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Parqueoliva Serie Oro

Parqueoliva Serie Oro

SKU:
ALZ-19-B-EE02
$28.95

An extraordinarily well-balanced oil with aromas of intense green fruit such as apples and green banana along with vegetal notes of tomato and artichoke, fresh-cut grass and green almonds. On the palate, the oil is sweet with notes of green almond and has a slightly pungent finish. This oil is ideal for carpaccios, pastas, sauces, meats and white fish.

Pairs Best With

Bitter Green Salads, Raw Vegetables, Roasted/Grilled Veg, Grilled Fish, Red Meat, White Meat, Aged Cheese, Sauces, Pizza, Legumes/Pulses

Recent International Awards for Almazaras de la Subbética

2020 World's Best Olive Oil Mills - 1st Place

Recent International Awards

2020 AIPO d'Argento - 3 Drops, 4th Place Medium Fruity (International)
2020 Athena IOOC - Double Gold
2020 AVPA Paris - Intense Green Fruity - Bronze
2020 EVO IOOC - Gold Medal, Best International
2020 EVOOLEUM - 88/100
2020 Japan Olive Oil Prize - DOP - Gold
2020 LA International EVOOC - Robust - Gold Medal
2020 London IOOC - Gold
2020 L'Orciolo d'Oro - Certificate of Quality (Medium Fruity DOP)
2020 Monocultivar Olive Oil - Gold
2020 NYIOOC - Gold
2020 Olive Japan - Medium - Gold
2020 Terra Oleum Seleccion - Special Mention - Medium Fruity
2020 Terraolivo - Grand Prestige Gold
2020 Zurich IOOC - Silver

2019 Aipo D'Argento IOOC - Medium Fruity (International) - 90+
2019 ArgOliva - Medium Green Fruit - 1st Place
2019 Athena IOOC - Silver
2019 AVPA - Green Intense Fruity - Silver
2019 EVO IOOC - Gold
2019 Japan Olive Oil Prize - PDO - Gold
2019 LA International EVOOC - Medium - Gold Medal
2019 Leone D'Oro - International Blend Finalist
2019 Les Olivalies - Gold
2019 L'Orciolo d'Oro - Medium Fruity International - Distinction
2019 Monocultivar Olive Oil - Gold (Picuda)
2019 NYIOOC - Gold
2019 Oil China - Intense - Gold
2019 Olive Japan - Robust - Gold
2019 Sol D'Oro - Medium Fruit - Special Mention
2019 Terraolivo - Prestige Gold
2019 Zurich IOOC - Silver

container_country:
Spain
container_region:
Andalusia
container_size:
Bottles
container_intensity:
Medium
container_style:
Varietal Blends
container_varietal:
Hojiblanca,Picuda
container_ptype:
Extra Virgin Olive Oils
container_awards:
NYIOOC 2018
container_uses:
Dipping, Marinating
container_pair:
Leafy Green Salads, Garden Salads, Boiled/Steamed Veg, Broiled Fish, Poached Fish, White Meat, Soft Cheese, Sauces, Legumes/Pulses, Confections
linked_SKUs:
ALZ-B-EE02,ALZ-16-B-EE02,ALZ-17-B-EE02,ALZ-18-B-EE02
container_harvest:
Fall 2019 (NEW)
TYPE:
Extra Virgin
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.
SIZE:
500ml (16.9 oz)
REGION:
Andalusia, Spain
VARIETAL:
Hojiblanca, Picuda
POLYPHENOLS (mg/kg):
277
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.
ACIDITY (%):
0.14
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.
HARVEST:
Fall 2019
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.
PRODUCER:
Almazaras de la Subbetica
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

Almazaras de la Subbetica

Almazaras de la Subbetica
Almazaras de la Subbetica is located within the rugged and mountainous terrain of the Sierras Subbeticas national park in the south of the Province of Cordoba, an area with a unique microclimate characterized by high rainfall and large temperature variations. It is in this setting that their legendary mature olive trees stand majestically in a landscape that has remained unchanged through the passage of time. Almazaras de la Subbetica is a first-level agricultural cooperative formed in July of 2007 following the merger of two prestigious and experienced cooperatives: S.C.A Virgen del Castillo, founded in 1954 in Carcabuey and S.C.A Olivarera Nuestro Padre Jesus Nazareno, founded in the early 1960s in Priego de Cordoba. With the modernization of farming techniques, the use of modern machinery and a focus on top quality, Almazaras de la Subbetica has managed to adapt tradition and technology to the high quality standards demanded by the most discerning of consumers.

Reviews

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.