Discover Olive Oil
Nowadays, olive trees are grown in different parts of the world, but they maintain their special link with the Mediterranean Sea, the most important olive oil production area in the world.
And within this area, Spain is the first producer and exporter. The range of aromas and tastes of olive oil varies depending on the olive variety and crop conditions, andâ€¨the huge diversity of autochthonous varieties and production systems present in Spain result in a olive oil range unique in the world.Â
Extra virgin olive oil is olive juice. It is the only oil among those usually found at the market obtained from fresh fruit without the use of solvents. It is therefore an entirely natural product whose outstanding aroma and taste come directly from the fruit.
Even though olive oil has been produced and consumed at the Mediterranean Basin for millenniums, its knowledge and consumption worldwide have intensified in the last thirty years, and nowadays olive oil is one of the most appreciated edible oils both for its nutritional values and for its important gastronomic qualities. Its high contents in monounsaturated fatty acids, vitamin E, natural antioxidants and other nutrients make medical science consider it one of the healthiest oils available. Its extraordinary aroma and taste, as well as its high stability and the versatility of its uses have been recognised by consumers and professionals from the food field worldwide.
Extra virgin olive oil is a natural product, a real â€śfruit juiceâ€ť and as such it represents a series of wholesome and quality values characteristic of this certain oil.â€¨
Nowadays, olive oil tasting is increasingly popular among gastronomic enthusiasts, as it is a pleasant and agreeable way of exploring the different aroma and taste subtleties of the product.
In Spain, where we have such a wide olive oil range, this experience can be great fun.â€¨Each olive, coming from a tree adapted to a certain land and climate characteristics, produces a variety of olive oil with specific physicochemical and organoleptic characteristics.
The terms used in virgin olive oil tasting somehow remind to wine tasting. Good olive oil should be balanced and harmonic. They are described in general terms such as fruity (green or ripe), spicy, bitter or sweet or in more specific terms such as grass, green leaves or other references to vegetables (artichoke, tomatoâ€¦) and fruit (almond, apple, banana).
Designation of Origin (D.O. Olive Oil)