Pago la Corona Olivos Centenarios is an olive oil made from Empeltre trees over a century old, with a possible addition of Arbequina and Royal varieties, grown at the foot of the Moncayo mountain. Early harvesting — both manual and using modern mechanical vareo methods — takes place from November to December, when the olives are green and fully healthy.

Cold extraction, at a temperature of around 14 °C, is carried out within a few hours of harvesting. The oil stands out for its rich yet finely balanced profile: on the nose, it reveals notes of apple, green olive, freshly cut grass, and artichoke, with a subtle hint of tomato leaf and green almond peel. On the palate, it offers a harmonious combination of mild bitterness and pleasant pungency, with a long-lasting finish and a delicate touch of banana peel in the aftertaste. The 500 ml packaging, in an elegant dark glass bottle, conveys a premium feel.

Thanks to its low acidity, high polyphenol content, and richness in vitamin E, this oil is considered a true superfood, best enjoyed raw — with salads, bread, pasta, fish, and white meat dishes.