Aceite Madrid

Aceite de Madrid is an extra virgin olive oil produced exclusively by mechanical means within 97 municipalities in the south-east of the Community of Madrid. Its multivarietal character, drawn from majority varieties Cornicabra, Castellana and Manzanilla Cacereña alongside four recognised minority native varieties, and its strict physical, chemical and organoleptic thresholds distinguish it from oils produced in surrounding monovarietal zones.

About this designation

Registered as a PDO on 12 November 2021 under file number PDO-ES-02812 (eAmbrosia identifier EUGI00000018314), Aceite de Madrid is an extra virgin olive oil produced entirely within a defined area of 97 municipalities in the south-eastern part of the Community of Madrid, encompassing the comarcas of La Campiña, Suroccidental and Las Vegas. The specification requires that the oil be made from at least two of the three majority varieties — Cornicabra, Castellana and Manzanilla Cacereña — which must together account for at least 80 % of the identified olive groves. Four minority native varieties — Carrasqueña, Gordal, Asperilla and Redondilla — may contribute no more than 20 % of the oil. Olives must be harvested directly from the tree at a maximum ripeness index of 4 and must never be collected from the ground. The malaxation temperature must not exceed 27 °C. The specification sets acidity at no more than 0,5 % (expressed as oleic acid), a peroxide value of no more than 14 mEq O2/kg, K 270 of no more than 0,18, K 232 of no more than 2,00, total polyphenols of at least 300 mg/kg, and total pigments of at least 10 mg/kg. Organoleptic certification requires a median fruitiness of at least 3,5, median bitterness and pungency each greater than 2, and the presence of at least 3 discernible descriptors. All production steps, including packaging, must 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 12 November 2021 under file number PDO-ES-02812, eAmbrosia identifier EUGI00000018314.
• The specification requires a minimum total polyphenol content of 300 mg/kg and minimum total pigments of 10 mg/kg.
• Olives must be harvested directly from the tree at a maximum ripeness index of 4; fallen olives must be kept separate.
• The production area sits between monovarietal zones for Cornicabra to the south and Castellana to the east, making multivarietal blending a defining requirement.

Tasting notes

Madrid-region EVOO, multiple cultivars (Cornicabra, Castellana, Manzanilla, Picual). Medium fruity, balanced.

HoReCa use

Madrid restaurants; cocina castellana applications.

Packaging

• glass-bottle-500ml
• tin-3L

Seasonality