Extra virgin olive oil made from the Manzanilla Cacereña variety of olive is unique because it contains a higher proportion of polyphenols and oleic acid than many other extra virgin olive oils. This amplifies all of the numerous beneficial properties of extra virgin olive oil which is a strong antioxidant, including promoting heart health, reducing blood pressure, lowering 'bad' cholesterol, regulating glucose levels, disrupting cancer cells and reducing levels of dementia as part of the mediterranean diet.
The olive oil produced from Manzanilla Cacereña olives is extremely stable and its composition means it that if stored well away from heat and direct sunlight it is very resistant to oxidation unlike oils produced from some other varieties.
The Manzanilla Cacereña variety of olive tree is found in a limited geographical area in traditional olive groves, mainly in the more northern areas of Extremadura, Spain and it is currently rarely planted due to the trees slow maturation time.
Manzanilla Cacereña olives have a low oil conversion rate which means oil production is more expensive than for some other varieties. This combined with the use of small scale environmentally friendly farming practices adds to productions costs.
Óleo Olivia is a premium, gourmet oil which is appropriate for all culinary uses, but is especially good for finishing and dipping. It has exceptional organoleptic characteristics with a balanced flavour between spicy, sweet and bitter.