Manzara is blended from four varietals: Manzanilla de Zahara, Lechín de Seville, Hojiblanca, and Azebuchina — the wild Andalusian olive. The fruit is harvested early, in October and November, when polyphenol levels are at their peak and the oil holds its most pronounced character.
The trees grow on steep slopes in the heart of the Sierra de Grazalema natural park, in southern Andalusia. The altitude, the dry mountain air, the difficult terrain — all of it contributes to concentrating flavour in the fruit. The result is a small, healthy harvest, full of the aromas of these mountains.
Tasting notes:
On the nose A medium fruitiness, opening with the scent of just-pressed green olive and gathering into notes of crisp apple, green tomato, wild herbs, and almond.
On the palate Sweet and elegant on entry, with a clean bitterness through the middle and a peppery warmth at the back of the throat. Smooth across the palate, with an aftertaste of green fruit, wild herbs, and artichoke. Balanced and harmonious — the essence of the Sierra de Grazalema.
In the kitchen Best raw, where its character shines: drizzled over morning toast, dressed into salads, finishing a chilled gazpacho. Equally at home in the cooking itself — slow stews, fried eggs, anything that benefits from a real olive oil rather than a generic one.
Manzara is blended from four varietals: Manzanilla de Zahara, Lechín de Seville, Hojiblanca, and Azebuchina — the wild Andalusian olive. The fruit is harvested early, in October and November, when polyphenol levels are at their peak and the oil holds its most pronounced character.
The trees grow on steep slopes in the heart of the Sierra de Grazalema natural park, in southern Andalusia. The altitude, the dry mountain air, the difficult terrain — all of it contributes to concentrating flavour in the fruit. The result is a small, healthy harvest, full of the aromas of these mountains.
Tasting notes:
On the nose A medium fruitiness, opening with the scent of just-pressed green olive and gathering into notes of crisp apple, green tomato, wild herbs, and almond.
On the palate Sweet and elegant on entry, with a clean bitterness through the middle and a peppery warmth at the back of the throat. Smooth across the palate, with an aftertaste of green fruit, wild herbs, and artichoke. Balanced and harmonious — the essence of the Sierra de Grazalema.
In the kitchen Best raw, where its character shines: drizzled over morning toast, dressed into salads, finishing a chilled gazpacho. Equally at home in the cooking itself — slow stews, fried eggs, anything that benefits from a real olive oil rather than a generic one.
