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Organic Olive Oil Soler Romero Picual 3 Liter

Organic Olive Oil Soler Romero Picual 3 Liter

Buy the top organic olive oil Soler Romero Picual in a practical 3 liter canister so that you always have your favorite oil to hand.

  • 1 bottle
  • Box of 4 cans
Tax included


3 liter canister of organic olive oil Soler Romero Picual

Have you ever wondered why the Spanish don't buy olive oil in a 500-milliliter bottle, but opt ​​for olive oil in a canister? Quite simply, they are heavy consumers. Because the healthy extra virgin olive oil is an indispensable part of Mediterranean cuisine. Whether for a delicious salad dressing or for cooking, roasting and deep-frying, the aromatic olive juice rounds off almost every dish.

You can also get hold of the aromatic, intensely fruity Soler Romero Picual olive oil in the economical 3-liter canister. And, like the Spaniards, you should have the wonderful olive oil from Jaen on your menu several times a day if possible. Because the spicy and rich olive oil Soler Romero Picual not only tastes extremely tasty, it also has many healthy ingredients. Order the wonderfully aromatic organic olive oil in the can and cook tasty and healthy!

Picual, the most cultivated olive in Spain

The wonderfully fruity olive oil Soler Romero Picual is a single-origin oil. Only Picual olives are processed, which belong to the medium to large olives. A small point, in Spanish pico, at the end of the oval fruit gave the picual its name. With an average weight of 3.2 grams, the medium-weight olive scores with a high oil content, which can make up to 27 percent of its weight.

Because the picual olive is the most widely grown olive variety in Jaen, its oil can almost be described as a typical olive oil of this area. Powerful and spicy, it delights every passionate olive oil connoisseur. Newcomers should slowly approach the intensely fruity, powerful oil, because a characteristic, slightly bitter olive taste in the mouth and a pleasant, gentle spiciness in the finish characterize the popular oil. Often only a small splash is necessary to round off a dish aromatically.

Like most high-quality Picual oils, the Soler Romero olive oil is particularly stable. On the one hand, this means that you can store it longer than, for example, an olive oil of the Arbequina variety because it does not oxidize as quickly. On the other hand, it also means that the olive oil from Jaen is suitable for higher temperatures. Even frying and deep-frying is possible with Soler Romero Picual olive oil.

Olive oil from Jaen is healthy and tastes good

In addition to its excellent aromas, the full-bodied, balanced Soler Romero Picual olive oil is also popular because of its valuable ingredients. Because the high polyphenol content of the delicious olive juice not only prevents the oil from going rancid prematurely, it is also good for our health. Because polyphenols reduce the oxidation of fats in the bloodstream, they prevent clogging of the arteries and thus diseases such as heart attacks or strokes at the same time.

In addition, the olive oil Soler Romero Picual has a high oleic acid content, which can have a positive effect on the cholesterol level. Because the large amount of oleic acid supports the decrease in bad cholesterol and promotes the increase in HDL cholesterol. Like all high-quality extra virgin olive oils, the olive oil from Jaen counteracts high blood pressure as part of a Mediterranean diet. It favors the absorption of calcium, magnesium and iron. It reduces intestinal blockages and, and, and.

In addition to all the positive effects on your health, the olive oil Soler Romero Picual also delights with the fresh aromas of green herbs and freshly mown grass. It is reminiscent of tomatoes, artichokes, almonds and apples. And of course it tastes wonderfully like green olives. The green-yellow olive oil convinces with a balanced taste, intense fruitiness and the typical, light bitterness of a high-quality olive oil. Even after swallowing, the wonderful aftertaste remains in the mouth for a while.

Store olive oil properly in the canister

If you eat healthily and consume extra virgin olive oil as the main source of fat, both raw and used in the preparation of your meals, you are making the right decision by purchasing olive oil in a canister. Even one person who consumes 40 to 50 milliliters per day recommended in the Mediterranean diet consumes around one liter of olive oil in a month. After three months, the 3-liter canister of Soler Romero Picual olive oil is used up. If it is a two-person household or a whole family, the inexpensive supply is empty even faster.

However, in order to benefit from all the healthy active ingredients in olive oil to the last drop, you need to store the delicious olive oil in the canister correctly. Protect the canister from heat! The ideal temperature would be 18 degrees, perfect storage locations are:

  • the storage cellar
  • the pantry
  • a kitchen base cabinet

Avoid supplying oxygen and close the canister with the screw cap after each use. Also pour the appropriate amount of around 500 milliliters into a dark glass bottle so that you do not have to open the canister too often.

3 Litres
Alcaudete, Province of Jaén - Andalusia - Spain
Extra Virgin Olive Oil
Type of Olive
100% Picual
Organic farming
Oil pressing
Cold presst extra virgin olive oil
Polyphenol content
800 ppm
Green - yellow
Intense fruity
The medium-high intensity of its aromas is quickly perceived. The notes of freshly cut grass, olive leaf and almond stand out.
In the mouth it has a very balanced bitter and spicy flavor, highlights the green apple and the freshly cut hay. Its flavor lasts, highlighting the nuances of the olives.
Machine readed by vibration process with collection screen and vereo.
It is recommended to use it raw to enhance its flavors and aromas. It pairs with any dish, meat, fish, cold cuts and even with desserts.
Ean13 - Referencia
8437004324030 - 8437004324030

The family business Soler Romero inspires as the largest, organic olive oil producer in Spain with unique extra virgin olive oils of top quality.

Soler Romero olive oil in top organic quality

The finca of Soler Romero, the largest organic olive oil producer in Spain, is located in Jaen, more precisely in Alcaudete, a small town in Andalusia, the sun-drenched south of the country. Cortijo el Tobazo consists of a single large olive grove that extends over more than 600 hectares. In the middle of the finca is the Almazara, the oil mill.

Soler Romero, the producer of the world-famous and recognized Soler Romero olive oil, is a family business that has specialized in organic olive oil production since 2001. Founded in 1860, the manufacturer of first-class, ecological extra virgin olive oil is now (already in the 6th generation) under the management of Doña Isabel Romero and her children.

As an anecdote about how the immense size of the olive grove came about, the family members fondly remember the following story: In the middle of the 19th century, Doña Casilda, the founder of the company, bought a plot of land. She allowed shepherds to graze their cattle on their land, but obliged them to plant olive trees in return. This is how the huge olive grove developed, the oldest trees of which are more than 200 years old.

Olive Oil Soler Romero

This is how the Soler Romero olive oil is made

Producing healthy, high-quality organic extra virgin olive oil is Soler Romero's credo. This is why everything from cultivation to bottling of the oil takes place in-house at the family business. Only the self-grown olives are processed in the company's own mill. The high-quality organic extra virgin olive oil obtained from this is stored on the finca in stainless steel tanks and is also bottled in Cortijo el Tobazo.

Because the olive grove in Alcaudete is 600 meters above sea level, in an area that is exposed to large temperature fluctuations between winter and summer, the olive trees are largely immune to pests. In addition, the natural flora is preserved, which on the one hand also prevents pest infestation and at the same time makes it possible to dispense with chemical fertilization.

In order to avoid soil erosion, the natural vegetation cover - grasses and flowers - between the olive trees is preserved and cared for. Only waste from pruning, olive pomace and animal dung from the cattle living on the finca is used for fertilization.

Since the oil mill is in the middle of the area, it never takes more than three hours after the harvest before the olives can be ground. Of course, all manufacturing processes for the unique, organic Soler Romero extra virgin olive oil take place at low temperatures, so that all the healthy ingredients of the olive are transferred to the high-quality oil. After tasting and analysis, the finished Soler Romero olive oil is stored in the finca's cellar until it is bottled in large stainless steel tanks under a nitrogen atmosphere.

Soler Romero olive oil - ecology with passion

The Romero family is rightly proud of the worldwide recognition of their high-quality, ecological Soler Romero olive oil. Because with a lot of effort and passion, she not only devotes herself to the production of olive oil, but also pays special attention to first-class quality. At the same time, the family business attaches great importance to the preservation of the environment and is pleased about the great diversity of 197 animal and plant species in its olive grove.

Because only organic farming methods are used at Finca Cortijo el Tobazo, Soler Romero olive oil is popular all over the world and is exported to numerous countries in Europe, Asia and America. It has the following certificates:

  • for Europe since 2001: CAAE (European organic regulation 834/2007)
  • for the USA since 2003: USDA (USDA certificate, regulated in the National Organic Program = NOP)
  • for Japan since 2004: JAS (Japanese Certificate for Organic Agriculture, awarded by the Japanese Ministry of Forestry, Fisheries and Agriculture)
  • for China since 2011: GB 19630 (Chinese organic certificate, awarded by the Chinese authorities CNCA or CNAS)

Organic versus conventional olive cultivation

Organic olive cultivation is the healthy and environmentally friendly alternative to conventional olive cultivation. Because while in conventional cultivation quantity comes first, in organic cultivation the focus is on quality and environmental protection. These different principles have the following effects:

Classic olive cultivation:

  • massive use of herbicides and pesticides
  • Use of chemical fertilizers
  • Soil erosion
  • Pollution of surrounding soils, lakes and rivers
  • Decline in flora and fauna
  • Residues of fertilizers and pesticides in the groundwater
  • Residues of fertilizers and herbicides in food

Organic olive cultivation:

  • neither chemical nor synthetic agents are used
  • Only natural (vegetable and animal) waste that arises on the finca is fertilized.
  • natural ground cover (plants) are cherished and cared for
  • no environmental pollution
  • Conservation of flora and fauna
  • Acceptance and inclusion of the natural cycles
  • Harmony with nature

Soler Romero Olive Harvest

Soler Romero olive oil is made exclusively from organically grown olives. With the purchase of the organic, high-quality Soler Romero olive oil, you are contributing to environmental protection, doing your health good and you can also enjoy the wonderful aromas of a top-quality virgin olive oil.

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