This organic extra virgin olive oil, pressed from 100% Hojiblanca olives, is a medium-robust intense fruity oil and golden-green in color. Its aroma is strong with elegant fruity notes of ripe tomato, banana and almond. Its taste is robust and spicy with notes of black pepper, sage, mint and basil. Complementary bitterness and pungency are well-balanced.
Pairs Best With
Leafy Green Salads, Garden Salads, Raw Vegetables, Roasted/Grilled Veg, Grilled Fish, White Meat, Sauces, Legumes/Pulses
Recent International Awards
2019 Monocultivar Olive Oil Organic - Gold (Hojiblanca) 2019 Leone D'Oro - Best International Organic 2019 SIAL Olive D'Or - Medium Fruity - Silver 2019 Sol D'Oro - Monovarietal - Special Mention
2018 Olive Japan - Gold
2017 Ecotrama - Gold Medal 2017 EXPOLIVA - 1st Place 2017 EVOOLEUM - Score: 88/100
2016 Olive Japan - Gold Medal
2015 Feinschmecker – Top 15 Olive Oils in the World 2015 Sol D’Oro – Gran Menzione Organic Category 2015 Monocultivar Expo – Best Scent of the Year 2015 Oil China – Golden Olive Organic Category 2015 Ovibeja – 2nd Overall, Intense Fruitiness 2015 Copenhagen – Best of Copenhagen 2015 Terraolivo – Prestige Gold Award 2015 Flos Olei – 95/100
EU / USDA Organic
Extra Virgin Olive Oils
Leafy Green Salads, Garden Salads, Roasted/Grilled Veg, Grilled Fish, White Meat, Soft Chees, Sauces, Pasta, Legumes/Pulses
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, and a free fatty acid level below 0.8%.
500ml (16.9 oz)
Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.
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.
Oro del Desierto
Our team of qualified 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.
Fluctuations in temperature and/or air pressure during transportation may cause indentation of the tin packaging due to expansion and contraction of the oil inside. This is more likely to occur in the warmest and coldest months during which time approximately 5% of tin shipments are affected. Indentations of the tin will not affect the quality of the oil inside.
Oro del Desierto is a family-owned and operated business located in the Tabernas region of Southern Spain. In this unique rugged landscape with more than 3,000 hours of sunshine a year, fantastic extra virgin olive oils are being produced with great attention and care. The hand-harvested olives are cold-pressed using 100% renewable energy within eight hours of harvesting, resulting in a 100% ORGANIC Extra Virgin Olive Oil of the highest quality and flavor. Through the use of clean energy, Oro del Desierto understands the olive grove as an ecosystem in which they intervene and take great care in the management of the soil, plants, rainwater and wild animals, essential for maintaining the ecological culture.
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.