Extra Virgin Olive Oil – Coto Bajo
The extra virgin olive oil from Coto Bajo is produced in our almazara (olive mill) located in the heart of the Guadalquivir Valley, where we select olives following strict quality, sustainability and traceability standards.
Under this tag, we group specialized content on EVOO production, olive varieties, cold extraction, sensory profile, culinary uses of olive oil and its health benefits.
Here you will find technical information, articles on EVOO quality, tasting notes, harvest updates and everything related to our premium olive oils, crafted to deliver an authentic and balanced flavor.
Coto Bajo celebrates the 25th Anniversary of C.E.I.P. Marqués de Guadalcázar with an emotional tribute to teaching and educational legacy, where former students and teachers gathered to share experiences. With projects such as “The Book of Our Life”, the community educates new generations about the value of learning and self-improvement.
Discover the secrets of the spiciness of olive oil: a sensory experience influenced by polyphenols and olive variety. Explore intense emotions on your palate with our varieties of extra virgin olive oils.
Find out how to cope with olive pollen allergy in our new article! We explore myths, facts and practical solutions to mitigate its effects. From prevention strategies to medical treatments, we offer you tools to improve your quality of life during the pollination season. Don’t miss it!
Organic olive oil, essential in the Mediterranean diet, stands out for its exquisite flavor and versatility in the kitchen. In addition, its sustainable production promotes health and respect for the environment.
See you at Alimentaria 2024! Our organic extra virgin olive oil will be present at this international food event. Take note of our stand and visit us.
Discover how to incorporate healthy olive oil into your children’s diet. From practical tips to health benefits, our guide will help you introduce this ingredient effectively.
Discover the ideal oil for frying among options such as EVOO, olive, coconut and sunflower. Demystify modern opinions and understand why we prefer EVOO, exploring smoke points, ideal temperatures and key recommendations. Make your frying healthier!
Advantere University of Madrid and Coto Bajo Collaborate on an Innovative Project Based Learning Project.
In recent months, we have seen a significant increase in requests from customers expressing a marked interest in purchasing Coto Bajo unfiltered oil. This growing interest reflects the curiosity and demand surrounding this particular product. Now we ask ourselves, is unfiltered oil really superior to filtered oil? Let’s find out together!
