Finca la Barca smoked olive oil

A mixture of Cornicabra and Arbequina olives, cultivated in the Tiétar valley. An exceptional, intense oil.

Finca la Torre, after long years of efforts, has achieved one of the best Pedro Ximénez vinegars on the market. A real pleasure to enjoy.

La Masrojana, a family business from Catalonia, has a real highlight for you with its olive oil ARBEQUINA CON GUINDILLA ROJA PICANTE. In order to refine the first-class olive oil with an extra aroma, fresh chilies are added when the olives are pressed. The result is a unique taste creation, ideally suited for your innovative cooking ideas.

Harvested in September while still unripe and left to macerate in aromatic herbs, the Caspe olive has an unmistakable and soft bitter taste that makes it ideal as an aperitif or in salads.

Winner in the category for best Extra-Virgin Olive Oil by the Ministry in the ‘Premio Alimentos de España’ (Spanish Food Awards). Finca la Torre is officially the finest oil in Spain and quite possibly the world-over. Awards of Finca la Torre

There are a great variety of chiles or peppers which are are consumed unripened or dry. Among the dry ones consumed, the most popular in Europe are the so-called “Bird’s eye chilis”, a variety of small and very spicy chilis. Powdered cayenne is obtained by grinding some little red chiles of the “Capsicum Frutenses variety”. This results in a very spicy...

The Spanish Kalamata olive is picked at its largest size and left for months to develop its ideal flavor, perfect for salads, pasta, and pizza.

Organic Lemon Olive Oil Finca la Torre, the best on the market of its type with complete certainty, is made with solely the skin of the lemon which is added during the process of grinding the Hojiblanca olives.

Organic Coupage BIO from Señoríos de Relleu is a medium fruity, extra virgin olive oil in organic quality that melts on the tongue of both connoisseurs and olive oil newcomers.

Organic Orange Olive Oil Finca la Torre is without doubt, the finest of its type on the market, made solely with the skin of the orange added during the process of grinding the Hojiblanca olives.