Aceite de Navarra

Aceite de Navarra is an extra virgin olive oil produced exclusively within a defined area of 135 municipalities in Navarra from the varieties Arróniz, Empeltre, and Arbequina. The indigenous Arróniz variety must represent more than 10 % of the blend, whether composed of oils or olives, and extraction is by mechanical or other physical processes only.

About this designation

Aceite de Navarra is registered as a PDO under file number PDO-ES-0695, with EU protection granted on 29 April 2008 (eAmbrosia identifier EUGI00000014031). The designation covers extra virgin olive oil produced, pressed, and extracted exclusively within a geographical area comprising 135 named municipalities in Navarra, contained almost entirely in the valley of the River Ebro at altitudes below 600 m. The permitted olive varieties are Arróniz, Empeltre, and Arbequina; the indigenous variety Arróniz must constitute more than 10 % of the blend, whether the blend is of oils or of olives. Extraction must be by mechanical or other physical processes that do not alter the oil. The specification sets mandatory physico-chemical limits: maximum acidity of 0,3°, maximum peroxide value of 15 mEq O₂, maximum ultraviolet absorbency K₂₇₀ of 0,15, maximum K₂₃₂ of 2, and a minimum oleic acid content of 72 %. Organoleptic parameters are also prescribed: median fruitiness score of at least 4,5, median defect score of 0, median bitterness higher than 1,5 and lower than 4,0, and median pungency higher than 2,0 and lower than 4,0. The cultivation, production, and pressing phases must all take place within the defined geographical area.

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

Distinctive facts

• Registered as a PDO on 29 April 2008 under file number PDO-ES-0695 (eAmbrosia identifier EUGI00000014031).
• The indigenous Arróniz variety, which grows naturally and exclusively within the defined geographical area, must represent more than 10 % of every blend.
• The specification permits no other olive varieties beyond Arróniz, Empeltre, and Arbequina.
• Minimum oleic acid content is set at 72 %, and maximum acidity at 0,3°, with a mandatory median defect score of 0.

Tasting notes

Navarran EVOO from Navarra, Arróniz cultivar predominant (regional native). Medium-intense fruity, balanced, characteristic notes of fresh almond, green tomato, slight bitter-pungent.

HoReCa use

Navarran-Basque cuisine; with regional cured lamb, fish; in pinchos.

Packaging

• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L

Seasonality