At ‘Las Valdesas’ we grow five different varieties of olive trees. We harvest and mill the five types of olives separately to obtain five single variety extra virgin olive oils, each one with different characteristics, so that our customers can try and use them according to their preference in their kitchen.
Only four of them are available for our customers in US:
Picual
From Jaen. Classical bitterness and spicy aftertaste. High concentration of oleic acid. For people accustomed to olive oil.
Arbequina
Variety typical of Tarragona and Lerida. Fruity, aromatic and smooth. Virtually no bitter or spicy notes, making it ideal for people that start in the consumption of extra virgin olive oil. We propose to use it during breakfast, French toasts, as well as delicacies in which you want to avoid the presence of intense olive oil.
Hojiblanca
Feature variety of central Andalusia. We consider it the most versatile oil in the kitchen: stews, roasts and fries. Mean values in terms of sweet, fruity and bitter notes.
Frantoio
This variety is typical of Tuscany, a region renowned in oil production. Creamy and unique: It is one of the few Spanish frantoio that currently exist in Spain. As fruity and aromatic as the Arbequino, but with a light and elegant spicy touch in the throat. Ideal for dressings and other natural and fresh dishes.