The Picual and the native Nevadillo Negro are considered the main varieties. This combination represents 98% of the DO olive oil production.
These olives give a unique and exclusive flavour to our oils. The Nevadillo Negro is one of the varieties of olive richest in polyphenols (see study). The high content of polyphenols gives the oil its characteristic bitter and peppery flavour as well as excellent stability against oxidation.