Aceite Estepa

Extra virgin olive oil produced within eleven municipalities in the province of Seville and one municipality in the province of Córdoba, Spain. The specification recognises four blend types based on the authorised varieties Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla. All oils must be obtained solely by mechanical or physical means and meet mandatory chemical and organoleptic thresholds.

About this designation

Registered as a PDO under file number PDO-ES-0341, with EU protection dating from 16 April 2004 and eAmbrosia identifier EUGI00000013926, 'Estepa' covers extra virgin olive oil produced and processed within a geographical area comprising eleven municipalities in the province of Seville — Aguadulce, Badolatosa, Casariche, Estepa, Gilena, Herrera, Lora de Estepa, Marinaleda, Pedrera, La Roda de Andalucía and El Rubio — and one municipality in the province of Córdoba: Puente Genil, specifically the area known as Miragenil. The specification permits four types of oil defined by variety composition: a coupage of Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla; a coupage of Hojiblanca and Arbequina; a Hojiblanca monovarietal; and an Arbequina monovarietal. All types must achieve a median fruitiness score of at least 4,5, acidity of no more than 0,3 %, a peroxide value of no more than 15 mEq O₂/kg, and K₂₇₀ of no more than 0,18. Polyphenol requirements differ by type: at least 405 ppm for all oils except the Arbequina monovarietal, for which the minimum is 250 ppm. Oxidative stability must reach at least 43,6 h at 100 °C and at least 7 h at 120 °C; tocopherols must be at least 261,1 ppm. Olives must be harvested directly from the tree. Each package released for consumption must carry a guarantee seal and a numbered label or secondary label issued by the Consejo Regulador de la Denominación de Origen Protegida 'Estepa', affixed at the registered warehouse, mill or packing plant in a manner that prevents reuse.

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

Distinctive facts

• Registered as a PDO on 16 April 2004 under file number PDO-ES-0341; eAmbrosia identifier EUGI00000013926.
• The specification requires polyphenols of at least 405 ppm for all oil types except the Arbequina monovarietal, which must reach at least 250 ppm.
• The geographical area spans twelve municipalities across two provinces: eleven in Seville and one — Puente Genil (Miragenil) — in Córdoba.
• Every package must carry a guarantee seal and a numbered label or secondary label issued by the Consejo Regulador, affixed so it cannot be reused.

Tasting notes

Andalusian EVOO from Sevilla province (Estepa-Antequera area), Hojiblanca and Arbequina cultivars predominant. Light-medium fruity, balanced harmonious profile, characteristic notes of fresh fruit, almond, sweet butter — among Andalusian softer-style EVOOs.

HoReCa use

Versatile Spanish kitchen EVOO; on tostadas, ensaladas, in mayonnaise emulsion, finishing oil for delicate seafood.

Packaging

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

Seasonality