OUR OLIVE OIL

OUR OLIVE OIL

Our olive groves are 100% organic and offer a very low production. The harvest is carried out completely by hand, relatively early in the season.

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 by hand 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. However, we eventually want to raise production in order to entice connoisseurs and allow them to explore another nuance of our Mediterranean culinary pleasures.

Our olive groves are 100% organic and offer a very low production. The harvest is carried out completely by hand, relatively early in the season.

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 by hand 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. However, we eventually want to raise production in order to entice connoisseurs and allow them to explore another nuance of our Mediterranean culinary pleasures.
We pick the finest olives from old olive trees the traditional way and press them by hand the same day. That’s how the pure taste of olives remains, refining Mediterranean dishes without any off-flavour.
We pick the finest olives from old olive trees the traditional way and press them by hand the same day. That’s how the pure taste of olives remains, refining Mediterranean dishes without any off-flavour.