Olive oil
To taste olive oil is to feel the liveliness of the scrubland plants - the robustness of the hundred-year-old olive trees
The olive trees
The olive trees on the finca are of the Picual variety . Adapted to the mountains, these olive trees are resistant to cold and even snow. They are spaced 8 to 10 meters apart, as they were planted at the time, aiming for quality rather than quantity.
Harvesting begins between late October and early November, depending on the weather. We begin by harvesting the south-facing slopes, where the olives ripen earlier.
Olive oil
All our decisions are aimed at optimizing taste. In 2023, we installed a new oil mill manufactured in Italy by MORI TEM, renowned for producing high-quality oil.
The advantage of having a mill on the finca is that the olives can be pressed within hours of harvesting . This allows for maximum nutrients and flavor to be preserved. Extraction is done "cold" (<27 degrees) and the kneading time does not exceed 25 minutes.
Taste : The authentic taste of century-old Picual olive trees offers a balance between herbal aromas, moderate spiciness and a slight bitterness .
To preserve this authentic taste right to your plate, the oil is bottled and delivered to you within weeks of harvesting.
Our olive oil is Extra Virgin and certified Organic (CAAE Ref 16 006114/CO)
Comment reconnaître une bonne huile d'olive?
A good olive oil is grassy/fruity
A good olive oil should have herbal or fruity notes that can come from black (ripe) or green olives. Olive oil should have a fresh taste and be light on the palate.
A good olive oil is bitter
Bitterness is the main characteristic of good olive oils, and this is normal because the olive is a bitter fruit! The degree of bitterness varies depending on the olive's ripeness cycle. Bitterness is less intense at the beginning and end of ripeness. A bitter olive oil therefore means that the fruit was picked at mid-ripeness. However, some people prefer a balance between fruity and bitter. This is simply a matter of taste.
A good olive oil is spicy
A good olive oil should have a slight, natural peppery flavor. You should feel this characteristic in the back of your throat as you swallow the oil. Some oils may even make you cough—that's a good sign! This slight spiciness at the end of the tasting comes from the antioxidants present in the olive oil. However, it should disappear after a few seconds.
If you prefer olive oils with less pungency and bitterness, just wait a few weeks before consuming it, but you also lose antioxidants (polyphenols).
