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The Mecca of Olive Oil - Priego de Cordoba
18 June 2015 @ 12:09





In the south of the province of Cordoba lies the National Park Sierras Subbéticas. The steeply sloping terrain rises up above beautiful narrow valleys and looking over the valleys is the idyllic Andalucian town called Priego de Cordoba. Nowadays Priego de Cordoba could easily be considered “The Mecca” of Extra Virgin Olive Oil. The proportion of premium olive oil producers working in this region is unlike any other in the world, so much so that it is renowned worldwide for it’s quality.


“D.O Priego de Cordoba” is a “Protected Designation of Origin” (PDO) that guarantees top quality olive oil and prides itself in producing exceptional oils and maintaining very strict levels of control. The protected region spans 29,600 hectares encompassing four municipalities Almedinilla, Carcabuey, Fuente Tójar y Priego de Córdoba. The certified D.O Priego de Cordoba extra virgin olive oils from this region have amassed over 400 prizes across the globe. In recent years the oils from Priego de Cordoba have been in all the top ten lists, awards and competitions worldwide and not surprisingly the town hosts “ The World Congress for Olive Oil Sensory Analysis” where you will find the finest olive oil experts from around the world, amongst them my friend Juan Ramon Izquierdo, head of the Tasting Panel for the Ministry of Agriculture here in Spain, an authentic “guru” and leader in his field.


The town is slightly off the beaten track but it is easily reached, as it is just a one-hour drive from Granada, Cordoba, Malaga or Jaen. So for those of you that live in Andalucia I highly recommend a trip there to do some Olive Oil tourism and stock up with some of the finest olive oil Spain has to offer, it’s on your doorstep! Many of the Almazaras (mills) offer guided tours and tasting sessions for groups so if you can get a group together I would waste any more time! Three of my favourite producers from the region are Manuel Montes Marin who produces the brand “Portico de la Villa” which is absolutely exceptional, Mueloliva which I discovered after they produced an exceptional oil in the harvest 2011/12 under their brand "Venta del Baron" which I have written about on many occasions (available in Carrefour) and lastly but not least, by any means, Almazaras Subbética which produce “Rincon de la Subbética” declared the best extra virgin olive oil in the world 2011-12 due to the vast amounts of accolades it accumulated over that season. However, all three oils have continued to win prizes and produce great harvests year in and year out.


Portico de Villa                                              Venta del Baron                                         Rincon de la Subbetica



To be honest you will be hard fetched to find a “normal” olive oil in this region. If it carries this logo on the back of the bottle :



You can be sure it will be a great olive oil. The Protected Designation of Origin (P.D.O.) of Priego de Cordoba exclusively covers extra virgin olive oils made with the Hojiblanca, Picudo and Picual varieties. These oils have multiple culinary uses as they are high in polyphenols and thus have a longer shelf life, meaning their flavour (organoleptic qualities) will also last much longer, so if you are buying olive oil from the previous seasons harvest, which is what you will still find in the supermarkets, I would suggest these varieties, as opposed to Arbequina for example, which will have lost most of it’s “notes” after maybe eight months of being bottled. These varieties are especially indicated for dressing salads, fried food, roasts, baking and confectionary, pretty much anything apart from sauces, as they are particularly fruity and herbaceous in flavour.


The rugged and mountainous terrain of the Sierras Subbéticas national park enjoys a unique microclimate between 700m and 1000m above sea level, characterised by high rainfall and large temperature variations. It is in this setting that, through a combination of natural selection and traditional methods, the legendary olive trees have developed a peculiar hardiness and resistance to icy temperatures enabling them to withstand the passage of time and bear quality fruits year in and year out.







The unique setting of rolling hills and olive tree mountains gives the town of Priego de Cordoba a very special feel and is quite simply a charming tourist destination. Priego de Córdoba has an abundance of monuments and sights: exploring its hidden corners you will be seduced by the charm and delight of this wonderful Andalusian town, the cradle of Spanish baroque in forms of fountains, churches and palaces. As well as an Arabic fortress Priego de Cordoba is home to one of the most idyllic historic towns in all of Andalucía, el “Barrio de la Villa” which was given the official title of Historic Centre of Priego in 1972. Its roots go back directly to medieval and Moorish times, and it is part of the “family” of the most typically Andalucian “barrios” which include the Albaicín in Granada or the Judería in Córdoba.









The narrow winding whitewashed streets offer a perfect blend of peace and beauty; a picture of tranquillity, painted with sunlight, flowers and stone. The town if peppered with beautiful stately homes and buildings. One which particularly stand outs is the Carnicierías Reales (Royal Butchers) which is a renaissance building from the XVI century open to the public. This was the slaughterhouse and meat market in the sixteenth century, designed by Francisco del Castillo. The entrance is built in a Mannerist style with an Italian influence. So what can I say, even if olive oil isn’t up your street, Priego de Cordoba is well worth a visit and who knows if you try the olive oil straight off the press, I’m sure you’ll be hooked for ever.




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Other popular articles by Ian Mackay ©

Go to article: The World of Olive Oil - Introduction-Part 1


Go to article: The World of Olive Oil- Olive Oil Categories-Part 2


Go to article: The World of Olive Oil - How to recognise an authentic extra virgin olive oil - Part 3


Go to article: The World of Olive Oil - Olive Oil Tasting - Part 4


Go to article: The World of Olive Oil - True Virginity - Part 5


Go to article: Can I fry with Oilve Oil?


Go to article: The World of Olive Oil - The perfect Crime Scene - Part 6


Go to article: The World of Olive Oil - Harvesting Olives - Part 7


Like 0


Dee said:
20 June 2015 @ 09:30

Ian, such a great way to find out about the treasures of Spain. Enjoying your blog, am already in love with Spain, especially the National Parks, even more so when you write something like this. Looking forward to planning a trip to Cordoba this summer. More please.

Dee, Almería Provincia

Dee said:
20 June 2015 @ 12:24

That should be ...planning a trip to Priego de Cordoba!

eos_ian said:
20 June 2015 @ 12:48

Thank you so much for commenting Dee, I am glad you are enjoying my blog. Spain is such wonderful place and has so much to offer apart from beaches.

rosemarie hearn said:
22 June 2015 @ 13:04

These blogs are very interesting and informative. However, I was recently astonished to learn that in the pressing process of olive oil, talcum powder is used in order to extract more oil from the the olive and worryingly, talcum powder has a high aluminium content. Can anyone shed some light on this please?

eos_ian said:
22 June 2015 @ 19:57

Well in all my time I have never heard that. I can assure you in any decent mill they would never use talcum powder under any circumstances. I think to be honest the person who said that has no idea what they are talking about. If it was to be used it would be an illegal outfit. And to be honest with technology available there is no need to use talcum powder, they already extract the maximum without it. I really wouldn't worry. Where did you hear that btw?

rosemarie said:
23 June 2015 @ 13:42

Curiously enough, I heard it from an ex-pat who sends his own olives to be processed into olive oil! I did find it an astonishing piece of information.

Sophie said:
17 February 2016 @ 22:53

Hi Ian. Am in Priego tomorrow - Thursday 18th Feb -really keen to see olive oil being made. Do you know where? Love your blog and Priego!

eos_ian said:
18 February 2016 @ 00:06

If you can contact them, they organise guided tours and tasting sessions for tourists. They are excellent and make fantastic olive oil.
If you go, let me know how you get on!!!

eos_ian said:
18 February 2016 @ 00:13

This is another option. An association which organises tours and olive oil tourism.
Have fun!

shawn said:
20 February 2016 @ 23:32

Hi Ian,Is it possible to buy olive oil direct from the mill,I would like to buy portico de la villa 10 LTR,THANK YOU

eos_ian said:
21 February 2016 @ 00:32

Yes, I am pretty sure you can. Best to call them as their online shop isn't up yet.

javfra said:
13 January 2017 @ 22:20

for me the best olive oil extra virgin comes from Spain, and especially from Priego de Córdoba with a strong taste to fig

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