In the Sierras of southern Córdoba, in Spain, some of the best olive oils in the world are produced, known since antiquity for their extraordinary quality.

It was so much the appreciation that the Romans had for the olive oil produced in the Betica (now Andalusia), that Monte Testaccio, in Rome, is made up of about 40 million amphorae of olive oil, mostly coming from this area of the ancient Roman Hispania.

The oils of this area stand out for their great flavor and their properties, product of the varietal diversity of their centenary olive trees, the careful cultivation techniques and harvesting of the farmers, and the care, passion and experience that the producers contribute in the obtaining and elaboration of this precious liquid gold.

On the steep slopes of these mountains an olive grove is cultivated, where the olives are collected on the fly, from the branches of the olive tree (before they fall to the ground), which ensures the highest quality of the oil obtained. Thanks to a cold extraction process, Oleum Hispania gets the best Extra Virgin Olive Oil (AOVE) for both your palate and your health.

The result of this sum of factors are limited edition early oils (Premium Range); green olive oils, at their point of veraison (Gama Inspiración); or mature oils (Selection Range). All of them present differentiated organoleptic qualities depending on the variety and the degree of maturation of the fruit before its harvesting and grinding.

Oleum Hispania produces oils from the Picual, Hojiblanco and Picudo olive varieties, both monovarietal and coupage. Picual and hojiblanca olives produce the most powerful and stable oils.

While the picudo (also picuda, carrasqueña or pajarero), surely the most emblematic variety of Córdoba, gives a great personality to the oils and an enormous sensory potential. These olive oils can provide light flavors and aromas reminiscent of exotic fruits and also reminiscent of apples and almonds.


Olive oil is one of the fundamental ingredients of the Mediterranean Diet, considered Intangible Heritage of Humanity. The word oil comes from the Arabic Az-zait, which means olive juice; while in Latin it was known as Oleum.

Despite the false belief that fats are harmful to health, the truth is that, in its just measure, they are absolutely necessary for the proper functioning of the body and should not be excluded from the diet.

The energy contribution of all fats is practically identical and is around 900 kilocalories per 100 grams. However, not all fats are the same.

We must include only healthy fats in our diet and, from a nutritional point of view, one of the sources of essential fatty acids that is healthier is undoubtedly Extra Virgin Olive Oil (EVOO). It is considered that the ideal dose is two to three tablespoons per day for an adult.

Olive oil is distinguished by its high content of oleic acid, a monounsaturated fatty acid that helps maintain normal levels of cholesterol and triglycerides in the blood. The consumption of olive oil has been related, therefore, to a lower cardiovascular risk.

Numerous studies also suggest that a Mediterranean diet rich in olive oil can contribute to lower our body weight and can help reduce the incidence of obesity, type II diabetes and high blood pressure. In addition, it has been shown that the oleic acid present in olive oil produces satiety in the brain.

On the other hand, frying with EVOO generates a crust around the food that prevents the fat from entering them, so that your caloric intake is reduced in comparison with other fats.


From the olive groves that expand throughout the Natural Park of the Subbética Cordobesa, located at a unique altitude in Andalusia, comes this unique juice in the world. The climate and the richness of these soils produce fruity, intense and unique oils, internationally recognized for the picual, hojiblanca and picuda varieties. Undoubtedly all the efforts of OLEUM HISPANIA are summarized in this juice, unique in the world. It is pure Olive Juice, obtained from healthy olives, harvested from the tree at its exact point of maturation (veraison), strictly selected and ground exclusively by cold mechanical procedures, only a few hours after the olive harvest, to preserve all its color, taste and smell. It is the first juice of the virgin fruit that rests twenty days to decant, by gravity, and to become unique.