Arínzano Extra Virgin Olive Oil, of a 100% Arbequina variety, has a pleasantly smooth and elegant flavor at the beginning, which will end in a delicate, slightly almond-shaped, spicy finish with hints of green apple and a fresh and green aroma of the olive in its optimum point of maturation.

Tasting sheet


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.

Additional information

Weight 1.5 kg

Navarra Oil is the oil that is produced further north in Spain and Europe. A product with two thousand years of history, which since the time of the Romans was part of our diet and our cuisine.

The origin and history based on the archaeological remains found in Navarra, date back more than 2,000 years. After contact with the towns that reached the peninsula, the cultivation of olive and olive trees was introduced to manufacture the precious food. It is said that it was the Punics, Greeks and Phoenicians who introduced olive cultivation to the Iberian Peninsula around the 4th century BC. C. Phoenicians and Romans popularized it, taking advantage of the possibilities of the Navarrese climate.

The Romans used it both for food and for lighting, heating and body care in the thermal baths. And the Arabs perfected the production processes, including the use of the mill and extended and refined the techniques of olive cultivation throughout the Iberian lands. Since then, this system for obtaining oil has not changed much.