Brindisa has a selection of the highest quality cold pressed olive oils from some of the finest producers in Spain. We have oils produced from the olives of single estates, including single olive varietals such as arbequina, as well as oils produced by coupage, where different varieties such as hojiblanca, picual and picudo are blended in varying proportions. Estate oils are offering excellent value this year as their prices are less affected by the market price for oil.

Núñez de Prado Produced under the Denominación de Origen of Baena in Andalucía. This is a blend of Andalucian picual, picudo and hojiblanca olives. The Núñez de Prado family has been producing olive oil on their family estate for over 200 years. They are fully organically certified and use no artificial fertilizers or pesticides. All olives are handpicked and washed then stone-crushed. This is free- run oil, produced without pressing. The unfiltered oil obtained in this way is very low in acidity and is as unprocessed as possible. We now have this oil available in a new size.

Dauro & Aubocassa Both oils are made by the Roda family. The Aubocassa is made from arbequina olives, traditionally grown in the Balearics, on the family´s estate at Manacor in Mallorca. Dauro is made at the Empordà estate in Girona where three different olive varieties are grown: arbequina, hojiblanca and koroneiki. With the benefits of both traditional knowledge and modern technology, these oils show how the best olive oil is closer to a fruit juice than a vegetable fat.

Abbae & Alhema The Abbae and Alhema are single varietal oils made from arbequina olives and are organically produced on an estate at the foot of the Moncayo Mountain in the Navarra region. The olives are processed within 24 hours of being harvested. The oil is aromatic and fragrant yet delicate in flavour. Awarded Silver at the Great Taste Awards 2006.

Olivar de la Luna A single estate extra virgin olive oil with organic certification from Andalucía. The name (the moon olive grove) is a reference to the olive groves in the mountains of the Sierra de los Pedroches, which in the past were cleared and planted at night by the The main variety is Nevadillo blanco, native to the region, supplemented by Lechin, Picudo or Manzanilla. The oil is extracted as soon as the harvest takes place and the stone pressing at room temperature produces an unfiltered oil that retains all its organoleptic qualities.

UNIÓ Siurana This classic Catalan oil is produced by the Unió co-operative established in 1942 in Tarragona. It is an extra virgin olive oil made entirely from arbequina olives grown in the Siurana region of coastal Catalonia. The olives are harvested by local families and taken to the co-operative mill where the batches are weighed, washed, crushed and pressed. This is a smooth, fresh, floral quality oil of exceptional value. Awarded Gold at the Great Taste Awards 2006.

Brindisa Arbequina This extra virgin olive oil is also pressed from the traditional Catalan olive, the arbequina. The olives are collected from small cooperative growers in the province of Lleida.

Brindisa North & South This extra virgin olive oil is made up of oils from Catalonia and Andalucía: combining the richness of northern oils with the liveliness of the southern ones.

VINEGARS

The vinegars we have selected illustrate regional diversity and depth in this growing area of interest.

Agustí Torelló Mata This vinegar is produced by a Catalan cava house which has been making wine under their own label for more than 50 years and is well known in wine circles and the best Spanish restaurants for its artisan production and quality. It was at the request of many of these restaurants that the family began to make its artisan vinegar. Traditional grapes such as macabeo, xarello, and parellada are used to create the cava, rather than modern varieties such as chardonnay grapes.

UNIÓ These vinegars are special because they are made using the Schutzenbach method of cold acetification. This process results in a vinegar which captures and maintains many of the varietal aromas and flavours of the original wine. The Moscatel vinegar was awarded Silver in the Great Taste Awards 2006.

Forum This unique vinegar is produced in Catalonia by blending “must” or unfermented grape juice with wine from the preceding year. The vinegar then matures for approximately 8 months when a blend is taken from the different casks to be bottled. This is a wonderful multi-purpose vinegar which is perfect for vinaigrettes or use in marinades or other cooking.

Valdespino This sherry vinegar is barrel aged and produced in a small bodega in Jerez, Andalucía. The Solera system is used for the production of this rare vinegar which is therefore a blend of older and younger vinegars, mixing maturity with freshness. The secret of the intense richness and flavour is that all the wines that go into producing the vinegar are barrel fermented and grown on a single estate.

Pedro Ximénez Alicante This is a balsamic sherry vinegar from Alicante, made from the Pedro Ximénez grape that is used to produce sweet cherries. It is aged for 12 years.The vinegar is produced by the Solera method, which gradually mixes sherries of different ages.
This vinegar matures in the original oak sherry barrels for 8-10 years. We are pleased to list two new barrel-aged vinegar lines from this
supplier: the Moscatel is aged for 12 years and the PX for 25 years, both of which have intense flavours.