Rincón de la Subbetica Review

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Rincón de la Subbetica Review

This hojiblanca is incredibly fruity, made from the very first harvest of hojiblanca olive. It is very fruity with a note of green, unripe fruit. Tropical fruit notes can be found, along with artichoke, green almond, and fresh herbs. Unripe nectarine and white peach are perfectly balanced with a mild bitterness and beautiful warming cinnamon finish.

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Oil type : Organic Extra Virgin Olive Oil

Certified organic olive oils use organically grown olives and meet organic production standards for their region. Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.

Cultivars : Hijoblanca

There are hundreds of olive tree varieties, each with its own distinct taste and aromas.

Intensity : Medium

Intensity correlates to the amount of bitterness and/or pungency experienced when consuming an extra virgin olive oil. An olive oil with little bitterness that creates little to no sensation in the back of the throat is considered mild. A very bitter olive oil that causes a slight burning or spicy sensation in the mouth and throat is robust. We rate intensity between 5 values: Mild, Medium, Medium Robust, Robust and Extreme.

Acidity : 0.14%

Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.

Harvest Date : Fall 2021

As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.


The most decorated olive oil in Spain! Rincón de la Subbetica is incredibly special, and everyone agrees, which is not always the case in the olive community. It has received more than 300 awards since 2003, and it is created at a cooperative. Cooperatives are very common in olive oil-producing countries. Olive oil milling equipment costs hundreds of thousands of dollars. Because of the costs, farmers can’t always afford to purchase this equipment. Milling and branding your own oil is a very costly process, in addition to growing and maintaining the olives. So, the farmers collaborate together to form a cooperative. This way they can all access the milling equipment and additionally market themselves together. This is the case for Almazaras de la Subbética, the cooperative behind this incredible Rincón de la Subbetica hojiblanca.

Because of the coordination that goes into making a successful cooperative, especially around harvest time, it is often challenging to create quality olive oil. Almazaras de la Subbética has challenged this and is creating incredibly high-quality products. With their combined 60 years of experience in the olive oil industry, they really are doing great things. The mill is located inside the Sierras Subbéticas Naural Park, in the region of Córdoba. This Hojiblanca is a Córdoba DOP, every part of the process, creating Rincón de la Subbetica is done in this region.

Perfect for baking. I love this oil in muffins, scones, pancakes, and the like. It’s also a great addition to meaty white fish, cod, halibut, and salmon cakes.


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Tasting Notes
Complex and harmonious, very aromatic and vibrant. Fresh cut grass, unripe stone fruit, thyme and savoury, hints of arugula and almond. Flavours of artichoke, and a lingering warm peppery finish. Persistent and of exceptional quality.
Recommended Uses
Baking, Salads, Soups, Vegetables, Meze
Packaging Notes
The narrow neck on this bottle prevents unnecessary contact with oxygen, even once the bottle is opened. It's sold in a box, preventing any additional light from altering freshness through transportation to consumers.

Rincón de la Subbetica Flavor Profiles



Origin Country


Origin State/Province




Harvest Date

Fall 2021


Rincón de la Subbetica

Rincón de la Subbetica

Rincón de la Subbetica


From $39.99

Rincón de la Subbetica Pairs Well With


Drizzling this very aromatic oil over a slice of grilled bread makes the most delicious piece of toast. The aroma of the oil wafts off the warm bread and creates an amazing experience with two simple components.


Drizzling this oil over a meaty white fish, such as cod or halibut, allows the flavour of the oil to seep into the oil. Use in a poaching liquid, or drizzle over top before baking.


A simple massage with fresh greens, or tossed with fresh cucumbers, tomatoes and bell peppers this oil is the perfect combination with fresh vegetables and simple salads.

About me, Emily

Olive Oil Sommelier, level 2, an expert in sensory analysis and judge at international olive oil competitions. Educated at the International Culinary Center and the National Organization of Olive Oil Tasters (O.N.A.O.O), I share transparent, authentic, quality education all about olive oil.
Emily Lycopolus Headshot Sitting on a grey couch

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