Aceite Montoro-Adamuz

Extra virgin olive oil produced within eight municipalities of the Sierra Morena mountains in the province of Córdoba, Spain. The blend is dominated by the Picual variety and the native Nevadillo Negro, together representing more than 98 % of the oil. The specification requires a minimum total polyphenol content of 700 ppm and a median fruitiness greater than 4.

About this designation

Montoro-Adamuz is an extra virgin olive oil registered as a PDO under file number PDO-ES-0658, with EU protection dating from 8 November 2007 (eAmbrosia identifier EUGI00000013830). The designated geographical area comprises the municipalities of Montoro, Adamuz, Espiel, Hornachuelos, Obejo, Villaharta, Villanueva del Rey and Villaviciosa de Córdoba, all within the Sierra Morena range in the province of Córdoba. Permitted olive varieties are Nevadillo Negro, Picual, Lechín de Sevilla, Picudo and Carrasqueño de la Sierra; Picual and Nevadillo Negro — the latter a native variety — together account for more than 98 % of the blend. Extraction must be carried out exclusively by mechanical or physical processes. The specification sets a maximum acidity of 0,5 %, a maximum peroxide value of 20 mEq. O₂/kg, a minimum total polyphenol content of 700 ppm, and a minimum oxidative stability of 80 hours at 100 °C. Sensory requirements include a median fruitiness greater than 4 and a median defect equal to 0. Both the olive cultivation and the oil preparation must take place within the defined geographical area. Containers must be of glass, metal or ceramic food-grade material, or another inert material authorised by the Regulatory Council. Labels must carry the words 'Denominación de Origen Protegida Montoro-Adamuz', a numbered back label, and the logo of the protected denomination.

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

Distinctive facts

• Registered as a PDO on 8 November 2007 under file number PDO-ES-0658 (eAmbrosia identifier EUGI00000013830).
• The specification requires a minimum total polyphenol content of 700 ppm, among the conditions that distinguish this oil chemically.
• The native Nevadillo Negro variety, found in the area as centuries-old olive trees representing up to 20 % of the area under olives, is unique to this designation.
• The defined geographical area is the only olive plantation in Andalusia established on paleozoic soils — granite, slate, quartzite and diorite — with an acid pH between 5 and 5,6.

Tasting notes

Andalusian EVOO from Córdoba (Montoro-Adamuz), Nevadillo Negro and Picual cultivars. Intensely fruity, robust bitter-pungent.

HoReCa use

Andalusian regional cuisine.

Packaging

• glass-bottle-500ml
• tin-3L

Seasonality