olive oil

Flavoured olive oil with a fine selection of mediterranean species as garlic, pepper, oregano, thyme. - recommended for meat, fish and especially salads.

FLAVOURED

Olive oil obtained from the first cold pressing of olives with a acidity less than 2%. It is judged to have a good taste and aroma.

Olive oil obtained from the first cold pressing of olives. It contains no more than 1% acidity. Extra virgin oil has the best taste characteristics and superioR                                      VIRGIN

EXTRA VIRGIN

• The olive tree arrived in Peru during the colonial period, brought by Don Antonio de Ribera who departed in 1559 from Seville with one appraised load of several stakes of selected olive trees.
• Of all the olive stakes brought by Don Antonio, only three arrived alive and were planted in a de Ribera property called "La Huerta Perdida" located in the vicinity of colonial Lima. One day, Don Antonio realized that a plant was missing. His reaction was so violent that he fired the caretaker, punished his slaves and set a reward for the thief and his treasure. Nevertheless the plant was never recoverd.
• Numerous theories have been developed about the destination of the stolen olive plant. It is certain, however, that after the olive tree was adapted to the climate of Lima, it was taken to valleys of Yauca, Caman

Olive oil obtained from the first cold pressing of olives.