Riofrío Caviar is a premium Spanish caviar produced in the village of Riofrío in the province of Granada, Andalusia. The origins of the farm date back to 1963, when the site was selected for sturgeon farming because of its exceptionally pure spring water and stable natural conditions.

These cold, oxygen-rich waters provide an environment similar to the natural habitat of sturgeon, allowing the fish to grow slowly and naturally. Riofrío is internationally recognized for producing the first certified organic caviar in the world, obtained without preservatives and under strict standards of sustainable aquaculture.

The farm raises several species of sturgeon, including Acipenser naccarii, a rare Mediterranean species whose roe is valued for its refined character. The production process is long and demanding, as female sturgeons may take around 18 years to reach maturity before their roe can be harvested.

After extraction, the caviar is processed using traditional methods and lightly salted to preserve the natural flavor and delicate texture of the eggs. Riofrío caviar is known for its clean, elegant taste with subtle nutty and mineral notes, as well as a smooth, creamy mouthfeel.

Due to its quality and limited production, it is widely used in high-end gastronomy and served in fine dining restaurants across Europe.