Belvís de las Navas Organic Extra Virgin Olive Oil

2021 Harvest Estate-Bottled Spanish Extra Virgin Olive Oil Made with Wild Olive Varietals

Tasting notes

This truly one-of-a-kind Spanish extra virgin olive oil is a blend of seven Spanish varietals—Hojiblanca, Verdial Vélez Málaga, Zorzaleña, Manzanilla Aloreña, and wild olive strains known as Acebuchina—some of which date back to Moorish times and are specific only to the region where this olive oil is made.

Belvís de las Navas Organic Extra Virgin Olive Oil has beautiful aromas of freshly-cut grass and bright green herbs (think: flat-leaf parsley) with notes of ripe tomatoes, artichoke and almond. A gentle yet persistent note of spice and pepper lingers on the palate. 

How to use

This Spanish organic extra virgin olive oil is stunning as a finishing olive oil. It elevates the simplest of foods: a plate of slices heirloom tomatoes sprinkled with fleur de sel, tossed with blanched fava beans and a squeeze of lemon or grilled shrimp spiced with smoky Pimentón de La Vera.

During peak tomato season, use Belvís de las Navas to make an unforgettable Pan con Tomate. Rub a thick slice of charred bread with garlic, top with grated tomato and finish with a generous pour of extra virgin olive oil.

For a simple meal, top slices of boiled potatoes with Cod Fillets in Olive Oil (drained) and thinly sliced spring onions. Drench with Belvís de las Navas EVOO and top with a crunchy sea salt. Serve with a leafy green salad. 

About the producer

The Belvís de la Navas estate has been in Sandro Gamzo Hohenlohe’s family for three generations, dating back to the 1940s when his grandmother, the Marquise Piedad de Yturbe, fell in love with the Costa del Sol region of Andalusia, Spain. Located in the southernmost part of the country between the Sierra Bianca Mountains and the Sierra de la Nieves foothills, the region is known for its sweeping coasts, tall cliffs, steep valleys and wild terrain.

The wildest areas of the Belvís de la Navas estate were left untouched for years until Sandro and his team started clearing brush and overgrowth for forest fire prevention. It was then that they discovered something magical—trellised olive trees, hidden for decades. Sandro sent the seven olive varietals found on the estate to get DNA-tested (that's right, there's an international catalog of olive types) and to his surprise received news that four out of the seven were uncatalogued! These organic wild olive varietals, known as Acebuchina, date back to Moorish times and are specific only to that particular region.

With such unique olives, the natural next step was to make an olive oil highlighting these varietals. The nearest olive mill was not close enough to Belvís de la Navas, so Sandro and his team built a state-of-the-art mill on the estate in shipping containers. The olives are grown organically, hand-harvested every fall and pressed within hours of harvest on the Belvís de la Navas estate. The result is an expertly-blended oil that is truly a testament to the land.