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Famiglia Favuzzi

Notes aromatiques Green
Composition 100% Manzanilla cacereña
Période de récolte Mid-October, Mid-November
Altitude 600 m
Nombre d'oliviers 37 000
Production annuelle 70 000 L
Paramètres chimiques Acidity 0.13%
Peroxides 3.2
Polyphenols > 500

Favuzzi moderate EVOO (Everyday)


This is a balanced oil with herb, artichoke, tomato and ripe fruit notes. Its pleasant bitterness and pungency as well as its moderate persistence make it highly versatile in the kitchen.


Designed by Michel Favuzzi, a member of the New York International Culinary Center's first class of olive oil sommeliers, our exceptional quality oils are available in three aromatic intensities: Delicate, made for chefs; Moderate, for everyday use; and Intense, as a finishing touch.

Distinctives attributes

Inaugurated in 2008, the mill is located in the heart of the gorgeous Sierra de Gata natural reserve, in northwestern Spain. This ecofriendly mill, one of Spain’s most technologically advanced, is on a mission to make the best possible olive oil with a zero-carbon footprint. Produced by olive grower Miguel Carrasco Lajas, our oil is of superior quality and rich in polyphenols, but remains affordable enough to be used without moderation.


Named Extremadura's best olive oil producer for six consecutive years, the artisan behind our Favuzzi olive oil is one of Spain's most respected. A true example of technological innovation in the industry, Miguel Carrasco's mill reflects the owner's environmental commitment and tireless dedication to producing exceptional extra virgin olive oil. 


Eljas, Extremadura, Spain.


Extra virgin olive oil (100% Manzanilla Cacereña).


Unlike wine, olive oil does not improve with age. It begins to alter as soon as it is produced and can become completely oxidized in just a few months if it is not stored in ideal conditions. It needs to be consumed rapidly for its full benefits to be enjoyed. To get the freshest oil on the market, choose one from the latest harvest, in a dark glass bottle. Avoid keeping the oil on the counter, exposed to light, and near the stove or other heat sources. Instead, store it in a cool, dry place. Close the bottle tightly after use to avoid exposing the oil to air, and consume within three months of opening.

Recettes suggérées

Apricot and olive oil financiers Arancine Di Riso Aromatic oil Arugula and beetroot salad with a maple balsamic vinaigrette Autumn Salad with Marinated Foie Gras Avocados with Parma ham and ricotta Baccalà mantecato Banana, maple and olive oil bread Basque chicken recipe BBQ lobster Beef tartare Beef Wellington Boar and cognac Bolognese Sauce Braised Brussels sprouts with bacon and fresh herb ricotta Broccoli salad with Favuzzi Port wine vinegar sauce Calamari salad with chorizo and Espelette pepper Carrot salad with raisins and pine nuts Chef Robuchon’s Gaspacho Chestnut Signorine with Wild Mushroom Sauce Chicken liver and pistachio Coleslaw with organic honey and ginger cider vinegar Confit garlic Confit lemons Cream of honey roasted parsnips Croque-monsieur with Christmas dinner leftovers Croxetti with Ligurian walnut sauce Crumble Dark chocolate and olive oil fondant Dorians hummus Duo of pestos Duo of tacos Easter appetizer devilled eggs with truffle oil Easter leg of lamb roast Endive salad with pears and blue cheese Favuzzi Olive Oil Cake Favuzzi olive oil granola Fish Tacos Focaccia rossa Foglie D'ulivo with Mackerel, taggiasche olives and lemon GNOCCHI ALLA SORRENTINA Grilled lamb chops and pea salad Grilled Pork Tenderloin with Balsamic Roasted Sweet Potatoes & Kale Grilled Tuna with Red Peppers Healthy pizza Hearty fettucine salad with zucchini, peas and saffron shrimp Hearty ricciole salad with grilled rabbit Key Lime Sole Fillets Lamb confit stuffed peppers Lentil and sausage soup Linguine with braised pork shoulder Lumache Salad Mango curry and vegetable pilaf Maple balsamic glazed salmon Maple mustard glazed chicken Mini calzones with spicy oil Mushroom chicken with spaghetti squash Octopus poached in Favuzzi sherry vinegar reserve DOP, with yogurt and confit pepper sauce and side dish Olio d’oliva torta Olive oil fries OLIVE OIL LEMONADE Olive oil salmon confit Olive oil spread Olive oil, dried tomato, rosemary and parmesan focaccia Olive oil, orange blossom water and thyme muffins Olive, dried tomato and sardine salsa with Espelette pepper Oyster Time ! Oysters three ways Pan fried mushrooms with confit garlic and sherry vinegar Pasta con polpette Pork loin with apricots and nectarines Princess Scallop Ceviche Quick cod parcel with Joe Beef spices Rabbit confit shepherd’s pie Shrimp beignets Simple Vinaigrette Spaghetti aglio e olio Spaghetti with asparagus, shrimp and saffron Spicy Veggie Burger Summer pasta salad Summer salad with raspberry pulp vinaigrette Sunday Baked Eggs Swiss chard and fruit salad Tomato soup with cream and black truffle olive oil Tomato, red pepper and basil soup Trio of salsas Trofiette with Pesto alla Genovese Truffle Burger! Truffle Risotto Truffle scallops and olive oil potatoes Truffle scrambled eggs Tuna salad with grilled tomatos and arugula Turkey or chicken stuffing two ways Veal Tartare with Mushrooms and Truffles Vegetarian potato ''cake'' with truffles Watermelon Soup Wild Rice Salad

Named Extremadura’s best olive oil producer for six consecutive years, the artisan behind our Favuzzi olive oil is one of Spain’s most respected. A true example of innovation in the industry, the As Pontis mill reflects its owner’s environmental commitment and dedication to producing exceptional extra virgin oil.