Belvís de Las Navas is produced using at least four olive varieties yet to be recognized or classified. These Belvís-specific varieties probably date back to Moorish times and are unknown beyond their region, which is located in the Sierra Blanca mountain range in southern Spain. The uncategorized varietals are combined with Hojiblanca, Picudo and Verdial Vélez Málaga as well as the wild olive strain, Acebuchinthe—the resulting extra virgin olive oil is a coupage, an other-worldly, one-of-a-kind blend.
Belvís olive oil is produced using traditional non-irrigation methods and strict organic guidelines. The olives are collected early in the season and crushed every day of the harvest at low temperatures in order to preserve the healthy antioxidants known as polyphenols. The distinctive olive varieties create a complex oil bursting with aromas of freshly cut green grass, artichoke, tomatoes, a hint of almond and a spicy note on the tongue. There is an intermediate intensity of spice and bitter, which resembles a balanced and stable oil.
Costa del Sol, Spain
100% organic extra virgin olive oil from the following olive varietals: Acebuchina, Hojiblanca, Verdial Vélez Málaga, Picudo, Manzanilla Aloreña