Palacio Márquez de Viana has been involved in olive oil production in Andalusia, Spain, for more than 200 years. It is recommended for those who want to experience the powerful olive oil that is unique to early harvesting, which has never tasted before. Three types of olives, Arbequina, Picual, and Royal, are harvested at the earliest stage of the harvest season. It has a strong taste full of freshness, and you can feel the delicate aroma while having a strong presence. ● 3 types of olives blended by artisans This olive oil is blended by master blenders who have mastered blending techniques at Scotland's premier whisky distillery, analyzing the taste and aroma. The aroma of Arbequina such as chicory and herbs, and the green taste of eucalyptus and green apple of Picual are well expressed, while the flavor of the royal variety is added to create the taste. The distribution of each is changed every year, resulting in a delicate taste with no variation in quality. ● Thorough quality control to maintain freshness We pay particular attention to quality control and control 100% of the entire process from harvest to shipment. The olives are harvested quickly and carefully with a special harvester so as not to damage the fruit, and the oil is pressed by cold pressing (low temperature and low pressure) within 3 hours after harvesting. It does not impair the original strong flavor of olives. Cold pressing is an old-fashioned method that most manufacturers no longer do because it reduces the amount of oil that can be pressed and is laborious and costly. The pressed olive oil is stored in stainless steel tanks that are kept at a constant temperature. After that, it can be bottled just before shipment to keep it freshly squeezed. To prevent light damage, use a dark-colored bottle with high light shielding. In addition, nitrogen is injected to completely block it from the air and prevent oxidation. ●Awards At Olive Japan, the world's largest international olive oil contest, it has won consecutive gold awards since its first entry in 2017. It has a good reputation among food professionals and has proven its excellence. 《Tasting Notes》 Green extra virgin olive oil, made from fresh and strong olives. The faint aroma of tomatoes, mint, freshly cut grass and wheat spreads first. This is followed by the aroma of apples, green almonds, green bananas and kiwis. It is a very powerful finish with a strong presence and a delicate aroma. 《Recommended Eating Combination》 It is best served with cold and hot vegetables, rice, pasta, meats, grilled fish, fatty fish and meat carpaccio.