Gift size
250 ml
A small bottle to try the Picual, or to give to someone.
- Picual · Extra Virgin
- Cold-pressed
- Glass bottle
€6.50
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Cervera Premium
We grow olives in Cascante, press them cold the same day they come off the tree, and bottle the oil at our own mill. Nothing added, nothing rushed.
01 · About us
Cervera is a family business. Three generations of us have worked the olive groves around Cascante, in the south of Navarra. We're proud of this land and of what we've built on it, so we keep things simple and make one product: extra virgin olive oil.
Every oil we press comes from a single variety, so no two taste alike. They're made for everyday cooking: dressing a salad, finishing grilled vegetables, bread and oil in the morning. Taste a few and keep the one you reach for most.
Our olives come from our own groves and from more than 1,500 growers across Navarra. On the site you'll find arbequina, empeltre, picual and arróniz, along with our organic dulas.
See the bottles →02 · Products
Our Picual extra virgin olive oil. Same oil, three sizes.
A small bottle to try the Picual, or to give to someone.
Our everyday bottle, and the one most people come back for.
The big one, for kitchens that go through oil fast.
03 · Our variety
It's the most common olive oil in Spain. The name comes from the pico, the small point on the olive it's pressed from.
04 · Benefits
Naturally high in polyphenols, the compounds behind much of olive oil's reputation for heart health.
Pressed below 27 °C, so the flavor and aromas stay in the oil.
Just olives. No blends, no preservatives.
We bottle it ourselves, at the mill, so it leaves fresh.
Our dulas oil is certified organic.
Every batch traces back to the grove it came from.
Purity
You can tell a good oil by its color, its smell, the way it coats a spoon. We filter ours lightly and bottle it close to how it comes off the press.
See the bottles →Every day
A bit of oil over whatever's cooking. That's how it's been on our table for three generations, and it's what we make it for.
Write to us →05 · The making
Turning olives into extra virgin oil takes five steps. Start with good olives, don't rush any of them, and you end up with good oil.
Olives go to the mill the same day they're picked, before they can spoil. We wash them and grind the whole fruit into a paste.
The paste is stirred slowly in a horizontal mixer, kept below 27 °C. That temperature limit is what "cold extraction" means.
The decanter separates the solids from the liquid, which at this point is oil mixed with water from the fruit.
A vertical centrifuge spins the last of the water out of the oil. They separate because they weigh differently.
The oil goes into stainless steel tanks at a steady temperature, and stays there until we bottle it.
06 · Testimonials
“You smell it the moment you open the bottle. I use a lot more olive oil now than I used to.”
— María G., home cook
“Two years using it in the kitchen. Every delivery tastes the same as the last one.”
— Olivo & Sal Restaurant
“It tastes like where it's from. Not easy to find at this price.”
— Jorge P., distributor
07 · Contact
Wholesale, distribution, private label, or just a question. Send it over and we usually reply within a working day.
