Ideal for cooking or finishing your dishes.

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Selected amongst the best in the area by the Foundation’s tasting panel, our extra virgin olive oils are now at your reach, certified in origin and quality by the designation of origin “Montes de Toledo”. These EVOO are a true gastronomic joy which to date were only enjoyed by a limited group of privileged people.

Considered one of the best in the world, the extra virgin olive oil from Los Montes de Toledo presents colour shades that range from golden yellow to deep green. In tasting, full fruitiness and balanced flavour are noticed, together with notes of apple and almond attached to a symphony of aromas and flavours of fresh and ripe fruit. Naturally, they are olive oils exclusively from the extra virgin category, which are held at low temperatures solely through the use of physical means (no chemicals), thereby conserving intact the flavour and aroma of the fruit from which they come.

In this privileged environment of Los Montes de Toledo, with climate and soil conditions especially favourable for obtaining oils of exceptional quality, its inhabitants have developed a slow process of selection over the centuries. From the early Phoenicians until now, passing through the Roman and Arab civilizations, their process has given place to a particular variety of olive exclusive to this territory and renowned worldwide for the quality of its oils.

Of slow growth, Cornicabra is grown in old traditional plantations which despite not obtaining the high output of intensive plantations, allow maximum care in the process of obtaining the oil which in turn results in the best quality. Of extraordinary stability, the Cornicabra oils display high levels of oleic acid, polyphenols and antioxidants.

Their aroma and flavour are unmistakeable due to the characteristic fruitiness of the variety, in particular apple and almond as well as an intense flavour, all which complete its main features creating an extremely balanced and well-structured oil, highly valued by experts.

These oils are gastronomically ideal for raw use in salads, dressings and sauces, as their delicate aromas define the natural flavour of the foods. Used in stews, roasts and casseroles, they add a delicate taste which makes food more appetising and healthy. Their balanced composition of fatty acids, together with their vitamin and natural antioxidant content, make their use essential in the Mediterranean Diet.