Aceite Sierra del Moncayo

Aceite Sierra del Moncayo is an extra virgin olive oil produced in the Queiles and Huecha river basins at the foot of the Moncayo massif in Zaragoza, Spain. The blend is dominated by Empeltre olives at a minimum of 70 %, with Arbequina permitted up to 25 % and the minority varieties Negral, Verdial and Royal combined not exceeding 5 %.

About this designation

Registered as a PDO under file number PDO-ES-0797, with EU protection granted on 2 February 2010, Aceite Sierra del Moncayo covers exclusively extra virgin olive oil produced from Empeltre, Arbequina, Negral, Verdial and Royal olives grown in a defined set of municipalities in the comarcas of Tarazona and Borja, Zaragoza. The specification fixes mandatory variety proportions: Empeltre at least 70 %, Arbequina no more than 25 %, and the three minority varieties combined no more than 5 %. Extraction must be by mechanical or other physical means that do not cause deterioration of the oil. Maximum permitted quality parameters include acidity not exceeding 0,5°, peroxide value not exceeding 16 meq O₂/kg, K232 maximum 2, and K270 not exceeding 0,12. The organoleptic evaluation requires a defect median of zero, a fruitiness median above 2,5, and an almond descriptor intensity of at least 2,5; bitter and pungent attributes must score no more than 4,5. Oleic fatty acid content must be at least 70 % and linoleic fatty acid content less than 11 %. Olives must be grown and oil produced within the defined area, and bottling must also take place within that area. Containers must be glass, food-grade coated metal, PET, vitrified ceramic or Tetra-Brik, with a capacity of no more than 5 l. Each package must carry the designation logo with the words 'Denominación de Origen Protegida' and a secondary label bearing an alphanumeric code to ensure traceability. The Consejo Regulador de la DOP 'Aceite de Sierra del Moncayo' is the applicant body.

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

Distinctive facts

• Registered as a PDO on 2 February 2010 under file number PDO-ES-0797, eAmbrosia identifier EUGI00000014308.
• Empeltre olives must constitute at least 70 % of the blend; no other olive-growing area uses this specific mandatory combination of five varieties in these proportions.
• Maximum permitted acidity is 0,5° and K270 must not exceed 0,12, reflecting the low oxidation levels attributed to the area's 'cierzo' wind.
• Bottling must take place within the defined geographical area, and each container must carry a secondary label with an alphanumeric code affixed to prevent reuse.

Tasting notes

Aragonese EVOO from Zaragoza (Moncayo area), Empeltre and Arbequina cultivars. Medium fruity, balanced.

HoReCa use

Aragonese regional cuisine.

Packaging

• glass-bottle-500ml
• tin-3L

Seasonality