DENOMINACION DE ORIGEN BAENA

The oils of the Baena Designation of Origin are produced on land belonging to the municipalities of Baena, Doña Mencía, Luque, Nueva Carteya, Zuheros, Castro del Río and Cabra, all of them in the province of Córdoba, to the south, between the Campiña and the foothills with the sub-Bética mountain range. The lands registered in the D.O. They are generally limestone soils, and are one of the most plurivarietal Olive Oil Zones in the world - with varieties such as Picuda (main variety of the D.O.), Hojiblanca, Picual, Lechín, Chorrúa, Pajarero... etc. of proven goodness - they give the area's oils special characteristics of great finesse and personality. The virgin olive oils of this Denomination, in all its categories, are marketed entirely by registered firms with different levels of guarantee, with more than forty brands covered by this Denomination of Origin, which place it as the one with the largest marketed volume in Spain, and one of the most relevant in the global market for certified oils.

Packaging is also strictly controlled by the Regulatory Council, and for an oil, previously compliant, to be bottled with “BAENA Denomination of Origin”, it must be done in any of the twenty-one bottling plants registered in the Denomination of Origin Registries (twelve Cooperative Societies and nine with different legal personality), in glass or tin containers, and have the back labels or numbered seals dispensed by the Council attached. Regulator. The extra virgin olive oils of the Baena Designation of Origin, due to their complex varietal composition, will transmit a very wide range of smells and flavors typical of the olives from which they come. Thus, its fruitiness will be intense, a smell of green (leaf or grass) in medium intensity, apple and green almond in medium intensity, slight sensations of bitter and spicy. It is sweet in light-medium intensity, and with an intense persistence in the mouth, leaving a harmonious almond touch at the end. As for the color (an attribute that is completely unimportant in terms of quality criteria) it will vary from golden yellow to intense green, depending on the maturity of the fruit at the time of obtaining the oil.