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Rustic property in Spain: Naranjos, avocados, mangoes, olives, vegetables, cortijos, large estates boundaries of hunting lands to farm cattle, horses, slices, olive groves, vineyards, fruit meadows, mills, mills, culture and recreation.


Meet Olive Oil
Today, the olive is grown in different parts of the world but maintains its special partnership with the Mediterranean, the most important area of ​​the world production.


Within this, Spain occupies a prominent place as a leading producer and exporter. The range of aromas and flavors of olive oil varies depending on the olive variety and growing conditions.


In Spain, the great diversity of indigenous varieties of personality and proven systems to process, resulting in a unique range of olive oils in the world.


Extra virgin olive oil is the juice of the olive. It is the only oil, among those commonly available on the market, extracted from fresh fruit and without the use of solvents. It is therefore a completely natural product whose unique aroma and flavor come directly from the fruit from which it is obtained.


Olive oil has been produced and consumed in the Mediterranean Basin for millennia. Past thirty years has intensified its awareness and consumption worldwide. However, nowadays the olive oil is one of the most prized edible oils both for its nutritional value as its high gastronomic qualities. Its high content of monounsaturated fatty acids, vitamin E, natural antioxidants and other nutrients make medical science considers it as one of the healthiest. Its unique aroma and flavor as well as its high stability and versatility of uses have earned the recognition of professional chefs and consumers worldwide.




Virgin olive oil is a natural product; a real "fruit juice" and as such has a number of healthy values ​​and quality that has no other fat or oil.


A virgin olive oil is obtained from fruit juice in perfect maturity, from a healthy olive oil patir been obtained from a fresh fruit at optimum maturity and in perfect condition after harvesting and transportation being processed at mills in a minimum period of time, under certain criteria and quality control.


The final quality of the product thus obtained depends on a combination of factors, those mentioned above and others such as weather conditions during the season, soil type, care in the process of production, harvesting, transport, processing, and during storage, packaging.


The oil quality is independent of the olive variety from which it comes.


The quality of virgin oil is mainly determined by two criteria: their physicochemical parameters and sensory characteristics (aroma and flavor), defined by experts through a tasting and sensory analysis.


Olive oil is subject to quality controls at all stages of the process. Mills conduct testing to determine the yield of the olive and the degree of acidity. The temperature of the process of preparation and storage conditions, bottling and transport controls.




The olive oil tasting is increasingly widespread among passionate about food culture as a fun and enjoyable way to explore the various subtleties of aroma and flavor of the product.


In Spain, where the range of oils is particularly wide, this experience can also become all fun.


Each variety of olive, adapted to the characteristics of soil and climate, producing olives from which oil is obtained with specific physico-chemical and organoleptic characteristics. For this reason, oils of the same variety produced in different geographical areas have different nuances of aroma and flavor. Similarly one can produce variety of olive oils with different characteristics depending on the degree of maturity of the fruit at the time of collection. Aroma and flavor variations from one year to another are also given depending on the climatic conditions of each campaign.


To establish the character and personality of a virgin olive oil tasting becomes necessary. In her characteristic aromas and flavors of each oil is warn. It is important to note that the color does not reflect the quality of the product, which is why professional tasters use a glass dark blue to not be influenced in their assessment by the hue of the product.


In tasting the flavors of olive oil are seen slightly heating the glass and inhaling their emanations repeatedly for comparison with plant odors (fresh cut grass, apple, green almonds, etc).


As for taste, a small amount sufficient to appreciate the taste of the oil. Distributing this amount by the oral quality bitterness or itching, positive product attributes are revealed. Generally, the person tasting the oil on the tip of the tongue and then through small successive aspirations, which slides over the entire palate and then into the throat. Usually a piece of bread or green apple tasting between two oils used to clean the mouth.