Oleoplatinum Organic Extra Virgin Olive Oil 500ml – Early Harvest Spanish EVOO

Q: What does it mean that this oil comes from “centenary” olive trees?

Centenary and millenary olive trees are a recognised category in Spanish olive oil production — ancient trees, some registered and protected by regional governments as monumental trees, that continue to bear fruit centuries after planting. Oleoplatinum is sourced from trees reported at 400 to 800 years old. Harvesting these trees is more labour-intensive than commercial groves, since older trees yield fewer olives and are often scattered across traditional terrain rather than uniform plantations, frequently requiring hand-picking.

Q: Does an older olive tree actually produce better oil?

Not automatically. Tree age is one factor among several that determine oil quality — olive variety, soil and climate, farming practices, harvest timing, and how quickly the olives are pressed after picking all play a significant role, sometimes a larger one than tree age alone. What centenary trees offer is a distinctive heritage story and, often, fruit grown without the intensive replanting cycles of modern commercial groves — a genuine point of character and rarity, presented honestly rather than as a guaranteed quality multiplier.

Q: Why is this oil priced higher than other olive oils in the Rootz range?

At AED 99.95, this sits at a premium relative to the Texturas single-varietal range, reflecting the more labour-intensive harvesting associated with centenary trees — lower yield per tree, more difficult terrain, and often hand-picking rather than mechanical harvesting. This is a different kind of premium positioning from the Texturas range's lab-verified acidity and certification story: here, the premium is rooted in heritage, rarity, and the genuine difficulty of harvesting from centuries-old trees.

SKU: 8437000495680

AED 99.95

(Inclusive of all taxes)

Quantity:

- +

Earn Reward Points: 1

Most olive trees used for commercial oil are young — productive, efficient, replanted every few decades for yield. This isn't one of those trees. Oleoplatinum is pressed from olives grown on centenary Spanish trees — some 400, some closer to 800 years old. I want to be honest about what that means and what it doesn't. An older tree doesn't automatically make better oil — the variety, the soil, how quickly the olives are pressed after picking, all of that matters just as much. What an old tree does give you is something no young grove can: roots that have survived centuries of seasons, and a connection to a piece of Mediterranean agricultural history that's genuinely rare to bottle. Early-harvest, cold-pressed, from organic farming practices. A rich, fruity oil with a real peppery finish. This is the bottle for someone who wants more than a quality oil — they want a story worth telling at the table.

Product description

CENTENARY OLIVE TREES — WHAT THIS ACTUALLY MEANS

Centenary and millenary olive trees are a genuinely recognised category in Spanish olive oil production — ancient specimens, some registered and protected by regional governments as “monumental trees,” that continue to bear fruit centuries after planting. Oleoplatinum is sourced from trees in this category, reported at 400 to 800 years old. Harvesting these trees is inherently more labour-intensive than commercial groves: older trees produce fewer olives, are often scattered across rugged or traditional terrain rather than uniform plantations, and require careful, often hand-picked harvesting.

DOES TREE AGE ACTUALLY MAKE BETTER OIL? AN HONEST ANSWER

Tree age alone does not guarantee superior oil — olive variety, soil and microclimate, farming practices, harvest timing, and how quickly and carefully olives are pressed after picking all play at least as significant a role as the tree's age. What centenary trees do offer is a different kind of story and, often, a different character: deeper root systems developed over centuries, and fruit grown without the intensive replanting cycles of modern commercial groves. This is a heritage and character proposition as much as a guaranteed quality multiplier — and that honesty is part of why it's worth choosing deliberately rather than assuming “older is automatically better.”

THE TASTING PROFILE

A rich, fruity flavour with a balanced peppery finish, per the product's own description — consistent with an early-harvest, cold-pressed EVOO.

EARLY HARVEST & COLD-PRESSED PROCESSING

Olives are handpicked during early harvest and cold-pressed, preserving flavour, aroma, and nutritional value better than later-harvest or heat-processed alternatives. As with the rest of the Rootz olive oil range, early harvest generally indicates a higher polyphenol concentration than later-harvest oil, though Oleoplatinum-specific lab figures are not currently available to confirm an exact value.

HOW TO USE

Salad dressings: drizzled over salads or bruschetta, where the rich, fruity character can come through clearly.
Roasted vegetables: tossed before roasting for an authentic Mediterranean flavour profile.
Sautéing and grilling: suited to light cooking applications per the supplier's guidance.
Bread and dips: paired with fresh bread, hummus, or labneh — a natural finishing application.
Daily wellness use: 1 tablespoon daily, consistent with general EVOO wellness guidance.
Gourmet finishing: positioned by the supplier as suited to gourmet dishes, consistent with its premium price point.
Gift-table presentation: given the heritage story and price point, this bottle performs well as a standalone gift or hosting centrepiece rather than an everyday cooking oil.
Pasta and marinades: listed among the supplier's suggested everyday applications.

STORAGE

Store in a cool, dry place away from direct sunlight. Keep the bottle tightly closed after use.

NUTRITION TABLE

Basis: Per 1 tbsp (14g) / Per 100g — approx. 35 servings per 500ml bottle

Nutrient	Per 1 tbsp (14g)	Per 100g	% Daily Value*
Energy	119 kcal / 497 kJ	796 kcal	6%
Total fat	14g	91.6g	18%
— Saturated fat	1.9g	12.8g	10%
— Monounsaturated fat (Omega-9)	10.2g	68g	—
of which Oleic acid (78–80%)	~10g	~68g	—
— Polyunsaturated fat (Omega-6)	1.4g	9.6g	—
— Trans fat	0g	0g	—
Total carbohydrates	0g	0g	0%
Protein	0g	0g	0%
Sodium	0mg	0mg	0%
Vitamin E (alpha-tocopherol)	1.9mg	12.4mg	13%
Vitamin K	8.1 mcg	54 mcg	7%
Polyphenols (total)	~1–3mg	~8–20mg	—
Oleocanthal (anti-inflammatory phenol)	Present	Present	—
Free acidity	< 0.5% (premium EVOO threshold)	—	—

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Centenary and millenary olive trees are a recognised category in Spanish olive oil production — ancient trees, some registered and protected by regional governments as monumental trees, that continue to bear fruit centuries after planting. Oleoplatinum is sourced from trees reported at 400 to 800 years old. Harvesting these trees is more labour-intensive than commercial groves, since older trees yield fewer olives and are often scattered across traditional terrain rather than uniform plantations, frequently requiring hand-picking.

Not automatically. Tree age is one factor among several that determine oil quality — olive variety, soil and climate, farming practices, harvest timing, and how quickly the olives are pressed after picking all play a significant role, sometimes a larger one than tree age alone. What centenary trees offer is a distinctive heritage story and, often, fruit grown without the intensive replanting cycles of modern commercial groves — a genuine point of character and rarity, presented honestly rather than as a guaranteed quality multiplier.

At AED 99.95, this sits at a premium relative to the Texturas single-varietal range, reflecting the more labour-intensive harvesting associated with centenary trees — lower yield per tree, more difficult terrain, and often hand-picking rather than mechanical harvesting. This is a different kind of premium positioning from the Texturas range's lab-verified acidity and certification story: here, the premium is rooted in heritage, rarity, and the genuine difficulty of harvesting from centuries-old trees.