The Spanish EVOOlution – Full Moon Extra Virgin Olive Oil


Mories Organization is proud to present at your attention a product line with rich history of production and multiple awarded products from the heart of the Mediterranean- the Magical Spain!

Products dedicated to the customers with highest demands in quality and fine taste- here comes to your attention the extra virgin olive oils from Spanish producer Pago de los Baldios de San Carlos and special selection of 12 year old balsamic vinegars, stored carefully at their estate in oak barrels.

Pago de los Baldíos de San Carlos is the legacy of generations.  The family has been linked to agriculture since the XVII century an experience that can be seen in the care of the olives and grapes throughout all the production process.

We took the initiative to share with you, the personal experience of Mr. Bolton- a person dedicated in the search of quality food products worldwide for many years. Let see what he shared with us:

Word to the wise: olive oil is the new wine.

It’s hard to imagine now, but it was only about a quarter century ago that extra virgin olive oil – or EVOO, as it’s now casually shorthanded in cookbooks – became a mainstay on high-end menus.

Soon after, specialty shops began to offer a limited selection to an increasingly sophisticated breed of home cooks, and its popularity continued to explode.

Nowadays, of course, the olive oil section at your average grocery store is as bewildering in its breadth of options as the toilet paper section – and often leading to the same depressing conclusion: you have infinite options, but at the end of the day, none of them is going to blow your doors off. More times than not, price will probably make your decision for you.

That’s the bad news about the ubiquity of olive oil. The good news is that the good stuff keeps getting better and better, and as with great wine, there’s an increasingly enthusiastic and sophisticated market for it.

With all due respect to these newer producers, though, I think the very best stuff still comes from the country that is also the world’s single largest producer, Spain.

I’m not exactly alone in that assessment: Spanish oils consistently rank among Europe’s best in international competition. All that aside, my Spanish predilection is probably owing to the hard work of one importer and aficionado, who invited me to check out what would end up being two of the finest oils I’d ever tasted.

Without exaggeration, that tasting made me rethink olive oil entirely, and forever: I suddenly realized – that it might not be enough to have just one good EVOO on hand at home. Different wines are better suited to certain dishes, or even moods. And while olive oils don’t vary nearly as much as wines, I started to realize that there was enough difference between the different varieties, to make me think about what to use in a given dish. As a home cook, I’m neither remarkably skilled nor especially finicky, but finding myself now spoiled for choice, I realized that these olive oils, had made me, against all my vigilance, an EVOO nerd.

The featured product, from Caceres, in Spain’s Midwest, not too from the Portuguese border, was Full Moon, created by producer Pago de los Baldios de San Carlos.

A very specific product not only to me, but to the world, the first-ever harvest of Full Moon took place just before dawn on October of this year – under a full moon, naturally enough – and was pressed within the hour.

As I warmed a glass Solo Cup of the oil in my hands, I remebered that to be classified as extra virgin, oils must be under 0.8%. Full Moon comes in at just 0.1%, which is staggeringly low.

It’s expensive-looking matte-black, cube-shaped bottle – a custom design from Spanish architect – added to the mystique.  I found myself left with the impression that I was about to drink an Aston Martin.

Come tasting time, there was certainly no let-down. Made solely from Arbequina olives, Full Moon is smooth and intensely buttery. Probably owing to the low acidity and very early harvest, it doesn’t have the peppery, gutsy finish, but it crackles with intense flavour: apples, green grapes, green tomatoes, even wheatgrass and almond. While some might prefer a more in-your-face oil – and I might be among them – it’s almost hard to imagine a tastier, more perfectly crafted oil than this one.

While Full Moon will emerge as the company’s ultra-premium offering, producer Pago de los Baldios de San Carlos has already cemented an excellent reputation for its flagship product, Oro San Carlos. This was next up at the tasting.

Like Full Moon, Oro is pressed within an hour of harvest and boasts the same rock-bottom acidity level. Long a favourite of Michelin-starred chefs, including the notoriously finicky Ferran Adria, it’s a blend of arbequina and cornicabra olives, the latter seemingly bringing a bit more peppery zip on the finish. I noted that they also offer more stability and a higher smoke-point, making it a bit more versatile and forgiving than Full Moon when used in cooking. Certainly, though, it’s no slouch as a pure finishing oil. There’s less of Full Moon’s subtle green fruit here, but to compensate, there’s a bit more nuttiness to chew on.

Let’s not forget that there’s definitely a reason why these olive oils, have earned multiple awards in competitions for many years now and are one of the world’s most-awarded. They have gained the trust of the customers, for their constant quality perfection, taste and nutritional values.


  • • They never pick up the olives from the ground.
  • • They water by “drip bottle” which allows us to doa selective fertilization.
  • • They  mill right after harvesting, which gives our products an amazing softness along with a powerful personality and a minimum acidity of ≤ 0.1%.
  • • They  demand maximum hygiene in our mill.
  • • They always obtain our Olive Oils in a temperature below 26ºC.
  • • They press within one hour of harvesting, this way the oils have low acidity and peroxide levels, making them sweet, flavorful and aromatic.
  • • They store in Inert Atmosphere with Nitrogenat a constant temperature of 16ºC.  This helps us preserve the oil.  A heavy investment in the mill, rational and technically perfect with modern and sophisticated machinery gets the best quality oil.
  • • They bottle only by order. This allows our Extra Virgin Olive Oil to perpetuateand preserve its characteristic fruity aromas and flavor and maintaining our high quality over time.

People seem to have become accustomed to spending a bit of money on a good bottle of wine – in fact, we often overspend.

Do the same for some good olive oil. It will prove rewarding in its own right, lasts a whole lot longer, and what’s more, makes your wine taste that much better.

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