A balanced and harmonious Monovarietal extra virgin olive oil produced exclusively from the Changlot Real olives native to Valencia. The aroma is wonderfully herbaceous with notes of freshly-cut grass, fennel, citrus fruits and green banana with hints of green almond and tomato. With its complex and balanced flavor, this oil will complement a wide range of dishes from sautéed fish and broiled meats to green salads and soups.
Leafy Green Salads, Fruit Salads, Boiled/Steamed Veg, Poached Fish, Soft Cheese, Sauces, Legumes/Pulses, Pasta
2015 Copenhagen – Excellence Medium Fruitiness
2015 Monocultivar Expo – Gold Medal
2015 Olive Japan – Gold Medal
2015 NYIOOC – Gold Award
2015 Zurich – Best of Spain
2015 Oil China – Top 5
2014 Leone D’Oro – Grand Mention Intense Fruitiness
2014 Sol D’oro – Special Mention Single Variety
2014 Argoliva – Third Prize Intense Fruitiness
2014 Monocultivar Expo – Gold Medal
2014 Olivinus – Gran Prestige Gold
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.