It is manually and caringly produced by Luis Español using methods respectful of the fruit and the earth. The result is a tasty and fruity olive oil, with green and herbaceous notes. The oil is obtained from a coupage of three types of olives native to the island: arbequina, picual and empeltre.
Predio Son Quint is gaining great acceptance and use by well-known culinary personalities such as Koldo Royo.
Last week, we tasted delicious creations by chef Koldo made with Predio Son Quint.