top of page


Organic Olive Oil

“This is an olive oil that I have been using since its introduction to the UK market. I like the wonderful fresh, grassy taste and the peppery aftertaste. ” Chef Mike Pel from Migas Tapas, Bristol.

This is a single variety olive oil produced from the manzanilla cacerena olives, which are cultivated exclusively in the region Sierra de Gata-Hurdes. This region is in Extremadura, an autonomous region of Spain located in the central western part of the Iberian Peninsula. Extremadura has a very low population density compared to the rest of Spain. It is a beautiful region where large parts of it are still unspoiled.

Miguel Carrasco Lajas and his family are very passionate about their olive trees and the protection of the environment. They have their own fields and the pressing mill nearby enabling them to bring their raw olives to be pressed significantly reducing the cost of transportation and the consumption of CO2.  It also enables them to control the whole process, from picking the olives to bottling the olive oil.

Aspontis is an olive oil extracted from superior quality olives that are grown organically. Harvesting is carried out by hand, when the olives reach their correct point of maturity. The oil is produced using the traditional “cold press” technique which takes place within hours of picking the olives.

This olive oil has won many awards including the following:

XXII Biol International Prize 2018 – Italy

  Aspontis Organic – Gold Medal

XIX Los Angeles Extra Virgin Olive Oil Awards 2018

  Aspontis Organic – Gold Medal

Eco Trama 2018 Concurso Internationacional Aceites de Oliva Virgen Extra Ecologicos – Espana

  Aspontis Organic – Gold Medal

Great Taste Awards 2020

The Aspontis Organic Extra Virgin Olive Oil has been awarded 2 stars (2 stars equals outstanding - above and beyond delicious) at the Great Taste Awards 2020.

Below you will find the comments of the judge:

"A clear and bright green oil with full-on freshly mown grass on the nose, and a creamy and buttery mouthfeel. A little and pleasant bitterness at the front of the palate leads to a gentle heat which builds without losing the fresh and grassy flavour and texture of the oil itself. A delicious and finely balanced oil which would be a great dipping or dressing oil.

This pale golden-green olive oil is crystal clear. It has wonderful grassy notes on the nose. On tasting it is fresh, fruity, has a hint of bitterness, is buttery, and has a long, delicately peppery finish. This would be perfect to dip bread into or to drizzle on instead of butter, lovely in dressings and marinades. This is a very worthy award winner.

Fabulous golden oil with an excellent fresh grassy aroma and a rich, buttery mouthfeel. The palate is an explosion of flavour, clean fruity fresh grass with excellent bitterness coming in, and then rounded off with spicy pepper. This olive oil has complexity, length, intensity, and great balance. Superb."

Use the Aspontis olive oil in marinades for fish, such as tuna and swordfish. The marinade can be used to keep the fish moist until cooked and also to tenderise it. The Aspontis olive oil can also be used in marinades for lamb, beef, pork and chicken.

Make the Aspontis olive oil the basis for your dressings. This will enhance the flavour of the ingredients whether they are raw or cooked vegetables or cooked pulses.

In Mediterranean countries, olive oil is the premier oil for cooking and dressing salads. One of the most favourite dressings for salad worldwide is vinaigrette. In its simplest form it comprises extra virgin olive oil, vinegar and seasoning.

Bread made with the addition of Aspontis olive oil is ideal for tearing into pieces and using to mop up gravy, sauce or salad dressings. Also use this oil for baking cakes and biscuits. The oil gives a crisp finish to biscuits. The Spanish are particularly fond of this type of baking and have a tradition of baking for feast days.

This wonderful olive oil is available in bottles of ½ litre and 1 litre and tins of 3 litre and 5 litre.

Enjoy it.

bottom of page