Variety: 80% Picudo / 20% Hojiblanca
Soil Type: Clay with high calcium carbon content.
Land: Traditional mountain olive grove with elevated slope.
Altitude: 700 to 1,000 meters above sea level.
Climate: Continental Mediterranean with average pluviometry and marked thermal oscillations.
Varieties: Olives from the Picuda and Hojiblanca olive groves, 100% dry.
Moment: Month of October.
Collection: Manual and vareado.
Extraction: No later than four hours after harvesting by continuous two-phase system, cold and by centrifugation.
Conservation: In stainless steel tanks, with nitrogen atmosphere.
Acidex Maximum: 0.14%
Peroxides Index: 4.00 meq. O2 / kg