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PREMIUM EXTRA VIRGIN OLIVE OIL
How Cualiva came about
Cualiva was born in 2020 thanks to our current enemy. Yup, Covid-19. Luis, the maker of this project, was working as a soccer trainer in China when he chose to make an express visit to his family. “Great!” -Luis thought- “I will take advantange of this week to spend time with my people, recharge batteries and eat what I like the most”. What I didn’t know is that a few days before my flight back. news about China would start filling the newscast.
Without listening to her mother’s reccomendations who, as expected from a visionary, knew that this Covid thing was more than it seemed to be, Luis went on his way to Barajas. The phone didn’t stop ringing along the way: it was his friends and coworkers from China who were telling him the situation had gone worse and that they probably wouldn’t be able to get back to work normally. So, he stood in front of the airport’s entrance with his suitcase in hand, facing one of those dilemmas that change lifes. And, well, Cualiva won the internal battle of Luis.
Cualiva is the result of many debates about the agricultural situation of Jaén. It’s the desire to give a twist to the ctraditional way of work where farmers work hard to get the most out of their production but get the least benefit. The close of a whole production cycle, from the caring of the olives of the Sierra Sur region of Jaen’s fields to the processing of the olives in the local oil presses and its late packaging and labeling.
This is the effort of the many people that works with the illusion of creating a quality product: from the farmers that take care of the fields all year to the olive colectors that get up in middle winter to shake the olives. Cualiva is both the oil press manager that chose to bet on the ecological and local way, and Luis, who took the risk of staying in a small town with 700 inhabitants with low opportunities instead of returning to his job in a city with 6.5000.000 inhabitants.
Why is it considered premium?
Extra Virgin Surname
Early or green harvesting
Packaging
Bitterness
Cold extraction
Climatology
Preservation
Spicyness
Extra Virgin Surname
Early or green harvesting
Packaging
Bitterness
Cold extraction
Climatology
Preservation
Spicyness
Our oil's variety is Picual,
one of the most valued oils in the world
The diversity of nuances of its flavor perfectly combines fruity, bitter and spicy tones. Its prestige is due to the ability to adapt to all types of soils and very diverse climates (most of our olive groves, for example, are at an altitude of more than 900m above sea level) and also to the fact that it produces an oil of extraordinary quality.
The main difference in comparison to other varieties is its bitterness, and if the oil is young (our case), also its hotness. Since the oil comes from early harvest, it has a variety of herbaceous aromas, such as olive leaf, grass, fig, tomato or tomato plant.
This olive juice that is has a greenish and very fruity tone has also a high antioxidant power. The EVOO is ideal for raw consumption due to the already mentioned variety of its notes ranging from the fruity freshness to the strong flavor of an intense oil, being thus a variety that allows very different applications in the kitchen.
Our oil shines spectacularly simply with bread or as dressing in salads although it matches with virtually all foods, whether they’re cheese, meat or fish.