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 The Aguilar family in Linares Spain harvests each olive variety every November at Finca Aguilar, a consortium of three highly productive single estate groves that encompass different locations throughout the province of Jaen. Each estate is drip irrigated, and cared for on a daily basis, creating an optimum environment for olives to flourish. The resulting freshness and quality is the gold standard for single varietal extra virgin olive oil. The taste of Aguibal is what sets it apart, always fruity and fresh, and always in the natural sytle of each of our three olive types: Picual, Arbequina and Manzanilla. Finding a great extra virgin olive oil is a difficult task as the US market is saturated with sub-standard or modified "extra virgin olive oil" that often times is not what it claims to be. Other times it's pretty packaging with a flat, uninteresting oil inside the bottle. At Aguibal we do our best to offer the highest quality level in terms of taste and freshness at an affordable price because great extra virgin olive does not have to be expensive. |
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  Arbequina Unfiltered Harvested: November 2005; Finca Aguilar - Bailen (Jaen) Released/Bottled: April 2006 Net Contents:500mL (16.9 Fl Oz) Servings:Aprox 33 Acidity:.19% Case Pack: 12/case Tasting Notes & Pairings: The 2005 Arbequina is once again proving to be one of the world's best finishing olive oils. Highly aromatic and fruity, this oil boasts a creamy texture of fresh garden vegetables, almonds and tomatoe, followed by a pleasant, vibrant finish.
The Arbequina is perfect for finishing pasta, due to its buttery-rich texture and hints of tomatoe. In Spain, we use this oil to dress white fish or any variety of goat cheese. Unique for the fact that this is an Andalusian arbequina (most arbequina comes from Northern Spain - Cataluyna), it continues to be a favorite of the Aguilar family while winning the palates of olive oil afficionados the world over! Related Recipes: |
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 Picual Filtered Harvested: December 2005; Finca Escribano; "Sierra Magina" Released/Bottled: April 2006 Net Contents:500mL (16.9 Fl Oz) Servings:Aprox 33 Acidity:.19% Case Pack: 12/case Tasting Notes & Pairings: The 2005 Picual is an amazingly grassy, woody and well balanced extra virgin olive oil that dazzles with it's crisp and clean peppery finish. Fruityness is apparent, but remember this is Picual, the oil know for its classic bitter-woody undertones and crisp clean taste. Picual is the staple extra virgin olive oil of Andalusia, not to mention the most widely grown olive variety in Spain. It is hard to find a good Picual that makes you say "wow!", and in our opinion and those of others, we know we have a winner. It's the staple of the Analusian kitchen and a favorite for finishing fish and gazpacho. Toma! Related Recipes: |
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 Manzanilla Unfiltered Harvested: November 2005; Finca Escribano - Sierra Magina Released/Bottled: April 2006 Net Contents:500mL (16.9 Fl Oz) Servings:Aprox 33 Acidity:.35% Case Pack: 12/case Tasting Notes & Pairings: Did someone say "olivey", green fruit or slightly sweet and vegetal. Welcome to the world of our Manzanilla, an oil so unique it's difficult to convince our inlaws to let us export this culinary gem. A "big" oil, often times a deep, dark green with a flavor explosion that can include words like: artichoke, green apple and endive. This nose of this oil is subtle, however, the second rush of flavor that continues a few seconds into tasting is what surprises most olive oil lovers. Pairing the Manzanilla with any stronger tasting greens (endives, spinach) is a good idea. The Aguilar's like to use this oil to dip peasant bread or finish a rack of baby lamb.
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