Colour: Greenish golden

Olives: Manzanilla Cacereña

Description: What sets this olive oil apart is the cold extraction method, where only mechanical processes are used without the application of heat or chemicals. This ensures that the olives retain their purest form, enhancing the aroma, flavour, and nutritional properties. By avoiding high temperatures, this method preserves essential vitamins and polyphenols, while maintaining the delicate fruitiness, density, and characteristic green-gold hue of the Manzanilla Cacereña olive. The result is a silky, full-bodied oil with minimal acidity—perfect for both raw and cooked applications.

Grown in the fertile regions of Sierra de Gata and Hurdes in northern Extremadura, the Manzanilla Cacereña olive is harvested at the peak of ripeness, using both traditional hand-picking methods and modern mechanical techniques. The careful process of grinding, cold beating, and decanting ensures that each bottle of José Pizarro's olive oil embodies the best of this unique variety.

Food pairing: This olive oil is ideal for adding the finishing touch to charcuterie plates, drizzling over salads, or enhancing the flavours of grilled steaks. It also excels in cooking, adding depth to stews, frying dishes, and more.

José Pizarro says: "Growing up, I would help my family pick olives by hand in the groves back home, and that experience has stayed with me. It’s incredibly personal for me, and with this Manzanilla Cacereña olive oil, I feel like I’m bringing a piece of my heritage to your table, in the purest form possible."