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Venta del Baron

Andalusia, Spain
Regular price $39.95 Unit price per
Translation missing: en.products.general.shipping_policy_html
Produced by Mueloliva

This robust intensity extra virgin olive oil produced from green Picuda olives has notable aromas of green herbs and mint. Hall of Fame award winner in 2022 from Gambero Rosso Oli d’Italia. Try pairing with garden salads and roasted/grilled veg.

Extra Virgin 16.9 fl oz (500ml)

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.

Varietals: Picuda, Hojiblanca

There are hundreds of olive tree varieties, each with its own distinct taste and aromas.

Intensity: Robust

Intensity correlates to the amount of bitterness and/or pungency experienced when consuming an extra virgin olive oil. An olive oil with little bitterness that creates little to no sensation in the back of the throat is considered mild. A very bitter olive oil that causes a slight burning or spicy sensation in the mouth and throat is robust. We rate intensity between 5 values: Mild, Medium, Medium Robust, Robust and Extreme.

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 Date: Fall 2023

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.

Pairs Well With

  • Garden Salads
  • Roasted/Grilled Veg
  • Boiled/Steamed Veg
  • Fresh Baked Breads
  • Grilled Fish
  • White Meat

Aromas

  • Green Herbs
  • Mint
  • Almonds
  • Banana
  • Apple
  • Olives

Tasting Notes

  • Tomato
  • Artichoke
  • Green Herbs
Description

Since 1998 Venta del Barón, included in the PDO Priego de Córdoba, has received more than 80 awards in 8 different countries, which include 'World's Best Olive Oil' by the International Olive Council as well as 'Spain's Best Extra Virgin Olive Oil' from the Spanish Ministry of Agriculture. The PDO Priego de Córdoba is located in the very heart of Andalusia in the Sierras Subbéticas Natural Park. Due to its unique microclimate, the area produces internationally recognized olive oils of extraordinary quality. At the Muela olive mill in Priego de Córdoba, where the oil of Venta del Barón comes to life, the olives are cold crushed less than 15 hours after picking so that the genuine aroma of the olives is preserved, and only the best 'juice' is selected according to the strict rules of the PDO Priego de Córdoba. The result is a luminous oil with intense fruity aromas of green herbs, peppermint, almond, banana and apple. Its flavor is reminiscent of vegetables such as tomatoes and artichoke, and has a slightly bitter and spicy finish.

Nutritional Value

Nutritional Value

Extra virgin olive oil is arguably the best edible oil with its pleasant flavor, antioxidant properties and health benefits. Rich in monounsaturated fatty acids, fat-soluble vitamin K, and vitamin E, extra virgin olive oil is also a gluten free food.

Nutrition FactsServing Size 1 tablespoon (15ml)
Calories 120% of Daily Value*
Total Fat 14g
  • Saturated fat 2g
  • Trans fat 0g
  • Polyunsaturated fat 2 g
  • Monounsaturated fat 10 g
18%
  • 10%



Cholesterol 0 mg0%
Sodium 0 mg0%
Potassium 0 mg0%
Total Carbohydrate 0 mg
  • Dietary fiber 0 g
  • Sugar 0 g
0%
  • 0%
  • 0%
Protein 0 g0%
Vitamin A0%
Vitamin B-60%
Vitamin C0%
Vitamin D0%
Calcium0%
Cobalamin0%
Iron0%
Magnesium0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

FAQs
  • 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.

Awards
  • 2022
    Gambero Rosso Oli d’Italia Hall of Fame
  • 2022
    ArgOliva Best In Class
  • 2022
    Japan Olive Oil Prize Best In Class
  • 2022
    Leone D'Oro Gold
The Producer
MADE FOR YOU BY

Mueloliva

Over 70 years ago Mr. Muela Mateo Velasco, founder of Mueloliva, decided that the future of olive oil was in the perseverance of the tradition, rather than massed production. With this wise decision, he became the first to demonstrate that in the olive oil sector, attention to quality will provide the best result, a project far ahead of its time. Mueloliva, located in Priego de Cordoba, is located on a fertile plain at the foot of the Sierras Subb̩ticas where mountains and olive trees dominate the landscape.

A unique microclimate, characterized by high rainfall and large temperature variations, along with a mountainous terrain, give the area specific nuances that make it different from any other. Because the Muela Oil Mill has a unique and exclusive system that allows the extraction of oil without any water or heat input during the process, all attributes of the olive oil are preserved, resulting in an extra virgin oil with a high concentration of tocoferols, phytosterols and phenols, all important nutritional components.

Customer Reviews

Recent International Awards

Awarded by accredited organizations.

  • 2022
    Gambero Rosso Oli d’Italia Hall of Fame
  • 2022
    ArgOliva Best In Class
  • 2022
    Japan Olive Oil Prize Best In Class
  • 2022
    Leone D'Oro Gold
MADE FOR YOU BY

Mueloliva

Over 70 years ago Mr. Muela Mateo Velasco, founder of Mueloliva, decided that the future of olive oil was in the perseverance of the tradition, rather than massed production. With this wise decision, he became the first to demonstrate that in the olive oil sector, attention to quality will provide the best result, a project far ahead of its time. Mueloliva, located in Priego de Cordoba, is located on a fertile plain at the foot of the Sierras Subb̩ticas where mountains and olive trees dominate the landscape.

A unique microclimate, characterized by high rainfall and large temperature variations, along with a mountainous terrain, give the area specific nuances that make it different from any other. Because the Muela Oil Mill has a unique and exclusive system that allows the extraction of oil without any water or heat input during the process, all attributes of the olive oil are preserved, resulting in an extra virgin oil with a high concentration of tocoferols, phytosterols and phenols, all important nutritional components.