guardian de los trofeos



Our Guardian Extra Virgin Olive Oil of the Early Harvest Trophies is of the PICUAL variety. At the time of harvesting, the fruit is green, it still has to mature, it is just at the moment when its organoleptic properties are at their maximum splendor. Green olives are more complex to harvest, they are strongly rooted in the tree and, as they have not matured, their pulp is tighter and less juice is extracted from them. To produce a liter of Premium oil, an average of 2 kg more olives are needed than to make a liter of oil from matured olives.

 GUARDIÁN DE LOS TROFEOS EARLY HARVEST olive oil is a PREMIUM oil of limited production . 

why this oil

 Because the raw taste of early harvest olive oil is exquisite. More fruity, brighter, more enhanced flavor and aroma. In order to accurately dispose of all its values, we went to the ESCUELA SUPERIOR DEL ACEITE DE OLIVA in Valencia, in order to submit our product to an Independent Tasting panel and to be able to count on a verified SENSORY TASTING SHEET for our clients, and which does not Let us be the ones who detail its virtues. Click here to see the ESAO file


Our Extra Virgin Olive Oil Guardián de los Trofeos VARIEDAD PICUAL, has a very special and complex personality , it preserves all the properties that characterize the picual variety characteristic of the Condado de Jaén area but with a very marked softness, which clearly differentiates it.
 of other much lighter varieties. It is an oil with a high content of polyphenols and natural antioxidants , which apart from providing us with healthy benefits, protect the oil from oxidation and make it more stable and better preserved for longer.
On the other hand, picual oil has a high content of oleic acid (up to 80%), which gives it greater density and smoothness in the mouth.
In turn, this makes the picual oil also more resistant to high temperatures, holding up better than other softer oils to frying . However, in Jaén we always prefer to use raw picual, which is where its organoleptic qualities are best appreciated, since being an oil with great intensity, it stands out more on a good toast or salad, providing very fresh and fruity flavors . Perfect to consume on a daily basis.

why this oil

 Precisely its high fruitiness , a term that is technically used to describe the smells and flavors related to the fruits and the countryside . Picual oil tends to highlight the smells and flavors of green leaves, green grass and fig trees , although this depends a lot on the degree of maturation of the olive used. For example, in early oils it is also common to find smells and flavors of tomato or tomato plant , green almond or green apple. In any case, a picual oil can be paired with any dish , even with desserts in which it provides a very characteristic touch of freshness and greenery.



The arbequina is defined as "the beluga" of

 olives. Intense flavors also especially dried fruit such as almonds but also ripe fruit. Generally fruity.

why this oil

Its olive is small, it goes into production quickly, it has good yields and it adapts well to the new super-intensive plantations. All this means that the cultivation of the Arbequina variety has experienced a great expansion in recent years.

The main characteristic of Arbequina oil is that it is a sweet oil, that is, it does not have any bitter aftertaste . Some Arbequina oil can sting the throat, simply indicating that it is fresh. In general, Arbequina oil is suitable for those looking for an extra virgin olive oil with a mild flavor .

Another characteristic of this oil is that it is usually quite aromatic , giving fruity aromas of banana and apple. Ripe arbequina oils are often reminiscent of small children's fruit porridge. This aroma is due to the high percentage of polyunsaturated acids that they usually contain. As these acids are more unstable than oleic acid (monounsaturated), Arbequina oil has the disadvantage that it is more unstable compared to other varieties of olive oil.

Arbequina oil, like the rest of the olive oils, has a high percentage of oleic acid , which helps reduce bad cholesterol (LDL) and increase good cholesterol (HDL).