Montoro-Adamuz

Montoro-Adamuz is an extra virgin olive oil made from selected olives of Nevadillo Black, Picual, Lechín Seville, Weevil and Carrasqueño de la Sierra varieties. It is produced in the area surrounding the mountains in the province of Córdoba.

Its great aromatic complexity is accompanied by the fruity and green notes and the spicy bitterness in the aftertaste. Its high polyphenol content makes this oil chemically stable and prevents it from going rancid, thus eliminating the need for using any preservatives.

This oil is obtained by mechanically crushing the olives, and extracting the juice, taking care that the temperature does not exceed the 27 degrees Celsius during any stage of the production. Following the extraction, the oil is stored, filtered and bottled, after which it can be sold.