Four olive varieties, four distinct personalities, and one celebrated producer make this a complete exploration of the Oro Bailen range.
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HARVEST DATE
Fall 2025 (Current Season)
SIZE
4 x 16.9 fl oz (4 x 500 ml)
Compare Arbequina, Frantoio, Hojiblanca, and Picual.
Four expressions of Oro Bailen craftsmanship.
Experience Oro Bailen Through Four Olive Varieties
The Oro Bailen Monocultivar Experience brings together four distinctive extra virgin olive oils from one of Spain's most acclaimed producers, offering a rare opportunity to discover just how dramatically olive variety can shape flavor.
Each oil is produced from a single cultivar grown on the family's estate. Arbequina is elegant and fruit-forward, with tropical fruit, banana, and sweet almond. Frantoio brings greater complexity with green apple, kiwi, almond, arugula, and balsamic notes. Hojiblanca balances ripe fruit with artichoke, tomato, fennel, and peppermint, while the celebrated Picual delivers intense green fruitiness with tomato, apple, banana, green almond, fig, and freshly cut grass.
Tasted side by side, the collection reveals a broad spectrum of fruitiness, bitterness, pungency, and aroma, while the consistently high level of craftsmanship ties all four oils together.
From salads, vegetables, and delicate fish to roasted meats, bread dipping, fruit, and even desserts, the four oils also provide an exceptional range of pairing possibilities. For olive oil enthusiasts and curious food lovers alike, this collection offers a complete introduction to the distinctive character of Oro Bailen.
FROM OUR COMMUNITY
What Customers Say
Overall rating: 5.0 / 5 from 5 reviews.
Review topics: ["olive oil"].
"This olive oil is so good I could drink it. I love cooking with it. Depending on what I’m making I’ll chose which one will blend best. If you grind some sea salt, cracked pepper and drizzle with the oil, it’s wonderful for dipping warm crusty bread. In my opinion, this is worth the money"
"I first had this when I went to Madrid and I’m so happy that I can order this through this company here in the US. Love love love these olive oils"
"So far it is my favorite!"
"Exellent"
"Amazing! worth every penny! Picual is outstanding but arbequina one is great as well!"
MADE FOR YOU BY
Oro Bailen
Located in the town of Villanueva de la Reina in the province of Jaen, Oro Bailen is sited in the province's Sierra Norte in the foothills of the Sierra Morena, a Mediterranean forest full of a wide variety of flora and fauna. Owned and operated by the Gálvez-Gónzalez family, they are able to oversee the various phases of production, providing full traceability, from the formation of the fruit on the tree to the final packaging, ensuring an excellent quality product.
We are always here to help.
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.
Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil has been 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 intensive screening of every producer and product on our site—often visiting their estates and seeing their practices firsthand—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 with strict European Union regulations. Therefore, you can trust that any oil you purchase from us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.
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 don't typically diminish over time, though, unless it is 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 and mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March of the following year.
For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April and mid-June.
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 ideally be consumed 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 it 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 pages.
