
Supremo Picual
A fruit-like, green olive intensity.
An intense, rounded scent comprising of the crisp leaves of the olive tree, tomato plant and artichoke with a subtle, lingering hint of green apple.
A unique variety of olive with a clean and gentle entry, a pleasant bitter touch balanced with a powerful punch. A full flavour with notes of almond, artichoke and deep tones of the tomato plant.
A pleasant lingering flavour with a touch of astringency.
- Type of olive: 100% Picual
- Quality: Extra Virgin – Integrated production
- Date of harvest: from 7 to 13 October 2017
- Collection method: mechanics
- Extraction method: cold extraction with 21ºC paste temperature. No added water.
- Storage: stainless steel with nitrogen.
- Color: deep green
- Acidity: 0.11
- Storage tips: store in a cool, dry place. Far from heat and light.

Supremo Arbosana
A green olive aroma with a complex variety of the most intense undertones, balanced to perfection.
An intense, partially fruity flavour. Notes of green apple, green banana and aromatic herbs entice the senses.
A flavour as sweet as its scent, with an intense, but agreeable, bitter touch.
A clean entry with a hint of soft green apple and banana that mingles with delightful citrus notes.
- Type of olive: 100% Arbosana
- Quality: Extra Virgin
- Date of harvest: 15 October 2017
- Collection method: mechanics: harvester
- Extraction method: night-time harvest. Cold extraction with 20ºC paste temperature.
- Color: green with golden tones.
- Acidity: 0.12
- Storage tips: store in a cool, dry place. Far from heat and light.

Supremo Cornezuelo
An intensely clean and complex green fruitiness. Hints of green herbs and fruit showcase a blend of green apple, green banana, artichoke and almond, with lingering sweet, citrus scents, such as that of the lemon tree.
A clean and pleasant entry and a complex and elegant flavour echoing its delightful scent, with a certain emphasis on the astringency of the Cornezuelo artichoke.
A soft bitterness and Hojiblanca chili spice showcase the lateness of the harvest.
Complex, exuberant and surprising.
- Type of olive: 100% Cornezuelo Jaén
- Quality: Extra Virgin – Ecological – Organic
- Date of harvest: 27 October 2017
- Collection method: mechanical vibration
- Extraction method: 4 hours maximum from the harvest. Night-time milling.
- Temperature: 22º. No added water.
- Color: shiny, light green.
- Acidity: 0.12
- Storage tips: store in a cool, dry place. Far from heat and light.

Supremo Hojiblanca
A fruit-like, green olive intensity.
A complex scent with an intense aroma of the leaves of the olive tree and tomato plant blending with a lingering touch of green apple.
A soft and clean entry, a distinguished bitter punch and a pleasant, long lasting flavour.
Showcased notes of the characteristic Hojiblanca green chili are unveiled after a complete sensory experience.
- Type of olive: 100% Hojiblanca
- Quality: Extra Virgin – Traditional production.
- Date of harvest: 22 October 2017
- Collection method: mechanics
- Extraction method: cold extraction with 23ºC paste temperature. No added water.
- Storage: stainless steel with nitrogen.
- Color: deep green.
- Acidity: 0.13
- Storage tips: store in a cool, dry place. Far from heat and light.

Supremo Royal
A fruit-like, green olive intensity.
A rounded scent with intense notes of white flowers, herbs, green banana and a hint of green apple. A complex, intense variety of aromas.
A clean and flowing entry, albeit intense. A strong, exuberant and exotic manifestation of the floral notes rounds off into an elegant bitterness and a pleasant, long-lasting spice.
Harmonious, balanced and a touch of something different.
- Type of olive: 100% Royal
- Quality: Extra Virgin
- Date of harvest: 21 October 2017
- Collection method: mechanics
- Extraction method: cold extraction with 21ºC paste temperature. No added water.
- Storage: stainless steel with nitrogen.
- Color: deep green.
- Acidity: 0.10
- Storage tips: store in a cool, dry place. Far from heat and light.