All Fino extra virgin olive oils come from the olives grown on the small fincas surrounding the white washed village of Casarabonela in southern Spain where they are ripened by endless long days of sunshine until the harvest begins in November – olives are still being picked into January.
Our main seller is The Village Oil, a delicious smooth extra virgin olive oil which is produced from a blend of manzanilla, hojiblanca, arbequina and piqual olives from the fincas of Miguel, Paco, Juan and Juanita, and all the other locals, and pressed by Rafael and the team at the village molino. An evening in December is a great time to visit the molino which becomes the village hub at this time of year, even if just to see the variety of ways in which the crop is transported there – anything goes (or anything that does go!) – mules, tractors, “dupes” (Spanish dumper truck), pick-ups, trailers or the family “coche” with the family in it – the feeling of community is incredibly strong.
This year we have also introduced a delicious peppery organic extra virgin olive oil. About ten years ago when Fransisco Florido Rubio inherited his finca from his grandparents he was determined to put into practice his passion for organic farming. He has 300 trees, a combination of piqual and hojiblanca olives, which are loving nurtured by him throughout the year until they are harvested in November - the olive oil we have is a delicious single variety olive oil produced from piqual olives.
We are also incredibly lucky to have two exceptional Fino Balsamic Vinegars – one dark, one white – from the Cordoba region of Spain where the dominant grape variety is the Pedro Ximenez grape. Both are skillfully produced by masters in their field, at Bodegas Navarro where their wine making expertise have been handed down from father to son through the generations for over 150 years. When you try them you will understand why both balsamics are Gold Great Taste Award winners.