From Spain to your table, comes this celebrated organic olive oil, esteemed by connoisseurs to be one of the world’s finest. In the sun-kissed hills of Baena, Spain, located below the mountains of the Sierra Madre, the Núñez de Prado family has been producing olive oil for seven generations. This region of Andalusia is renowned for its sunny climate, excellent soil, incomparable olive oil groves, and strict quality control.
Enjoy the tantalizing nuances of green olives, oranges, lemons, grasses, almonds, and apples accentuated by a smooth, sweet finish. Explore your epicurean options—salads, entrées, and even desserts can benefit from the delectable flavor of this versatile olive oil.
One family—200 years of expertise
Often several olive oil companies will combine their harvests to create their oil. The Núñez de Prado family has been providing premier extra virgin olive oil, from a single family estate, in Baena, Spain, since 1795. Each bottle contains extra virgin olive oil produced by skilled craftsmen and made with handpicked olives from the family’s Frías, Santo Toribio, Taquina, and Gastaceite groves. It is left unfiltered in order to retain all the delicious flavor.
The fully organic production of this oil begins in the orchards, where the olives—which have not been treated with any fertilizers or pesticides—pass through rigorous health and safety regulations to adhere to Spain’s strict standards for organic agriculture. This oil is certified organic by QAI (Quality Assurance International), a USDA-approved European control and certification organization for organic agriculture.
Up to seven olive varieties
Some olive oil brands use only one variety of olive, but Núñez de Prado Extra Virgin Olive Oil has intricate flavor nuances and utilizes up to seven varieties of olives from the family’s estates. They are harmoniously combined to create a perfect blend, and include floral Picudo, sweet Hojiblanca and robust Picual olives. The olives are gathered strategically by hand, in order not to bruise the skin or damage the pulp, and are chosen when they have just turned the perfect color and ripeness. Then they are quickly sent to the family’s Almazara oil mill and crushed—all within hours of being picked.
0.2% Oleic acidity
All extra virgin olive oils must meet the standards of a stringent panel of tasters and must also contain less than 1.0% acidity. Many renowned Italian oils hover near 0.5%. The Núñez de Prado family produces an olive oil so pure that it has no more than 0.2% acidity, leaving the sweetness of the olive oil unmarred by sharpness.
What makes Núñez de Prado Extra Virgin Olive Oil different?
Flor de Aceite (Flower of the Oil). Not all extra virgin olive oils are created equal. Most high-end commercial oils are the first cold press, and many people regard the first cold press of extra virgin olive oil as the highest grade; however, there’s a premier option: Flor de Aceite. This free run oil is gathered before the first press. Because the oil is stone milled rather than pressed and drips from the crushed fruit naturally—and prior to pressing—it takes more than twice as many olives to produce Flor de Aceite (24 pounds to obtain a liter) as it takes to produce the first cold press (11 pounds to obtain a liter).
Individually numbered bottles
Each bottle from this special limited-quantity harvest is numbered individually. This ensures that specific groves—and even individual trees—can be determined, allowing complete traceability and ensuring the highest quality. Want to visit the trees that produced your olive oil? Each bottle contains a personal invitation from the Núñez de Prado family to visit the family mill in Baena, Spain.
World renowned Núñez de Prado Extra Virgin Olive Oil, is one of the Spain’s most famous olive oils, and has been featured in more than 100 television programs and 800 articles.