Virgin olive oil from Spain
The olive oil that never compromises on taste
From the sunny olive groves of Catalonia comes an olive oil created for all your everyday meals. Abuelaz Olive Oil Nº1 virgin olive oil is mild, balanced and reliable, a taste that always maintains the same high quality, year after year.
Abuelaz Olive Oil Nº1 vs Extra Virgin Oil
Balanced olive oil with a mild flavor and high smoke point. Stable for frying & deep-frying, easy to drizzle over everything from salad to hot food, That's our Abuelaz.
We have developed super tasty but above all simple recipes that highlight the flavors!
Balanced olive oil with a mild flavor and high smoke point. Stable for frying & deep-frying, easy to drizzle over everything from salad to hot food, That's our Abuelaz.
We have developed super tasty but above all simple recipes that highlight the flavors!
Olive oil from Catalonia, mild and reliable
Why Catalonia?
Catalonia is one of Spain's most famous olive regions. Here, in a sunny Mediterranean climate with cool nights, the olives ripen slowly and develop a soft, balanced flavor, often with hints of almond and green apple from the Arbequina variety. The result is an extra virgin olive oil that is easy to enjoy and simple to use every day.
Abuelaz Olive Oil Nº1
This is where our Abuelaz Olive Oil Nº1 gets its character. We combine virgin olive oil from Catalan vineyards with a carefully refined part to get the best of both worlds: mild, smooth flavor and high smoke point.
Why Catalonia?
- Works just as well on salads and in cold sauces as in a frying pan and deep fryer.
- Doesn't take over the taste of the ingredients, it plays with, not against.
- A stable process provides the same good experience all year round, regardless of harvest variations.
Five quick facts about Spanish virgin olive oil:
- The world's largest producer – Spain often accounts for 40–50% of all olive oil globally.
- The climate does the job, lots of sun, dry winds and altitude differences provide slow ripening and even flavor.
- The olive varieties, Picual (peppery, polyphenol-rich), Arbequina (mild, almondy), Hojiblanca (green/herby), Cornicabra (spicy backbone).
- Harvest & pressing, harvested Oct–Dec; extra virgin pressed mechanically at low temperature; refined part gives neutral flavor + high smoke point.
- Catalonian style, often mild & buttery (a lot of Arbequina), perfect when the oil doesn't want to take over the dish.
"First date with the frying pan"
Frying in olive oil can feel like a first date with a frying pan: a little nerve-wracking. The secret? An oil that can handle heat and stay calm. Our Abuelaz Nº1 extra virgin olive oil has a high smoke point and a mild, smooth flavor - so eggs turn out golden, vegetables crisp and chicken juicy without taking over the show.
Press the squeeze bottle lightly, drizzle thinly and let the pan do the work. Simple, clean and really tasty.
Quick check: hot pan → a little oil → reduce to medium heat → turn when the surface has browned.