The renowned chef Paco Roncero, holder of two Michelin Stars and three Repsol Suns, with a career defined by creativity, innovation, and respect for the product, joins Almazaras de la Subbética during the new olive oil campaign. This collaboration represents a further step in the cooperative’s commitment to gastronomic excellence, sustainability, and the dissemination of extra virgin olive oil culture both within and beyond our borders.

A union based on shared values

The bond between Paco Roncero and Almazaras de la Subbética stems from a common vision: to highlight authentic, high-quality products made with respect for the land and the people who work it. Both share the philosophy that behind every great product lies origin, effort, and passion—three pillars that have made Almazaras de la Subbética a world leader in EVOO.

“Collaborating with Almazaras de la Subbética is a point of pride. We share the same philosophy: doing things well, right from the origin and with respect for the product and those who make it possible. Their oil reflects the essence of our Mediterranean cuisine,” highlighted Paco Roncero.

During this campaign, the chef will participate in various promotional activities, showcookings, recordings, and gastronomic content in which he will demonstrate the versatility of extra virgin olive oil and its essential role in haute cuisine. Through these initiatives, Almazaras de la Subbética aims to continue bringing its product closer to consumers and professionals, reinforcing the message that excellence begins in the field.

A campaign focused on quality and origin

The addition of Paco Roncero coincides with the start of the new olive oil campaign, a key moment for the Almazaras de la Subbética team, when early harvest oil is collected and produced—a symbol of the commitment to maximum quality and environmental respect. Every campaign represents a new challenge for the more than 7,800 farmers who are part of the cooperative, whose daily work translates into unique oils, recognised worldwide for their aromatic intensity, purity, and personality.

“Paco Roncero represents innovation, excellence, and commitment to Mediterranean cuisine. His union with our family is a further step in spreading the value of extra virgin oil and the work of our farmers,” stated the management of Almazaras de la Subbética.

A leading brand in the world of EVOO

Located in the heart of the Sierras Subbéticas Natural Park, in Carcabuey (Córdoba), the cooperative has more than six decades of experience and has been recognised as the World’s Best Organic Cooperative 2024 by World’s Best Olive Oils. Its oils—including highlights such as Rincón de la Subbética, Parqueoliva Serie Oro, Almaoliva Arbequino, and Almaoliva Bio—are exported to more than 60 countries and have accumulated hundreds of awards in the main international competitions.

Almazaras de la Subbética belongs to the Priego de Córdoba Protected Designation of Origin (PDO), one of the most prestigious in the world, and its work philosophy is based on sustainability, excellence, and constant innovation, always with respect for tradition and the natural environment where the olive grove begins.

Committed to the future of EVOO

With this alliance with Paco Roncero, Almazaras de la Subbética reinforces its mission to spread the culture of extra virgin olive oil as an essential ingredient of the Mediterranean diet and as a symbol of the finest Spanish gastronomy. The collaboration also aims to inspire new generations of consumers, chefs, and farmers to continue valuing authenticity, work at the source, and respect for the land.

Special thanks

After beginning the first recordings with Paco Roncero, we would like to thank Hotel Patria Chica, the Priego de Córdoba Protected Designation of Origin, Imagen Núcleo, and Casa Tomás for their collaboration.

La entrada Paco Roncero joins the Almazaras de la Subbética family for the new olive oil campaign se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

Francisco Serrano, referente del olivar, y Parqueoliva Serie Oro, un AOVE de excelencia, reciben un merecido reconocimiento en la XXVIII edición de los Premios DOP Priego de Córdoba.

Galardones a la tradición y a la excelencia de Almazaras de la Subbética en los Premios DOP Priego de Córdoba. El pasado viernes 4 de abril vivimos una jornada muy especial para Almazaras de la Subbética. En el marco de la XXVIII edición de los Premios de la Denominación de Origen Protegida Priego de Córdoba, tuvimos el honor de ver cómo el trabajo, el compromiso y la pasión de nuestra gran familia recibían un reconocimiento doble: por un lado, nuestro presidente, Francisco Serrano Osuna, fue distinguido con el Premio Picudo 2024, y por otro, Parqueoliva Serie Oro se alzó con la medalla de bronce como uno de los mejores aceites de oliva virgen extra de esta campaña.

Unos reconocimientos que tienen un valor muy especial para nosotros. Por un lado, y yendo más allá del premio a la calidad y excelencia de una de nuestras joyas, nos han otorgado un galardón que nos toca en la dimensión emocional, puesto que Francisco Serrano Osuna ha dedicado toda una vida al impulso del sector oleícola, siendo presidente del Consejo Regulador de la DOP Priego de Córdoba durante 27 años. Su incansable labor ha contribuido a posicionar nuestra denominación como referente mundial. Este premio es, sin duda, un merecido homenaje a su legado.

En cuanto a nuestro oro líquido enfrascado, Parqueoliva Serie Oro, ha vuelto a demostrar por qué es uno de nuestros grandes estandartes de Almazaras de la Subbética. Un aceite que nace de nuestros olivos centenarios, cuidado con mimo desde la recolección hasta el envasado, y que ha sido valorado por su frutado intenso, elegancia en boca y matices verdes y especiados que conquistan los sentidos.

¿Por qué es tan importante pertenecer a la DOP Priego de Córdoba?

Formar parte de la Denominación de Origen Protegida Priego de Córdoba significa trabajar bajo unos estándares exigentes que garantizan el origen, la trazabilidad y la calidad en cada gota de aceite. Esta distinción es mucho más que una etiqueta: es un compromiso con el territorio, con el consumidor y con una tradición que hunde sus raíces en siglos de historia.

El Consejo Regulador vela porque cada aceite que lleve su sello cumpla estrictamente con los requisitos establecidos. Desde la recolección hasta el envasado, todo el proceso se lleva a cabo bajo estrictos controles que aseguran que el producto final conserve la esencia del entorno donde nace: un enclave privilegiado, como lo es el Parque Natural de las Sierras Subbéticas, declarado Geoparque por la UNESCO.

Una tierra con alma

La comarca de la DOP abarca los municipios de Almedinilla, Carcabuey, Fuente Tójar y Priego de Córdoba, una zona caracterizada por su orografía montañosa, su altitud y un microclima con importantes contrastes térmicos. Todo ello, sumado al saber hacer de generaciones de agricultores que miman los olivares de sol a sol, da lugar a unos aceites irrepetibles.

Las variedades cultivadas bajo esta denominación son Picuda, nuestra variedad autóctona, Hojiblanca, con su particular envés plateado, y Picual, la más cultivada a nivel mundial. De ellas nacen tanto aceites monovarietales como coupages, las cuales ofrecen un abanico de sabores y aromas capaces de hacer de cualquier receta una auténtica delicatessen hasta para los paladares más exigentes.

Detrás de cada botella certificada hay, además, miles de historias. Y es que más de 6.000 familias viven del cultivo del olivar en nuestra comarca. Familias que, generación tras generación, han cuidado de esta tierra con esfuerzo, dedicación y respeto por lo tradicional. Muchos de nuestros olivares, por su antigüedad y su disposición en laderas de difícil acceso, siguen requiriendo labores manuales, una práctica que, lejos de ser un obstáculo, refuerza el vínculo entre el productor y su producto.

La denominación más premiada del mundo

La DOP Priego de Córdoba es, por lo tanto, un símbolo de calidad, además de ser la denominación de origen más galardonada a nivel internacional, contando con más de 2.500 premios en su palmarés, que lucen orgullosos avalando su prestigio. Y formar parte de este grupo selecto es, para nosotros, un impulso constante para seguir mejorando, innovando y, sobre todo, honrando nuestras raíces.

Desde Almazaras de la Subbética queremos agradecer a todos los que hacen posible estos logros: a nuestros trabajadores, agricultores, técnicos, y, por supuesto, a quienes cada día eligen nuestros aceites para llevar a su mesa lo mejor de nuestra tierra. Porque en cada gota de nuestros aceites late el verdadero corazón de la Subbética.

La entrada Galardones a la tradición y a la excelencia de Almazaras de la Subbética en los Premios DOP Priego de Córdoba se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

What certifications bring us as producers.

For us, producers of EVOO—with our carefully crafted oil, the best flavour and impeccable quality—a certification such as ‘Designation of Origin’ or ‘Organic Certification’ not only supports our good work, it also puts us on the global map. Consumers, who are increasingly well informed, seek authentic and sustainable products, and certification gives them the confidence that they are making a responsible, quality choice.

In the international market, these distinctions open doors to new horizons beyond our borders and allow us to compete on equal terms with other globally recognised brands. In addition, certifications are also an excellent mechanism to help us stand out from competitors who do not meet the same standards, which translates into added value for our exquisite oils.

What certifications bring you as a consumer.

For the consumer, reading these certifications on the bottle of their extra virgin olive oil ensures that the product has undergone rigorous quality controls that verify its origin, production process and organoleptic characteristics such as flavour, aroma and acidity.

When an olive oil carries certification, the consumer can trust that they are purchasing a product that meets the highest standards; that the oil comes from a specific region with controlled, environmentally respectful production; that the product adheres to values of transparency and traceability; and much more.

Moreover, these certifications protect consumers against fraud or low-quality products. In global markets, where the range of olive oils is broad and diverse, certifications make it easier to identify genuinely superior-quality products. In this way, the consumer not only chooses an olive oil they know is authentic, but also supports responsible, sustainable agricultural practices.

The quality seals of Almazaras de la Subbética.

So which certifications back us and endorse us as the best EVOO in the world? Let us explain!

1. 1. BRC Certification: The British Retail Consortium. This is a production system standard developed by major British retail chains (such as Tesco, Asda, Sainsbury’s and Waitrose) in 1992 and is now one of the global safety standards. It proposes food safety protocols with two aims: on the one hand, to ensure supplier compliance and, on the other, to provide retailers with a tool to guarantee the safety of the products they sell.
   2. IFS Certification: The International Featured Standard is a private technical protocol and a globally recognised safety standard. It is currently the most demanding certification in terms of food safety, together with BRC. It was created due to the need for a common safety standard for all food industries worldwide, offering greater ease of comparison and transparency throughout the entire supply chain, as well as helping manufacturers and distributors reduce costs and time.
   3. OU Certification: The Orthodox Union Kosher, USA, the largest certification agency in the world. A product with this certification ensures that it has been made with Kosher ingredients and processed on equipment dedicated exclusively to Kosher foods. Kosher foods are prepared in accordance with Jewish dietary laws and are permissible for consumption as they meet the requirements of the Hebrew Bible’s diet. Displaying this symbol on our bottling immediately and universally enhances us, increasing our commercial potential.
   4. CAAE Certification: This is the certificate granted by this international body with a global approach for a more organic world. Certified organic products are those that have been verified by CAAE, meaning they contain no synthetic chemicals and guaranteeing that all requirements and rules relating to organic production, labelling and control are met, with processing that is respectful of the environment.
   5. JAS Certification: This is the Japanese organic agricultural production certificate, created by Japan’s Ministry of Agriculture, Forestry and Fisheries. It is required for clients who wish to export their organic production to Japan, even if they hold certificates from other countries.
   6. BIOSUISSE Certification: This certificate is issued by a prestigious private organisation that brings together organic farmers in Switzerland. Its seal guarantees that we have carried out farming free from synthetic chemical products and genetically modified organisms, promoting practices that foster biodiversity and environmental sustainability. It is a certification that also has a significant social component, as it requires a decent income for farmers, values the retention of population in rural areas, and promotes the maintenance of the surrounding biodiversity.
   7. QV EXTRA Certification: This label on a bottle guarantees to the end consumer that they are obtaining the highest quality level of extra virgin olive oil, premium EVOOs.
   8. Designations of Origin: In our case, we proudly display D.O. Priego, D.O. Lucena and D.O. Baena. Protected Designation of Origin products are those whose quality or characteristics are due to the geographical environment with its natural and human factors, and whose production, processing and preparation always take place within that defined geographical area from which they take their name. Thus, consumers place us on the global map, granting us our authenticity.
   9. ISO22005 Certification: This standard establishes traceability systems in food supply chains, meaning its seal symbolises that it facilitates the identification of origin and the tracking of products throughout production and distribution, helping to guarantee the safety of goods.

In short, when you purchase a bottle of extra virgin olive oil from Almazaras de la Subbética, you will be buying quality in capital letters. Obtaining a quality certification is proof of our effort and dedication—seals that position us as a trusted benchmark in the competitive world of extra virgin olive oil.

La entrada Almazaras de la Subbética certifications: a symbol of commitment, quality, transparency and dedication se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

Fíjate en estos tips para un AOVE de máxima calidad.

Y, antes de continuar, por supuesto, fíjate bien en el apartado ‘Categoría’. Esta ha de ser ‘Virgen Extra’, que es el aceite de oliva de mayor calidad y pureza, obtenido directamente de las aceitunas mediante procedimientos mecánicos y sin tratamientos químicos ni térmicos. ¡Como el de Almazaras de la Subbética! 

Ahora, sí, vamos a dirigir nuestra mirada a la Tabla Nutricional de nuestro AOVE. Te detallamos aquellos puntos clave que te ayudarán a interpretarla de forma sencilla y fácil:

1. Porciones y cantidad de consumo recomendada: es el primer dato que hemos de revisar, su porción, puesto que todos los valores que se muestran están basados en esa cantidad. El valor energético se mide, generalmente, por cada 100 ml, expresado tanto en kilojulios (KJ) y en kilocalorías (kcal), siendo este último el que más entendemos. Pero, en el caso del aceite de oliva virgen extra, generalmente se considera una porción estándar de 15 ml, lo que equivale a una cucharada sopera. Es fundamental tener en cuenta este dato para no confundirnos, ya que, si consumimos más de una porción, también estaremos ingiriendo más calorías y nutrientes.

2. Calorías: sí, nuestro AOVE es un alimento calórico, por lo que, aunque es un alimento saludable, su consumo en exceso puede contribuir a un aumento de peso si no lo consumimos con moderación. Pero, atención a esto: las calorías son el resultado de sumar la energía que aportan los tres nutrientes más importantes, que son las grasas, las proteínas y los hidratos. Así, pues, no debemos valorar el AOVE como alimento de forma aislada por estas. De hecho, a igual número de calorías, dos alimentos pueden ser muy distintos: uno de ellos podría ser rico en azúcares, y el otro de origen integral. Por ello, fíjate en qué se componen sus grasas.

3. Grasas totales: nuestro AOVE es reconocido por ser rico en grasas saludables, lo que lo convierte en un ingrediente valioso en la dieta. Las grasas totales indicadas en la tabla pueden parecer altas, pero ¡ojo! No todas las grasas son iguales, y aquí entra en juego lo siguiente:

• • • Grasas saludables: monoinsaturadas y poliinsaturadas. El AOVE destaca por su alto contenido en grasas monoinsaturadas, principalmente el ácido oleico, que es beneficiosa para la salud cardiovascular, puesto que ayuda a reducir los niveles de colesterol LDL (el “malo”) y aumenta el colesterol HDL (el “bueno”). En la tabla nutricional, verás que más del 70% corresponde a estas grasas saludables.
    • Grasas no saludables: saturadas. Aquellas que pueden aumentar el colesterol LDL y, por tanto, el riesgo de enfermedades cardiovasculares. Sin embargo, el AOVE tiene un bajo contenido en grasas saturadas en comparación con otros aceites o grasas.

4. Sodio, carbohidratos y proteínas: ¿los ves en la tabla nutricional? Sus valores son prácticamente nulos. Y es que el AOVE es prácticamente puro en grasas, sin otros nutrientes como proteínas o carbohidratos. Esto también lo convierte en un alimento adecuado para dietas bajas en carbohidratos o sin sodio.

5. Vitaminas y antioxidantes: nuestro AOVE es una fuente de vitamina E y antioxidantes naturales, tales como son los polifenoles. Estos compuestos tienen propiedades antiinflamatorias y ayudan a proteger las células del daño oxidativo. Si bien no es común ver estos datos en la tabla, es un aspecto importante a considerar cuando elegimos el aceite de oliva virgen extra como parte de nuestra dieta, ¿no crees?

Y un tip final: échale un vistazo general a la tabla nutricional. ¿Sabías que todos los ingredientes de un producto se ordenan por peso? Esto quiere decir, pues, que de lo que más contiene nuestro alimento ha de aparecer en primera posición. En el caso del aceite de oliva virgen extra solo debe aparecer un único ingrediente: el zumo de aceituna, el aceite de oliva virgen extra. NO se puede etiquetar con la denominación ‘ACEITE DE OLIVA VIRGEN EXTRA’ si el producto incluye algún otro ingrediente adicional.

Ahora sí, ya puedes adquirir tu AOVE de la más alta calidad con la certeza de que sabes lo que estás comprando. Ya has podido comprobar que leer la tabla nutricional del aceite de oliva virgen extra es más sencillo de lo que parece. Ahora que la entiendes, podrás aprovechar mejor sus beneficios. El enfoque debe estar en moderar su consumo por su alto contenido calórico y grasas, pero sin temer a las grasas monoinsaturadas, que son las que aportan la mayoría de sus efectos positivos sobre la salud.

¡No lo olvides! Al utilizar el AOVE en nuestras comidas, estamos añadiendo un ingrediente clave en una dieta saludable.

La entrada ¿Cómo leer la tabla nutricional del aceite de oliva virgen extra? se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

The keys to obtaining the highest quality

And in this post, we want to tell you what those factors are that affect its quality and that we must take into account to truly appreciate the gem that reaches our kitchens and our dishes:

1. Olive variety: Yes, there are numerous olive varieties, and each one has specific characteristics that influence the flavour, aroma, and chemical composition of the final oil. Varieties such as Picual, Arbequina, Hojiblanca, and Cornicabra, among others, provide different organoleptic profiles. Which variety should we choose? Well, the appropriate choice will depend on other factors, such as the climate, the type of soil, and the preferences of the producer and the market.
2. Growing conditions: Or agronomic conditions, which include, as mentioned above, the type of soil, the climate, and the management of the crop. All play a crucial role in the quality of the EVOO. Olive trees need well-drained, nutrient-rich soils, as well as a suitable climate with sufficient sun and moderate rainfall. But we must also be careful with the management of irrigation and fertilisation to avoid water and nutritional stress on the trees, as this could negatively affect the quality of the fruit and, therefore, the oil.
3. Harvest: A moment of extreme importance in the process and, therefore, a determining factor in the quality of the oil. The olives must be harvested at the optimal point of ripeness, as both early and late harvesting can affect the organoleptic profile of the EVOO. As we’ve told you in previous posts: green olives tend to produce oils with a more intense and bitter flavour, while ripe olives produce sweeter, milder oils. Furthermore, the harvest must be carried out in a way that minimises damage to the fruit, using appropriate techniques and tools.
4. Processing: The step that comes right after harvesting. Now is when the olives must be processed as quickly as possible to prevent oxidation and fermentation, which can deteriorate the quality of the oil. The extraction process includes several stages: washing, milling, malaxation, and separation of the oil. The temperature during malaxation is crucial; it must be kept low to preserve volatile compounds and antioxidants.
5. Storage: This step must be carried out under optimal conditions to prevent the degradation of our EVOO. It is essential to protect the oil from light, heat, and oxygen, as these factors accelerate its oxidation and rancidity. The storage containers, preferably stainless steel, must be hermetically sealed and kept in cool, dark places. For this reason, the final packaging should also be opaque or made of dark glass to protect the oil from light.
6. Chemical and organoleptic aspects: When we talk about measuring the quality of an EVOO, we are referring to its evaluation based on both its chemical and organoleptic characteristics. The chemical parameters ( include the content of free fatty acids, the peroxide value, and phenolic compounds, which must be within the limits established by regulations. As for the organoleptic aspects, a panel of professional tasters evaluates the flavour, aroma, and the absence of defects such as rancidity, mustiness, or fermentation.

In addition to these factors, we must be mindful of many others that are also determined by the time of year, especially when it comes to protecting its storage. And it’s summer!

The climate in the summertime is a determining factor in the quality of extra virgin olive oil. High temperatures, solar radiation, rainfall, and humidity, as well as winds and storms, influence the development of the olives and, consequently, the characteristics of the oil. The proper management of these factors, through cultivation practices such as irrigation, wind protection, and management of water stress, is essential to ensure the production of high-quality EVOO. On the other hand, adapting to climate variations and mitigating the effects of climate change that we have been experiencing for years are significant challenges for olive oil producers worldwide.

In conclusion, we must bear in mind that the excellent quality that arrives at your table bottled at our Almazaras de la Subbética, and the proof of this is that we offer you some of the most award-winning EVOOs in the world and in the history of our country, is the result of a combination of factors that begin in the field

La entrada The most relevant factors affecting the quality of extra virgin olive oils se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.