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The term EVOO stands for Extra Virgin Olive Oil , the highest quality category within olive oils.
However, there is much more to this technical definition than just a label. Extra virgin olive oil (EVOO) represents a method of producing oil that involves the care of the olive tree, the quality of the olives, and the way the oil is made until it reaches the bottle.
Understanding what extra virgin olive oil really is allows you to recognize a quality product, better enjoy its flavor, and take advantage of its health benefits within your daily diet.
What is EVOO and how is an extra virgin olive oil defined?
Extra virgin olive oil is the natural juice obtained directly from the olive fruit through mechanical processes, without refining or chemical treatments.
For an oil to be considered EVOO, it must meet three fundamental conditions:
- made exclusively from olives
- to be extracted solely through mechanical processes
- not to have sensory defects
Furthermore, the regulations stipulate that the maximum permitted level of acidity is 0.8% .
When the process is carried out correctly, the EVOO retains its aromas, natural antioxidants and nutritional properties intact.
You can discover an example of organic extra virgin arbequin olive oil at produced with these characteristics.
How to produce authentic EVOO
The quality of extra virgin olive oil begins long before it reaches the olive mill.
It all begins with the cultivation of the olive tree and the care of the fruit throughout the year.
The factors that determine a good EVOO are:
- health status of the olive
- harvest time
- speed in grinding
- extraction method
When the olive is harvested at its optimal point of ripeness and transformed into oil in a few hours, the result is a fresh, balanced extra virgin olive oil with great aromatic richness.
Extra virgin olive oils from limited production usually offer greater traceability and control in all these phases.
The acidity of olive oil explained simply
One of the most frequently mentioned concepts when talking about EVOO is acidity , although it is often misinterpreted.
Acidity is not related to the acidic taste of the oil .
This is a chemical parameter that measures the amount of free fatty acids present in the oil.
Low acidity indicates:
- healthy olives
- careful collection
- quick extraction
European regulations stipulate that extra virgin olive oil must have an acidity of less than 0.8% .
In high-quality oils, this value is usually much lower.
Why EVOO is different from other vegetable oils
Extra virgin olive oil has a unique composition among vegetable fats.
It is particularly notable for the presence of:
Oleic acid
a monounsaturated fat associated with cardiovascular health.
Vitamin E
a powerful natural antioxidant.
Polyphenols
antioxidant compounds responsible for many of the benefits of EVOO.
Thanks to this composition, extra virgin olive oil is the basis of the Mediterranean diet , considered one of the healthiest eating patterns in the world.
Source: WHO
https://www.who.int/es/news-room/fact-sheets/detail/healthy-diet
What does cold extraction mean in olive oil?
Cold extraction refers to the process of obtaining oil at temperatures below 27°C .
Working at low temperatures allows:
- preserve the natural aromas of the oil
- preserve antioxidants and polyphenols
- to maintain the texture and structure of the EVOO
The result is a more expressive and balanced extra virgin olive oil.
Benefits of extra virgin olive oil
Regular consumption of extra virgin olive oil as part of a balanced diet provides scientifically proven benefits.
1 Cardiovascular health
Oleic acid helps maintain healthy cholesterol levels and protects the cardiovascular system.
2 Antioxidant action
Polyphenols help protect cells against oxidative stress.
3 Anti-inflammatory effect
The bioactive compounds in EVOO participate in the regulation of inflammatory processes.
4. Better digestion
Olive oil aids digestion and improves the absorption of fat-soluble vitamins.
5 Greater feeling of satiety
When eaten raw, it provides quality energy and helps regulate appetite.
The PREDIMED study links the consumption of extra virgin olive oil with better cardiovascular health.
Scientific source
https://mcpress.mayoclinic.org/nutrition-fitness/exploring-the-health-benefits-of-olive-oil/
Polyphenols: why EVOO tastes slightly spicy or bitter
Polyphenols are natural antioxidants present in olives.
They fulfill two important functions:
- contribute to health benefits
- define the sensory character of the oil
A slight tingling in the throat or bitterness when tasting the oil is usually a sign of freshness and the presence of these compounds.
Early harvest oils tend to have a higher concentration of polyphenols.
The Arbequina variety: smoothness and balance
The Arbequina is an olive variety originating from Catalonia, highly valued for its aromatic balance.
Oils made with this variety are notable for:
- sweet appetizer
- mild bitterness
- slight itching
Its aromatic profile makes it an ideal variety to consume raw.
You can discover our organic Arbequina EVOO from Priorat in the online store.
Frequently asked questions about EVOO
What does EVOO mean?
EVOO stands for Extra Virgin Olive Oil , the highest quality oil obtained directly from the olive fruit through mechanical processes.
What is the ideal acidity level of an extra virgin olive oil ?
The regulations set a maximum of 0.8% , although higher quality oils usually have lower values.
How to recognize a quality extra virgin olive oil?
A good extra virgin olive oil usually indicates:
- origin of the oil
- olive variety
- harvest date
- quality certifications
How to best consume extra virgin olive oil?
Preferably raw , in salads, vegetables, bread with tomato or Mediterranean dishes.
The best EVOO brands: what they have in common
When talking about the best brands of extra virgin olive oil , quality depends not only on the final product, but on the entire process behind it.
The most highly valued extra virgin olive oils usually share the same production philosophy based on respect for the fruit, control of the process and transparency with the consumer.
Among the characteristics that usually define the best EVOO we find:
- Complete control of the process , from olive cultivation to bottling.
- Limited productions , which allow for careful attention to each stage of production.
- Respect for the environment and the agricultural landscape where olive trees are grown.
- Harvesting the olives at their optimal ripeness to preserve aromas and antioxidants.
- Cold extraction and rapid transformation of the fruit after harvest.
- Clear traceability , with identifiable origin, olive variety and harvest date.
These characteristics allow us to recognize extra virgin olive oils that faithfully express the territory from which they come.
Finca Hostalets 1898: Organic EVOO from Priorat
Within this framework is Finca Hostalets 1898 , a family farm dedicated to the production of signature organic extra virgin olive oil .
Our project stems from a commitment to the land and to a form of agriculture that respects the environment.
The oil is produced in the area surrounding the Serra de Montsant Natural Park , within the Siurana Protected Designation of Origin , one of the historical olive oil areas in Catalonia.
The harvesting is done manually and carefully , selecting the olives at their optimal point of ripeness to preserve their freshness, aromas and natural balance.
You can discover our organic Arbequina EVOO from Priorat in the online store.
Recognitions and certifications
Our extra virgin olive oil has certifications that guarantee its origin and production method.
Among them are:
- Organic certification , which guarantees environmentally friendly cultivation.
- Protected Designation of Origin Siurana , a seal that identifies high-quality olive oils produced in this region.
- International awards and recognitions that value the sensory balance and quality of EVOO.
These certifications allow consumers to more easily identify an authentic extra virgin olive oil with guaranteed origin .
Where to buy Finca Hostalets 1898 EVOO
Our organic extra virgin olive oil can be purchased directly through our online EVOO store .
Furthermore, it is available at various specialized points of sale where special care is taken with the preservation and service of the product.
These include:
Semon
Plaça de Sant Gregori Taumaturg, 6
Sarrià-Sant Gervasi, Barcelona 
Aspic
Av. de Pau Casals, 24
Sarrià-Sant Gervasi, Barcelona 
Aspic
Carrer del Doctor Ferran, 23
Les Corts, Barcelona 
Camarasa
Diagonal Avenue, 557
Les Corts, Barcelona
Olisal
Travessera de Gràcia, 149
Gràcia, Barcelona 
Boqueria Market
La Rambla, 91
Old City, Barcelona
Sybarium
Terminal 1 – Josep Tarradellas Barcelona-El Prat Airport
Ronda, Málaga, Spain
Plaza España 8
Malaga
Agapico Sagrada Familia
Carrer Sardenya, 342 08025
Barcelona
Eupan
Carrer de la Marina, 231
Eixample, Barcelona
Holm oak
Rda. de Sant Pere, 72
Eixample, Barcelona
Summary
-
EVOO stands for Extra Virgin Olive Oil , an oil obtained directly from the olive fruit and valued for its culinary, sensory and nutritional quality.
-
The quality of an EVOO is built from the beginning: the care of the olive tree, the treatment of the olives and the preservation of the oil until its consumption.
-
An authentic EVOO is recognized by clear criteria: healthy olives, careful work in the field, preservation of its natural components and expression of the territory.
-
The timing of the harvest, respect for the fruit, and the speed of the process directly influence the freshness, aromas, and stability of the oil.
-
There are objective references that help to identify quality: defined origin, harvest date, indicated variety, appropriate packaging, official seals and traceability.
-
Acidity is a technical parameter that reflects the state of the olive at the time of extraction. Regulations establish a maximum of 0.8% for extra virgin olive oil.
-
EVOO stands out for its natural composition, rich in oleic acid, vitamin E and polyphenols , the basis of its sensory profile and its benefits.
-
Cold extraction allows for better preservation of aromas, texture and natural compounds, resulting in more expressive oils.
-
When consumed regularly, EVOO contributes to cardiovascular, antioxidant, digestive and metabolic balance.
-
Polyphenols are perceived as a slight bitterness and a mild tingle, sensations associated with freshness and vitality.
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The Arbequina , a variety originating from Catalonia, stands out for its smoothness and balance, especially appreciated raw.
-
Choosing a good EVOO involves paying attention to the information it offers transparently and the consistency of the producer.
👉 See Finca Hostalets 1898 EVOO
About this content
This article has been prepared based on direct experience in the cultivation and production of Extra Virgin Olive Oil, along with scientific references and official bodies related to the Mediterranean diet.
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El tiempo no es un método de producción. Es el ingrediente principal. Descubre qué transforma el vinagre balsámico Pedro Ximénez Gran Reserva durante décadas en barrica de roble.
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Hay días en el calendario que el tiempo ha convertido en rituales. Sant Jordi, el 23 de abril, es uno de esos días donde Barcelona huele a tinta y rosas, donde las librerías desbordan las aceras y las flores se mezclan con las palabras como si siempre hubieran ido juntas.
Es un día para regalar algo que permanezca. Un libro que se abre noche tras noche. Una rosa que, aunque efímera, convierte el gesto en memoria. Y, cada vez más, algo que despierta los sentidos de una forma que ni el libro ni la rosa pueden: un regalo gastronómico de origen, elaborado con el mismo cuidado con el que se escribe una primera página o se cuida un rosal en invierno.
"El mejor regalo es el que tiene una historia detrás que merece ser contada."
— Jose Seuma · Finca Hostalets 1898
Sant Jordi: cuando la tradición se convierte en gesto
La leyenda de Sant Jordi —el caballero que mató al dragón y de cuya sangre brotaron rosas— lleva siglos siendo metáfora del amor que protege y de la valentía que florece. Cataluña la adoptó como propia con una inteligencia cultural única: fundiéndola con el Día del Libro, celebrado el mismo día en homenaje a Cervantes y Shakespeare, fallecidos ambos un 23 de abril de 1616.
El resultado es una festividad que une amor y conocimiento, sentimiento e intelecto, efímero y eterno. La rosa que se marchita. El libro que dura décadas. Dos objetos opuestos que, juntos, dicen algo que ninguno podría decir por separado.
Lo que el regalo dice de quien lo da
En Sant Jordi, el regalo no es solo el objeto. Es el mensaje que hay detrás. Regalar un libro es decir: pienso en lo que te gusta leer, en cómo piensas, en el mundo que construyes cuando cierras los ojos y abres las páginas. Regalar una rosa es decir: te veo.
¿Y si el regalo fuera algo que dijera ambas cosas a la vez? Algo que evoque la tierra, el tiempo, el proceso artesanal y el placer sensorial. Algo que, como un buen libro, mejora con el paso de los años.
El vinagre artesanal como metáfora del tiempo
Hay productos que solo existen porque alguien tuvo la paciencia de esperar. El vino. El queso. El pan de masa madre. Y el vinagre de gran reserva, que necesita años —a veces décadas— para convertirse en lo que es.
Nuestro Vinagre Balsámico al Pedro Ximénez Gran Reserva "25" lleva exactamente eso en el nombre: veinticinco años. Veinticinco años de crianza lenta en barricas, siguiendo el sistema de criaderas y soleras que los maestros vinagres han perfeccionado durante generaciones.
No hay prisa en su elaboración. No puede haberla. El tiempo es el único ingrediente que no se puede añadir en mayor cantidad. Y esa paciencia es lo que convierte una botella de vinagre en algo que va mucho más allá del condimento.
EL REGALO · FINCA HOSTALETS 1898
Vinagre Balsámico al Pedro XiménezGran Reserva "25"
Elaborado con uva Pedro Ximénez pasificada, envejecido durante 25 años en criaderas y soleras. Notas de higo, miel y regaliz. Una complejidad que solo da el tiempo.
UVAPedro Ximénez pasificada
CRIANZA25 años · Criaderas y soleras
NOTASHigo · Miel · Regaliz · Madera noble
FORMATO100 ml · Edición Limitada · Premium
Por qué el vinagre artesanal es el regalo gourmet más original
Un objeto cargado de narrativa
Las mejores historias de Sant Jordi son las que se cuentan solas. Un vinagre de 25 años de crianza tiene más historia que muchos libros: la historia de la uva que llegó pasificada al sol, la de las barricas que esperaron en silencio, la de las manos que supervisan año tras año que el proceso siga su curso natural.
Cuando regala una botella de vinagre artesanal de gran reserva, está regalando una narrativa. No un producto: un relato con principio, proceso y final abierto, porque la historia continúa en la cocina de quien lo recibe.
El lujo que se usa, no se guarda
Hay regalos que se guardan en una vitrina. Este no. Este se descorcha, se huele, se vierte sobre una tabla de quesos o unas fresas maduras, y provoca exactamente lo que debe provocar un buen regalo: una pausa. Una mirada. Un "esto no lo había probado antes".
El vinagre balsámico de gran reserva es un lujo de uso, de los que mejoran cada comida, cada momento en la mesa, cada conversación que se alarga porque nadie quiere levantarse todavía.
Lo que hace único a un vinagre de gran reserva
Complejidad aromática única
25 años de crianza generan capas de sabor imposibles de conseguir en menos tiempo. Higo, miel, regaliz, madera. Cada gota es un ecosistema sensorial.
Proceso artesanal irreplicable
El sistema de criaderas y soleras no admite automatización. Cada trasvase es manual, supervisado, artesanal. El tiempo hace el trabajo que ninguna máquina puede hacer.
Acidez equilibrada y natural
Sin aditivos, sin colorantes, sin aceleradores. La acidez obtenida tras 25 años es redonda, sin aristas, integrada. La antítesis del vinagre industrial.
Versatilidad gastronómica total
Desde el foie hasta las fresas, desde el queso curado hasta el helado de vainilla. Un vinagre de reserva transforma cualquier plato en experiencia gastronómica.
El proceso de elaboración: 25 años en cuatro pasos
Contar cómo se hace un vinagre de gran reserva es contar una historia de renuncia a la prisa. Estas son las cuatro etapas que convierten la uva Pedro Ximénez en un condimento de lujo:
01
PASIFICACIÓN DE LA UVA
La uva Pedro Ximénez se expone al sol hasta alcanzar una concentración de azúcares excepcional. Este paso, que puede durar varias semanas, determina la profundidad aromática final del vinagre. No hay atajos posibles.
02
FERMENTACIÓN Y ACETIFICACIÓN
El mosto fermentado pasa por un proceso de acetificación lenta y natural, sin inoculación de bacterias externas. La conversión en ácido acético ocurre a su propio ritmo, respetando la complejidad del mosto original.
03
SISTEMA DE CRIADERAS Y SOLERAS
El corazón del proceso. El vinagre madura en una serie de barricas ordenadas por antigüedad. En cada trasvase anual, el más nuevo se mezcla con el más añejo, creando una mezcla continua de generaciones que aporta complejidad y coherencia.
04
25 AÑOS DE PACIENCIA
El vinagre Gran Reserva "25" ha completado 25 años de este proceso continuo. Lo que queda al final es un líquido oscuro, denso, con una viscosidad natural que solo da el tiempo. Sin aditivos. Sin espesantes. Solo proceso y paciencia.
En la mesa de Sant Jordi: cómo usarlo
Un vinagre de gran reserva no se guarda para ocasiones especiales: es él mismo la ocasión. Estas son algunas formas de convertirlo en el protagonista silencioso de una mesa de Sant Jordi:
RECETA PARA SANT JORDI
Tabla de quesos con fresas al vinagre Gran Reserva "25"
Queso manchego curado
Queso de cabra fresco
Fresas maduras de temporada
Nueces tostadas
Higos secos
Vinagre Gran Reserva "25"
Miel de romero
Pan de masa madre tostado
Cortar las fresas en cuartos y marinarlas 15 minutos con unas gotas del vinagre Gran Reserva. La acidez concentrada realza el dulzor natural de la fruta.
Disponer los quesos en una tabla de madera o pizarra, alternando texturas: el manchego curado junto al queso fresco de cabra.
Colocar las fresas marinadas entre los quesos, junto a los higos secos y las nueces.
En el momento de servir, verter un hilo fino de vinagre Gran Reserva sobre el manchego curado.
Terminar con un toque de miel de romero sobre el queso fresco. Servir con pan tostado y una copa de cava brut.
Otros usos que sorprenden
Sobre foie micuit — unas gotas de Gran Reserva sobre una terrina de foie es uno de esos contrastes que se quedan grabados. La acidez corta la grasa, la complejidad aromática la complementa.
En el postre — el vinagre balsámico de Pedro Ximénez sobre una bola de helado de vainilla es un clásico de la alta cocina que cualquiera puede reproducir en casa. Sorprende siempre, incluso a quien ya lo conoce.
Como acabado en ensaladas de temporada — solo el vinagre, en hilo fino, sobre hojas verdes con queso de cabra y nueces. Cuando el vinagre es tan bueno, el aliño se convierte en protagonista.
Sant Jordi y el arte de regalar con criterio
Hay regalos que se compran. Y hay regalos que se eligen. La diferencia está en si quien los da ha pensado en quien los recibe, en qué le va a aportar, en qué conversación va a provocar cuando se descorche y se pruebe.
Un vinagre artesanal Gran Reserva de 25 años no es un regalo para quien busca lo más vistoso. Es un regalo para quien aprecia lo que hay detrás de las cosas. Para quien entiende que el tiempo es el lujo más escaso. Para quien, cuando lee un libro, también se pregunta cómo se escribió.
Este Sant Jordi, hay una alternativa al libro y la rosa que lleva veinticinco años esperando ser descubierta.
FINCA HOSTALETS 1898 · EDICIÓN LIMITADA
El regalo que tardó 25 añosen estar listo para ti
Vinagre Balsámico al Pedro Ximénez Gran Reserva "25". Elaborado en el Priorat. Disponible en edición limitada.
DESCUBRIR EL VINAGRE
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Spanish organic extra virgin olive oil is experiencing strong growth in South Korea. Discover how Finca Hostalets 1898 is positioning itself in Korean marketplaces, department stores, specialized media outlets, and among the country's influencers, solidifying Spanish EVOO as a leading gourmet product in Asia.
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Discover the real difference between EVOO, VOO, and olive oil. Learn what each category means and which is best for your health and your cooking.
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Discover which fat is the healthiest according to science and why organic extra virgin olive oil is the best choice for a premium and healthy diet.
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In the heart of Priorat, the Serra del Montsant Natural Park reveals the essence of a unique extra virgin olive oil. The combination of mineral soils, Mediterranean climate, and exceptional biodiversity defines the authentic character of every drop. This article explores how the terroir, with its native flora and fauna, imparts unmistakable nuances and aromas, honoring a legacy of tradition and respect for the land. 🌿
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Finca Hostalets is the perfect balance between tradition and nature. From the Montsant mountain range, we produce organic extra virgin olive oil with the same respect and patience as generations past. On this blog, we share stories, knowledge, and the essence of mountain farming.
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https://www.lavanguardia.com/empresas-de-vanguardia/20240409/9587650/metodo-artesanal-finca-hostalets-1898-priorat-elaborar-aceite-oliva-virgen-extra.html
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We are very pleased to have participated in the International Food, Beverage & Food Service Exhibition. The in-person event took place in Barcelona, at the Fira de Barcelona exhibition center. For those who have never been, Alimentaria is a leading international event and a must-attend for all professionals in the food, beverage and food service industry. The fair offers a unique platform to discover the latest trends, promote innovation and internationalization of the sector. Finca Hostalets was present with its own stand where we showcased our main products. We also offered a space for tastings and sampling.
The Olive Oil Bar
As part of the fair, visitors could access The Olive Oil Bar area. It was a space for self-guided tasting with the help of descriptive cards to discover some of the best extra virgin olive oils.
Organic Market & Trends
Within the fair, visitors could find an attractive and innovative organic food exhibition area sponsored by Veritas. As Finca Hostalets, a brand that has promoted organic farming for years, we were also present. In this area, various activities took place, such as a guided tour led by Alimentaria and FIAB for international buyers specializing in organic food.
We hope to be present again in 2023...
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Olive oil has been admired since ancient times thanks to its properties and benefits; for this same reason, it has spread across all continents of the planet.
According to data from the IOC-International Olive Council, there are seven countries that concentrate about 90% of the world's production, and Spain is in first place.
EVOO: liquid gold
Within the agri-food sector, the word " Premium " is often added to distinguish Extra Virgin Olive Oils and olive juices, but the acronym or abbreviation EVOO is becoming increasingly prevalent.
Extra virgin olive oil (EVOO) is the only oil in the world that can be consumed without undergoing a refining process. This is why it's called Liquid Gold , and as such, it has begun to be consumed like an exclusive liqueur or a high-priced wine. It's a luxury product that won't be stored in a kitchen cupboard, but rather where the finest liqueurs, single malt whiskies, brandies, or Imperial Premium Blends are kept.
Exclusivity and elegance
The EVOOs produced by Finca Hostalets 1898 are exclusive juices, generated from selected organically grown Arbequina olives to guarantee the sustainability of the ecosystem and produced following a rigorous and careful artisanal method, which allows for exceptional quality.
Finca Hostalets 1898 has been internationally recognized as one of the companies that produce a unique EVOO, allowing its customers to have an unparalleled product, worthy of the most demanding palates, and at the same time, a unique gift item.
Its unique flavor, multiple benefits, and the presentation of our glass bottles, designed to protect and preserve all its properties and natural color, make it an ideal gift for any occasion.
Its benefits
Thanks to the process highly committed to organic farming (certified by the CCPAE), based on the collection and harvesting of olives at their optimal point of ripeness, carried out in a 100% manual way, an unparalleled Arberquina olive juice is obtained, which stands out from the rest of the extra virgin olive oils.
How do we do it? With the campaign every October, at Finca Hostalets 1898 we use the milking system, which consists of combing the branches until the olives fall onto the nets, always taking care that they do not have any bruises and thus not damage the epicarp (the skin).
The olives will maintain their properties intact until they reach the Almazara (mill located on the estate itself where the oil is extracted).
According to José Seuma, CEO of Finca Hostalets 1898 and a passionate enthusiast of this business, “EVOO: is the fresh juice of a healthy olive, recently harvested from the tree. A nutritious and healthy contribution to our body.”
For this reason, the benefits of each olive are remarkable, as they help prevent cardiovascular disease, protect the brain from cognitive decline, strengthen the immune system, and benefit the skin, among other things. For more information, you can read the Consensus Report of the III International Congress on Virgin Olive Oil, Olive Groves and Health , https://www.mercacei.com/pdf/iii-declaracion-de-jaen.pdf.
Only EVOO retains all the healthy nutritional properties so that all the natural antioxidants are preserved in the best way.
Besides being delicious, it's important to always have one at home, and to know that the product we use is an original Extra Virgin Olive Oil.
When will you try it?
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Last Thursday, November 30th ROSEMARY transported his networking An experience reminiscent of Priorat, but in Barcelona. Thanks to a privileged location that makes it possible: IN STUDIO; distributor in Catalonia of SIEMATIC . The venue, featuring the latest innovations in high-end kitchens, hosted 25 exclusive guests by ROMERO.
Narcís and Lluisa, owners of IN STUDIO, conveyed to us in an almost fraternal way the philosophy of SIEMTATIC: apart from its elegance, quality and precision of manufacture, it offers internal values: enriching life with what one most desires and what brings joy to life.
Therefore, we traveled to Priorat, and were able to enjoy two unique products from that region: wine and olive oil.
The winery MELIS With its owner Javier López at the helm, he presented us with his spectacular wines, and we were able to taste several of his white and red wines, among which Melis, the flagship 2006 vintage, stood out. Priced at €140 per bottle, it is enjoying great success in markets such as the North American one, specifically in the states of Florida, California, and Colorado. He then invited us to visit his wineries to enjoy a unique wine tourism experience.
FINCA ELS HOSTALETS He presented us with the 2017 harvest of his extra virgin olive oil (EVOO) in a masterclass by José Seuma, who always captivates us. This time we were able to taste it with pa de coca amb tomaquet, A true luxury for our discerning palates. This time with a nod to At CASA SENDRA , listed as the best sausage in the world, we made a stop at the Cabacés estate in Priorat. Then we paired the excellent wines of Melis with the deli designed by Jaume and Xavi Planes PLANS Barcelona. As always, excellent and gargantuan!
I would also like to thank those who have supported me. MINI Barcelona Premium presented its new plug-in hybrid MINI COUNTRYMAN model, which amazed everyone with its near-silent idling. And to Akilla Noyana, wife and partner of DAVID DALMAU for lending a DALMAU, Teatro Andaluz, to decorate the store for a month at IN STUDIO.
Our guests enjoyed the ROMERO setting, characterized by an atmosphere of trust and a willingness to enhance their connections, and managed, as always, by Carles Tremoleda, Marketing/Commercial Director Israel Romero, CEO & Founder .
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ROMERO Premium Networking is organizing the presentation of BMW's new SUV at the Reial Cercle Artistic for a very exclusive audience.
On Thursday, November 23rd, we were finally able to fulfill our wish in Romero to organize an event in the incomparable setting of Reial Cercel Artístic , the Cercle, in the heart of Barcelona, in a true palace, the Pignatelli, with so many years of history behind it.
We chose this space because we wanted to unite, through culture, the resident Chinese community with the new venture of BMW: the third generation of the X3 .
And thanks to the ever-enormous generosity of the president of the Cercle, Don Josep Félix Bentz , like a magician, pulled a painting exhibition out of his hat, featuring works by no fewer than 17 Chinese artists. They had all come expressly from Beijing. The exhibition was aptly titled “From Beijing to Barcelona.”
BMW Barcelona Premium , keenly aware of the local Chinese community's affinity for the Bavarian brand, entrusted ROMERO with organizing the presentation for this community back in 2015. And of course, we couldn't let them down. To that end, we invited nearly fifty Chinese individuals from the most strategic social and business sectors of their community.
Led by the Mr. Lam Chuen Ping , President of the Union of Chinese Associations in Catalonia, and with new additions such as the General Manager in Spain of the company Lily , Eunice Ying , a fashion company with more than 700 stores in its country and which will soon open its first store in Europe, precisely in Barcelona.
As integrators of different societies residing in the city, we unite the Chinese community with an exclusive selection of ROMERO clients, both national and from other countries: Brazil, Russia, Azerbaijan, Armenia, Germany, New Zealand.
It was a relaxed and very ROMERO evening, meaning that the trust of many of those who were there makes everything easier when it comes to contacting and connecting. It's that simple.
To make it more enjoyable, we were able to enjoy the new features of CHOPARD for women and men, and of FINCA HOSTALETS , the Extra Virgin Olive Oil from José Seuma that delighted us with its freshly bottled harvest and convinced us with its indescribable flavor, and of course ROMERO's bet on BANEGA 1812, a 100% acorn-fed ham from Jabugo that was the gastronomic sensation of the afternoon-evening.
Thanks also to FINE & COUNTRY , SIEMATIC and LINKCHINA for their help in ensuring the event had the quality that the occasion deserved.
ROMERO Premium Networking is a leader in high-level networking in Barcelona. As a partner of BMW Barcelona Premium since 2015, it designs, plans, and implements the brand's national promotion, in addition to implementing a networking plan among ROMERO partners for BMW Barcelona Premium customers, to offer more and better added value, some of it very exclusive.
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The internationally renowned department store Harrods has once again invited Finca Hostalets to participate in one of its events. This time, it's the Christmas Food Halls Shopping Event , now in its fifth year, which offers its most loyal customers the largest showcase of food and beverage brands.
Next Thursday, December 8 , after closing to the general public, Harrods will open its food and beverage halls from 8:00 to 10:30 p.m. Visitors will enjoy an intimate and luxurious shopping experience accompanied by classic Christmas music and the opportunity to freely sample and explore the various premium products on offer.
Finca Hostalets, led by its owner José Seuma, travels to London to be present on such a special occasion and share the qualities of its Extra Virgin Olive Oil (EVOO) , produced organically in Riudoms, Tarragona.
Browse our product catalog and find your gift for the senses on our website.
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We had the honor of being invited to the private presentation of the new Unión Suiza collection in Barcelona.
A few months ago, Finca Hostalets contacted us to kindly invite us to offer a small tasting and presentation of our products during the welcome cocktail they would offer to their select guests at the presentation on April 16th.
The event was a resounding success, with a full house, and to the surprise of the guests, we sampled and tasted our organic olive juice. We conducted multiple tastings showcasing the qualities of our organic extra virgin olive oil.
We tasted our fantastic Extra Virgin Olive Oil with white truffle , which delighted the most demanding gourmets attending the Swiss Union event.
Thank you so much for the invitation and we hope to see you again very soon!
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On March 20th, José Seuma personally attended to a small group of Harrod's best customers during a private event in the Harrod's food hall . He explained how he produces his oils and vinegars.
Likewise, this group had the opportunity to taste the products on site.
“ Meet the maker ” took place on March 30th, a demonstration for those strolling through the store and many of them were surprised with a tasting in its food hall, thus meeting the creator of the Finca Hostalets brand.
A very rewarding experience for both Finca Hostalets and the attendees.
The Finca Hostalets stand was in the Harrod's Food Hall on March 30th, from 10am to 11:30am
José Seuma attended the first tasting, where he met the customers and spoke with them about La Finca, where Finca Hostalets products could be purchased.
Customers could taste the oil from its creator before buying it.
Throughout 2016, Finca Hostalets will have a presence in its hall and can be tasted on the following days:
May 17, 2016
June 10, 2016
October 18, 2016
November 3, 2016
December 1, 2016
During March 2016, Harrods' window display featured the " Cracking Gourmet" campaign, a major Easter egg event.
This is how beautiful the windows of Harrod's, a landmark store in the English capital, London, looked.
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We attended the new edition of the Tavola Fair in
Kortrijk - Belgium. A fair dedicated to fresh food and delicatessen products.
We, as Finca Hostalets, had a presence in a small stand in one of the busiest aisles of the fair.
A highly selective fair, where the organization selects exhibitors based on a strict quality criterion, guaranteeing high-end products.
It was a pleasure to meet with great friends and collaborators with whom we established a good business relationship.
Thank you, and we'll be back!
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Our partners will bring you our organic extra virgin olive oils.
Contact us and we will inform you of our nearest point of sale
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From February 27th to March 3rd, we had the pleasure of attending the Gulfood trade fair in Dubai. It was an intense five days with a great deal of anticipation surrounding our product, Spanish olive juice.
We landed in Asia with great success. We were present with gourmet shop distributors who allowed us to present our Finca Hostalets product to all their customers.
We also had the presence of members of the Dubai royal family, who strolled through the hall looking at the imported products.
We were able to establish relationships with many people, sharing experiences and passions for extra virgin olive oil.
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Through our importer for Holland, Secretos de Andalucía , we had the opportunity to have a presence at a stand at the Dutch Christmas Gifts Fair on February 9th and 10th, 2016.
We were able to present our entire new range of gift products to the country's leading companies and firms. As you can see in the event photo, our Extra Virgin Olive Oil in its 1500ml presentation, our truffle-infused condiments made with white and black truffles, and our selection of reserve balsamic vinegars were featured.
The fair was a complete success, thanks to Secretos de Andalucía for their care and dedication in importing our products into Holland.
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From September 3rd to 6th, 2015
Our first visit to Speciality Fine Food in London was last September 2015.
We set up a modest stand in one of the fair's main aisles. There, we had the pleasure of meeting many visitors who were interested in our olive juice.
We are introducing our new limited edition products such as our numbered 1L bottle of organic Extra Virgin Olive Oil , a numbered and exclusive bottle in each harvest.
We also present our bottles of Arbequina Extra Virgin Olive Oil with White Truffle and Black Truffle.
To the surprise of many, we did a small tasting and sampling of our organic Extra Virgin Olive Oil explained by José Seuma, olive grower and owner of Finca Hostalets .
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Tasting and sampling of Finca Hostalets Organic Extra Virgin Olive Oil
Location: DeliShop Barcelona
Date: May 2015
Schedule: 4pm to 6pm
We organized a tasting for about 10 guests in collaboration with DeliShop, one of our partner stores in Barcelona.
We prepared the table with the necessary elements for the tasting of Finca Hostalets Organic Extra Virgin Olive Oil.
José Seuma, olive grower and CEO of Finca Hostalets, an expert in the field, gave a short presentation of the brand (Finca Hostalets) and its oil.
We reached the recommended capacity because José provides a more personal touch with smaller groups. We had tasters from various countries, all very interested in extra virgin olive oil and olive juice.
Each of the attendees repeated what José explained about the oil tasting.
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Appearances of Finca Hostalets in the print media. Magazines and newspapers from January 2013.
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Our appearances in the print media during the month of December 2012
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Our appearances in the print media during the month of November 2012