It’s almost impossible to imagine authentic Mediterranean cuisine without its “liquid gold”. That’s why we recently started producing pure, organic olive oil under the Terroir al Límit brand: We pick the finest olives from century-old olive trees in the traditional way and press them the same day. Like this, the pure taste of olives remains, adding a touch of refinement to Mediterranean dishes, without any off-flavors.
The centenarian olive trees are of ancient varieties, which are native to the region. Today, very few trees of these varieties - Rojal, Llei de la Torra and Farga - are left in the Priorat. They produce fruit of exquisite quality, but their yields are very low, and they are more difficult to cultivate than other more commercial varieties, such as Arbequina. The olives arrive at the press on the same day they are harvested and at the optimum temperature for extracting the best quality oil, allowing us to obtain the maximum expression of our liquid gold. We currently bottle our olive oil in small amounts as exclusive special editions.
The centenarian olive trees are of ancient varieties, which are native to the region. Today, very few trees of these varieties - Rojal, Llei de la Torra and Farga - are left in the Priorat. They produce fruit of exquisite quality, but their yields are very low, and they are more difficult to cultivate than other more commercial varieties, such as Arbequina. The olives arrive at the press on the same day they are harvested and at the optimum temperature for extracting the best quality oil, allowing us to obtain the maximum expression of our liquid gold. We currently bottle our olive oil in small amounts as exclusive special editions.