Can Axartell olive oils
Can Axartell has an 800-year history, which has been shaped by both viticulture and olive oil production. On around 40 hectares there are olive trees, some of which are as old as the finca itself. The decisive factor for the quality of the Oli d’Oliva Verge Extra is that the modern oil mill is located directly on the finca. This is how we can show the organically farmed olive trees the respect they deserve and control every single step of the production.


Oli d’Oliva Verge Extra
Greenish yellow colour. Fruity, intense and fresh aroma with a green apple scent. When the glass is warmed up a little, a even more elegant aroma can be appreciated.
In the mouth it is smooth, delicate, pleasant and balanced, with a slight spiciness at the end that gives it a certain liveliness. It also reminds of green almonds.
In the mouth its texture is pleasing the palate with a slight spiciness at the end, typical of the variety. It can be paired very well with the typical Pa amb oli, in salads and can be very good in a fruit salad, with chocolate, pasta and can also be used as a final dressing for fish such as tuna or John Dory, to enhance its flavour.
Name: Oli d’Oliva Verge Extra
Vintage: 2020
Varieties: Olive Mallorquina
Centrifugation: Cold pressure
Oli d’Oliva Verge Extra
Greenish yellow colour. Fruity, intense and fresh aroma with a green apple scent. When the glass is warmed up a little, a even more elegant aroma can be appreciated. In the mouth it is smooth, delicate, pleasant and balanced, with a slight spiciness at the end that gives it a certain liveliness. It also reminds of green almonds.
In the mouth its texture is pleasing the palate with a slight spiciness at the end, typical of the variety. It can be paired very well with the typical Pa amb oli, in salads and can be very good in a fruit salad, with chocolate, pasta and can also be used as a final dressing for fish such as tuna or John Dory, to enhance its flavour.
Name: Oli d’Oliva Verge Extra
Vintage: 2020
Varieties: Olive Mallorquina
Centrifugation: Cold pressure