The olive groves.
Since the early 17th century, we have been growing rain-fed olive trees which yield an average of under 20 kilos of olives per tree. This limited production is what guarantees the exceptional quality of our oil.
The trees are positioned and pruned so that aeration and exposure to sunlight is optimum and homogenous.
CasaHierro extra virgin olive oil is a coupage of two varieties of olives which blend to create a unique flavour. The Picual variety adds a herbaceous note and prevents oxidation, while the Cornicabra lends a fruity aroma with a slight touch of almonds.
To ensure none of the original vitamins is lost, the olive oil is extracted through a series of low-temperature pressing techniques to produce “first cold-pressed” extra virgin olive oil.
The pressed liquid is stored in natural cellars where it is siphoned off and decanted slowly so that the impurities are removed without affecting the oil’s original taste and aroma.
The oil is then analysed as completely defect-free (0’00) extra virgin olive oil with a low oleic acid content.
Bright on the outside. Intense on the inside.
Casa Hierro olive oil is presented in an elegant, sterilized, white bottle, reflecting the purity of the oil it contains. The inside of the bottles is specially treated to protect the oil from sunlight, guaranteeing optimum storage of the product.