Montes De Granada olive oil is produced in the famous olive growing area of Granada province. This province is well known from the Arabian time for producing excellent quality olive oil. In Montes De Granada olive oil, the amount of oleic acid and essential nutrient with slightly bitter taste has made it perfect for any balanced diet. The variety of this olive oil is 80% from the Picual variety and the rest 15% taken from Loaime and Lucio. Hojiblanca and several other varieties have a contribution of around 5% in this virgin olive oil. Montes De Granada is the province, where this olive oil is mostly produced and the mountain range of this area is the perfect place. Several brands of this live oil are Oro Bailen, Aldea de don, etc.

Designation of Origin is responsible for looking over the production process of Montes De Granada olive oil. This regulation council allows the directly harvested olives from the trees to go in the extraction process. Varieties of Montes De Granada olive oil can change the taste of oil. Deep green and greenish yellow are two different colors of this olive oil vary due to the seasoning as well as varieties. Designation covered olives are very fresh, aromatic, slightly bitter and rich in taste. Montes de Granada is situated at the southern part of the country and all of the varieties of Montes De Granada olive grow in the Designation protected area.

Degree of ripeness can determine the bitterness as well as the sweetness of Montes De Granada olive oil. Picual variety is predominant and its greenish color prevails in the olive oil. The present of other varieties in this olive oil can temper the attribute as well as flavor and colors. The amount of oleic acid in Montes De Granada olive oil is about 80% and sometimes this amount can be higher than 83%. This olive oil is very stable in chemical mean. The components of this olive oil have made this oil resistant against oxidation in comparison with other olive oils.

The planting of these olive trees are completely dependent on the age of plantations. Winter, autumn and rainy season are the best time for capitalizing the olive trees. For preventing soil compaction and moisture loss, soil is turned over. Pruning is very much important for removing the unproductive shoots as well as branches. Irrigation system has great effect on the Montes De Granada olive oil quality. Farmers can regulate the growth of the olive trees using pruning. Fertilization is also important and farmers select the fertilization based on soil type and Montes De Granada olive oil variety.

For producing Montes De Granada olive oil, workers always take the olive trees to the mills just after picking up from the trees. Olives that fall on the ground are taken to the mill through different line and kept in separate category. This olive category will not be allowed to take into the extraction zone of product denomination of origin. When the extraction is finished, Montes De Granada olive oil will be stored in tanks made of stainless steel.

Montes de Toledo olive oil is a high quality olive oil. This extra virgin olive oil is also known as Navalmorales Oil. It has come from variety of Cornicabra olive. It constitutes around hundred percent of cultivated surface territory. The olive groves of Montes de Toledo cover around 54,500 hectares. The olives are actually harvested by beating style. The taste of this Montes de Toledo olive oil is clean, aromatic, fruity, persistent with the bitter aftertaste as well as a little bit spicy. The color differs between extreme green and yellow-gold. Generally, the olive oil secured under this denomination feel very heavy in the oral cavity and is very constant.

In Spain, Montes de Toledo olive oil Denomination of Origin or PDO covers a surface comprising of one hundred and three towns in south-western portion of Toledo and north-west portion of the Ciudad Real. The olive plants, on small family plants, are treated meticulously to achieve the best quality oil.  There are some brands of this Montes de Toledo olive oil in Spain and those are Melgarejo Fantoio Selection, Venta Baron, and so on.

Montes de Toledo olive oil is characteristically intensely fresh. Dominant of origin olive’s aromas of the ripe apples are accompanied by others of the fresh grass, citrus and other fruits. In the mouth, the flavor is almond-y with medium-level bitterness and piquancy. The color of the Montes de Toledo olive oil varies depending on the timing of the harvest and geographical location within region, which has a ranging from the deep green to golden yellow.

Montes de Toledo olive oil is usually extremely clean and spicy. Prominent scents of natural and perfect celery are associated with others of clean lawn and frequently hints of grape, lemon or lime and other fruits. In the mouth, the taste is almond-y with medium-level anger and essence. The olives are harvested directly from tree using either the traditional methods of hand-picking and dislodging the olives by shaking the branches with long poles, or mechanical vibrating equipment. In Spain, these methods are used alternately from one season to the next to avoid harming the tree. Only those olives which have not yet touched the soil can be easily used for the Protected DO oil that is why they are completely separated off at the harvesting time. This is how the nature of the original Montes de Toledo olive oil has been restored.

The Montes de Toledo olive oil is always transferred to the work in large, in trailer or firm space for storage containers. They must be sent to the work within at most 24 hours of growing to avoid their being mashed by their own weight during space for storage and fermentation establishing. In Spain, it is required for a worker in the mill’s wedding celebration garden be accountable for guaranteeing that the provided olives are perfectly categorized and divided into quality groups. Each work must have a system in place that assures that olives that have not moved the floor and those that have are unloaded individually, and guarantees that the different features of Montes de Toledo olive oil are kept apart throughout, and are individually prepared.

Monterrubio olive oil is extracted from fresh olives and the main varieties are Jabata (Picual) and Cornezuelo. This olive oil is very aromatic and fruity that people like very much. Greenish yellow color and stability have taken this olive oil at the front row of popular olive oils. Its flavor is quite fruity with little bit pungent as well as bitter taste. In laboratory analysis, the maximum amount of acidity in this olive oil is 0.5%. The cultivation of Aceite Monterrubio olive trees has become easier and the lighter method of cultivation is used. For the fertilization process, two different types of fertilization technique are used. The soil and leaves method is mineral fertilization system and pig or soil fertilization system is organic. Perfect fertilization also has effect of Monterrubio olive oil.

After the harvesting period is over from February to march, pruning process starts for removing the unnecessary objects from the olive trees. The pruning period is twice in a year including the early and late summer. If any shoots are found at the ground area of the olive trees, they are removed very carefully. Specific technique was developed in ancient time and that techniques used to finish pruning safely. Perfect and timely pruning can develop Monterrubio olive oil quality. In most of the olive orchards following dry farming techniques, but recently started drip irrigation system has made Monterrubio olive oil more acceptable.

Olives taken directly from the olive trees are allowed to take into the Monterrubio olive oil extraction process. Olives fell on the ground will not go in the extraction mill. Traditional method of harvesting the olives with hand is used. Sometimes the mechanical method of picking up the olives with machine is used. The harvester machine is with or without umbrella. If the farmers want to extract high quality Monterrubio olive oil, they must send the olives within 66 hours for extraction. The Product Denomination of Origin has set the time limit for maintain the quality of olive oil.

There are two different types of olive oil extraction methods are usually used by the farmers. Traditional or discontinuous extraction method and the second one is continuous extraction method. If any hard object is found with the olives like stones or leaves they are carefully removed from the olives. Grinding stones are made of granite and cone shaped that is used to make paste from the olives. Time taken for crushing the olives should be according to the varieties to get the perfect Monterrubio olive oil quality. When the extraction process is finished, oil is differentiated by decantantation method is used for taking the Monterrubio olive oil out of the paste.

In continuous extraction method, olives are taken into the cleaning unit is the mill. Knife crusher is used for making the paste from the olives. Centrifugation is used for extracting Monterrubio olive oil. After removing all impurities from Monterrubio olive oil, it is stored for packaging before placing in the market. Only glass or metal object is used for packaging this olive oil.

De La Comunitat Valenciana olive oil is an extra virgin olive oil. This oil is obtained from lots of varieties of olive trees. These varieties are Blanqueta, Farga, Manzanilla Villalonga, Morruda, Cornicabra, Serrana de Espadán, Grosal and Alfafara, Changlot Real, Nana and Canetera, Arbequina, Empeltre, Rojal, Cuquillo, Sollana, Llumeta, Callosina Borriolenca and Millarenca. These olives have the largest range and diversity of flavors and tastes, particularly fruity aroma of the almonds, green olives, green grass and bananas. De La Comunitat Valenciana olive oil is well balanced in its taste of bitter and intense piquant flavors. This olive oil has been obtained from the PDO or protected denomination of origin in Spain. The places of this olive production in Spain include most of the municipalities within Valencia Community. From this place the olive trees are cultivated in a protected way in the olive groves.

The denomination of Origin or DO De La Comunitat Valenciana olive oil protects extra virgin olive oil trough blending different kinds of categories. There are some famous brands for this olive oil in Spain and those are Masia El Altet High Quality, Castillo De Canena Royal Temprano, and so on. The mixing of different groups has given this De La Comunitat Valenciana olive oil an exclusive top quality and wide range among all other PDO styles.

Some factors are there behind the popularity of this De La Comunitat Valenciana olive oil all over the globe. This oil removal is mainly conducted by only one individual cool stress for preventing the components’ reduction which actually gives the feature fragrance. This handling design of De La Comunitat Valenciana olive oil in Spain also allows in distinguishing the additional virgin mobile top quality oil as well as accomplishing balance when keeping healthy value. It also provides nutritional natural vitamins and anti-oxidants.

The collection of the additional virgin oil is really carried out giving additional care, personally choosing up only olives which are clinging on plants. The De La Comunitat Valenciana olive oil acquired cannot pass 1% level of acidity. These olives have described the neurological features, though all of these are varied based on their huge range of variety. The main reason behind this De La Comunitat Valenciana olive oil’s fame is it is fully protected under the denomination of origin in Spain.

This extra virgin olive oil, De La Comunitat Valenciana olive oil, from Spain, which is highly rich in 4 important vitamins which are supplement A, supplement D, supplement E and supplement K, they carry under 0, 4% level of acidity and also they have large quantities of natural anti-oxidants and mono-unsatured fats. They apply a significant protective activity towards several diseases for example arteriosclerosis, myocardial infarction, bone decalcification, diabetes and high-cholesterol. The fantastic news about this De La Comunitat Valenciana olive oil is that it is best fitted for using in Mediterranean eating plan, because an assurance of healthy properties and taste is very much essential in the eating plan.

Del Bajo Aragón olive oil is a virgin olive oil extracted from fresh olives of three different varieties. Royal, Arbequina and Empeltre are the three varieties and Arbequina has the contribution of almost 80%. Usually this olive oil is yellow color and this color can be turned into dark gold. At the beginning of the season, the taste of olive oil is fruity and at the last of the season sweetness appears. The maximum acidity amount in Del Bajo Aragón olive oil is 1.00%. This olive grows in groves that are registered by the authority. Some of the groves are included in irrigation sector and some are not. Several brands of this olive oil are Castillo, Melgarejo, and so on.

To prepare for cultivating the olive trees in the land they are ploughed with cultivator and before plantation, the ground should be leveled. Application of nitrogen as fertilizer must be less than 1 kg per tree. When the trees will arrive at their young stage, pruning is very much important. The ratio between wood and leaf should be balanced. After ripening, the olives are picked up from the trees directly with great care so that the Del Bajo Aragón olive oil quality may not alter. Vareo is the traditional harvesting method that is used in picking up the olives. After picking up the olives from the trees, they are taken to the mills within 48 hours to extract quality Del Bajo Aragón olive oil.

When the olives are received at the mills, the olives are classified according to the physical condition, level of ripeness and variety of the olives. After cleaning, washing as well as weighing olives are taken to grinding chamber. After grinding process finished, olives paste is separated from the oil. After extracting the Del Bajo Aragón olive oil, the oil is checked to remove any solid object. Centrifugation and decantation are two processes used to check the olive oil. Then this Del Bajo Aragón olive oil is transferred to the storage house, where the packaging or bottling process will be finished.

Coated cardboards, PET and glass are sued in packaging procedure. Usually for packaging, always opaque materials suggested to protect the Del Bajo Aragón olive oil from direct sunlight. The land of growing this olive oil is flat with chalky soil. The influence of Atlantic and Mediterranean can change the climate of this place to extreme condition. Weather can also make changes in the quality, taste and color of this Del Bajo Aragón olive oil.

Turkish doctors suggest olive oil for using like the moisturizing cream as vegetable wax, water and olive oil mixture can be turned into refreshing cream. In this case the time and type of the cream can determine the exact type of mixture. If raw Del Bajo Aragón olive oil is applied on the skin, then our skin will be naturally attractive, soft and light. Menthol, Vaseline and olive oil mixture is the best paste for moisturizing the hand skins. Thousands years ago people believed that Del Bajo Aragón olive oil massage can relax nerves and muscles.

De la Alcarria olive oil protected denomination is very fruity oil as well as it is very much aromatic.  The reason is that this kind of olive tree has unique leafy note and it is mixed with the a little bit hint of grass, banana and hazelnut. This oil can create a slight spicy feeling in mouth. The main color of this De la Alcarria olive oil is lime green, comparatively strong depending on harvesting time and the ripeness of the olives.

De la Alcarria olive oil is an extra virgin olive oil which is obtained from the olive fruit tree, from local variety of Castellana. This variety is also known as Verdeja. There are some well known brands of this De la Alcarria olive oil and those are Melgarejo Cosecha Propia, Fuente Roble, Masia El Altet Premium, and so on.

In order to avoid tempering the De la Alcarria olive oil, different kinds of up-to-dated mechanical procedures are used and in some cases physical methods are also used. Special care is taken while processing this oil in order to preserve the taste, fragrance as well as the exact characteristic feature of original olive fruit. Mostly all of the products of De la Alcarria olive oil can be found with a fragrance of ripe olive and spice. This Aceite de la Alcarria provides a strong flavor on tasting along with a little bit touch of spiciness in final phase. This oil is also very balanced in its tasting.

Only the olives which are harvested from trees of olive groves and not from ground could be used for protected denomination of origin or PDO, this means that these olive trees need to be completely separated in field. Transport system of this De la Alcarria olive oil in Spain is always in huge volume, in trailers, in boxes or in the limited capacity hard containers with the purpose of preventing the olive from being spoiled or damaged. The container or the trailer needs to be cleaned by high pressure of icy water. In order to stop fermentation (which is also known as “atrojado” as well as incompatible with Protected Denomination of Origin) not excess than twenty four hours, the farmers should not intervene between harvesting of the La Alcarria olive and delivering to oil mill. That is why the De la Alcarria olive oil that comes from De la Alcarria cannot be changed. In this system, they can conserve the precise brilliant smell, characteristics, and color of the fruit from which it is obtained.

Production area of these kinds of olives intended for the De la Alcarria olive oil protected denomination of origin is geographical part of La Alcarria.  This PDO area of Spain is mainly known for the shallow soil, steep slopes, low winter temperature as well as hot summers. These characteristics of this place are completely responsible for making this De la Alcarria olive oil so favorable and so unique kind. That’s the reason la Alcarria oil quality so good and the taste is balanced.

Campo de Montiel olive oil is an extra virgin olive oil which is obtained from olive fruit tree. This olive oil has come from different varieties olive trees and those verities are Picual, Cornicabra, Arbequina, and Manzanilla varieties. This Campo de Montiel olive oil has been obtained through different kinds of serious mechanical procedures. Sometimes physical methods are also followed so that the oil could not get temper and can preserve the aroma, flavor and its own original characteristic features.

In Spain, Campo de Montiel olive oil is the premium top quality Extra Virgin Olive Oil which is produced in the Protected Denomination Origin or PDO regions in Spain. Spain normally follows the conventional processing style from producing, producing until get to the customers. Campo de Montiel olive oil is on the top of demand list of the customers. This is the finest quality (and usually most expensive) oil resulting from the olives. Aceite Campo de Montiel is always created by pushing the raw olives soon after they are gathered. It also provides antioxidants along with dietary vitamins. The olive for Campo de Montieloil can be found all over the year. So the farming and of this oil is like a nonstop process. The Protected Designation of Origin or PDO of this olive tree entices a huge conservatory of land than other virgin olive oil in Europe

A balance of tasting is carefully maintained in this Campo de Montiel olive oil, keeping a proportional and uniform line, both for maintaining fruitiness as well as spicy and bitter intensity. The varieties of the olives give this oil a special flavor, what is actually a positive characteristic in the olive oil. There are several famous brands for this Campo de Montiel olive oil which maintain the olives’ original characteristics,  for example: Oro Bailen Reserva Familiar, Aldea De Don Gil, Fuente Roble, Melgarejo Delicatesen Composition, Melgarejo Virgen Extra. In the assessment of aroma and tasting, the olive’s bitterness factor is in between 3 -6 and the spiciness in between 3.4 -6.3.

Campo de Montiel olive oil is wonderfully resourceful; its progress includes a huge swath of territory in Southeast portion of Spain, the world´s largest olive harvesting and oil producing place. The cause behind this fame of this place is that the olive trees are grown in the Protected Denomination of origin or PDO areas. That means the olive groves of this Campo de Montiel olive oil are carefully protected under the denominating of origin in Spain. The climate and the soil condition gives this extra virgin oil produced in Span’s PDO Campo de Montiel which is the distinctive and specific characteristics of this olive oil.

Some other reasons are there behind the fame of this Campo de Montiel olive oil all over the world. In Spain this oil extraction is generally performed by only one single cold pressure for keeping away from the components’ instability loss which actually gives the attribute aroma. This processing style of Campo de Montiel olive oil in Spain also helps in differentiating the extra virgin quality oil as well as gaining constancy when maintaining nutritional value.