Somontano oil
Somontano Oil is an extra virgin olive oil with Protected Designation of Origin, certifying its link to the Somontano de Huesca region. It is a multi-varietal product that comes from at least 85% native and local varieties from the area. It has a unique sensory profile, with clearly perceptible green fruitiness reminiscent of fresh olives, grass, leaves, almonds and tomatoes, without astringency, which gives it personality and distinctiveness among Spanish oils.
Geographic area
The area where the olives are grown, milled and extracted, as well as packaged, is located in the centre of the province of Huesca, comprising 42 municipalities between the central Pyrenees and the Ebro valley. The geographical boundaries of the production area are defined by the terrain and the river system. To the north, it is bordered by the Guara, Gabardiella, Ayneto and Galardón mountain ranges and the Fueva Valley; to the south, by the Monegros plain; in the east, the Isábena river forms the boundary to the northeast and the Estadilla mountain range to the southeast; and in the west, the Flumen river to the northwest and the Alcanadre river to the southwest.
Regions
The geographical area covers part of the Somontano region of Huesca, around Barbastro, forming part of an area in the heart of the Pre-Pyrenean territory where olive trees have traditionally been present.
Season
The harvest campaign is generally carried out early, with olives picked directly from the tree at optimum ripeness (maximum degree 6), which contributes to the aromatic intensity and quality of the final oil.
Somontano oil is characterised by its unique organoleptic profile:
- Green olive fruitiness with notes of grass, leaves, almonds and tomatoes.
- No noticeable astringency, noticeable on the palate.
- Direct and intense retronasal aromas that reflect the combination of local varieties.
- Somontano Oil has recently become a Protected Designation of Origin, after first obtaining Transitional National Protection in 2025, a preliminary step that allowed it to be marketed as a PDO in Spain and now its official registration in the European register of protected geographical indications, reinforcing Aragon’s presence in the high-quality olive oil market.Its European recognition rewards decades of work by farmers and oil mills in the cultivation of native varieties and traditional extraction techniques.
Somontano Oil has recently become a Protected Designation of Origin, after first obtaining Transitional National Protection in 2025, a preliminary step that allowed it to be marketed as a PDO in Spain and now its official registration in the European register of protected geographical indications, reinforcing Aragon’s presence in the high-quality olive oil market.
Its European recognition rewards decades of work by farmers and oil mills in the cultivation of native varieties and traditional extraction techniques.
Somontano oil is characterised by its unique organoleptic profile:
- Green olive fruitiness with notes of grass, leaves, almonds and tomatoes.
- No noticeable astringency, noticeable on the palate.
- Direct and intense retronasal aromas that reflect the combination of local varieties.
Somontano Oil has recently become a Protected Designation of Origin, after first obtaining Transitional National Protection in 2025, a preliminary step that allowed it to be marketed as a PDO in Spain and now its official registration in the European register of protected geographical indications, reinforcing Aragon’s presence in the high-quality olive oil market.
Its European recognition rewards decades of work by farmers and oil mills in the cultivation of native varieties and traditional extraction techniques.
General characteristics
- Somontano oil is a multi-varietal extra virgin olive oil that must be composed of at least 85% of one or more of the recognised local varieties, such as Albareta, Alcampelina, Blancal, Caspolina, Piga and Verdeña, among others.
- It is produced exclusively by mechanical or physical processes that do not alter the quality of the oil and preserve the sensory attributes of the olive fruit.
- The result is a balanced oil with intense green notes, aromatic complexity and a recognisable fruity presence, reflecting its origin and production process.