O-Med is a family owned company located in Acula, Andalucía, in the south of Spain. A distinctive olive grove in the Andalusian province of Granada, located at 700 meters (2300 ft) above sea level, on the skirts of the legendary mountain Sierra Nevada. For four generations the Garcia-Casas family have harvested their own olive trees, and the dream of the founder of the company, Juan de Dios García Molina, 3rd generation of the company, finally became true. In 2005 they purchased a mill in order to produce the highest quality premium olive oil possible by controlling all of the processes from the groves to milling. From this moment, O-Med focused clearly on their quality olive juices and vinegars, and after years of hard work, O-Med’s efforts are paying off winning several very prestigious awards. It is now considered of one of the best extra virgin olive oils worldwide.

O-Med Arbequina

Made 100% of Arbequina Olives
Green banana aroma, soft flavour.
Ideal for finishing delicate dishes such as fish, salads, fruits and ice cream.
Time of harvest: Early harvest-October.

Tasting Notes: The arbequina aroma is reminiscent of green banana with hints of green apple. The aromas follow through to the palate, recognizing the green fruits without ouverte bitterness. The arbequina has a soft finish, with a bit of pepper at the end.

Recommendations: Perfect to finish delicate fish dishes, all kind of salads and vinaigrettes, adds flavour without overpowering dressings, like aioli. Use O-Med Arbequina for baking and desserts, including olive oil ice cream.

Production method: 1st Day of Harvest.

O-Med Picual

Made 100% of Picual Olives.
Tomato plant aroma, peppery finish.
Ideal for arugula and radicchio salads, meats and tomato dishes.
Time of harvest: Early harvest-October.

Tasting Notes: Its aroma is categorized as medium fruitiness with tomato plant, green almond and hints of aromatic herbs. The palate gives a persistent taste of artichoke, and green walnut. The oil is balanced with a long peppery finish. Providing outstanding complexity and layers of flavour to your dish.

Recommendations: Pair the intense aroma with any tomato dish, sauce or soup. Match the robustness with bitter green salads containing arugula or radicchio. Use to finish grilled meats or octopus.

Production method: 1st Day of Harvest.

O-Med Smoked Olive Oil
Arbequina olive oil, gently infused with the aroma obtained by olive pits burning.

Tasting Notes: Discover a combination of fresh and sweet aromas that provide our olive oil with a delicate touch of vanilla and caramel notes, which integrate perfectly with our arbequina olive oil.

Recommendations:Our smoked oil adds a delicious, subtly smoky flavour and aroma to a wide range of dishes. Partners with everything from meats and poultry to vegetables and fresh bread. Use in salad dressings, homemade mayonnaise and pesto or to finish pasta and risotto dishes. If you are feeling really decadent, fry mushrooms in it.

Production Method: : O-Med smoking process starts with our smooth and balanced arbequina variety extra virgin olive oil. Through our commitment to sustainability, we burn our olive pits to power our mill. The olive pits also provide sweet and very elegant flavours when incinerated. Only the first winds of smoke are passed over the oil, in order to obtain the freshest aromas. The O-Med Arbequina olive oil combines perfectly with the slight touch of the smoke. The result is harmonious with sweet notes.

O-Med Yuzu Olive Oil
Adds unique flavours to soups, ceviche’s, homemade pastries or cocktails.
Tasting Notes: Yuzu olive oil’s flavour is tart, closely resembling that of the grapefruit, with overtones of mandarin and orange. It reminds to a floral lime. The rind of this citrus fruit imparts a very delectable, floral and lemon fruit-like tang to foods to which they are added.

Recommendations: Yuzu has lower acidity and more stimulating aromatics than our western citrus. It can achieve success in almost any application, yuzu olive oil brings out the natural flavours beautifully. The citric acidity means that yuzu works in similar scenarios to orange, lime and lemon — flavouring everything from marmalades to sorbets and light crab or fish dishes. Adds unique flavour to homemade chocolate. It is an integral part of Japanese Ponzu sauce.

O-Med Cabernet Sauvignon
Made of Cabernet Sauvignon grapes. Intense deep purple colour. Great for red meat braises and sauce reductions.
Origin of grapes: Lérida, Catalonia, Spain.

Tasting Notes: O-Med’s cabernet sauvignon vinegar has an intense deep purple colour. The natural method of converting the Cabernet Sauvignon wine to vinegar and 12 months aging in French oak barrels results in this unique smooth acidity and well-rounded red fruity flavour with noticeable hints of fine oak.

Recommendations: Use this vinegar on red meat braises and sauce reductions. It is also great for pickling and winter salads.

O-Med Chardonnay

Made of
Chardonnay grapes. Smooth and aromatic. Perfect for drizzling and cooking.
Origin of grapes: Lérida, Catalonia, Spain.

Tasting Notes: The Chardonnay is slightly sweet, and the liquid has a beautiful clear, golden presentation. The natural method of converting the Chardonnay wine to vinegar and 12 months aging in French oak barrels results in this unique smooth acidity and well-rounded fruity flavour with noticeable hints of fine oak.

Recommendations: Use this vinegar to marinate fish or “Crudo”. It is also great for pickling and on vegetables and salads.

O-Med Rose

Made of Trepat grape variety. Unique floral and berry flavour profile.
Origin of grapes: Lérida, Catalonia, Spain.

Tasting Notes: O-Med sources the Spanish red grape variety Trepat, to produce an outstanding rosé vinegar. This delicate blend of flavours creates a vinegar that is smooth and fresh, with bittersweet undertones and hints of red berries.

Recommendations: O-Med Rosé vinegar is perfect ingredient for summer vegetables and salads to pair with rosé wines. Or use it with seafood, oysters and ceviche.