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The Can Ràfols dels Caus estate boasts some 700 olive trees most of which are 200 years old. The most numerous variety is Arbequina, followed by Meña and then Bareta.
All of the olives are pressed on the same day that they are picked to avoid high acidity and oxidation. The olives are all handpicked and cold pressed and the resulting liquid is decanted to separate the water from the oil. The result is an extremely aromatic, distinguished and smooth olive oil with an exquisite golden yellow colour. It has a maximum acidity of 0.3° and is ideal for accompanying the finest fish, seafood and pasta, as well as a must for marinades and dressings.
On 10th December 2002, the oil was selected among the best olive oils in the world to accompany the dishes served for the guests and winners of the Nobel Prize in Stockholm
