It is the result of years of olive-growers tradition summarized in this design bottle with an intense flavour and a dark green colour.

It contains the best oil of the campaign, the Family Reserve, obtained from the first day of harvest in October. It is considered a very special olive oil due to its high chlorophyll content, hence the bright green colour, as much as to its exceptional organoleptic properties.

SABOR D’ORO® by pedro yera TRADICIÓN, a first day harvest selection by Pedro Yera, is a limited-edition olive oil thought for those traditional olive oil lovers. Also available in special unfiltered version or RAMA, as it was consumed in the past, preserves the whole pulp flavour of the olive in it.

This oil is stored and packaged in a protective atmosphere, a technique which replaces the oxygen existing in the tanks and bottles with nitrogen to prevent oxidation, preserving its qualities for a longer time.

Origin and description

  • Location: Paraje Natural La Laguna Grande, district of la Loma, on the banks of the Guadalquivir River, Jaén.
  • Type of olive: 100% Picual centuries-old olive trees.
  • Date of harvesting: October
  • Extraction method: 3 hours max. after being harvested.
  • Extraction temperature: < 20º C (cold extraction).
  • Colour: Emerald green.
  • Quality: Extra Virgin.
  • Acidity: < 0.15º
  • Harvest method: Mechanic and electric wand, a practically manual and handmade process.
  • Storage: nitrogen stainless steel.
  • Storage suggestions: Store in a cool, dry place away from light and heat.
SABOR D'ORO® by pedro yera TRADICIÓN, a great personality olive oil, has and itch and bitterness very present in the mouth, fine and intense aroma characteristic of the Picual variety. This author's Extra Virgin Olive Oil has an intense aroma of tomato and fresh grass. The palate presents a strong personality, something characteristic of the early oils from Jaén, with a velvety itching that appears progressively in the retro nasal cavity reaching a high pleasant and persistent level, balanced with a delicate bitterness that makes it a very well-structured oil. The green nuances that appeared in the mouth appear again in the nose, although this time with a light touch of artichoke and green almond.
With some bread or combined with other ingredients giving prominence to the olive oil.