"The quality of a job well done, from the olive tree to our customers": This is how Francisco García Agudo, manager of Aceites Guadalquivir, begins to describe what the Extra Virgin Olive Oil BUENSALUD conveys to him.
The oil obtained in the cooperative, mainly from the Picual variety, is the result of the hard work of the 600 olive growers that compose it, and the daily effort and dedication required to care for traditional olive groves. It offers a fruity flavor, full-bodied, with a slight bitterness and pungency.
At the right moment of fruit ripeness, the olives are immediately taken to the mill, where the expertise of the mill masters ensures the production of this natural olive juice, considered the true liquid gold of Jaén, which is then bottled in their own facilities, guaranteeing full traceability and product quality.
The origin of Buensalud
BUENSALUD was born with the creation of the Cooperativa Aceites Guadalquivir S.C.A., bringing together the three cooperatives of Villanueva de la Reina, seeking to modernize their facilities and commercialize their bottled oil. The available brands were initially specific to each cooperative, and the Board considered several options, ultimately choosing BUENSALUD for its clear link between GOOD Extra Virgin Olive Oil produced in its facilities and the health benefits it provides.
The secret of BUENSALUD is threefold. First, the work in the fields by farmers and partners who care for the olive trees and olives year-round. Second, the strategic location where three clearly distinct terrains converge: Sierra Morena, the Guadalquivir valley, and the countryside. This combination gives their EVOOs distinctive touches. The finishing touch is provided by the mill masters, whose expertise extracts the best from the finest fruits, resulting in BUENSALUD Extra Virgin Olive Oil.
Evolution and adaptation
"For me, BUENSALUD is a source of life for more than 600 families who put all their effort into the fields, cultivating their olive trees and obtaining the best olives to produce the finest EVOOs for our customers' enjoyment. Additionally, it continuously evolves and adapts to the needs of our clients, following all quality standards." Francisco García Agudo, manager of Aceites Guadalquivir.
A few years ago, BUENSALUD decided to focus on high-quality oils and began producing premium selection EVOOs with wide national and international recognition, as demonstrated year after year in competitions such as Expoliva, Olivatesem, Iber Oleum, and internationally in Los Angeles, New York, London, China, Japan, Israel, etc.
Product range
Currently, BUENSALUD offers four monovarietals, in addition to Coupage, and in the next season plans to incorporate organic Extra Virgin Olive Oil varieties into their product range.
Picual
It has a slight bitterness and a distinctive pungency in the throat. A full-bodied oil with great strength, slight bitterness and spiciness, giving it a strong personality and stability. It is the richest in precious oleic acid, known for reducing the risk of cardiovascular and liver diseases. Additionally, the Picual variety has excellent fatty acid composition and a high amount of natural antioxidants.
Frantoio
Balance of fruity, aromatic, sweet, and slightly pungent notes with a wide variety of green leaf, almond, banana, and tomato aromas. Highly recommended for vegetables (fresh or cooked), desserts (mousse), and sauces (mayonnaise and fresh cheese).
Arbequina
The main characteristic of Arbequina oil is that it is very mild, meaning it has no bitter finish, although some Arbequina oils can have slight pungency in the throat, indicating freshness. It is a fruity, aromatic, and smooth oil. The fruity aromas include banana, apple, almond, and other fruits. Highly recommended for vegetables (fresh or cooked), fish (steamed or grilled), and delicate dishes (sauces, pastries…).
