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De Navarra olive oil- well balanced with low acidity

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De Navarra olive oil has a very long history of more than two thousand years and it is native to Mediterranean. The landscape of Navarra is completely suitable for the cultivation of Aceite De Navarra olive trees. The Aceite De Navarra olive oilRomans, the Greeks and the Phoenicians were the first to start olive growing as well as olive extracting technique. After them, the Arabs perfected and propagated the whole process and establish permanently. After exploring this area, archaeologists have found the presses of olive oil. At the Romans villa, the presses were called “trujales”. But, now in Navarra, Denomination of Origin always monitors the production of De Navarra olive oil. Several brands of this olive oil are Melgarejo, Melgarejo, etc.

In, Navarra huge amount of land surface was given for cultivating olive oil in 1967. The history of olive crop in this not as good as it was first there. After few years of the allotment of new land surface, some of the olive oil producing mills was removed and new industrial mills were introduced. Recently diversified marketing methods have been discovered and inventive methods of oil production are being appreciated. Primarily, De Navarra olive oil was extracted for home consumption. But the condition is being changed gradually and De Navarra olive oil is getting international and national market.

The extraction of De Navarra olive oil is protected by Denomination of Origin. This olive oil is extracted from different varieties including Arbequina, Empeltre and Arroniz. But all of these three varieties of olive oils are not sold with Designation of Origin logo. Arbequina variety has been approved to use the Designation of Origin logo. De Navarra olive oil is well balanced, mild intense, less sweet, fruity and spicy. The degree of ripeness of this olive determines the quality and category of olive oil. The latitude and weather condition of Navarra have huge influence on the fatty acid and other composition in the olive oil.

Aceite De Navarra olive oilAt the South of Navarra, the olive oil production area is comprised on 135 municipalities. The whole area, where the De Navarra olive oil is produced, has deep impact of Mediterranean. Sharp contrast temperature, enough sunlight, scarce rainfall and less frost along with northwesterly wind can change the quality of the olive oil. To avoid the impact of frost in this olive oil, the olives are picked before full ripening. Sunny climate, dry chalky soil and mountain barrier for the cold have perfect effect to develop the quality of De Navarra olive oil.

Denomination of Origin controls all of the 135 towns of the northern part of Navarra. Typical Mediterranean climate is the best suitable factor for producing quality De Navarra olive oil. Less decalcification of soil is very much helpful for the olive trees. Low rainfall helps the soil to stay on the right place over the landscape. In De Navarra olive oil, the amount of acidity is very low and the bottles always carry Denomination of Origin logo issued and permitted by regulating council.

De Mallorca olive oil- extracted from mechanically picked up olive

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Aceite De Mallorca olive oilDe Mallorca olive oil is a virgin olive oil that is directly extracted from fresh olives of Mallorquina, Picual and Arbequina varieties. Only mechanical method is used for producing this olive oil. The characteristics, flavor and aroma are very much important for the customers of this olive oil. So the farmers never use anything that can alter any characteristics of this olive oil. Two types of De Mallorca olive oil are present in Spain including fruity type and sweet type. Fruity type is greenish yellow, fruity and moderate piquant. Sweet type is golden yellow, bitter taste and minimal piquant. Famous brand of this olive oil are Fuenroble, Oro Bailen, etc.

In Mallorca, most of the olive plantations are on high land and high terrain, so that the crops can be grown over the steep slopes. This type of cultivation system also has different benefits including limited erosion and controlled rainfall. In this province, the farmers use their sheep to remove the weeds from the farming ground. To get specific quality in De Mallorca olive oil, farmers pick up the olives in different ripening stages. Usually the traditional method of picking up the olives from the trees is used. Vibrating equipments and long poles are also used for taking the olives down from the trees. But everything is done carefully to maintain the quality of De Mallorca olive oil.

Aceite De Mallorca olive oilAs soon as the picking up of olives is finished, they are carefully taken to the mill avoiding any damage to the fruits. They are stored in the predefined area under controlled temperature. Then the extraction of olive oil stage comes ahead of the workers. First washing and cleaning of the olives are done and then they are classified according to their characteristics. To get De Mallorca olive oil, olives are put in the grinder. As in De Mallorca olive oil, there are different varieties; they need different time frame in the grinder. Picual olives extraction will be completed within one and half an hour. Arbequina olives need only one hour. But, riper olives extraction takes very less amount of time.

After finishing the De Mallorca olive oil extraction procedure, olive oil is stored separately according to the quality classification. The storage tanks must be made of such thing that can be cleaned easily. The packaging of De Mallorca olive oil is carried out in places away from direct sunlight. The fatty acid amount in the olive oil can be hampered from sunshine.

Chalky soil of Mallorca is perfect for olive cultivation. Here, the climate is highly Mediterranean having mild temperature, dry summer and gentle winter. Along with these weather characteristics, ambient humidity has great importance for high quality De Mallorca olive oil. In Tramontana, most of the olives of Mallorca grow and this part is located at the northern part of this island. Denomination of Origin controls the production process of De Mallorca olive oil for ensuring the quality. Health benefits of olive oil including relieving arthritis, preventing heart diseases and hindering the aging process always keep olive oil favorite.

De Terra Alta olive oil- mechanically produced in Terra Alta

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De Terra Alta olive oil has been certified by Designation of Origin for the high quality attributes and taste. This olive oil is a virgin olive oil and it is directly extracted from fresh olives taken from the selected olive trees. The main variety of this olive oil is Empeltre and there are two other varieties are also responsible for this olive oil. Farga and Morrut are those two varieties but the extent is less. Full mechanical procedure is applied for harvesting the Aceite De Terra Alta olives. All of the characteristics including aroma, flavor and taste remain unchanged. The Designation of Origin allows taking olives from trees of less than five years for producing De Terra Alta olive oil.Aceite De Terra Alta olive oil

De Terra Alta olive oil is a very clean olive oil and there can be the combination of two different colors. Old gold and pale yellow color in the olive oil is available varying on the harvesting techniques. Almond aroma and sweetness of the De Terra Alta olive oil can also be changed for the harvesting timing. Terra County is covered with the control from Designation of Origin. This olive oil is a virgin olive oil extracted from primary and two secondary varieties with different tastes.

Aceite De Terra Alta olive oilIf the olives are early picked, fruity flavor with bitter taste will be available to the customers. Sweet taste can be obtained from the lately harvested Aceite De Terra Alta olives. The maximum acidity in De Terra Alta olive oil is only 0.5% and the peroxide value is 0.2 per kg. Farmers use traditional method of cultivating olive trees in Terra Alta. The height of the olive trees are always controlled by pruning that facilitates easy harvesting and increasing production of De Terra Alta olive oil. Most of areas of olive cultivation are out of irrigation and only 10% of the cultivation area is under irrigation.

In terra Alta, the wind flowing is also important for growing olive well. But it is not the power of wind flow; rather it is very much helpful for growing olives quickly and perfectly. Controlled moisture helps for maintain good health of the olive trees and decreasing the fungus. If no fungus can catch the trees and fruits, De Terra Alta olive oil quality will be high. Optimum ripeness will come very soon as the fruits will grow very fast so that De Terra Alta olive oil can be extracted easily.

The price and quality of De Terra Alta olive oil is totally dependent on the harvesting stage. For extraction process, farmers always use modern process in controlled temperature. De Terra Alta olive oil is produced in mills and customers can buy the olive oil physically or online. Good quality and various types of olive oil can be easily chosen from online sources. Before collecting any specific type of olive oil, customers must know about the physical condition of that place. This olive oil is cultivated about 400 meters high from the sea level.

Antequera olive oil: a variety of Hojiblanca

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Antequera olive oilAntequera olive oil is specially produced in Malaga province and the quality is strictly ensured. This Denomination of Origin has more than 80.000 Ha of orchard and the yearly production of olive oil is 35.000 tons. Zorzaleno, Gordal de Archidona, Picudo, Hojiblanca, Arbequina and Picual are the olive varieties for this olive oil production. As in this production various varieties are included, but Hojiblanca is the most representative one and main. In Spain, the southern part is famous for producing olive oil. Andalusia is the main place, where Antequera olive oil mainly produced and popular. Some famous brands of this olive oil of Hojiblanca varieties are Aldea de Don, Melgarejo, etc.

In recent time, the archaeologists have discovered a very old Roman villa in that area. The full villa has not been discovered, but the ruins of that house. This discovery has been dedicated to Antequera olive oil production there. In recent time, in Malaga there have been discovered five new Roman ruins. Antequera basin is the province of Malaga where the largest number of ruins has been discovered. This area is famous for the archaeological importance and these new discoveries of the villas will add more significance. Farmers, who have olive oil production firms near the archaeological sites in these areas, can easily the ruins when working for producing Antequera olive oil.

Antequera olive oilIn the last 2,000 years, the economy of this region is massively dependent on olive oil production and the archaeologist team has discovered this fact recently. This study has also shown that the processing of olive oil has been changed drastically, but olive growing remains the same as before. The University of Cordoba, has recently surveyed the place for their archaeological function and their Agricultural department has detected that the ancient type of olive oil variety was almost similar to the modern Hojiblanca variety. Antequera olive oil is the main olive oil produced in this area, so the Hojiblanca variety was cultivated to get olive oil like Antequera olive oil.

In ancient Roman age, olive oil was very much important for its various uses including tax payment and trading. The economy of Antequera was greatly dependent on olive oil production. In modern time, this area has become popular for producing olive oil, mainly Antequera olive oil. In Antequera city, there is an olive oil museum and some ruins have been transferred to the museum. In Roman time, the olive oil production system was the same as the production of the main variety of Antequera olive oil this time.

Antequera olive oil is moderately stable and affluent in Vitamin E. People like this olive oil especially for its nutrient benefit. Fatty acid is present in Antequera olive oil in well balanced amount. Saturated fat, linoleic acid and high oleic acid are also present in this olive oil. This is not bad for health in terms of acidity as the level of acidity is very low and the amount is only 0.3%. If the land is not irrigated, Antequera olive trees will grow well. Its cultivation method is environment friendly and people can cultivate this olive tree in traditional method.

Les Garrigues olive oil: combination of taste and aroma flavor

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Les Garrigues olive oil is produced from pure olives collected from trees. Maintaining good practice of farming, the collection of olive directly from the olive trees is really a painstaking process. But this process has significant importance to keep the olive oil quality high enough to satisfy customers. Some olives are taken, when the color is green; just for the green color olive oil lovers. Smooth and gentle olive oil is extracted from the mature olives. Meat & fish cooking, mellowing flat cakes, frying eggs and cooking & frying potatoes will be incomplete if Les Garrigues olive oil is not available. Arbequina is the main variety of this olive oil. Some brands of this olive oil of Arbequina variety are Melgarejo, Melgarejo Virgen Extra, etc.

Organoleptic characteristics of Les Garrigues olive oil keeps it very appreciated olive oil in the market. Several municipalities of Spain including l’Urgel, South Sergia and Les Garrigues are the main production area of this olive oil. Designation of origin covers the production of virgin olive oil in this area. More than 36,000 hectares of land is used to cultivate this olive oil. Direct milking method is used to harvest the olives from the trees. The benefit of milking method is the flavor and aroma of the Les Garrigues olive oil remains unaffected.

Les Garrigues olive oilDesignation of origin is responsible for monitoring the production process of Les Garrigues olive oil. In this case, the quality is ensured for the consumers of this olive oil. The main variety is Arbequina, but secondary variety of Les Garrigues olive oil is Verdiell. But only 10% of contribution is taken from Verdiell and the rest is from Arbequina. Taking assistance from Les Garrigues Denomination of Origin, we can easily differentiate between the two different types of this olive oil. If the olives are picked early, then you will get oils of slightly bitter taste with greenish color. If they are picked, free-flowing and yellow colored olive oil will be extracted.

Les Garrigues olive oil contains very less amount of acidity and the amount is only 0.5%. If we see the peroxide index of this olive oil, that is 15%. Denomination of origin of this olive oil never allows metallic packaging for heath issues. All of the packages will carry specific numbered label and no single package will contain more than 5 liters of olive oil. The regulatory council will ensure the olive oil is getting the Denomination of origin Protection status meeting all the quality requirements. This council also regulates any alteration in the Les Garrigues olive oil.

Les Garrigues olive oilLes Garrigues olive oil is full boiled and the taste of this olive oil is completely dependent on the harvest timing. Slightly bitter taste, tomato flavor, piquant finish and green almond flavor are different as well as popular tastes of this olive oil. Hand picking of olives always ensures the maximum quality. Within no more than 48 hours of picking, the olives should be ground. Summits of hillside lands are the best place for cultivating olive trees to produce Les Garrigues olive oil. Per hectare of land will give place for 100 to 120 trees.

Lucena olive oil olive oil with fruity taste and almond flavor

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Lucena olive oil is produced from its main variety, Lucentina or Hojiblanca and some other varieties as well including Chorruo, Campani, Ocal, Lechin, Picual, Tempranilla, and Arbequina. This olive oil has almond flavor with fruity taste. Like the other Hojiblanca variety, Lucena olive oil is also delicate, peppery and slightly tastes bitter. At the Southern part of Cordoba, travelers will find Lucena and there are 10 municipalities. IF we want to talk about the position of Lucena in terms of Spain, then Lucena is situated at the middle position of Spain. In the Province of Cordoba, Lucena has around 40,000 inhabitants and also the second largest city, where huge amount of olive oil is produced. Some brands of this olive oil of Picual variety are Venta Baron, Melgarejo Virgen, etc.

Lucena olive oilLucena is the most economically developed Southern Spain for its furniture industry. The largest chair in the world is also here and its height is about 27 meters. In this region, the most important agricultural product is olive as well as olive well. Lucena olive oil is the most common olive oil here. Lucena has a very glorious historical background and in 1983, there was a battle that changed the rule o f this city. The rulers of Lucena were always attracted by the olive oil cultivation. Lucena olive oil is also famous and as old as this city.

Olive oil cultivation and production in Spain is strictly regulated and controlled to maintain its quality and historic reputation. Olive oil Denomination of Origin is controlled by a council that always monitors everything of olive oil production. Organic characteristics, cultivation method, varieties and production of olive oil are very much important for the council. Lucena olive oil and all other varieties of olive oils carry separate logo, so that the customers can easily recognize their chosen brand. Lucena olive oil also has its distinctive logo as the others. This olive oil has its different cultivation as well as production process to maintain all the characteristics and everything is monitored by the Denomination of The Origin.

Beside the Denomination of origin, the Agricultural Ministry of Spain also keeps an eye on the production process of Lucena olive oil. The olive oils have less production, an autonomous committee is present there to control the characteristics. All extra virgin olive oils are produced from different varieties and the variety of Lucena olive oil is Hojiblanca that has 90% contribution. The other 10% variety is from separate approved varieties.

Lucena olive oilLucena olive oil is a well balanced virgin olive oil that is protected by the Denomination of Origin. This olive oil is directly collected from fresh Lucena olives through predefined production method. All of the olive oils of Spain are different in farming, tradition, processing, production procedure and geographic condition. When any olive oil is sold under the Denomination of Origin, customers will be assured of the quality. To maintain the credibility in the customers, Lucena olive oil is also monitored by the council. The fresh flavor and slightly bitter taste of this olive oil always keep it apart in the customers mind.

Campo de Calatrava olive oil: Learn about the Production Process

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Campo de Calatrava olive oil is an extra virgin olive oil which is obtained from two kinds of verities in Spain. These kinds of olive tree fruits are processed through some special mechanical procedures and sometimes by the physical methods. Special care is given during processing Campo de Calatrava olive oil in the areas of PDO or protected denomination origin because it will not tamper the processing of oil, preserving aroma, flavor and the particular characteristic or features of original fruit.

Those two verities from which this Campo de Calatrava olive oil is obtained are named as “Cornicabra” and “Picual.” There are several good branded olive oil out of these two verities for example Oro Bailen Reserva Familiar , Aldea De Don Gil , Fuente Roble, and so on.  Color of this Aceite Campo de Calatrava olive oil varies in accordance with the year as well as the harvesting times. In Spain the color of this extra virgin olive oil is ranged from excessive greens to light yellow-greens.

Aceite Campo de Calatrava olive oilAs this olive trees are grown in the olive groves in Protected Do of Spain, from the sensory viewpoint it can be clarified that this Campo de Calatrava olive oil expresses contribution of every variety included, providing the sensory profiles along with an intense and complex fruitiness. The verities of this oil mainly include the flavor of apple greens, olive greens and some other fresh fruits. The spiciness and bitterness are clearly well-balanced and discernible in mouth because this Campo de Calatrava olive oil protected DO is full with the rich content of polyphenols.

Aceite Campo de Calatrava olive oilThe olive trees of the olive groves in Spain are actually planted in the alkaline soil which is medium-depth. The growers of PDO start working towards the mid of the winter, and cutting back those harvest in middle of February. The soil in this protected denomination of origin is worked to disintegrate outer crust as well as remove weeds. This production process of Campo de Calatrava olive oil is repeated time to time until November. Several types of preventive treatments or measures are used for flies, peacock spot fungus and olive moth in spring and in autumn. These precautionary treatments are accompanied by dose of the leaf feed, sometimes with the micro-elements or sometimes with nitrogenated method. Harvesting of Campo de Calatrava olive oil is done from olive tree directly using several processing methods for example beating with the poles or vibration or hand picking are used. Only those olives which are harvested from trees not from ground may be used for denomination of origin. This means that these olive trees need o be separated in field.

Before processing the temporary storage of this Campo de Calatrava olive oil is strictly disallowed. In the PDO areas of Spain must have to follow this instruction. On the arrival at oil mill, olive yards should have particular systems for ensuring that those olives which are obtained from the ground and straightly from olive tree are actually unloaded separately, securing qualities from being mixed up as well as enabling the Campo de Calatrava olive oil to be carefully and separately processed.

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Olive oil lump and its benefits

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Olive oil lump Olive oil lump is consisting of olive kernel shield which is crushed in to pieces and the skin as well as the crushed. This olive oil lump consist  of twenty five percent of water and some amount of oil which increase the probability of spoilage of this lump very quickly.  Exhausted and the crude lump is differ in the quantity of oil as well as the percentage of oil. The crudelump consist lower water as it is dehydrated in the time of extraction procedure.

Olive oil lump Olive oil is not a latest item for consumption. This has been using for many years because of its ability to grant mankind with its healthiest features. Olive oil is fatty oil. The fat remain in this oil is called monounsaturated fat which is a friendly fat for human. Like other oil’ fat this is not harmful for the heart. This fat has the ability to change the HDL cholesterol into LDL. And all we know that the HDL cholesterol is harmful for the body and LDL is helpful for body. Another source of LDL is the fat of fish. But if you don’t want to eat fish then may be the great source of LDL cholesterol is olive oil. Unfortunately Regular virgin olive oil is not capable to provide you all these benefits. This is not considered as good olive oil for the human consuming. Not only is the olive oil used for the human now Olive oil lump is mostly used things which are consumed by the people.

Olive oil lump is helpful for our body in many ways. The one of the main thing is the fat amount. The Olive oil lump is very high in the level of fact. This lump is consisting of C16 as well as C18 fatty acid which compose ninety six percent of fat. Oil lump is highly vulnerable with the air as it has orhanoleptic features. The fat which remains in this lump is one of the major sources of energy. So you can take this olive lump with your food and get energy.

The beneficial features of this Olive oil lump are not less than the olive oil. The crude oil lump is considered as the best for using. The quality of the oil lump varies if the olives come from different types of species. There are more than two thousand olives are available in the world. But all these are not high in their quality. So when you want a good quality Olive oil lump then it is better to take good quality olive oil.

As I have mentioned earlier, the Olive oil lump is very much vulnerable with air. It gets rotten very quickly. So if you want to preserve this Olive oil lump you have to maintain some rules which will extent the durability of oil lump. The most important thing to save lump is to keep them away from air and water.

Pomace olive oil- preserve properly and use quickly

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pomace olive oil Pomace olive oil can be two types one is from the crude olive and another is from exhausted olive. Pomace olive oil which is crude is nature is made of crushed olive kernel which contained twenty five percent of water and some quantity of olive oil. This pomace gets spoiled quickly as this has twenty five percent of water. The exhausted olive pomace is different from the crude one. This pomace contain lower oil as well as lower water as it has got dehydrated in the time of extraction procedure.

Pomace olive oil is very much helpful to meet up the necessarily of our body. This is very high in mineral, vitamin as well as other important substance which is very much essential for our body. Knowing this importance many people want to preserve pomace of olive. As this contain some portion of water this is much prone to rotten. So if you want to preserve this you have to maintain some rules.

pomace olive oil The major problem of preserving the pomace olive oil is this is relatively very high with water content as well as it also has a large amount of oil in it. If it gets exposed to air this pomace of olive become rancid as well as unfit for consumption. Crude and the exhausted olive pomace can be stored for different times. Exhausted olive pomace can be stored for more time than the crude one. This has been approximated that crude pomace olive oil is gained by centrifugation, deteriorate after four or five days, being wetter so this pomance can be stored only for forty five days. Alternatively the exhausted olive pomance can be stored for more than a year as this has got dehydrated in the time of extraction processing.

In this time the process of dehydration is very costly as this process need a huge amount of energy. So the price of the exhausted pomace olive oil is much high. The exhausted pomace olive oil has less oil in it than the crude one. The crude pomace is very high in their quality as this does not go through any kind of process. The amount of oil as well as the natural preservative is very high in this pomace. So that crude pomace needs not any preservative. But the exhausted olive pomance need. So it is better to use crude pomace than the exhausted one.

No matter whether you want to use crude or exhausted pomace olive oil both are very much prone to rotten if it cannot be preserved properly. The air as well as the water is the enemy of pomace olive oil. Though you will be able to extent the time of pomance of olive by preserving it properly but it is better to use it quickly as much as you can. The more time you will preserve the quality of this pomance will reduce. You will now get pomace of olive in almost all the shop. Spanish olives pomance is best in quality. So preserve pomace properly and use it quickly.

Regular virgin olive oil: methods of solvents or reeasterification excluded

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Regular virgin olive oil is obtained from olives or tree fruits with the help of machine or any other physical tools. It is obtained in that way which ensures that the oil won’t lose or alter any of its impotent features. We get the regular virgin olive oil after some processing like washing, centrifuging, decanting as well as filtering. The process of obtain olive oil excludes all kind of use methods of solvents or re-easterification.

Regular virgin olive oil Regular virgin olive oil has free acidity. The acid remains in this oil are called oleic acid. The level of oleic acid is 3.3 grams in the one hundred grams of oil. So this means you will get 3.3% oleic acid with the one hundred gram regular virgin olive oil. According to the measurement of IOOC standards this level of acidity is fixed by the other characteristic like type of olives, harvest time, processing methods etc. regular olive oil is not safe for consuming. It is considered as low quality olive oil. This olive oil is considered as lampante olive oil in many countries.

Regular virgin olive oil Olive oil is not a new product. This has been using for many decades because of its ability to provide mankind with its healthiest features. Olive oil is fatty oil. The fat remain in this oil is called monounsaturated fat which is a friendly fat for human. Like other oil’ fat this is not harmful for the heart. This fat has the ability to change the HDL cholesterol into LDL. And all we know that the HDL cholesterol is harmful for the body and LDL is helpful for body. Another source of LDL is the fat of fish. But if you don’t want to eat fish then may be the great source of LDL cholesterol is olive oil. Unfortunately regular virgin olive oil is not capable to provide you all these benefits. This is not considered as good olive oil for the human consuming.

Olive oil is one of the few oils which you can take in the virgin form and the virgin form will provide you the maximum benefits. The necessarily of olive oil cannot be described in one word. If you notice you can see that olive oil is now hugely used in our daily purpose like making foods, salads, fry, taking care of your skin, hair, nails, legs etc and even this oil is used for take care of your furniture, stainless still etc. There are now a huge variety of olive oils available in the market. And among this Spanish olive oil is the best. Olive oil can be divided in to three forms. Regular virgin olive oil one of them. And this regular virgin olive oil is not best for using.

Some people think a lot about money. So when they found regular virgin olive oil in a very lower price they run for this. This is the trick of some business company. Be careful about using olive oil. Regular virgin olive oil is normally best to use as polish or fuel.