At Coto Bajo we produce Extra Virgin Olive Oil (EVOO) from healthy olives, harvested from the tree at their optimum moment of ripeness, which we mill in less than two hours in our mill under strict control of hygienic and quality conditions, at room temperature and without any type of additive.
Once we have obtained our high quality oil, sensorially flawless, essentially green fruity, slightly spicy and with low acidity, we focus our efforts on preserving as intact as possible the physical-chemical and organoleptic characteristics of the product that we have carefully cultivated throughout the year.
At the beginning of the campaign, we select the plots of olives that meet the attributes that characterize our Coto Bajo premium extra virgin olive oil to bottle it and deliver directly to the final consumer the best of our field. Available in our online store.
Our high production capacity of quality extra virgin olive oil with guaranteed traceability makes us reliable suppliers of high quality and stable EVOO for distributors and bottlers in the national and international market, who purchase our product in bulk format.
The main characteristics of this variety are its high proportion of oleic fatty acid (the most valued for its beneficial effects on health) and its high stability index (which allows its better conservation over time). In our Noble Picual EVOO, both qualities come together. An extra virgin olive oil of early harvesting, balanced, green, fruity and medium spiciness, evoking aromas of grass and fig tree.
The extra virgin olive oil obtained from the arbequina olive variety has a marked fruity aromatic character with little accentuated bitterness and pungency. Its qualities make it less stable (less capacity of conservation in time) and more sensitive to light and temperature changes. Our AOVE Delicada Arbequina is an extra virgin olive oil of superior quality and early harvest with nuances reminiscent of apple, tomato and fresh grass.
Extra virgin olive oil made with all the olive varieties of our olive grove (picual, arbequina, pajarera and hojiblanca). To assemble it, our oil mill master follows rigorous and constant organoleptic and quality criteria over time in order to obtain similar aromas, flavors and characteristics in each campaign. An EVOO with which we feel identified and which characterizes us. Its taste, aroma, quality and versatility, make our customers loyal, as it becomes the perfect ingredient to be used both raw and in cooking.
Organic extra virgin olive oil, a blend of varieties that we have tasted and selected to create a balanced oil that is ideal for vegetable dishes, creams and sauces. Sourced from our organic olive grove, grown according to rigorous organic farming guidelines and endorsed by the Control Authority to ensure that both the olives and the oil extracted are completely free of chemicals such as herbicides, pesticides and fertilizers.
Honey collected in the months of March and April in the province of Córdoba, where the bees release the nectar of the orange blossom flowers in full bloom of the orange trees. With a light amber color and a mild aroma, this honey stands out for its delicacy on the palate and its unique flavor. After harvesting the Sierra honey, the beekeeper moves the hives to the citrus groves in areas near Coto Bajo, where the process of extraction and natural decanting begins in order to preserve its pure essence.
From May to June, the hives are moved to the countryside for the bees to collect nectar from the various wild flowers that in springtime embellish the olive groves and fields of the Cordoba countryside. In our olive grove, the beekeeping family has more than 200 hives at that time. The exact location remains unknown to avoid any inconvenience, and once they are full, they are transferred to the extraction center to obtain the honey that we then bottle upon request.
