The story
Palacio de los Olivos is in Almagro, in the province of Ciudad Real in Spain, in the Campo de Calatrava area. The estate's farming history goes back more than 30 years.
On its own olive groves of nearly 300 hectares, the estate grows Picual and Arbequina. The olives are picked from its own groves and processed in the company's own mill, so production stays in the same family's hands from tree to finished oil.
The area's volcanic soil and dry, sunny climate make for excellent olive-growing conditions.
Why this producer is part of Olivo's range
We chose Palacio de los Olivos because each variety's own character comes through clearly in their oils. Picual is one of Spain's best-known varieties: bold, green and peppery. Arbequina is softer and fruitier.
Taste the oils side by side and you'll notice the difference straight away. That makes them a great way to discover how varied Spanish olive oil can be.
How to use Palacio de los Olivos oils
Use Picual when you want the oil's flavour to stand out: on bread, tomatoes, grilled vegetables and meat. Arbequina suits salads, fish, vegetables and finishing a dish when you want a gentler taste.
Easy recipe
Pan con tomate
Ingredients
- Toasted country bread
- Ripe tomatoes
- A garlic clove
- Palacio de los Olivos olive oil
- Flaky salt
Method
Toast the bread slices until crisp.
Rub the surface of the bread lightly with garlic.
Grate the tomatoes and spread the pulp on the bread.
Finish with plenty of olive oil and flaky salt.
Next on the table
Taste two Spanish varieties side by side
Picual and Arbequina show how different olive oils from the same estate can be. Pick your favourite, or take both.