Pressed from a careful blend of unique local olive varieties native to Valencia consisting of 30% Changlot Real, 30% Picual and 40% native varietals, Genovesa and Blanqueta. The aroma is fresh, elegant and balanced with pronounced notes of fresh cut grass, artichoke, green banana, apple and a slight hint of citric fruit and herbs. In the mouth, it is semi-sweet with flavors of endive, tomato and green fruit with a slightly spicy finish.
Roasted/Grilled Veg, Aged Cheese, Soups & Stews
2015 Copenhagen – Excellence Medium Fruitiness
2015 Olive Japan – Gold Medal
2015 Oil China – Top 5
2014 L'Orciolo D’Oro – First Prize Light Fruitiness
2014 Leone D’Oro – First Prize Medium Fruitiness
2014 Argoliva – Third Prize Medium Fruitiness
2014 Olivinus – Gran Prestige Gold
2014 Los Angeles – Gold Medal
2014 NYIOOC – Best of Class
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.