Extra Virgin Olive Oil Robust
Product of:
16.8 fl. oz.
Item Number:

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Deep in the South of Spain, the hot Mediterranean sun combines with soil rich in minerals to nurture olive trees planted over a century ago. Generations of growers tend to the trees at a family owned estate tucked away high among the thousand foot peaks of Sierra Castril Natural Park. Our Robust extra virgin olive oil is extracted from the hearty Picual olive. Bottled at the estate, the oil is cold pressed using traditional methods immediately after the harvest. The oil is not blended with any other variety of olive and is shipped directly to us. Certified organic by Andalusian Committee of Organic Farming, the EU and USDA.
Taste and Pairing
As suggested by the name Robust, this oil is buttery smooth going down and finishing with a peppery kick in the back of the throat. Presenting a potent fruity aroma, the oil is fresh and grassy with strong peppery hints. A rounded oil, pairs well with any application, and performs particularly well with salads, fresh antipasto, sauces and fish dishes. Kick up vegetables by drizzling with the Robusto. High smoking point lends the oil to cooking and sautéing. Shelf life: two years from production date. Storage: cool, dark and dry place. Do not refrigerate.
Olive oil has been cultivated in the Mediterranean basin for about six thousand years. Called “Liquid Gold” olive oil has been a part of healthy diet in the past and is growing in popularity today. Today’s scientific examinations tell us of benefits such as cancer and heart disease prevention, helping control blood pressure, improving bone mineralization and calcification and reducing the risk of type 2 diabetes among others. Studies show that olive oil is a natural polyphenol, a class of antioxidants similar to that found in red wine and green tea. Olive oil is rich in monosaturated fats, and does not contain cholesterol; in fact, the monosaturated fat reduces the levels of LDL or bad cholesterol and raises the levels of good HDL cholesterol. Olive oil is also beneficial in prevention of colon cancer.

Bondia-Pons I, Schroder H, Covas MI et al. Moderate consumption of olive oil by healthy European men reduces systolic blood pressure in non-Mediterranean participants. Journal of Nutrition. January 2007.

de Roos B, Zhang X, Rodriguez Gutierrez G et al. Anti-platelet effects of olive oil extract: in vitro functional and proteomic studies. European Journal of Nutrition. October 2011

Lucas L, Russell A and Keast R. Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal. Current Pharmaceutical Design. Volume 17, Number 8, 2011

Mohagheghi F, Bigdeli MR, Rasoulian B et al. Dietary virgin olive oil reduces blood brain barrier permeability, brain edema, and brain injury in rats subjected to ischemia-reperfusion. The Scientific World Journal. June 2010
Nutrition Facts