Andaluca, in the luminous South of Spain, is blessed with a privileged soil and climate for the cultivation of olive trees. Already in the first century, Lucio Julio Moderato Columela, an Andalucian sage and agriculturist settled in Rome, tells us, in his treatise on agriculture, called De Re Rustica about olive groves in The Betica (Andaluca) and the fabrication methods used to produce high-quality olive oil which he calls oil of green olive. Today, his advice, which lives in the traditional methods, combined with advanced modern technology, permits us to offer the Columela Extra Virgin Olive Oil, true juice of the natural fruit. Columela is elaborated at low temperature (cold pressed) from selected autochthonous varieties of Ocal, Arbequina, Hojiblanca and Picual olives, harvested at the moment of optimum maturity. The Picual variety gives the oil stability and strong personality, while the Hajiblanca adds softness and transparency. Either separately or in a combination of both, these varieties makes Columela olive oils an authentic delight for the palate.