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Castillo de Íllora Picual - Glass bottle 500 ml
€9.00
Tax included
Price per liter:
€18.00 /L
Extra virgin olive oil made in Íllora (Granada) with olives of the Picual variety.
Product formats
Product information
| Brand | Castillo de Illora |
|---|---|
| Variety | Picual |
| Denomination | Poniente de Granada (Granada) |
| Capacity | 500 ml |
| Region | Granada |
Extra virgin olive oil made in Íllora (Granada) with Picual variety olives from early harvest and cold extraction.
Oil with a greenish-gold colour and intense green olive fruitiness, highlighting the green tones of grass, tomato and almond. Medium ripe fruity flavour, very light bitter and spicy of medium intensity.
Recommendations for use: It is very versatile, but its use is recommended especially in raw to enhance the flavours of meats, fish, salads and toasts.
- Cultivation
- Traditional
- Zone
- Granada
- Packaging
- Bottle
- Inhalt
- 500 ml
- Brand
- Castillo de Illora
- Variety
- Picual
- Denomination
- Poniente de Granada (Granada)
- Harvest
- 2025-2026
- Fruity
- 6
- Sweet
- 1
- Bitterness
- 2
- Fervence
- 4
- Nose
- Almond
Grass
Tomato plant - Acidity
- 0.3
- Composition
- Multivarietal
- Family
- 11630_Aceite - Castillo de Illora
9518
1000 Items
Since 1895, the Roldán family has maintained the olive oil industry.
In its early days, it was born as a maquila, moulting the olive that was usually delivered by the reapers of the same family who produced for their own consumption, sale or barter.
Each farmer paid for the barley bush, which was used to feed the mules that moved the wheels.
The time, technology and careful managers who have been in charge of the business, have made the old family factory a modern factory with three receiving lines, six hoppers waiting and three continuous lines of two phases, with an annual capacity of milling of some fifteen million kilograms of olives, mainly varieties picual, lucio (native of the region), picudo, hojiblanca and arbequina.
Almazara de Herederos de Francisco Roldán, SL
Íllora (Granada, Spain)
At Francisco Roldán, they introduced a machine that uses an old system based on the extraction of pasta oil through a small amount of water. This extraction process involves cold processing without increasing the temperature at any stage of production, preserving the quality of the oil extracted.
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