The Baena PDO extra virgin olive oil is obtained from the Picuda variety of olive, but it may also contain other varieties such as Hojiblanca, Picual or Pajarero.
The production area of the Baena PDO extra virgin olive oil is located in the southwest of the province of Cordova in the Autonomous Community of Andalusia.
The olives are harvested by hand, by beating or by mechanical shaking. The oil is cold pressed manually or mechanically to separate the first press so that the heat does not modify the organoleptic quality of the end product.
Appearance and Flavour
The Baena PDO extra virgin olive oil varies from a yellowy green to a golden green colour; it has an intense fruity aroma with a mild hint of bitter or sweet almond, depending on the acidity level of the olives during pressing. The intensity of its fruity flavour depends on the degree of ripeness of the olives when harvested.
The presence of olive orchards in the Baena area has been recorded since the 12th century. In the last decade of the last century, there were 14,025 hectares of olive trees in the Baena PDO extra virgin olive oil production area and 86 olive mills spread throughout the area.
Extra virgin olive oil is easily degradable and must be stored correctly to maintain its organoleptic qualities. It should therefore be kept in a cool, dark place at a temperature between 14 and 18°C, away from sources of heat and away from other foods which produce odours. It should be used within four to six months of pressing to enjoy its flavour at its best. Baena PDO extra virgin olive oil is an ideal condiment for salads, in sauces and on bread. It is recommended as a condiment because this retains its fresh olive aroma and flavour. To guarantee the qualities of the oil in cooked dishes it is advisable to cook on a low temperature.
This product is sold as Baena PDO extra virgin olive oil. It is sold in glass or metal containers no bigger than 5 l.
Alternating mild winters with not excessively hot summers promote the growth of a variety of olive trees which give Baena PDO extra virgin olive oil its particular organoleptic qualities.