Pagos del Guerrer, Grossal and Manzanilla, Premium extra virgin olive oil (EVOO) from selected parcels that are completely free of pesticides. Medium light green color with yellow tones. The nose smells of green olives, freshly cut grass, banana peels, nuts, almonds and artichokes. Slightly bitter and spicy taste.
Arbequina and Blanqueta varieties, a softer premium oil with yellow tones. Intense fruitiness that goes well with any dish, especially salads, desserts, fresh vegetables, sauces, fish, cream cheese and cottage cheese. The extracted oil has a pleasant and intense taste that balances the bitter and spicy nuances.
Pagos del Guerrer Olive Oil
- Best Extra Virgin Olive Oil from Valencia, Utiel Competition 2019. Special mention for the best single variety
- Gold medal at the Proava competition 2015, 2016, 2017 and silver medal 2019
- 86/100 points in the Guide EVOOLEUM 2017
Sant Pere, the oil mill
The Sant Pere Cooperative is located in the municipality of Moixent, south of Valencia. It was founded in 1951 and currently has almost 900 members and 1000ha of olive groves. These are olive groves with the typical inner and mountainous characteristics, the highest olive concentration in Valencia.
The soil and the climate of Moixent make it possible to obtain unique juices that are characterized by excellent healthy properties. In fact, Moixent lies at the foot of the Serra Grossa, a more than 50km long mountain enclave, a large calcareous platform, the connection between the Valencian community and the La Mancha plateau.
The Vall de les Alcusses stands out, where we find the Iberian village of La Bastida (4th century BC) with remains that prove that oil was produced more than two thousand years ago. For this reason we use the Guerrer de Moixent as an emblem for our EVOO bottles. Moixent is Iberian, Roman or Arabic and is undoubtedly one of the most historic enclaves in all of Valencia and Spain.
Pagos del Guerrer, health notes
Extra virgin olive oil (EVOO) contains minor components, polyphenols, which not only give us the aroma and taste of the oil, but also help in the management of cholesterol, cancer, Alzheimer’s and Parkinson’s and many other diseases. For this reason, good oils are always extracted cold below 27°C. Otherwise, heat volatilizes these microcomponents, although more oil is extracted from each olive.