Aceite del Bajo Aragón

Extra virgin olive oil produced from Empeltre, Arbequina and Royal olives grown, processed and packaged in a defined area straddling the provinces of Zaragoza and Teruel in the Autonomous Community of Aragon. The Empeltre variety must account for at least 80 % of the olives used; the remaining varieties may together account for no more than 20 %.

About this designation

Registered as a PDO under file number PDO-ES-0118, with EU protection dating from 1 February 2000 and eAmbrosia identifier EUGI00000013570, 'Aceite del Bajo Aragón' designates extra virgin olive oil produced exclusively from Empeltre, Arbequina and Royal olives. The Empeltre variety must represent at least 80 % of the olives used; the other two varieties may together account for no more than 20 %. All olives must be grown in registered plantations within the defined geographical area, which covers a natural district in the west of Aragon straddling the provinces of Zaragoza and Teruel and encompasses a specific list of named municipalities. Oil must be extracted within 48 hours of harvesting, using a continuous mechanical milling system with centrifugal phase separation. The specification sets maximum acidity of 0,80 % oleic acid, a maximum peroxide value of 20 mEq O₂/kg, K270 no greater than 0,15, K232 no greater than 2,00, humidity and volatiles no greater than 0,15 %, and impurities no greater than 0,10 %. The median defect must equal 0 and the fruity median must exceed 2. Packaging must take place within the production area in glass, ceramic, polyethylene or metal containers with a maximum capacity of five litres. Packaging plants must hold a certificate of conformity from the inspection body appointed by the Consejo Regulador de la DOP 'Aceite del Bajo Aragón', and labels must carry the numbered label issued by that Regulatory Board to enable traceability.

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

Distinctive facts

• Registered as a PDO on 1 February 2000 under file number PDO-ES-0118 (eAmbrosia identifier EUGI00000013570).
• The Empeltre variety must account for at least 80 % of the olives used; no other single variety requirement is stated for the remaining 20 %.
• Oil must be extracted within 48 hours of harvesting, using a continuous mechanical milling and centrifugal separation process.
• Finished oil must be packaged within the production area in containers of no more than five litres, and each pack must carry a numbered label issued by the Regulatory Board.

Tasting notes

Aragonese EVOO from Teruel-Zaragoza (Bajo Aragón), Empeltre cultivar predominant. Distinctive style — light fruity-soft, very low bitter-pungent intensity, characteristic notes of dried fruit, almond, slight nutty-sweet profile — among Spain's softest EVOOs.

HoReCa use

Foundation Aragonese cuisine; on tostadas, ensaladas, in regional preparations; mild profile for delicate seafood.

Packaging

• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L
• tin-5L

Seasonality