Our varieties

The origin of Changlot is in Valencia, Spain. Although today it adapts very well to our lands, its organoleptic properties come from its intense fruity flavor with herbaceous characteristics. With an intense fruity aroma and a greenish color, it has soft notes of green apple and artichoke. In our region, this variety has a particular characteristic, given by the presence of herbaceous notes, green leaves, green tomatoes and, some red fruits. Its attributes are bitter and spicy, intense and balanced. 

We currently offer Changlot in bottled and in bulk, as a monotype, as well as part of our Medium Blend, complex and persistent, with medium and balanced bitter and spicy attributes.

Frantoio is an Italian variety native to Tuscany, highly appreciated for its magnificent organoleptic qualities and stability. The oils obtained from this variety with olives that have a low maturity index, offer an unique and indisputable balance between fruity, spicy and bitter flavors. It is because of these qualities that Frantoio is looking by very qualified markets.

Arbequina is the type of oil we offer the most, currently occupying 33 of our boxes, which means more than 345.000 plants. This is a Spanish variety, original from Lérida and it turns the varietal with the largest area planted in Argentina because of its rusticity, productivity and adaptable to different climates, enabling the production of an excellent quality oil. Used in EVOO coupage/blends.

When the Arbequina is obtained in the very early harvest, it has a fruity (almond taste), bitter flavor and a greenish color. For this reason, it is highly demand in the high quality olive oil markets. Likewise, if the oil is obtained from ripe fruits, its flavor is slightly fruity, sweet and has a yellow color. The oils obtained from this variety contain low levels of polyphenols, a characteristic that gives them stability over time.

One of our most awarded varietals is the Italian Coratina from the Puglia region. Its organoleptic properties come from its fruity flavor but at the same time spicy, with a bitter aftertaste and an intense fruity aroma. It is due to these characteristics that this oil is highly sought after for blending, as they enhance the attributes of "flat" oils, meaning those without spiciness, fruitiness, and bitterness. Among its tasting notes, aromatic herbs and fresh olives are distinguished.

Arbosana is a varietal native to the Spanish region of Catalunia, which was introduced in Argentine in 1990. The olive oil obtained from this type of olive is high quality one. It has a stable fat yield and a very fruity and bitter flavor. Arbosana is a type of olive oil that has excellent organoleptic characteristics and great balance, it has begun to be offer as “mono varietal” in several countries around the world.

Its origin is in Jaen, Spain, which is currently the largest producer of EVOO in the world. Picual was introduced in Argentina in the 90s, in new plantations, and adapted very good to our soil and climate.

Picual oils are produced with a high polyphenol content, which gives them an excellent stability over time and a very particular and recognized fruity flavor, characteristic for its grapefruit notes. When Picual olives with a low ripening index are harvested, produce an olive oil with stability, fruity flavor and spiciness and bitterness that allow this type of olive oil to be used for correction in the production of “flat oils”, that is, without spicy, fruity nor bitterness qualities.