Gourmet manzanilla Cacereña oil: the secret of exceptional cuisine.

Did you know that ERA MATEA® Manzanilla Cacereña EVOO can take your dishes to a whole new level? Discover why this gourmet oil is the secret ingredient that every food lover needs in their kitchen.

Why is manzanilla cacereña one of the best gourmet oils in the world?

Grown in a unique valley between northern Cáceres and southern Salamanca, Manzanilla Cacereña extra virgin olive oil is famous for its intense, bitter, spicy and fruity flavour. Its high oleic acid content makes it a healthy and delicious option to enhance any dish.

Here we explain the reasons in detail:

AOVE from Salamanca: what is it?

This is a very high quality olive oil obtained directly from our own olive trees using mechanical processes and without the use of heat or chemical additives.

This process guarantees that the oil retains all its nutritional properties, as well as its characteristic flavour and aroma.

It is a deep, bitter, spicy and very fruity gourmet oil.

The juice of the manzanilla cacereña variety olives is of high quality, harvested at veraison (optimum ripening point) and presents a balance between spicy, bitter and sweet.

High green fruitiness reminiscent of freshly cut grass, green apple, fruit salad and tomato, making this oil a real perfume to dress our best dishes and delight your guests.

Olivares de aceite gourmet de la sierra de Bejar

Benefits of gourmet AOVE;

High concentration of oleic acid, a monounsaturated fatty acid of the omega 9 series. In olive oil in general, concentrations are between 55 and 80% and in the case of manzanilla cacereña we find values between 78 and 85%.

Oleic acid has a beneficial effect on the blood vessels, reducing the risk of cardiovascular diseases. It is especially recommended for raw consumption, salads, fish or as part of a good breakfast.

Discover the benefits of an authentic premium AOVE! You will be surprised

Manzanilla cacereña extra virgin olive oil is much more than just a simple ingredient.

Discover how its antioxidant properties, its oleic acid content and its other surprising benefits>> can improve your health and your dishes.

Proceso de fabricación del aceite gourmet manzanilla cacereña

Manufacturing process of the gourmet manzanilla cacereña oil

The manufacturing process of ERA MATEA® begins with the harvesting of the olives in mid-October, before they are fully ripe, in order to obtain a higher quality.


This is carried out manually or by means of mechanical systems that do not damage the fruit.

The olives are then transported with optimum hygiene and in the shortest possible time to avoid fermentation.

Once in the mill, the olives are carefully cleaned and ground using advanced technology.


The olive paste obtained is blended to facilitate the extraction of the oil, maintaining a temperature that does not exceed 30°C. In this way, undesirable changes in the flavour and aroma of the final product are avoided.

In order to preserve the exceptional characteristics of our EVOO, we store it in stainless steel containers. Maintaining a stable and mild temperature environment, in a place without light and free of alterations.


Get inspired with recipes and usage tips

Want to get the most out of manzanilla cacereña extra virgin olive oil? Here you will find delicious recipes and usage tips that will help you experiment with this versatile ingredient and elevate your dishes to a whole new level.

Frequently asked questions about AOVE manzanilla Cacereña

It differs from other varieties of olive oil in several respects.

Firstly, it is produced from olives of the Manzanilla Cacereña variety, which is grown only between the north of Extremadura and the south of Salamanca. Its climate is perfect for the origin of a gourmet oil.

Secondly, Manzanilla Cacereña olive oil has a sweet and fruity taste, with aromas of almond, banana, apple and grass, and a balance between bitter and spicy.

Thirdly, it is due to the combination of favourable climatic factors in the region where this olive variety is grown.

In short, Manzanilla Cacereña AOVE has unique organoleptic characteristics that make it different from other olive oil varieties.

  • Baked fish, such as gilthead bream or cod
  • Hearty spoon dishes, such as cod stews, legumes and pistos (vegetable stews)
  • Mushroom salads
  • Tomato and ham toast
  • Bread

It is special because of its exceptional flavour, intense aroma and unique properties. It comes from a specific variety of olive, the manzanilla cacereña, grown in the area of northern Extremadura and southern Salamanca, Spain, and produced using an artisanal process that guarantees its quality and purity.

It is obtained through a process of careful selection of the olives, which guarantees the preservation of their characteristic flavour and aroma, as well as their nutritional properties.

The acidity of 100% manzanilla cacereña gourmet olive oil is usually very low, generally below 0.3%, indicating its high quality and purity. A low acidity index is an indication of a premium quality extra virgin olive oil.

If properly preserved, it can last between 18 and 24 months. However, once opened, it is recommended to consume it within 3 to 6 months to enjoy its optimum flavour and aroma.

To enjoy our gourmet manzanilla cacereña oil to the fullest, we recommend using it raw, as a dressing for salads, vegetables or fish. It is also ideal for dressing breads, toasts and tapas, highlighting its unique flavour and aroma.

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