The familys special relationship with olive groves and the extra virgin oils began a long time ago. The first documents of the Register of Úbeda date back to 1780, endorsing and confirming the property of the land and the olive groves. The group has family olive trees in this land, a beautiful irrigable property, the Conde de Guadiana, from which they collective olives that are then used to prepare and subsequently pack the highest quality extra virgin olive oil. The olives are selected by hand at the right time for their collection, and for being respectfully transferred to their mill. This guarantees the quality of the flavours and aromas.
In those days, our great-great-grandfather continued with the family tradition and know-how, which has travelled through generations and still continues to the present day. In Castillo de Canena, we control the whole process: from the meticulous cultivation of the trees to the moment in which the oil arrives at the sales point. It is this follow-up that differentiates us.
Our extra virgin oil "Castillo de Canena" takes its name from our family house, a beautiful sixteenth-century castle in Canena, Jaén.
Castillo de Canena Family Reserve
It has been the custom for generations to reserve the best of each variety’s harvest for the house in a renowned “Family Reserve”. In Castillo de Canena we now share it, in limited and numbered editions, with all those who know how to enjoy a really special extra virgin oil.
Although it is the olive of Catalonia par excellence, it is also to be found in other parts of Spain; the Balearic Islands, Extremadura and Andalusia. The fruit is small and round and the tree of medium size, leafy, and of a dark green colour.
It stands out for its extraordinary fineness, roundness and enormous complexity, within an appreciable intensity and fine body, and, especially, its exceptional fruit, aromatic and gustatory quality. Exuberant vegetable fragrances: lemon skin, lemon verbena, tomato leaves and olives. And in the mouth it stores a growing, very evolutionary taste, where the velvety entrance eventually becomes an explosion of impregnated green sensations of a fine bitterness and a certain final spiciness.