Extra virgin olive oil obtained exclusively at the beginning of each harvest campaign, when the olives are still green. Completely cold extracted with mechanical procedures immediately after harvesting and packaged “on the branch” after decantation and meticulous roughing, we obtain an excellent natural juice. Loxa Envero emerges from this respectful process, an extra virgin olive oil of the hojiblanca and picuda varieties, with a high fruitiness of green olives and a great intensity of flavour, with a bitter tinge and certain spicy notes, balanced and with a pleasant persistence in mouth, which gives it a rich and complex personality. This variety is perfect for consumption raw, with freshly toasted bread, to give a touch of distinction and exceptional flavor to all kinds of salads, and as an enriching and elegant dressing for all kinds of dishes, especially fish and vegetables. A gastronomic jewel where all the flavor of our land is concentrated. Our certified integrated production is fully compatible and respectful with the protection and improvement of the environment. In addition, our circular economy, use and sustainability system ensures the protection of natural resources. In addition, this year we have the new organic line of Loxa Envero, crops and production carried out exclusively by natural means. The chromatic process of the olive indicates the point of maturation. From green it changes to purple, the beginning of maturation, and in this state it produces an extra virgin olive oil, of a predominantly hojiblanca variety, with a deep personality, with medium fruity tones, reminiscent of its recent status as a young green olive, but enriched with subtle spicy and bitter nuances, which give it a perfect balance of aroma and flavor. All the greatness and excellence of traditional extra virgin olive oil; the one of all life.