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.

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.

If 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 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.

In 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.

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 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 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 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.

As 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.

The 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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