Nuñez de Prado Oil Flower - Porcelain bottle 500 ml.
€20.95
Tax included
Price per liter:
€41.90 /L
HARVEST 25/26
NEW
Unfiltered organic extra virgin olive oil produced in Baena (Córdoba) with Picudo, Hojiblanca, Picual and Arbequina olives and certified with the Baena DO.
Also available by the case
Unfiltered organic extra virgin olive oil produced in Baena (Córdoba) with Picudo, Hojiblanca, Picual and Arbequina olives and certified with the Baena DO.
Greenish-yellow colour with golden highlights. The nose reveals aromas of freshly cut grass, tomato leaves, almond shells and green apples. On the palate, it has a smooth attack followed by a medium-low bitterness and a fine, progressive pungency. Almond aftertaste and clean persistence.
Food pairing: This is a very versatile extra virgin olive oil, ideal for consuming raw. It enhances the flavour of vegetable creams and purées, gazpacho, salmorejo and mature cheeses. It is also perfect for finishing white meats, white fish and seafood, as well as grilled vegetables, pasta and rice dishes.
Its porcelain container not only provides an exclusive presentation, but also protects the oil from light and heat, preserving its properties and freshness intact for longer.
- Cultivation
- Organic
- Zone
- Cordoba
- Inhalt
- 500 ml
- Brand
- Nuñez de Prado
- Variety
- Coupage
- Denomination
- Baena (Cordoba)
- Harvest
- 2025-2026
- Fruity
- Intense
- Sweet
- Light
- Bitterness
- Medium
- Fervence
- Light
- Nose
- Almond
Fresh grass
Green apple
Tomato plant - Acidity
- 0.1
- Production
- Own-produced olives
- Colour
- Yellow-Green
- Family
- 11120_Aceite - Nuñez de Prado
11914
1000 Items
The company currently has more than 700 hectares of olive groves on four farms. In these lands organic cultivation is practiced since 1985, without the use of fertilizers or artificial pesticides, following a careful process of traditional and artisanal elaboration.
The oil obtained from fruits selected under a method devised by the Marquis of Acapulco and Villanueva at the beginning of the 20th century and that consists of extracting the "oil flower", a small amount of olive juice through a simple filter. The result is an oil with a fruity and floral aroma with a soft bitter and spicy aftertaste of exquisite finesse.
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