New from Masia el Altet comes an oil pressed exclusively from Picual olives that can be described as nothing less than pure elegance. The aromas are a true explosion of spring vegetables, tomato, artichoke and green almond with just a hint of peach, apricot and herbs. The taste is well-balanced, elegant and structured. The spiciness of this oil make it ideal for stronger flavored dishes such as grilled red meats, roasted vegetables, bitter green salads, and pumpkin soups.
Roasted/Grilled Veg, Red Meat, Aged Cheese, Soups & Stews
2015 Monocultivar Expo – Gold Medal
2015 NYIOOC – Gold Award
2015 Oil China – Top 5
2014 World's Best Olive Oil Ranking - EVOO of the Year
2014 L'Orciolo D’Oro – First Prize, Intense Fruitiness
2014 Olivinus – The Champion and Gran Prestige
2014 Sol D’oro – Special Mention Intense Fruity
2014 Monocultivar Expo – Gold Medal
2014 Olio Capitale – Best Olive Oil
2014 NYIOOC – Gold Award
The exceptional extra virgin olive oils of Masia el Altet are produced from native olives collected in the fields of the Alicante Mountains of Valencia, an area with a unique microclimate that allows the production of olives. Their rural farm is located in a narrow valley known as Polop, surrounded by mountains, pines, oaks and junipers. Bushes of sage, thyme, rosemary and mint dot the hillsides, contributing to the extraordinary beauty of the area known as the ''Kingdom of Valencia''. During the harvest season, the olives are picked at the ideal state of maturity and immediately transferred to the olive mill where they are cold-extracted, decanted, and preserved with nitrogen in stainless steel tanks, ensuring the oil's quality and integrity. The oils of Masia el Altet are prized by internationally recognized Michelin Star chefs and continue to garner some of the most prestigious awards in the world.