Andalusia in Spain is the largest producer of Olive Oils in the world and within that province, the ancient city of Jaen, is known as the World Capital of Olive Oil, because it is the biggest producer of this liquid gold (as the locals refer to it) extracted from trees that can date 150 years back.
When Rosa Vañó returned to her native Spain from the US where she was a marketing executive for Coca Cola,  she saw a tremendous potential in her family’s olive groves  in Jaen .  They had been selling oil in bulk and under other labels.  Today, as the CEO of Castillo de Canena Olive Oils in Jaen, not only does she produce and market varietal Extra Virgin OO, but she goes a step further, producing  first harvest varietal Extra VOO and first day harvest varietals from Picual, Arbequina and Royal olives that grow in her family’s olive groves.   
Castillo de Canena, a family company in charge of the entire process of cultivation, milling, storage, packaging and commercialization is poised to receive a Certification of quality.
 
Our family’s 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. Our group has family olive trees in this land, a beautiful irrigable property, the Conde de Guadiana, from which we collective olives that are then used to prepare and subsequently pack the highest quality extra virgin olive oil.
"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." 
Arbequina: Organoleptic description: aroma of lemon, tomato leaves and olives.
Its scent is smooth, fruity filled of fresh olives, green apple and artichoke. There is slight hint of spice, due to the high percentage of poliphenols which makes this oil be very stable. To taste, its first perception is elegant, fluent and sweet with a progressive appearance of a light spice and soft bitterness
Serving suggestion:  wonderful on roasted meats, vegetables or  salads
 
Picual:  beautiful, intense gold/green color with an herbaceous aroma. Organoleptic description:
Scent is midly fruity of green olives and green leaves. Its fragant and quite complex aroma carries hints of balsamic with mint touches and citrus remiders. Well structured to taste and persistent with a good balance of bitterness and spice
 
 
 But one can’t talk about olive oils without talking about food. Listen as Rosa Vañó describes a Medieval dinner about to take place at the ancient Castillo de Canena. What foods will be served.
From varietal wines to varietal Extra virgin Olive oils…How better can it get?  

 

 

 

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