixture of nutty aromas, in particular of almonds, together with a touch of apple. The oil has a fresh taste and a hint of bitterness with a touch of almond and slightly sweet tones.

Produced at an altitude of 800 to 900 metres in a harsh climate, this is a genuine mountain oil of strong character which perfectly suits the tastes of an increasingly knowledgeable public.

This exceptional oil entirely meets European level standards. For example, its degree of acidity of 0.23º, is well below the maximum authorised limit for extra virgin olive oil of 0.8º. Thanks to a high level of oleic acid, and thus of monounsaturated fats and natural anti-oxidants, as shown by its low peroxide level, it is very effective in reducing cholesterol. Yet another good reason to use Monte Villalba oil is that it combines pleasure with health.

Monte Villalba extra virgin olive oil is a versatile type of oil which satisfies the expectations of the most demanding amateurs and connoisseurs. It is naturally perfect as a dressing for salads and every other kind of cold dish and the most demanding dished cooked in the oven or on the range, particularly in fried dishes inspired by Mediterranean cooking.