Señorío de Vizcántar

The name refers to the countryside which can be admired from the Sierra Vizcántar: an undulating mosaic of olive groves interspersed with whitewashed farm houses.

The logo is taken from a medieval engraving which translates as “Love of agriculture and respect for tradition”. Arab culture considers the olive tree to be a blessed tree and regards its oil as a symbol of light.

THE OIL

How it is produced

    The olive oil production process starts with the cultivation of the trees under strict         

phytosanitary controls for pests and disease.

After a careful harvest, staggered in accordance with the degree of ripeness of each variety, the fruit is transported to the olive press for an immediate milling to avoid damage to the fruit..

After the milling and pressing of the olive paste at a temperature of no more than 28º C, the liquid is mechanically decanted in two phases (as no alpecin is involved, the process is entirely organic).

Once the solids are separated from the liquid, the latter is channeled through a vertical centrifuge to remove remaining solid impurities. Another decanting gets rid of excess humidity and prepares the oil for storage in “trujals”, large underground containers which protect the oil against light, high temperatures, and contact with the air.

Samples are taken from the “trujals” for evaluation by the Regulatory Council for the D.O. Priego de Córdoba. A selection of oils from the best-scoring samples are assigned the trade name Señorío de Vizcántar.

Recommended use

The Señorío de Vizcántar olive oil is especially recommended for people who enjoy a good meal. It can be enjoyed by itself, with toast for breakfast, as dressing on salad, as a main ingredient of some dishes, and is ideal for frying, thanks to the presence of anti-oxidants and its high oleic acid content. The oil is also good for the skin: it promotes smoothness and toned effects, creates a unique shine, as well easing friction during massages.

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