Choosing the best extra virgin olive oil for cooking and pairing with your dishes isn't easy. When it comes to pairing a good EVOO with a dish, it largely depends on what you want to achieve. Like in a good movie, you should ask yourself: Who's the star? When it comes to adding subtle flavors, choose varieties that are delicate. When it comes to making a statement, choose those that stand out. Below is a selection of the best extra virgin olive oils to transform your dishes.
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9 products
9 products
The Frantoio olive—together with Coratina—is one of Italy’s most cultivated varieties. It is especially iconic in Tuscany, shaping the landscapes and aromas we associate with the region in the popular imagination.
In recent years, some growers have introduced the variety to the northern areas of Jaén. Frantoio extra virgin olive oil is distinctive for its balance, bitter-almond notes, and a chilli-like pungency reminiscent of Hojiblanca.
This Oro Bailén Frantoio is an exclusive, refined oil made solely from Frantoio olives. A single-varietal that forms part of the Oro Bailén monovarietal family (Villanueva de la Reina), it offers excellent value for money, appreciated for its rounded profile and differentiation from other Jaén EVOOs.
Elegant and harmonious, it adds a sophisticated touch—perfect for lovers of delicate, singular flavours.
Technical sheet
- Product: Oro Bailén Frantoio.
- Producer: Aceites Oro Bailén (Villanueva de la Reina, Jaén, Spain).
- Category: Extra Virgin Olive Oil (EVOO).
- Variety: 100% Frantoio (single-varietal).
- Origin: Oro Bailén estates in Jaén; produced at the brand’s own mill.
- Harvest: early (October/November), fruit at veraison.
- Harvesting: mechanised and/or manual depending on plot and terrain.
- Milling: cold, within hours of picking.
- Extraction: mechanical processes only; controlled temperature < 27 °C.
- Sensory profile (summary): balanced green fruitiness; bitter almond, leafy/green notes, light apple; bitterness and pungency in harmony with a chilli-like finish.
- Recommended uses: ideal raw (salads, vegetables, carpaccios), with pasta and fish; suitable for low–medium heat cooking.
- Ingredients: 100% olive juice (Frantoio).
- Allergens: none.
- Packaging & sizes: dark glass; formats subject to availability (e.g., 500 ml).
- Storage: keep in a cool, dark place; close after each use; avoid light and heat.
- Lot / best before: see label.
Parqueoliva is an exceptional extra virgin olive oil, a blend of the Picudo and Hojiblanca varieties, produced by Almaoliva under the Almazaras de la Subbética brand in the heart of Córdoba, Spain.
This is a blend of extra virgin olive oils from the Picudo and Hojiblanca varieties, both included within the protected designation of origin of Priego de Córdoba , which is responsible for certifying and ensuring the quality of the EVOOs of the region.
Almazaras de la Subbética brings together nearly twenty cooperatives in the region. With over 7,000 members, it is the second largest cooperative in Andalusia. From its modern facilities, it distributes its products to dozens of countries worldwide.
The growing and harvesting conditions in the Sierra de Córdoba , despite being favorable for the production of high-quality extra virgin olive oils, make producing these EVOOs doubly meritorious, since in many cases they are centuries-old olive groves at altitude that have to be harvested by hand.
This Parqueoliva olive oil is harvested during the month of October, within what we consider an early harvest, and is cold-extracted a few hours later in the olive mill with a continuous filtering process to preserve its aromas and flavors.
Parqueoliva is the impeccable blend of Picuda and Hojiblanca olive varieties from Almazaras de la Subbética. With scores of over 95 points in the Evooleum guide and 93 points in the Iberoleum guide, as well as numerous awards, it consistently earns its place among the world's finest extra virgin olive oils.
In mid-October, we select the best early-harvest Picual, Frantoio, and Arbequina olives from the olive trees on our Los Badenes estate to produce this unique oil, full of nuances and personality.
We have achieved a balanced and fragrant oil, with a fruity aroma of green olives, and notes of freshly cut grass, apple, artichoke, tomato, banana, and green almond.
This Lecciana, produced by the Estrella del Guadalquivir olive mill, is grown in super-intensive olive groves along the Guadalquivir River in Córdoba. Lecciana is a hybrid of Lechino and Arbosana. This variety is suitable for both intensive production and for obtaining high-quality extra virgin olive oils, as is the case with this Lecciana.
In addition to its raw use for those who prefer delicate oils, it's perfect for use in cooking, as it enhances dishes without taking center stage.
The design of this bottle is the work of our beloved Isabel Cabello from the CabelloxMure studio
Subtle and distinguished, Oro del Desierto Lechín is an organic extra virgin olive oil from a rare variety that captivates with its delicacy. Carefully crafted in the unique setting of the Tabernas Desert, this oil offers a touch of smoothness and exclusivity that makes it irresistible.
Hojiblanca Desert Gold is balance and harmony transformed into oil. Made from organic Hojiblanca olives, harvested in the iconic Almería landscape of the Tabernas Desert, it offers a fresh and versatile flavor, ideal for those seeking refinement and smoothness in their cooking.
This blend is the result of a frustration: the Benízar variety. Since there isn't enough of it to make a single-varietal wine, Pago de Peñarrubia uses it to create this magnificent blend with splendid results.
When you want to replace vegetable or animal fats with a healthy, delicate yet very aromatic extra virgin olive oil, single-varietal Arbequina EVOOs are our go-to recommendation: they bring smoothness, creaminess, and a less bitter, less pungent profile thanks to a lower polyphenol load.
Castillo de Canena—one of our flagship brands—has raised the bar in recent harvests with its Castillo de Canena Family Reserve Arbequina: a premium EVOO at a fair price, noted for aromas reminiscent of fruit purée, biscuit, and a crowd-pleasing gourmet character.
Grown on the brand’s estates in Jaén and cared for year-round, this Jaén extra virgin olive oil consistently achieves exceptional quality in our tastings.
Technical Sheet — Castillo de Canena Family Reserve Arbequina
- Product: Castillo de Canena – Family Reserve Arbequina.
- Producer: Castillo de Canena (Jaén, Spain).
- Category: Premium Extra Virgin Olive Oil (EVOO).
- Variety: 100% Arbequina (single-varietal).
- Origin: own estates in the province of Jaén.
- Harvest: early (autumn), fruit at veraison.
- Harvesting: mainly mechanised with manual support depending on plot/terrain.
- Milling: cold, within hours of picking.
- Extraction: mechanical processes only; controlled temperature < 27 °C.
- Sensory profile (summary): sweet, gentle entry; low bitterness and pungency; notes of fruit purée, biscuit, almond, and fresh grass.
- Recommended uses: ideal raw, in emulsions (mayonnaise, vinaigrettes) and baking; suitable for low–medium heat cooking.
- Sustainability: grove management focused on biodiversity and habitat care.
- Ingredients: 100% olive juice (Arbequina).
- Allergens: none.
- Packaging & sizes: glass bottle; formats subject to availability (e.g., 500 ml / 250 ml).
- Storage: keep in a cool, dark place; close after each use; avoid light and heat.
- Lot / best before: see label.
One of the oldest varieties in the world. Maño, very Maño. The Romans and Phoenicians already cultivated this variety.
Soft, sweet and balanced.
This is the EVOO for those who don't like the typical bitter and spicy oils. Versatile and perfect for both experienced consumers—we love it—and for those new to Extra Virgin Olive Oil.
A beautiful bottle. A label that suggests an infinite world. Everything is incredibly carefully thought out. From the production to the packaging.
Cooking with extra virgin olive oil is cooking with art.
The gourmet touch that transforms every dish
Frequently Asked Questions about Cooking oil
About Molino & Cata
Molino & Cata is a company specializing in the Extra Virgin Olive Oil sector, created by Jerónimo Palacios and Mercedes Uceda.
Mercedes is an expert in virgin olive oil tasting and a professor at the University of Jaén, as well as a consultant in the production of high-end EVOO. Jerónimo is a digital specialist. We both sell, produce, and help brands produce some of the best EVOO in the world.
Molino & Cata is a company specializing in the Extra Virgin Olive Oil sector, created by Jerónimo Palacios and Mercedes Uceda.
Mercedes is an expert in virgin olive oil tasting and a professor at the University of Jaén, as well as a consultant in the production of high-end EVOO. Jerónimo is a digital specialist. We both sell, produce, and help brands produce some of the best EVOO in the world.
