Description

Seven generations of the Núñez de Prado family have dedicated their lives to the production of extraordinary olive oil, and the family’s mill still crushes olives in the ancient way: under true granite stones. This oil is gathered after the olives are crushed, but before they are pressed between mats. Only the oil that flows through with gravity is bottled in its unfiltered form. This oil has an extraordinarily low oleic acidity of 0.1%, ten times lower than required to be labeled Extra Virgin. It is called Flor de Aceite, meaning flower of the oil, because many of the savory senses of smell and taste are concentrated within it. A blend of fourteen varieties, principally Picuda, Picual and Hojiblanca, this olive oil’s exceptional flavor is marked by hints of green apples, almond and burnt orange with a smooth and peppery finish.

Explore your epicurean options — salads, entrées, and even desserts can benefit from the delectable flavor of this versatile olive oil.