Venta del Barón
The perfect fragance
The Legend: Venta del Barón
Venta del Barón, our unique extra virgin olive oil, takes its name from the legend of the Baron of Santaella.
According to the legend, Enrique III sentenced the Baron of Santaella to build the tower of Malmuerta as a punishment for killing his wife in a fit of jealousy. His heirs, dispossessed of their title, settled in the Sierra de Priego and there, for many generations, they devoted themselves to the cultivation and pressing of olives from the mountain range. From these olives, they extracted an extra virgin olive oil which was sweet, slightly fruity and of such extraordinary quality that the King, when he tasted it, decided to restore the title of “Baron” to the olive oil producer.
The Priego de Córdoba Designation of Origin is situated in the heart of Andalusia; it has a very small area of cultivation, scarcely 30,000 hectares of hundred-year-old olives, partly inside the Sierras Subbéticas Natural Park. These special characteristics, combined with a unique microclimate, produce olives of such high quality and exclusive character that the oil they produce is worthy of international recognition, as is the case for Venta del Barón.
The regulatory board of the Priego de Córdoba Designation of Origin oversees the quality of the olive oils under their designation and, particularly, the extra virgin olive oils, whose organoleptic qualities have led to this product rightly being the standard bearer for the “Mediterranean Diet”.
Harvest: Wisdom in our hands
In the middle of the Sierra de Priego, gangs of traditional olive pickers, pick an early selection of the first green olives by hand at the beginning of the season. The Hojiblanca and Picuda varieties fall onto the sheet under the olive tree, branches and leaves are removed and they are then loaded into boxes , specially designed so the weight of the olives does not damage the fruit.
The olive pickers call this “peinar” (combing) and harvesting the olives. In our family we call it wisdom and respect for a tradition that stretches back almost 3,000 years.
Creation of “Oleum ex albis ulivis
The Almazara de Muela Olive Mill in Priego de Córdoba is the end of the road for all the olive pickers. The pressing is carried out cold, reducing the extraction time and selecting only the best of all the oils, in accordance with the strict rules of the Priego de Córdoba Designation of Origin. This pressing is done only a few hours after the olives are picked (less than 10h), in order to preserve all the aroma of the olives.
The result is a dense and luminous oil which represent s 10% of what could be extracted by other methods. It is the first juice of the virgin fruit, the best of all the oils, which then rests for a fortnight to decant using gravity, and to become an authentic “Oleum ex Albis Ulivis” (olive oil made from green olives).
The perfect fragance
The taste of this olive oil brings us the intense fruitiness of green olive with notes of grass, almond shells, banana and apple and hints of tomato and artichoke.
The entry into the mouth is sweet at first, then slightly bitter and spicy with a nutty aftertaste. All its tasting-olfaction attributes are very complex, balanced and harmonious.
The best aromatic complement for breakfast (with Rustic bread), aperitifs, salads and any dish to which it will bring its distinctive flavour.