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    Best Spanish Olive Oils 2018

Finca la Torre Hojiblanca

Extra Virgin Olive Oil Organic

Glass bottle 500 ml.

16,50 € tax incl.

  • 1 bottle 16,50 € / Unit
  • 10 bottles 15,00 € / Unit
  • 20 bottles 14,50 € / Unit

Finca La Torre Hojiblanca was elected the Best Spanish Extra Virgin Olive Oil for 2015-2016 harvest, and the best Organic EVOO.

Organic Extra Virgin Olive Oil. 100 % Arbequina.

Persistent and balanced.

Class:
Extra Virgin Olive Oil
Variety:
hojiblanca
Cultivation:
Organic
Zone:
Málaga
Appellation of origin:
Sin denominación
Format:
Bottle
Capacidad:
500 ml
Composición:
Monovarietal
Fruity:
intenso
Sweet:
ligero
Bitter:
medio
Hot spicy:
medio
Nose:
grass
green leaf
Mouth:
Delicate fruit, fresh, bitter and spicy with hints of green almond, apple and banana.

2017

New York - Medalla de Oro

Los Ángeles - Medalla de Oro / Best of Show / Best of Class

Alimentos de España - Finalista

Flos Olei - Máxima puntuación

2016

New York - Gold Award Robust

Los Ángeles - Best of Show Robust

Terra Oleum - Selección

2015

Terraolivo - Best Packaging Design + GRAN PRESTIGIO ORO

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Finca la Torre Hojiblanca - Glass bottle 500 ml.

Finca la Torre Hojiblanca - Glass bottle 500 ml.

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Manufacturer Info

Finca La Torre

Finca La Torre was founded in 210 a.C and consists of its own olive mill and its own olive trees: 25,170 new (1,998) which are from Hojiblanca, Arbequina, Cornicabra and Picudo olives, and about 8,900 old ones dating from 1,840, Hojiblancos.

It is constituted by 376 hectares of olive groves, pastures, pine forests, as well as 2 chains of hills that are part of the property.

Almazara of Finca La Torre Almazara Finca La Torre Bobadilla (Málaga, Spain)   The application of the most modern technology and the highest standards of hygiene by passion and conviction guarantee you the enjoyment of extraordinary oils and to us the continuity of our tradition. We have a variable capacity of 1.5 to 3 tons / hour, which allows us to react to the variations in the harvest. Thanks to the central location of the mill building and the short distance to the olive groves, the olives can be ground between 2 and 4 hours after being harvested.