Varieties with autochthonous peculiarities

The 'liquid gold' of the province

The province of Malaga, which currently has about 140,000 hectares of olive groves, has excelled in recent years in the production of high-quality extra virgin olive oils (EVOO), as certified with various national and international awards and distinctions. Currently, part of this production is protected under the Denomination of Origin of Antequera Oils.

There are different varieties, each with its own peculiarities. Among them, the most important are the hojiblanca, the verdial from Vélez, the nevadillo, the lechín from Seville, and the manzanilla Aloreña.

Did you know that to produce one liter of extra virgin olive oil over five kilos of olives are needed? 

Extra virgin olive oil is considered today the jewel of the Mediterranean Diet. This 'liquid gold' is characterized by having numerous beneficial properties. Among them, its components such as vitamins A, D, E, and K, oleic acid, the monounsaturated fatty acid which is very healthy or 'oleocanthal', an anti-inflammatory element that has similar effects to ibuprofen stand out. In addition, it serves to prevent cardiovascular diseases, reduce hypertension, increase HDL (good cholesterol) levels, and lose weight. For its part, the fruit of the wild olive is characterized by having even more healthy properties and by its low production.