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Molino de la Calzada Arbequina Bell - Glass bottle 500 ml.
€11.00
Tax included
Price per liter:
€22.00 /L
HARVEST 25/26
Molino de la Calzada Arbequina early harvest extra virgin olive oil
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Also available by the case
Molino de la Calzada Arbequina early harvest extra virgin olive oil. Box of 6 bottles of 500 ml. 100% Arbequina. From Íllora, Granada.
An exquisite olive juice in which each variety contributes its own special characteristics. The quality of this extra virgin olive oil is closely linked to its vitality, achieved by balancing the principles of traditional cultivation with the advances of modern olive growing.
It has a fruity aroma of olives and fruits such as apples, green bananas and almonds, and is smooth and creamy.
On the palate, it is smooth, elegant, light and harmonious.
- Cultivation
- Traditional
- Zone
- Granada
- Packaging
- Bottle
- Inhalt
- 500 ml
- Brand
- Molino de la Calzada
- Variety
- Arbequina
- Denomination
- No designation
- Harvest
- 2025-2026
- Fruity
- Intense
- Sweet
- Intense
- Bitterness
- Light
- Fervence
- Medium
- Nose
- Apple
Banana - Acidity
- 0.3
- Composition
- Monovarietal
- Family
- 11036_Aceite - Molino de la Calzada
8297
1000 Items
Since 1895, the Roldán family has maintained the olive oil industry.
In its early days, it was born as a maquila, moulting the olive that was usually delivered by the reapers of the same family who produced for their own consumption, sale or barter.
Each farmer paid for the barley bush, which was used to feed the mules that moved the wheels.
The time, technology and careful managers who have been in charge of the business, have made the old family factory a modern factory with three receiving lines, six hoppers waiting and three continuous lines of two phases, with an annual capacity of milling of some fifteen million kilograms of olives, mainly varieties picual, lucio (native of the region), picudo, hojiblanca and arbequina.
Almazara de Herederos de Francisco Roldán, SL
Íllora (Granada, Spain)
At Francisco Roldán, they introduced a machine that uses an old system based on the extraction of pasta oil through a small amount of water. This extraction process involves cold processing without increasing the temperature at any stage of production, preserving the quality of the oil extracted.
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