Heart-healthy properties
With a high content of vitamins and antioxidants, extra virgin olive oil is beneficial for the prevention of cardiovascular diseases.
Traceability and Food Control
Rigorous quality controls. Traceability of each producer. Control of the olives before entering the mill, chemical analysis of each sample, etc.
Gourmet Quality
Smooth and fruity flavor. It doesn’t itch. Ideal for both regular gastronomic use (frying, salads, pasta, sauces, meats, fish…) and for gourmet cooking.
100% Traditional Process
Harvesting the olives manually. Grinding in less than 24 hours after harvesting. Cold extraction (27ºC). Packaged in our Mill.
Exported to International Markets
35.5% of the production exported abroad.
Our EVOO is sold in countries such as the USA, Russia, China, Switzerland, Holland, Belgium, Andorra, Colombia, etc.
More than 20 gastronomic awards
The search for excellence, a sublime raw material and our 100% artisanal processes have given our EVOO great relevance worldwide.
Format: 90 gram glass jar.
Cap: Screw cap.
Certificate: ECO
Type: Olivada (pâté) of Arbequina olives
Category: ECO
Varieties: 100% Arbequina.
Brand: Escornalbou Gourmet.
Protected Designation of Origin: NO
Filtering: No
Origin of the olives: Baronía d’Escornalbou (Riudecanyes, Duesaigües and Vilanova d’Escornalbou) – Baix Camp – Catalonia.
Soil type: Slate, clay and sandstone.
Climate: Unique geographical location with a special microclimate for the production of Arbequina Olives.
Humidity: 0.07.
Olive acidity: 0.15.
Peroxide index: 7.5.
Rancimat stability at 120 ºC: 5.4.
Organoleptic assessment: 100% Arbequina.
Ideal for canapés and cheeses. We can also use it in salads, pasta, pizzas, toast, etc.
Visual: Filtered Extra Virgin Olive Oil in yellow tones with flashes of olive leaf green. Low density and opalescent veiling.
On the nose: Medium green fruity intensity with a marked note of alloza (green almond) and citrus flower tones. Slight nuances of tomato about to ripen.
On the palate: Light, silky and medium-bodied mid-palate that fills the mouth with a fresh sensation. Nothing astringent and practically absent is the spiciness that can be seen seconds after passing through the throat, but in a subdued way. The tones of alloza de nose are firmly confirmed in sweet almond and citrus aftertaste.









