Extra Virgin Olive Oil
Best Extra Virgin Olive Oil Brands – Varieties and Prices
Extra virgin olive oil of supreme quality. We rigorously test and select each EVOO in our catalogue to ensure we offer the best extra virgin olive oil in the world. Our commitment is to provide a product with an exceptional aroma and unmatched flavour. Each selection process is carried out with great detail to ensure that only extra virgin olive oils that meet our high standards reach our customers, guaranteeing an unparalleled culinary experience and elevating the quality of every dish with its superior organoleptic profile and unmistakable character.
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Pago Francisco Gómez
18,50 € – 70,00 €Organic extra virgin olive oil from an early harvest and cold-pressed. Gourmet EVOO ideal for dressing bitter vegetables, meats, sauces, salmorejos, and all types of raw dishes like ham and cheeses. High complexity in its aroma, featuring green olives, freshly cut grass, apple, and tomato.
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Elizondo Ajo Negro
10,18 € – 18,86 €Exclusive product that fuses the best of extra virgin olive oil with the uniqueness of black garlic. It stands out for its refined sensory profile, offering a perfect harmony between the rich nuances of extra virgin olive oil and the deep, sweet flavor of black garlic.
Shake before consuming.
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Señorío de Camarasa Ecológico
16,85 €Green oil Organic Picual, from early harvest. High content of antioxidants and vitamins. Distinctive flavor that transforms any dish into a gourmet experience.
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Señorío de Camarasa “Recién Hecho”
12,50 €From October, the month of the best mountain olive groves in the Sierra Mágina region. Complex and exquisite sensory profile, fruity aroma, with hints of green grass, tomato plant, banana peel, and green almond.
Harmonious flavor, with a perfect balance between bitter and spicy notes.
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Oro del Desierto Origen
19,00 €Limited Edition Origen by Oro del Desierto is an exceptional oil. A unique, rare, and ancestral native variety from the province of Almería, known as Picual de Almería.
Only available during the first months of the harvest.
EVOO
EVOO (Extra Virgin Olive Oil) has only truly existed for a few years. The reason is that olive oil mills always thought that heat was necessary to extract the maximum amount of oil from olives. However, recent studies have shown this was a huge mistake. Applying heat during extraction loses those microcomponents that truly differentiate EVOO from regular olive oil, particularly Vitamins and Polyphenols.
Additionally, oleic acid also “suffers,” and consequently, the acidity level of the EVOO increases, often exceeding 0.8 degrees, at which point it loses the right to be called EVOO.
As we can imagine, not only do flavour and aroma suffer, but the health benefits are also greatly diminished when degraded by heat extraction, particularly the regulation of cholesterol by oleic acid and the antioxidant effects of polyphenols.
For this reason, mills that take care of their EVOO always extract cold, below 27 degrees. Naturally, less oil is extracted, but the quality is much higher, as is the price, of course.
Buy Extra Virgin Olive Oil
Therefore, the olive mills that take care of their EVOO always extract it cold, below 27 degrees. Naturally, less oil is extracted, but its quality is far superior, as is its price, of course. And, of course, during the first weeks of each harvest, the unfiltered oil, green and cloudy, is one of the most sought after by lovers of very fresh sensations.
Price of Extra Virgin Olive Oil
When buying EVOO, it is not enough to follow recommendations. It is important to read the labels to check the origin, variety and harvest year. These factors ensure that you are buying fresh and high-quality oil.
In Spain, a very curious phenomenon occurs: the price of extra virgin olive oil at its origin does not differ much from that of conventional olive oil. For example, in Italy, our olive-growing neighbor, the price of extra virgin olive oil can double the price of “regular” olive oil.
The basic reason is simple, and at the same time sad: we still lack the knowledge to truly value our Liquid Gold, and the demand for plain “olive oil” remains enormous.
Furthermore, the mischief of some producers continues, as they mix a bit of extra virgin olive oil with refined olive oil, label it as extra virgin, and sell it at “impossible” prices. This is a loophole that is currently legal, since the only legal requirement to label olive oil as “Extra Virgin” is that its acidity is below 0.8 degrees, and refined oil, due to its chemical process, has zero acidity.
How to choose a good extra virgin olive oil?
To choose a good extra virgin olive oil, you can consider the label, color, flavor, acidity and origin.
- Label: Make sure the label says “extra virgin.”
- Check the harvest date, extraction method, and olive variety.
- Color: Extra virgin olive oil can be deep gold or dark green. The color depends on the olive variety, the time of harvest, and the production process.
- Flavor: Extra virgin olive oil should have a flavor reminiscent of olives, with a slight herbaceous note and a bitter, spicy aftertaste.
- Acidity: The acidity of an extra virgin olive oil should be 0.8 degrees or less.
- Origin: Consider the region of origin of the oil.
- Storage: Store the oil in a cool, dark place to prevent oxidation.
Why is the origin of olive oil important?
Origin is key to avoiding fraud. Sometimes oils are sold that are not 100% olive oil or are mixed with lower-quality oils. Always make sure the EVOO comes from a reliable source.
Is it advisable to buy olive oil from previous harvests?
Avoid buying EVOO in plastic bottles or clear glass, as light negatively affects the oil. Ideally, it should be sold in opaque bottles, which protect its freshness and flavour.
How should I store extra virgin olive oil?
No. Always look for EVOO from the current harvest (usually around November). Olive oil loses quality over time, so it is essential that it is fresh to enjoy all its organoleptic properties.
How do I know if an EVOO is of good quality?
A good EVOO should be pleasant on the palate, with fresh aromas and a slight bitterness and spiciness. These are indicators that the oil is fresh and of good quality. If you notice a rancid taste, it is best to discard it.
Where to buy extra virgin olive oil?
To ensure you get the best quality extra virgin olive oil, it is advisable to avoid large supermarkets and opt for gourmet shops or specialised online stores, such as Aceitedelcampo.com, where detailed and extensive information about each EVOO is provided.
What is the price of extra virgin olive oil?
In recent years, the price of olive oil has risen significantly due to poor harvests caused by climate change. Extreme temperatures and lack of rain have negatively affected production, doubling prices in less than two years.
What is the best extra virgin olive oil?
Despite this situation, new water conservation techniques are being implemented in crops, and it is expected that future harvests will improve. Currently, the price of a 500 ml bottle of good EVOO should not be below 15 euros. If the price is considerably lower, it is worth questioning its quality. There are many excellent extra virgin olive oils available starting from the price range mentioned above, most of which are of Spanish origin. However, they are not always easy to find in physical stores, as olive oil has historically been seen as a cheap product, limiting its high-quality offering in the local market.
Today, this perception is changing, and thanks to specialised stores like ours, these prized juices are starting to be sold more in the domestic market. Some of the most internationally awarded oils include: