Store in a cool, dry place protected from light.
2025/2026
Produced in Navas de San Juan, Jaén (Spain).
The best before date, lot, and vintage are on the neck of the bottle. Best before end of October 2027.
The new 2025/2026 harvest of our early harvest extra virgin olive oil (EVOO) is now available, made exclusively from Picual olives harvested at their optimal point, before ripening. This year, the oil has turned out to be especially potent, with a marked and deep flavor that does not go unnoticed, and an intense green color that reflects its freshness and richness in antioxidants.
At Aceites Aseal, we produce our early harvest EVOO at our oil mill in Navas de San Juan (Jaén), complying with the demanding standards of the Integrated Production certification and with the prestigious seal of the Protected Geographical Indication (PGI) Aceite de Jaén. This ensures a product of superior quality, with traceability, sustainability, and respect for the environment.
Perceptible aroma of healthy and fresh olives, with nuances of vegetables or other greens such as leaves or green herbs, with prominent fruity notes, of moderate to high intensity. Clean and fragrant flavor, with bitter and spicy notes, moderately or clearly perceptible.
EVOOLEUM GUIDE TOP 100 2025.
Our Admorum EVOO has been selected in the prestigious EVOOLEUM Guide 2025 World TOP100 ranking, which recognizes the best extra virgin olive oils on the planet. This international recognition confirms our commitment to quality, excellence, and the authentic flavor of early-harvest olive oil.
IBEROLEUM 2025.
We have achieved a score of 9.45/10 in the prestigious IberOleum guide. Link to award.
FINALIST BEST ANDALUSIAN EVOO CATEGORY 2024.
Aceites Ad-Morum has been a finalist for the first time (and in its first presentation) in the ESAO Extra Virgin Olive Oil quality awards.
BRONZE MEDAL LOS ANGELES INTERNATIONAL 2024.
Aceites Ad-Morum has been awarded the bronze medal in the prestigious Los Angeles International competition.
More than 400 products from renowned international companies were submitted to this Extra Virgin Olive Oil competition. In our first participation in 2024, we have been honored with this distinction. This achievement fills us with pride and we eagerly await future successes.
MEZQUITA EVOO SILVER MEDAL 2024.
Aceites Ad-Morum has been awarded the silver medal in the Iberian EVOO competition.
This Extra Virgin Olive Oil competition has been held since 2014, with companies from Spain and Portugal participating. In our first participation in 2024, we have been awarded this medal. We are very proud to have received it and hope this is just the beginning.
SILVER OIL JAPAN 2024.
Our Admorum EVOO has been awarded the Silver Medal at the international Olive Japan 2024 competition, one of the most prestigious events in the olive oil sector worldwide. This recognition from Japan confirms the quality and excellence of our early harvest extra virgin olive oil, valued by international experts for its flavor, purity, and unique character.
GOLD DUBAI OOC 2024.
Our Admorum EVOO has been awarded the Gold Medal at the Dubai Olive Oil Competition 2025, one of the most prestigious competitions in the world. This international recognition highlights the excellence of our early harvest extra virgin olive oil and reinforces our commitment to quality, innovation, and authentic flavor.
VIRTUS GREAT GOLD MEDAL 2024 and 2023.
Ad-Morum oils have once again received the superior gold medal at the Virtus awards. This international competition for wines, spirits, and EVOO has again awarded us a medal that recognizes the quality of our extra virgin olive oil at an international level.
GOLD ATHENA 2024.
We have been awarded the gold medal at the Athena International EVOO awards. (Athena International Olive Oil Competition)
VIRTUS GOLD MEDAL 2022.
Ad-Morum oils have won the gold medal at the Virtus awards in Lisbon.
This international competition for wines, spirits, and EVOO has awarded us this medal, recognizing the international quality of our extra virgin olive oil and granting it great visibility.
INTEGRATED PRODUCTION.
Through this certification, the complete monitoring of production is audited (from the field with the farmers to the final packaged product). This is defined on the Junta de Andalucía website as agricultural systems for obtaining vegetables that use and ensure sustainable agriculture in the long term, introducing biological and chemical control methods, as well as other techniques that reconcile the demands of society, environmental protection and agricultural productivity, and the operations carried out for the handling, packaging, processing and labeling of vegetable products covered by the system. To learn more about Integrated Production in the Junta de Andalucía, click here.
PGI JAÉN OLIVE OIL.
The acronym PGI stands for Protected Geographical Indication, which is responsible for grouping all EVOO from the province of Jaén under the same quality distinction. The organoleptic characteristics of PGI Jaén olive oils are marked by the aroma of healthy, fresh olives, harvested before December 31, with a distinct bitter and pungent flavor. This gives it a sensory character of great personality, a true pleasure for the senses. For more information, please visit their website at www.igpaceitedejaen.com
GUSTO DEL SUR.
An identity that aims to show and talk about the values of our land, Andalusia. Gusto del Sur is Andalusia's great food quality brand, identifying products that add value to the agri-food and fishing sector, to the rural world, and to society as a whole. For more information, please visit the Gusto del Sur website.
Extra Virgin Olive Oil is rich in antioxidants, vitamins, polyphenols and healthy fatty acids, making it an ally for cardiovascular health, skin and the immune system. Furthermore, its flavor and versatility in the kitchen make it an essential ingredient to enhance your dishes with an incomparable Mediterranean touch.
One of the sensory properties of extra virgin olive oils that have high levels of polyphenols is bitterness and itching in the throat. The bitterness is provided by oleuropein, exclusive to olive oil, while the sting is provided by oleocanthal, also exclusive to olive oil, with anti-inflammatory effects.
