Royal de Cazorla

Description

Its name refers to the reddish tone of its fruit as it ripens. It is native to the Sierra de Cazorla Natural Park and is grown within the boundaries of the Cazorla Designation of Origin, accounting for 5% of the olive-growing area. It is a variety that enters production late, has medium vigour and medium productivity, is well adapted to mountain areas, shows a strong tendency towards alternate bearing, and has a high resistance to fruit drop. It is considered susceptible to peacock spot and olive knot. Its leaves are lanceolate and dark green, and its oil is considered to be of high quality.

Its oils are complex when obtained from an early harvest. Notable descriptors include artichoke, grass and green banana; the palate entry is smooth and sweet, with very subtle pungency and bitterness.