Oro Extra virgin olive oil

Why this olive oil is special

Oro San Carlos is a blend of Arbequina and Cornicabra made exclusively from olives picked on the very first day of harvest. That is not simply a marketing detail, but an essential part of this oil’s character. At the very beginning of the harvest, the olives are still green and concentrated, giving the oil exceptional freshness, aroma and vibrancy.

In our Olive Oil Guide, Oro San Carlos scores 8 for fruitiness and complexity and 5 for both bitterness and pepperiness. Arbequina contributes elegance and fruitiness, while Cornicabra adds structure and a refined bitter-peppery finish. The result is an oil with enough character for experienced olive oil lovers, yet so well balanced that it pairs beautifully with an unusually wide range of dishes.

Pago Baldíos San Carlos is located near the Valle del Tiétar in Extremadura, at the foot of the Sierra de Gredos. The family estate focuses on small production volumes, rapid processing and maximum control over every stage of production. The olives are processed shortly after harvesting and the oil is stored under controlled conditions to preserve its fresh aromas as effectively as possible. Oro San Carlos is also reported to have an exceptionally low acidity of approximately 0.1%.

Oro San Carlos owes its reputation to more than its remarkable harvesting method. According to the producer, this olive oil has received awards in no fewer than 14 international competitions. This makes Oro one of the most recognisable and proven oils in the Pago Baldíos San Carlos collection.

The combination of first-day harvesting, Arbequina and Cornicabra, and remarkably low acidity creates an olive oil centred around freshness and finesse. It is no surprise that Oro San Carlos has long been appreciated both in professional kitchens and by home cooks looking for a versatile but clearly premium Extra Virgin olive oil.