Alfar La Maja

5,63 33,50 /Unit

Extra virgin olive oil 100% Arbequina variety, green fruity.

Full-bodied and dense, yellowish-green in color, reminiscent of fresh green fruits, clean aroma, notes of tomato, tomato, artichoke, grass, apple, banana and wild fruits.


Extra virgin olive oil Alfar La Maja. Surprising for its liveliness, full-bodied and dense extra virgin olive oil. Yellowish-green in color, reminiscent of fresh green fruits, with a clean aroma, in which notes of tomato, tomato, artichoke, grass, apple, banana and wild fruits are appreciated.

It has an almond-bitter taste, slightly spicy, sweet and fluid at the end. For this oil, at the end of October or the beginning of November, we collect the Arbequina variety olives, when they begin to season.

In less than twelve hours from the harvest it is made cold, with logical low fat yields but in return, enormous intensity of aroma!

La Maja Oils

SIQEV international numbered seal awarded by QvExtra! In recognition of excellence and best practices in the integral process of extra virgin olive oil. It guarantees that the packaging contains the highest quality level of extra virgin olive oil.

During the entire life of preferential consumption of the oil, the consumer will have an extra virgin of the highest quality. Only those EVOOs that comply with a series of standards committed to excellence will be bearers of the seal.

Founded in 1997, a family business dedicated exclusively to the production of extra virgin olive oil. We are in a very fertile enclave, near the Ebro river. The company owns its crops and its oil mill, which allows us to maintain total control of the process.

We mainly work the Arbequina variety, and to a lesser extent the Arbosana, Koroneiki, Empeltre and Picual. Our oil has an unmistakable aroma of tomato and tomato, fresh grass and artichoke, and an almond flavor, somewhat bitter, with a spicy touch, and fluid and sweet at the end.

For all this we have been awarded in different international competitions.

Early harvest and cold milling

The crops are intensive and mechanized. We harvest the olives while they are still in veraison, to obtain the greenest and densest oil possible. The objective is that the olive does not touch the ground and is ground in less than 12 hours. In this way we will avoid the initiation of fermentation processes that would ultimately harm the oil.

The grinding is done cold, which obviously reduces the productivity of the olive, but ensures that the oil keeps all its components intact (the heat volatilizes them, although it allows to improve the yield, you have to choose …).

Variety of presentations

We pack it in cans, carafes and bottles. Cans, for example, are ideal for preserving oil, they let in light and isolate it quite well from heat. The carafes are made of hard plastic, light and handy, but should be kept in a dark and cool place.

Both in cans and in carafes, with a content greater than 2 liters, it is advisable to transfer the oil that we are going to consume during the week to glass oil cans, to avoid opening the containers too many times and letting in new oxygen, which also damages the oil.

The bottles are made of dark glass, to protect them from light, and have an elegant design. Highly requested by restaurants.

How to taste an oil
Keeping it covered with a glass. Until the oil reaches the temperature of the hand, the glass is taken in the palm of the hand.
Taking slow, soft and deep breaths. In this way, you will proceed to smell the sample, separating the glass from the cup. This way we will detect its positive or negative attributes, and we will quantify its intensity.
To perform the taste test, you will then take a small sip of oil. In this way, both the flavors of the product will be perceived. The four fundamental flavors are sweet, salty, sour and bitter. It is important to distribute the oil throughout the mouth.
Very slowly, concentrating on the bitter and pungent stimuli, the oil has to spread in sufficient quantity along the back of the tongue, towards the palate and throat.
By making short and successive aspirations, introducing air through the mouth, we help to spread the oil through the oral cavity and thus perceive the volatile aromatic components retronasally.
The tactile sensation should be taken into account when these are detected, as well as the pastiness, fluidity, stinging or itching, noting their intensity.

We will allow a minimum of 15 minutes to pass between one assessment and another. We will eliminate the remains of the previous one, chewing apple pieces. We will rinse at room temperature, then the mouth with water.

La Maja, oil!

When buying extra virgin olive oil Alfar La Maja (Arbequina oil) we will have both a raw extra virgin oil, as well as for fried, stews, stews, stir-fries, sauces, pastries, etc.

Additional information


Extra Virgin Olive Oil

Olives harvested in

Mendavia, Spain



Bottled in

Mendavia, Spain


Container 2l, Tin 5l, Bottle 250ml, Bottle 500ml, Tin 1l


in a cool, dark place, and cap closed

Preferential consumption

18 months from the date of packaging

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