The Oil


Varieties


ARBEQUINA

ARBEQUINA

It comes from the municipality of Arbeca, in Les Garrigues, Lerida and it’s one of the most well known Spanish varieties. This kind of olive is small sized and its maturity period comes from the second week of December to the second week of January. It has high level of productivity and good fatty yield. They are well appreciated as they start producing very early and their level of oil productivity is high. It produces greenish and yellow oils and has almonds taste and fresh and fruity smell. The taste depends on the kind of land and weather in which the olives were cultivated. They are a bit bitter but not too hot. These oils are are soft, light, sweet, delicate, bitter almond flavor and aroma of ripe fruit

CORNICABRA

CORNICABRA

It is also known as Ergot and coming from Mora de Toledo it is the second most cultivated variety. The name “Cornicabra” comes from the horn shape this olive has. It is very resistant to drought, frost and cold which shows that being a Mediterranean Tree it suits well to the continental climate. Their oils are greenish yellow colored and have fruity and fine smell with almond taste. They are not too bitter or hot and could be sweet at the beginning. They have high content in monounsaturated acids.

PICUAL

PICUAL

It is one of the most important varieties in the world and represents the 20% of the word olive grove and the 50% of the Spanish one.
This kind of olive-tree is high productive and that’s why their crops have increased considerably. It suits well to different types of weather and land and it is very resistant to frost. Nevertheless, it is not so resistant to drought and calcareous lands. Their maturity period comes from the second week of November to the third week of December. It has a high fatty yield, a good level in stability and high content in oleic acid. It also offers good resistance to the rancid process due to its natural antioxidants. It has high levels of polyphenols, which makes this oil one of the most stable oil in the market.
From an organoleptic point of view, these are strong oils with two varieties: Mountain oils and plain ones. Plain ones are oils with great body, normally bitter, with some flavor of wood and spicy clear tones. Mountain oils are soft although they have a fresh and pleasant combination of olfactory, gustatory and trigeminal sensations.

MANZANILLA

MANZANILLA

It is broadly known in Portugal as “negrinha” or “azeitera” and it is cultivated in the north of Extremadura, representing the 95% of the olive grove in this zone.
The fruit is black; the maturity is medium to large, spherical and slightly asymmetrical. It stresses its high flesh to stone ratio. Rough surface. Its entry into production is precocious. It has low oil content but a lot of quality. It is a very digestive olive because of its high level in fiber and content in calcium and iron. It suits not only to the daily use but also to mill. It offers strong oils with herbal aromas, spicy and bitter in the middle-high range and other ripe fruit aromas, especially sweet plantain.