Extra virgin olive oil

Azada extra virgin olive oil from Tarragona, organic Arbequina olive oil

Azada extra virgin olive oil is an organic olive oil from the Spanish province of Tarragona, made exclusively from the Arbequina olive. It features a fruity aroma with notes of apple and green grass, and a palate defined by a fine peppery spice and a hint of green almond. Founded in 2009 by Kevin Forssmann.

Azada extra virgin olive oil is an organic extra virgin olive oil harvested in the Spanish province of Tarragona from the Arbequina olive. The Forssmann family founded the brand in Tivissa in 2009 and has worked according to organic farming guidelines ever since. The oil is pressed in the company's own mill and packaged in white aluminum bottles and tin cans featuring the signature Azada branding.

Apple, green grass, a hint of peppery spice

Azada extra virgin olive oil smells of fresh apple and green grass, followed on the palate by a fine peppery spice and the taste of green almond.

It flows smoothly and elegantly on the tongue without feeling heavy. What you immediately smell is a young, grassy aroma—the signature of early-harvested Arbequina, which is picked from the trees in Tarragona in November. In the finish, you will feel the typical peppery kick in the throat, the hallmark of young, first-harvest olive oils.

Character of the Arbequina olive: fruity, mild compared to southern Spanish varieties like Picual or Hojiblanca, with a well-balanced profile of green aromas and sweet notes. If you are expecting extreme heat or intense bitterness, this is not the oil for you. If you are looking for elegance and drinkability, you have found it here.

From bread dipping to carpaccio

Azada extra virgin olive oil is an all-purpose oil for Mediterranean cuisine—from bread dipping to carpaccio.

It is, of course, a classic for dipping bread, dressing green salads with a pinch of salt, drizzling over roasted vegetables, or as a topping for bruschetta. But try it over fresh burrata with a little fleur de sel, as a marinade for carpaccio, as a finishing touch on lentil soup, or simply in a bowl next to warm bread.

The aromas are at their most intense when the bottle is freshly opened. The first bottle should be enjoyed on its own—on a piece of warm bread with salt, so that the character of the Arbequina can truly shine.

For your pantry, it is worth combining with the flavored varieties—such as the garlic version for pasta dishes or the lemon version for summer recipes.

Those who want to discover the entire brand can find all Azada varieties in the brand overview.

Kevin Forssmann and the Arbequina in Tivissa

Behind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand together with Josep Maria Mallafre in 2009.

In the 1970s, Kevin's father bought an abandoned property in Tivissa with a small house and old almond and hazelnut fields. "Azada was born in 2009, inspired by the memories of my childhood," says Kevin Forssmann—the family had begun recultivating the fields with a simple hoe, which is called "azada" in Spanish.

Over the years, the land grew to over twenty hectares of hazelnut, cherry, and olive trees, along with a small vineyard. As a boy, Kevin earned his pocket money by selling the produce to the local cooperative, later went out into the professional world, and returned in 2009 to found Azada—together with his friend Josep Maria Mallafre.

The Arbequina olive stays on the tree for many months until it reaches optimal ripeness in November. Local farmers harvest by hand and bring the olives to the company's own mill, where they are cold-pressed. The oil is then filled into the beautiful 225 ml white aluminum bottles or 500 ml tin cans with the typical Azada branding—certified organic according to EU standards.

From an abandoned property to a brand with high standards—a Spanish story with German input.

Organic control number ES-ECO-019-CT Spanish agriculture