Aceite de Baena

Extra virgin olive oil produced within seven municipalities in the Province of Córdoba, Spain, from authorised varieties led by Picudo. Acidity falls between 0.4 and 1, maximum peroxide value is 15, moisture is 0.1%, and impurities are no more than 0.1%. The specification describes the taste as pleasant, sweet, and reminiscent of almonds.

About this designation

Baena is a protected designation of origin covering extra virgin olive oil produced in the municipalities of Baena, Cabra, Castro del Río, Doña Mencía, Luque, Nueva Carteya and Zuheros, all within the Province of Córdoba. The authorised olive varieties are Picudo, Carrasqueño de Córdoba, Lechin, Chorrúo or Jarduo, Pajarero, Hojiblanco and Picual. The specification sets acidity between 0.4 and 1, a maximum peroxide value of 15, moisture of 0.1%, and impurities of no more than 0.1%. Oil must be extracted from healthy, clean olives using extraction techniques that do not detract from the product's characteristics. Olives must come from registered olive groves, and extraction and packing must take place in registered plants operating under the supervision of the Consejo Regulador de la Denominación Origen 'Baena'. Each pack carries a numbered guarantee back label issued by the Consejo Regulador, and all labels must be authorised by that body. The words 'Denominación de Origen "Baena"' must appear prominently on labelling. The production area is characterised by brown, calcareous, loamy soil of triassic marl and a temperate continental climate. The Consejo Regulador meets the requirements of standard EN-45011. The designation was registered as a PDO on 21 June 1996 under file number PDO-ES-0069, and a non-minor amendment adding the municipality of Cabra to the geographical area was approved by Commission Regulation (EC) No 544/2007 of 16 May 2007.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-ES-0069; eAmbrosia identifier EUGI00000013036.
• The geographical area comprises exactly seven municipalities in the Province of Córdoba: Baena, Cabra, Castro del Río, Doña Mencía, Luque, Nueva Carteya and Zuheros.
• The specification permits eight named olive varieties and no others: Picudo, Carrasqueño de Córdoba, Lechin, Chorrúo or Jarduo, Pajarero, Hojiblanco and Picual.
• Each pack must carry a numbered guarantee back label issued by the Consejo Regulador de la Denominación Origen 'Baena'.

Tasting notes

Andalusian EVOO from Córdoba province (Baena area), Picudo and Hojiblanca cultivars predominant. Medium-intense fruity with characteristic notes of artichoke, fresh almond, green tomato, balanced bitter-pungent finish — Spain's first olive oil DOP (1986), benchmark of Andalusian quality.

HoReCa use

Premium Spanish EVOO — drizzled on gazpacho andaluz, salmorejo, on grilled fish (lubina, dorada), in escabeches, and on tostadas con tomate; foundational ingredient in alta cocina andaluza.

Packaging

• glass-bottle-250ml
• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L
• tin-5L
• PET-canister-3L
• professional-bulk-25L

Seasonality