Why It’s Ranked No.1 in the World
ORO DEL DESIERTO
REINA chose Oro del Desierto from among many high‑quality olive oils for its exceptional aroma, flavor, and—above all—its remarkable quality. We were deeply drawn to its fully organic production process.
To be classified as extra virgin olive oil, the IOC requires acidity to be below 0.8%. Oro del Desierto boasts an acidity level of just 0.1%, placing it among the rarest and finest extra virgin olive oils in the world. An acidity of 0.1 is an extraordinary and almost unmatched figure in the extra virgin market. This oil is so pure that it can be enjoyed like a juice. Its aroma and flavor are truly incomparable.
Oro del Desierto olive oil is produced on a private estate called “El Vicario” in Almería, Andalusia, southern Spain. Blessed with over 3,000 hours of sunshine annually, the region offers ideal conditions for olive cultivation. Surrounded by valleys, the estate practices organic farming. In addition to organic grapevines and almond trees, the farm is home to 25,000 olive trees of four varieties: Arbequina, Hojiblanca, Lechín, and Picual.
During each harvest season, every olive variety is picked at its optimal moment. All olives are carefully hand‑harvested and cold‑pressed within four to five hours. The resulting extra virgin olive oil is stored in the estate’s own facility and bottled only when orders are placed. From cultivation to bottling, the entire process is carried out on a single estate.
After cold pressing, all by‑products are reused as fertilizer for the trees or feed for sheep. Solar panels provide thermal energy to operate the mill.
Extra virgin olive oil contains oleic acid, linoleic acid, linolenic acid, polyphenols, vitamin E, and other natural antioxidants. Recent studies show these components may help reduce cholesterol and blood pressure, lower cancer risk, slow aging, and improve skin and hair moisture.
REINA’s products are bottled upon order and delivered to Japan at peak freshness. We currently offer three varieties: Arbequina, Picual, and Coupage (blend).
Like fine wine, the flavor of high‑quality olive oil varies each year depending on climate and growing conditions. Once opened, its aroma and flavor gradually diminish over time. To fully enjoy its fresh fragrance and taste, we recommend consuming it promptly.
