Palacio Marques de Viana has been involved in olive oil production for over 200 years in the Andalusia region of Spain, spanning generations. Recommended for those who want to experience the powerful olive oil unique to early harvesting, unlike anything they've tasted before. We use three types of olives—Albequina, Piquel, and Royal—harvested at the earliest stage of the harvest season. It has a fresh and powerful flavor, with a strong presence yet a delicate aroma. ● Three types of olives blended by artisans This olive oil is blended by master blenders who have mastered blending techniques at Scotland's top whisky distilleries, analyzing its taste and aroma. It vividly expresses the aromas of albequina varieties like chicory and herbs, the green flavors of picual eucalyptus and green apples, while adding the flavors of royal varieties to create the taste. Each ingredient is adjusted every year, resulting in a delicate flavor with consistent quality variation. ● Thorough quality control to maintain freshness We are especially particular about quality control, managing 100% of the entire process from harvest to shipment. Using a dedicated harvester, olives are harvested quickly and carefully to avoid damaging the fruit, and within three hours after harvest, the oil is pressed cold-pressed (low temperature, low pressure). It does not overpower the original, powerful flavor of olives. Cold pressing is an old-fashioned method that most manufacturers no longer use because it reduces the amount of oil available for extraction, which is labor-intensive and costly. The pressed olive oil is temporarily stored in stainless steel tanks maintained at a constant temperature. Afterwards, bottled just before shipment helps maintain the freshly squeezed state. To prevent damage from light, use dark-colored bottles with high blackout properties. Furthermore, by injecting nitrogen, it completely blocks air from the air to prevent oxidation. ● Awards At the world's largest international olive oil contest, 'Olive Japan,' it has won consecutive gold prizes since its first entry in 2017. It is highly regarded among food professionals, proving its excellence. Place of origin: Spain, Andalusia Varieties: Picual, Albequina, Royal Acidity: 0.12% 《Tasting Notes》 Green extra virgin olive oil made from fresh and robust olives. A faint aroma of tomato, mint, freshly cut grass, and barley first spreads. This is followed by the scents of apple, green almond, green banana, and kiwi. It is very powerful, with a strong and distinctive flavor yet a delicate aroma. 《Recommended Pairing》 Paired with cold and warm vegetables, rice, pasta, meats, grilled fish, fatty fish, and meat carpaccio, it is ideal.