When it comes to premium Spanish olive oil, few brands capture the essence of tradition and quality quite like Tercio de las Torres. Since 2004, the Salas Family has been pouring their passion and expertise into creating what many consider one of Spain’s finest olive oils.
What Makes Their Olive Oil Special
I discovered the magic of the Tercio de las Torres oil begins with the two olive varieties they picked. Apparently, after researching the Spanish market’s best options, they settled on a blend of 60% Picudo and 40% Picual olives.
Having tasted the oil, you can tell this ratio delivers a remarkable extra virgin olive oil that oozes flavour when drizzled over salads, vegetables, carpaccio, and especially fish dishes.
From Grove to Bottle: A Meticulous Process
What truly sets Tercio de las Torres apart is their production approach.
I recently had the opportunity to learn more about the source of Tercio de las Torres’ exceptional olive oil, and what I discovered adds another layer to my appreciation of their product. Located in western Granada, in the municipality of Huétor Tájar, lies “Finca la Catalana” – the 5.35-hectare olive grove where this liquid gold begins its journey.
What struck me immediately about this property is how nature itself contributes to the oil’s distinctive character. The land is dotted with wild aromatic plants that bloom naturally throughout the estate. Rosemary and thyme flourish here, their intense fragrances becoming part of the terroir that influences the olives growing in their midst.
It’s fascinating how the olive trees actually extract essence from these surrounding plants. This natural infusion creates that unique flavour profile that distinguishes Tercio de las Torres from other Spanish olive oils – a perfect example of how the environment shapes taste.
Modern Cultivation with Environmental Respect
Don’t mistake tradition for outdated methods, though. The Salas Family employs high-density olive cultivation techniques, representing a modern approach to growing olives.
Apparently (this is a bit over my head), their drip irrigation system is calibrated specifically to avoid water stress in the trees – something they tell me might seem minor but significantly impacts oil quality.
They told me that sustainable olive growing isn’t just a marketing catchphrase for them—it’s paramount to their own future and the land.
Soil and Climate Working Together
The story continues with this region’s unique soil composition. The land has developed in areas with high calcium carbonate content. When I discovered this is fairly unique to this part of Granada, I understood why these growing conditions are one-of-a-kind.
Climate plays an equally important role in developing the olives’ character. The property sits within the mild Mediterranean temperature zone, characterised by long, cold winters and hot summers. Average temperatures range between 14.1°C and 16.8°C, with the transitional seasons being less pronounced than the primary summer and winter periods.
Rainfall follows typical Mediterranean patterns – notably irregular, with significant differences between dry years (250-600mm) and wet years (800-2000mm). This climate variability adds another dimension to the olive oil’s complexity year after year.
The Perfect Blend: Picual and Picudo
I’ve already mentioned the 60% Picudo and 40% Picual blend that defines Tercio de las Torres, but understanding these varieties in the context of their growing environment reveals even more about their quality.
The Picual variety (40% of their blend) brings vigour and early, high, consistent production to the table. Its adaptation to different climate and soil conditions makes it particularly robust in this region. While it’s tolerant to frost and soil humidity, it’s less resistant to drought and limestone soils – which explains the careful irrigation management at Finca la Catalana.
The Picudo variety (60% of their blend) complements these characteristics perfectly. It’s another vigorous variety but with a tendency toward alternate bearing (vecera in Spanish). It handles winter frosts well and tolerates soil humidity, though it’s more sensitive to water deficiency than excess – again explaining the precision of their irrigation system.
What’s particularly interesting about Picudo is its late-maturing fruits with high peel strength. For the Salas family, this makes harvesting the olives more labour-intensive and costly – when you hear this, you realise they are committed to quality over convenience.
The magic happens in how these varieties interact. The Picual contributes pleasant bitterness, while the Picudo adds sweetness, creating a beautifully balanced flavour profile. The result is olive oil with low acidity and full of exceptional taste – an olive oil lover’s delight!
Sacrificing Profit For Quality
The harvest timing speaks volumes about their priorities. Rather than waiting for maximum yield, they harvest in early November to capture the purest, most flavourful oil possible. This decision consciously sacrifices 8% of potential production volume – a trade-off they gladly make for superior quality.
Same-day cold pressing preserves the oil’s natural qualities, followed by a patient three-month resting period without filtration. The result? A limited yearly production that guarantees exceptional quality in every bottle.
The Grove’s Legacy
After learning about Finca la Catalana, I understand even better why Tercio de las Torres produces such outstanding olive oil. This isn’t just agriculture – it’s a harmony between human expertise and natural bounty.
When you taste their olive oil, you’re not just experiencing the result of careful production methods – you’re tasting the essence of this special place, a small patch of western Granada where everything comes together to create liquid perfection in a bottle.
Customer Experiences
The proof is in the tasting, and customer reviews confirm what the careful production process suggests. From descriptions of its “intense and generous flavour” to its “vivid green colour and great aroma”, enthusiasts consistently award Tercio de las Torres top marks for taste and quality.
One review I spotted said the oil’s aroma “reminded them of the mountains”, while someone else said it was “the best they’ve tried” – in my mind, that’s very high praise in a country known worldwide for its olive oil.
Professional Recognition
It’s not just everyday consumers who appreciate this olive oil.
Professional chefs like José Ynglada ‘Mundi’ of Madrid’s highly-rated Arahy Restaurant specifically choose Tercio de las Torres for their establishments. When professionals cooking at this level select your product, it speaks volumes about its quality.
The Value Proposition
Is this a budget olive oil? Not at all.
The company is transparent about its premium pricing, which directly results from its quality-first approach. But like most fine culinary products, the value comes from the experience it delivers.
For anyone serious about Mediterranean cooking or who appreciates the difference that exceptional ingredients make, Tercio de las Torres represents an investment in flavour rather than simply an expense.
Final Thoughts
Having tried many different Spanish olive oils over the years, I find Tercio de las Torres embodies what makes Spanish EVOO special. It is a perfect balance of tradition, craftsmanship and flavour to my taste buds.
Whether you’re an “olive oil connoisseur” or simply someone who simply appreciates quality ingredients, this family-produced extra virgin olive oil should have a place in everyone’s kitchen. It’s more than just an ingredient – it’s the result of a family’s dedication to creating something truly exceptional, one limited batch at a time.
Would you pay a premium for quality olive oil, or do you find it hard to taste the difference? I’d love to hear your thoughts on whether speciality olive oils like this one are worth the investment.
