Extra virgin olive oil produced in the province of Jaén from the Picual and Arbequina varieties. Obtained cold by mechanical procedures from olives at their optimum point of ripeness.

Oleocampo extra virgin olive oils have a high monounsaturated content, especially oleic, and a high proportion of natural antioxidants, which makes them very stable.

From an organoleptic point of view, Oleocampo extra virgin olive oil tends towards greenish and yellowish-green tones, easily recognisable. Its smell is usually defined as fruity, fresh and fragrant, while its flavour has a distinguished bitterness, with an intense aftertaste of fresh olives.