Aceite La Rioja

Aceite de la Rioja is an extra virgin olive oil produced exclusively within the Autonomous Community of La Rioja, Spain. The specification permits only mechanical extraction methods, prohibits refining, and requires that the oil present no organoleptic defects. Its taste is described in the specification as fruity early in the season, with hints of almond, no bitterness, sweet and slightly savoury.

About this designation

Registered as a PDO under file number PDO-ES-0312 and granted EU protection on 12 July 2005, Aceite de la Rioja covers extra virgin olive oil produced, extracted, and packaged within the 503 388 ha of the Autonomous Community of La Rioja. The specification requires that oil be obtained exclusively by mechanical methods, including pressing, and prohibits the use of solvents, reesterification, and blending with oils of other types or olive oil obtained by different methods. Refining is expressly prohibited. Olives must be harvested directly from the tree in a healthy state and at an appropriate degree of ripeness, and must be milled within no more than 48 hours of harvesting. During extraction, temperature must not exceed 30 °C during pressing and 45 °C during centrifugation; pressing time must not exceed 60 minutes and only one pressing cycle is permitted. Storage temperature must not exceed 22 °C. The oil must have acidity not exceeding 0,8 grams per 100, a peroxide index not exceeding 15 mEq O2, ultraviolet absorption K270 not exceeding 0,20, and K232 not exceeding 2,50. Holdings, oil mills, and packaging plants must be entered in the registers of the Asolrioja Association. The inspection body is the Instituto de Calidad Agroalimentaria de La Rioja, based in Logroño. Labels must bear the wording Denominación de origen Protegida 'Aceite de La Rioja'.

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

Distinctive facts

• Registered as a PDO on 12 July 2005 under file number PDO-ES-0312, eAmbrosia identifier EUGI00000013470.
• Olives must be milled within no more than 48 hours of harvesting; only one pressing cycle is permitted.
• Extraction temperature must not exceed 30 °C during pressing and 45 °C during centrifugation; pressing time must not exceed 60 minutes.
• The specification expressly states that La Rioja extra virgin olive oil is never refined.

Tasting notes

La Rioja EVOO, Redondilla, Macho, Royal, Empeltre, Arbequina cultivars. Medium fruity, balanced.

HoReCa use

La Rioja regional cuisine; used with regional preparations and in the cooking of chorizo riojano.

Packaging

• glass-bottle-500ml
• tin-3L

Seasonality