Oleocampo extra virgin olive oils are produced from olives harvested at their optimum stage of ripeness and extracted by mechanical processes at low temperature.

They stand out for their fresh, fruity and fragrant profile, with the characteristic bitterness of the Picual variety and a persistent finish reminiscent of fresh olives. Their high oleic acid content and natural antioxidants contribute to their stability and nutritional value.

Each batch is carefully selected through analytical and sensory controls, ensuring a consistent, high-quality extra virgin olive oil year after year.