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PRINCIPAL Olive Oil Extra Virgin

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PRINCIPAL Olive Oil Extra Virgin


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Complex olive oil, fruity notes of green and ripe olive, slightly to moderately bitter and spicy, with marked notes of the green leaf of the olive tree, fresh grass, broom and other fruits, namely apple, almond, tomato and unripe banana. These components allow a diversified gastronomic use. Very persistent in the mouth.
Selling Price:


0.5L Wood box


OLIVE varieties
Galega, Cobrançosa, Picual, Arbequina, Cornicabra     
It is best to keep it in a cool and dark place, away from other aromatic products. The oil may become cloudy due to a decrease in temperature, which is perfectly normal in an extra virgin olive oil and is not a sign of poor quality.

GALEGA Cobrançosa Picual Arbequina Cornicabra

For a very long time, this was the most widely disseminated variety in our country.

This is an entirely Portuguese variety, which produces small fruit, while the yield in olive oil is relatively low. The olive oil, generally speaking, is thick, very sweet, with light fruit, gentle hints of green leaves and strong hints of ripe apple and nuts.

Cobrançosa, from Trás-os-Montes region (North), has high yields of olive oil, around 18 to 22%, and the olive oils it produces are rich in polyphenols, quite resistant to oxidation and balanced as they are fruity, sweet, bitter and spicy, with strong hints of green grass, as well as green apple and almond.

Originally from the South of Spain, it produces fruit with high yield (>22%), and the olive oils, rich in polyphenols and oleic acid, and consequently quite stable, is quite complex, of intense green, sour and spicy fruit, and marked hints of green grass and broom, green apple and nuts.

Originally from Palestine, this olive variety was introduced in Europe in the 17th century by the Duke of Medinaceli.

Its name derives from the village of Arbeca , in the Catalan region of Les Garrigues.

The fruit is small, in shades of yellow and dark brown, quite aromatic, and produces very unstable although mild olive oil, with strong hints of fresh tomato.

Originally from Mora, in Toledo, its name comes from the fruit and, specially , the shape of the stone which resembles goats' horns.

Its yield is rather high (19%), and produces olive oils rich in oleic acid, stable and complex, sweet, bitter and spicy, with hints of green leaf, almond, banana and, sometimes, avocado flavour.

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