CORTIJO DE SUERTE ALTA

The olives from the three varieties are picked simultaneously and arrive to the mill mixed. The oil produced has the complexity and nuances of the three olives. The Picudo olives produce a touch of sweetness in the first moment and flavors of green leafs and green almonds. The Hojiblanco olive gives a pungent sensation in the mouth and throat and flavors of green grass. The Picual bitterness comes from its high level of natural antioxidants and its aroma reminds of like tomato plants and fig trees. This Coupage Natural is a complex oil; we like to compare it to a symphony.

Purple bottle 500 ml, 250 ml, and 1&3 liter can -, is produced with olives harvested in the youngest olive grove from the estate, this trees being between 10 and 40 years old. The early harvest on the first days of November and the extraction process produce this oil with a green fruited flavor and a moderate pungent and bitter touch. A main property of the Picual oil is its high level of natural antioxidants, specially indicated for the health and for the stability of the oil. The high productivity of this variety and the lower cost of the harvest allow us to produce it at a lower price.

Extra Virgin Olive Oil. Family Estate Bottled, Organic, D.O. Baena produced with Picual, Hojiblanca and Picuda Olive Varieties. Picked from our family olive grove. Yellow colored oil, with medium flavors of green olives and aromas of almonds, figues and fresh cut tomato. Subtle bitter notes in the mouth, with a touch of sweetness and aromatic herbs, followed by a medium intensity pungent finish.

Box 3 Uds. June 2009

The mill is an environmental building planned to preserve the energetic balance and to maintain thermal stability in winter and summer. It has been built with double thermal walls and automatic ventilation screens.

On the outside a series of pergolas and vegetation screens shelter the building in summer and merge the mill with its surroundings. The south façade has a roofed structure provided with photovoltaic modules; these together with the olive bone used as fuel contribute to the balance between power consumption and generation.

The interior is lined entirely with stainless steel to increase the desired thermos effect and to help with hygiene and cleanness. During the summer of 2007 the cellar maintained a temperature of 23º C, passively and without air conditioning, in Córdoba!