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The Spanish oil Oro Bailén Picual is the best extra virgin olive oil in the world The Spanish oil Oro Bailén Picual is the best extra virgin olive oil in the world

The Spanish oil Oro Bailén Picual is the best extra virgin olive oil in the world

The fourth edition of the EVOOLEUM World’s Top 100 Extra Virgin Olive Oils Guide prizes Spanish oil
CulturaPortadaZPortada Izquierda 1 November, 2019 user5 0
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Inici » Historic » The Spanish oil Oro Bailén Picual is the best extra virgin olive oil in the world

Spanish Oro Bailén is the best olive oil in the world, according to the 2020’s EVOOLEUM Top 100 Guide. The editorial group Mercacei published the 2020 edition of this gastronomic handbook and crowns Spain again as the country that makes the best olive oil in the world.

Oro Bailen is the first in a Top-100 with several Spanish brands

The Spanish Oro Bailen Picual is the best extra olive oil in the world

 

Eight Spanish brands are inside the Top-10 of the EVOOLEUM World’s Top 100 Extra Virgin Olive Oil guide. Globally, there are 81 Spanish oils in this ranking, but also oils from USA, Alemania, Saudi Arabia or Sudafrica.

The EVOOLEUM Top 100 started in 2016 and this is the fourth edition of the best extra virgin olive oil guide.The first classificated in the annual ranking, Oro Bailén Picual, is elaborated in Jaen (Andalucia) by Aceites Oro Bailén Balgón, a firm created by the Gálvez family in 2002.

Oro Bailén elaborates the best olive oil in an olive grove plantation on the slopes of Sierra Morena. Experts say that its privileged geographical situation causes the brand’s oils to have unique fruity and aromatic notes. The jury of the tasting highlighted the “infinite aroma of green and healthy olives, with reminiscences after olive leaf and freshly cut grass” of the product.

Jaen, the capital of Spanish oil

The award is actually another recognition of Jaen’s oil quality. The city known as the “capital of olive oil”. Olive grove plantations represent the 78% of the agricultural area. Jaén is the largest producer of olive oil in Spain and the world.

 

 

LUCAS CAÑETE – UAO

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