El Aceite Campo de Montiel tiene las siguientes características
The high content of fatty acids in olives and their high extractability
The high percentages of oleic acids and polyphenols antioxidants that give the oils a lot of stability, provided mostly by the cornicabra variety, before the rancidity and deterioration by oxidation.
The bitterness and the itch, positive attributes of the oils, present according to organoleptic evaluation in remarkable values, included for the bitterness between 3 and 6 and for the itch between 3,4 and 6,3, due to the mixture of the varieties picual and cornicabra
The high content of calcium carbonate and the high salinity of the soil, the extreme climatic conditions, especially the high content of calcium carbonate and the high salinity of the soil, the extreme climatic conditions, especially the cold winter and the hot summer and the scarce rain, have a marked influence in the uses and agricultural crops of the area and, to a large extent, determine the quality and properties of the oil that is obtained.The characteristics of stability, bitterness and itching are mainly due to cornicabra and picual varieties. The specificity of the product is also due to the presence of other varieties, among which we can highlight the local local endemic washing, as well as other testimonial varieties such as chamomile and arbequina. This specific mix of varieties is due to the fact that this geographical area is the confluence zone of the region of principal are the cornicabra, in Ciudad Real and Toledo, and the picual, in Córdoba and Jaen.