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D.O.P. Baena · Cold extraction <27°C
100% Organic
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D.O.P. Baena · Cold extraction <27°C
100% Organic · EEC · USDA · JAS Certified
Picuda · Picual · Hojiblanca · Baena D.O.P.
Picuda · Picual · Hojiblanca · Baena D.O.P.
Centenary olive grove
>900 mg/kg polyphenols
100% organic
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Picuda · Picual · Hojiblanca · Baena D.O.P.
Our most emblematic and award-winning oil. A coupage from centuries-old, three-trunked olive trees, early-harvested to capture all their aromas and properties — hence a total polyphenol content exceeding 900 mg/kg. Fruity, green and intense, with a finish that builds to an elegant crescendo. We pursue flavour, and along the way achieve an oil that is as good as it is healthy. Try it and you will understand why everyone is talking about this oil.
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The Origin
★★★★★
Coupage Natural is Cortijo de Suerte Alta’s most iconic oil: an organic extra virgin olive oil protected by the Baena Designation of Origin (D.O.P.), grown in our oldest olive grove, hand-planted in 1924 by the Marqués de Bedmar and tended ever since by four generations of the family. These are three-trunked olive trees in which, often, each trunk is a different variety — Picuda, Picual and Hojiblanca — so that the coupage begins to take shape on the tree itself.
Harvesting takes place in early October, when the concentration of aromas and polyphenols is at its peak. The olives reach the mill within two hours and are immediately cold-extracted, below 27°C, in our bioclimatic mill. The result is a vibrant, intense and balanced oil, with over 900 mg/kg of polyphenols and the complexity of centuries-old olive trees.
On the nose, freshly cut grass, green almond and tomato leaf. On the palate, a complex fruitiness that builds to an elegant crescendo, with a noble bitterness and a spicy finish that rounds off the experience.
Available in 100ml, 250ml, 500ml and gift box, for any moment, table or occasion.
Technical data
Technical characteristics and certifications of Coupage Natural. Each batch’s traceability is printed on the bottle.
Category
Extra Virgin Olive Oil (EVOO)
Varieties
Picuda, Picual, Hojiblanca
Designation of Origin
PDO Baena
Type of cultivation
Certified organic · Centuries-old olive grove
Harvest
Ultra-early
Harvesting
Mechanized with buggy harvester
Extraction
Cold <below 27 °C, mechanical pressure
Polyphenols
+900 mg/kg
Acidity
0,15%
Formats
250ml · 500ml · 500ml gift box
Packaging
Patented bottle. Opaque black glass with an anti-refill cap
Storage
Cool, dark place · 18 months
Certifications
CCPAE · USDA Organic · JAS · D.O.P. Baena
Origin
Albendín, Baena, Córdoba, Andalusia, Spain
Sensory tasting
Appearance: golden green, clean and bright. Nose: very intense fruitiness, with freshly cut grass, almond and a hint of tomato leaf and artichoke. Palate: a sweet entry that gains intensity in an elegant crescendo, with a well-integrated medium bitterness and a balanced spicy finish. Complex, harmonious, with a long green aftertaste.
These tasting values are indicative: we assign them to make them easy to understand, and they do not reflect the technical results of an official tasting panel, which can be more complex to interpret.
Fruity
9.2
Sweetness
5.0
Bitterness
6.5
Pungency
8.0
Grass
8.0
Almond
7.5
Tomato leaf
7.0
Artichoke
6.0
The process
Four generations caring for the same plot: some 50 hectares hand-planted in 1924 by the Marqués de Bedmar. These are three-trunked olive trees, and in many of them each trunk is a different variety — Picuda, Picual and Hojiblanca —. A coupage that begins to take shape on the tree itself. A treasure that very few olive groves preserve today.
1. Centuries-old olive grove. A 50-hectare plot of three-trunked olive trees on our Suerte Alta estate, Baena. Organically certified for over two decades. Controlled natural ground cover.
2. Harvest at véraison. Harvested in early October, when the olives are transitioning from green to purple. We produce fewer kilos per hectare, but each kilo concentrates the maximum amount of polyphenols.
3. Bioclimatic mill. From branch to mill in under 4 hours. Immediate milling, short malaxation and cold extraction below 27°C. Discover the mill →
4. Natural decanting and bottling. Rested in stainless steel tanks under an inert atmosphere and bottled in opaque green glass for complete protection from light.
In the kitchen
Coupage Natural truly shines when raw, where it can express all its aromas and polyphenols without cooking.
ii
Toast and breakfasts
Toasted bread, flaked salt and a generous drizzle. The most honest way to taste it.
ii
Raw white fish
Carpaccios, tartares y ceviches. El frutado verde intensifica sin enmascarar el sabor del pescado.
iii
Salads
Bitter greens, heirloom tomato and burrata. The spicy finish balances the tomato’s acidity.
iv
Meats
Grilled T-bone steak and other meats. A drizzle of Coupage added raw at the end, after the coarse salt: its intensity and noble spiciness bring out the meat’s flavor.
v
Cream soups and gazpachos
A spoonful at the end as a vibrant finishing touch on cold summer soups and Andalusian gazpachos.
vi
Vanilla ice cream
It will surprise anyone who tries it: a spoonful of Coupage and a pinch of salt over vanilla ice cream.
Recognition
Recognized in competitions and guides across five continents. Each medal honors the work of four generations of the Heredia family.
NYIOOC World Olive Oil Competition
Gold Award · New York
Japan Olive Oil Prize
Premier · Tokyo
BIOL · Organic Award
Extra Gold · Italy
Great Taste Awards
3 Stars · United Kingdom
Olive Japan
Gold · Tokyo
Expoliva
Best EVOO · Jaén
Biofach
Best Olive Oil · Germany
PDO Baena
Annual Excellence · Córdoba
The origin
A botanical rarity exists in Baena that defines everything we do: centuries-old olive trees whose trunks host, grafted with generational patience, three different varieties growing under the same canopy.
Coupage Natural from Cortijo de Suerte Alta is born from that singularity. The Picudo, Picual and Hojiblanco olives live together on the same tree, sharing soil, sun and hours of wind, and ripen together to produce an organic extra virgin olive oil that breathes the exact character of the D.O.P. Baena.
It’s not a blend made in the winery: it’s a blend made in the field. That’s why we call it natural.
Coupage Natural · Hand-harvested from centuries-old, three-trunked olive trees · D.O.P. Baena olive grove
Harvest philosophy
We harvest in early October, when the olive is still green: the exact point at which its concentration of aromas, polyphenols and healthy properties reaches its peak. It is a costly decision — we produce fewer liters — but every liter holds more natural antioxidants, more aroma and more life.
Less than two hours pass from branch to mill. Extraction takes place in our bioclimatic mill at temperatures below 27°C, without prolonged malaxation, without heat, without chemicals. Just mechanical pressure and exactly the right amount of time.
"Making oil is translating an olive tree. If you translate quickly, you lie. If you translate slowly, you tell the truth."
1924
Four generations
Cultivating the same olive grove for a century under the care of the same family
<27°C
Cold extraction
Controlled temperature to preserve polyphenols, aromas, and healthy properties.
2h
From branch to mill
Immediate harvesting and extraction to keep the fruit’s freshness intact.
The blend and its character
01
Picudo
Sweetness and ripe fruit
It provides the round body and hints of almond, apple, and banana. It is the variety that defines the distinctive style of Baena’s olive oils.
02
Picual
Character and antioxidants
The variety richest in polyphenols. It provides stability, herbaceous intensity, and the oil’s backbone over time.
03
Hojiblanco
Freshness and a lingering pungency
The variety richest in polyphenols. It provides stability, herbaceous intensity, and the oil’s backbone over time.
Sensory tasting
Intense, clean aroma, green and fruity with notes of freshly cut grass, almond, and tomato plant. On the palate it is elegant, with well-balanced bitterness and pungency that reinforce the sensation of a lively, young oil.
Fruity
9.2
Sweetness
5.0
Bitterness
6.5
Pungency
8.0
Grass
8.0
Almond
7.5
Tomato
7.0
Artichoke
6.0
Recognition
Main award
Awarded by the Ministry of Agriculture, Fisheries and Food of the Government of Spain. The most prestigious official recognition for an EVOO in our country.
National distinction · Ministry of Agriculture
In addition to the Spain Food Award for Best EVOO granted by the Ministry, Coupage Natural has been recognized by leading international guides and competitions: NYIOOC World (New York), Japan Olive Oil Prize, Olive Japan, BIOL (Italy, organic), EVOO World Ranking, Great Taste Awards (United Kingdom), EcoTrama, Expoliva, and D.O.P. Baena itself, among many others.
Behind every medal lies the same decision: not to tamper with what the olive tree already does well.
The collection in pictures
The oil, the formats, and the moments in which Coupage Natural comes into its own.
Discover more
Also in the collection
Picual en Envero
Single-variety, harvested at véraison, with the highest polyphenol concentration in the catalog. Among the top ten EVOOs in the world.
Family Selection
Marqués de Prado
Arbequina and Picual from century-old olive trees. The Heredia family’s most exclusive selection, presented in a premium gift box.
Frequently asked questions
We answer the most common questions about origin, storage, formats, and shipping.
A blend of extra virgin olive oil is a balanced combination of several olive varieties to achieve a more complete and harmonious profile than a single-variety oil. Suerte Alta’s Coupage Natural brings together Picuda, Picual, and Hojiblanca from century-old olive trees, seeking the perfect balance between fruitiness, body, and complexity.
Coupage Natural is made from three varieties of century-old olive trees: Picuda, Picual, and Hojiblanca. Picuda contributes finesse and fruitiness; Picual, bitterness, body, stability, and polyphenols; and Hojiblanca, pungency, freshness, and balance. Together they produce Suerte Alta’s most emblematic EVOO.
There is no single ‘best’ extra virgin olive oil, just as there is no single best mountain, best book or best song.
Every year, in Spain and around the world, major competitions recognise the finest extra virgin olive oils. Suerte Alta’s Coupage Natural is one of Spain’s most award-winning organic extra virgin olive oils, recognised at leading national and international competitions thanks to its centuries-old olive trees, early harvest and remarkable organoleptic complexity. Among other honours, Coupage Natural received the Spanish Food Award (Premio Alimentos de España) for Best Extra Virgin Olive Oil in 2020.
The difference lies in cultivation: organic olive oil is produced without pesticides or synthetic chemical fertilisers, respecting the soil and the environment, and with official certification.
All of Suerte Alta’s extra virgin olive oils, including Coupage Natural, are 100% organic and certified.
Early-harvest olive oil is obtained by picking the olives before they are fully ripe, while still green and at véraison. It yields less oil, but offers more aroma, more fruitiness and a higher polyphenol concentration. At Suerte Alta we bottle only early-harvest oil, and our Coupage Natural is made from olives picked in early-to-mid October, which gives it its intense character and freshness.
Olive varieties, geographic origin and production methods all shape the organoleptic profile of an extra virgin olive oil. At Suerte Alta, for example, Coupage Natural is a blend from centuries-old groves (Picuda, Picual and Hojiblanca), with a balanced interplay of sweet, bitter and pungent notes; Picual en Envero is a single-variety oil, the most intense and grassy on the palate, with a higher polyphenol concentration; and Marqués de Prado is our Family Selection, a smoother, fruitier coupage (predominantly Arbequina and Arbosana, rounded out with Picual, Picuda and Manzanilla). Each one responds to a different sensory profile and a different culinary use.
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