The special edaphoclimatic conditions of the production area (limestone soils, dry and sunny climate and strong thermal oscillations between day and night in the ripening period); and the need to harvest early to avoid the frost period, determine the low degree of maturity with which the olive is collected. All this makes the Navarra oil have a unique flavor and characteristics that differentiate it from other varieties on the peninsula.
Along with the Arróniz variety, the Navarra oil also includes the Empeltre and Arbequina varieties that provide the fruity aromas of almond and apple that are so pleasant on the palate and that characteristic deep yellow hue.
The extraction is carried out exclusively by mechanical procedures or by other physical procedures that do not produce alteration of the oil, preserving the flavor, aroma and characteristics of the fruit from which it comes. Extra virgin olive oil from Navarra is characterized by medium to intense fruitiness and a characteristic bitterness, less sweet than those produced in latitudes further south in Spain.