Our master taster tests each year the production of Extra Virgin Olive Oil from our main varieties and determines which is the best mixture to achieve an improved oil that is identified as unique and inspiring. For this we make different mixtures
Our variety of Extra Virgin Olive Oil of Pago par excellence is the Arqbequina, the counterpoint or ideal offered by the world-renowned Picual variety and the autochthonous character of our traditional Blanqueta, a variety native to our growing area. The Extra Virgin Olive Oil of the “Picual” variety has a strong personality, presenting specific sensory nuances that make it easily identifiable in all varietal oils. The Extra Virgin Olive Oil of Pago of the variety "Blanqueta" is characterized by its fluidity and its intense fruity together with a good fragrance. It is a very fruity oil, with a slight apple flavor, slightly herbaceous green, somewhat bitter and more spicy.
The art of getting the best mix is an interactive experience of learning about Pago Extra Virgin Olive Oil, feeling its aroma, tasting its flavor notes and finally creating the right mix. In the Spanish culture there is a centuries-old knowledge about Olive Oil. That is intrinsic in the way you feel and create a fabulous mix. By smelling the Extra Virgin Olive Oil from Pago you can get an idea of whether it is fruity, and whether it was harvested with ripe or greener fruit. Bitterness and itching are notes that also influence and can lead to a multitude of sensations. After testing the oils separately and their successive different blends each year we try to get the best possible blend to obtain an oil that inspires and transports us to the most extraordinary sensations, we know that perfection does not exist but with each harvest we start again to keep going, in our art.