- Fine wines
- Oils and vinegars
- Charcuterie
- Cheese
- Gourmet fish and seafood
- Vegetables, rice and sauces
- Salts and spices
- Sweets and chocolates
- Nuts and olives
- Seaweed
- Organic selection
- Raw Foods
- Hampers and gifts
- Recipes and Blog
News
!
YOU CAN FIND US AT:
Brockley Market
From 3rd Dec, you can find us at Brockley Market, Lewisham Way, SE4 1UT, London, where we'll have our amazing selection of charcuterie,
plus other Spanish favourites, including our Manchego - winner of Selección de Oro (gold) 2010, 2011.
If you wish to place an order with us (including bespoke hampers) and collect it from either Borough Market or Brockley
on a Saturday, you can either email your order through to us
or call us on 01634 407458. Couldn't be simpler! We'll also email you back to confirm your order.
Cortijo de Suerta Alta EVOO (New Harvest) (Organic)
Just launched in Harrods, London is our new organic extra-virgin olive oil by pedigree producers Cortijo de Suerta Alta. This superb oil is produced on a family estate, located in Baena, within the province of Córdoba, Spain which harvests exclusively Suerta Alta’s olives from an eighty five year old olive grove, the oldest of the estate. The three main olive varieties from Baena are used to produce this oil; Picudo, Picual and Hojiblanca, picked simultaneously, arriving to the mill mixed. The Picudo olive bringing a touch of sweetness with flavours of green leaf and green almonds; the Hojiblanca, fresh cut grass; and the Picual, a subtle bitterness which comes from it’s high level of natural antioxidants with aromas of tomato plants and fig trees.
Harvest begins in the last week of October, and the olives, picked directly from the trees are cold extracted to obtain the oil. This coupage is a complex olive oil and has obtained three gold medals consecutively in the last three years within its Protected Denomination of Origin, P.D.O. Baena. Suerta Alta has also won a top prize for the best olive oil mill in Spain. This oil has a maximum of 0.2% acidity.
*The mill was designed by Manuel Heredia Halcón, its owner, and architect, with energy saving and the being the focal points of the operation. Vegetation screens, double thermal walls with air barriers, stainless steel thermal modules and orientation criteria are used to produce an energy-balanced mill. There is a perfect balance between the electricity produced during the year and the electricity used for the extraction of the oil. Even the olive stones are used in the mill for heating.
Gold medal P.D.O. Baena 2009
Gold medal P.D.O. Baena 2008
Gold medal P.D.O. Baena 2007
Mention Biofach 2009 (Germany)
Mention Il Orciolo D’oro 2009 (Italy)
Silver Medal Biocordoba 2008
Third prize Biocordoba 2007
First prize Aemo – The Best Olive Oil Mill in Spain 2008
500ml
P.D.O. Baena
£12.70
