Belvís de las Navas

Belvís de las Navas


This sublime, organic mountain extra virgin olive oil is a blend of rare heirloom varieties known to exist only on the Belvís de las Navas estate where only a limited number of cases are produced each year. Overlooking Gibraltar and the coasts of Africa, the 18-hectare estate rests among tall cliffs, steep slopes and narrow, difficult to access terraces that sheltered the olive varieties allowing them to survive unnoticed for decades in a unique microclimate in what is known as the tail of the Subbaetic system. Today the discovery of this ancient plantation has unleashed the opportunity to create a one-of-a kind blend that includes wild organic olive strains which contribute exceptional aromatic complexity to this freshly squeezed olive juice. The grove is managed with traditional non-irrigation methods and strict organic guidelines, which reaffirms the respect to the environment. The olives are collected early in the season and crushed the same day of harvest at low temperatures to preserve the organoleptic and physiochemical properties. The oil is truly unique in flavor and perfectly balanced with aromas of freshly cut grass, ripe tomatoes, artichoke and a hint of almond with a spicy note in the end.

Pairs Best With

Garden Salads, Fresh Tomatoes, Roasted/Grilled Veg, Boiled/Steamed Veg, Broiled Fish, Grilled Fish, White Meat, Chilled Soups, Legumes/Pulses

Varietal Blends
Acebuchina, Hojiblanca, Lechin, Manzanilla Aloreña, Verdial Vélez Málaga, Picuda, Zorzaleña
EU / USDA Organic
Extra Virgin Olive Oils
Dipping, Marinating
Garden Salads, Fresh Tomatoes, Roasted/Grilled Veg, Boiled/Steamed Veg, Broiled Fish, Grilled Fish, White Meat, Chilled Soups, Legumes/Pulses
Fall 2020 (NEW)
Organic Extra Virgin
Certified organic olive oils use organically grown olives and meet organic production standards for their region. Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
500ml (16.9oz)
Andalusia, Spain
Acebuchina, Hojiblanca, Verdial, Picudo, Manzanilla
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
Fall 2020
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Belvís de las Navas
Our team of experts travels the world to curate our collection. In order to discover the best olive oil producers, we visit estates, review production methods, and taste the new products every single harvest year.

Frequently Bought Together

Producer Profile

Belvís de las Navas

After inheriting a family estate, producer Sandro Gamazo Hohenlohe discovered on the hilly land a treasure; ancient olives trees growing all over the slopes on steep terraces. After taking samples of the olives for testing, he learned that 5 previously-uncategorized olive varieties grew on the estate, not including the acebuche strain of wild olive that also inhabited the groves. Initially the bounty of oil from these precious olives was kept strictly for family and friends, but eventually they concluded that the unique flavors and aromas found in the exceptional coupage had to be shared. Named after Hohenlohe’s grandmother, the matriarch of the family, Belvís de las Navas was born.


Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.