Category Archives: Agriculture

De Mallorca olive oil- extracted from mechanically picked up olive

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

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

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

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

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

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.

Incoming search terms:

Siurana olive oil- Protected under the Umbrella of Denomination of Origin

Siurana olive oil is the finest Top quality Extra Virgin Olive Oil which is produced in the Protected Denomination Origin or PDO areas in Spain. Actually Spain follows the conventional Environmental embellishment ways from the growing, growing until reach to their customers. Siurana olive oil is on the top of demand list of the customers.

Siurana, like Garrigues, is created with hand-harvested olives of the Aberquina (90%), Morrut and Elegant types. This olive oil is native to the areas of Protected Denomination Origin or PDO areas like Comarques of Priorat, Tarragonés, Ribera de l´Ebre, l´Alt Camping, Baix Camping, el Baix Penedés and Conca de Barbera. Based on the season in which the olive is gathered, the causing oil can be spicy, natural and dense, or lovely, with a yellow-colored color and more liquid in reliability. This is the finest quality (and usually most expensive) oil resulting from olives. Siurana olive oil is always created by pushing raw olives soon after they are gathered.  It’s low in acid, and often provides the biggest variety of tastes, so it’s best used unadulterated, in things like soups and condiments. The PDO of Siurana olive oil covers near 12000 hectares area near the Mediterranean coast.

Siurana olive oilSpain is the leading manufacturer of extra virgin olive oil with roughly 975,000 tons created per year in ten areas of the country. One of the areas of protected denomination of origins like Andalusia lead to roughly seventy five percent of the nation’s yearly extra virgin olive oil production mainly from the Picual, Picudo, Hojiblanca, Lechin de Sevilla, Verdial, and Ocal. There are some famous brands of olive oil and those are Melgarejo Cosecha Propia , Venta Baron, Castillo De Canena, Melgarejo Delicatesen, and so on, which make a variety of tastes and colors of Siurana olive oil; however, one very popular extra virgin olive oil from the Sierra Subbetica area which is a protected by the denomination of origin offers an exclusive lovely orange or lime taste that makes this oil very suitable with sweet recipes that incorporate Spain’s locally created orange or lime clean fruits. Aragon has the Empeltre broad variety of olive cultivars that has a fantastic color, a fragrance of perfect red celery and a little bit lovely taste effective of clean fruits and veggies. Baena, known for its conventional delicacies that features lovely, bitter and delicious recipes using orange and orange based cereal and marinades, has mainly the Hojiblanca, Picual, and Picudo types of olive cultivars that make the Siurana olive oil with a delicious, spicy and a little bit nasty taste, an fragrance of clean herbs and flowers and a sleek, sensitive structure. Siurana olive oil

Estremadura has the Carasquena, Cornicabra and Morsica types of olive shrub which makes a very strong Siurana olive oil with a peppery squash that enhances foods and parmesan cheese with very strong, exclusive tastes. Priego de Cordoba is a largely distinctive fantastic yellow-colored extra virgin olive oil with tinges of natural owning a spicy and a little bit nasty taste with the Hojiblanca, The Siurana PDO area has the Arbequina broad variety of olive cultivar which makes a very light yellow-colored colored Siurana olive oil with a sensitive, lovely taste.

Just like a dark red, the varietal, climate and protected denomination area determine the taste of Siurana olive oil. From the southern part of olive groves of Andalucía to the north area of Catalonia, only one manufacturer of extra virgin olive oil is able to provide the biggest broad variety of exclusive natural oils that are as exclusive and different as nature itself. Siurana olive oil will improve the taste of your meals and reveal the creativeness in you.

Sierra De Segura olive Oil: Discovering the processing method

Sierra De Segura olive oil Sierra De Segura olive oil is very fruity and it has exceptional sensory qualities considering its taste, color and smell. This extra virgin olive oil is protected under umbrella of Denomination. Sierra De Segura olive oil is produced at Jaenese Mountains of Segura in Spain. Nearly 40,000 hectares are normally set aside in Spain for growing the olive trees here. The harvest of this olive is generally picked up manually from the olive trees at the crucial time. This olive oil is kind of greenish yellow, aromatic, fruity, little bit bitter. It carries acidity below 1% but that has always been very stable.Sierra De Segura olive oil

Sierra De Segura olive oil is one of kind extra virgin olive oils which is obtained in particular from Picual olive. One of the brands of this olive category is Aldea De Don Gil. Although there are some other brands with different categories which obtains the classifications of Sierra De Segura olive oil and those are for example Castillo De Canena Royal Temprano , Oro Bailen Reserva Familiar, etc.

The Protected Denomination Origin or PDO of Sierra De Segura olive oil covers the areas of Spain are Beas de Segura, , Chiclana de Segura, Benatae, Hornos de Segura, Génave, La Puerta de Segura, Orcera, Segura de la Sierra, Puente Génave, , Torres de Albánchez, Villarrodrigo and Siles. All of these places of Spain are mostly in northeastern part of Jaén province. The farmers of Spain mostly use mechanical and physical means for harvesting the olive from the olive groves. That is why the olive oil that comes from SIERRA DE SEGURA cannot be altered. In this way they can preserve the exact excellent smell, color, characteristics of fruit from what this is obtained. This Sierra De Segura olive oil is rich in vitamin E and lipids.

The providence of plantations of Sierra De Segura olive oil is quite steady throughout the areas of the Protected Denominated Origin in Spain; most of these places have between 100-130 olive trees per 2.5 acres. Handy plantations of olive are frequently plowed by the tractor, though in those places where the land is slightly steeper and little bit difficult, all kinds of traditional methods are used without hesitation. During the harvesting time of Sierra De Segura olive oil, it is significant to keep the olives which are picked up without touching the ground. The Segura olives are then transported to mill at the day when they are collected.

In these days, In Spain, Sierra De Segura olive oil is collected by centrifugation. The paste of the olives is malaxed plus centrifuged in horizontal decanter for separating the dissimilar densities of the liquid. Centrifuge mainly removes the rest vegetation water. After that the oil is kept into the storage tanks. The temperature needs to be kept always constant at approximately 68º F (20º C). The storage tanks used for storing Sierra De Segura olive oil should be of stainless steel for facilitating the cleaning. This whole processing method of this oil is controlled by Regulatory Council in Spain.

Estepa olive oil – soft olive oil with ripe fruit taste

Estepa olive oil is extracted from different varieties of olive oil and the main variety is Hojiblanca olive. Hojiblanca olive gives the oil special characteristics including distinctive qualities and freshness. What are the reasons of using Hojiblanca olive as the main variety in Estepa olive oil? Combination of flavor and aroma, slightly bitter, spicy and sweet taste is working as the driven factor here. The organoleptic score of Estepa olive oil is equal or more than 7%, but acidity amount is very low.

In Spain, quality verification and product origination place of Estepa olive oil is very much important. Origin Denomination method is used to test the product quality and origin place. Denomination is also used to differentiate products in geographic situation, farming, tradition, processing and production techniques. In every Denomination, there is a regulatory council, which is assigned to control the regulation and standard. When customers will buy Estepa olive oil under any Denomination, they will be assured of the demanded requirements. Origin Denomination is also considered with great importance worldwide as they ensure trustworthiness of imported products.

Estepa olive oil is produced in Spain and its processing as well as cultivation method is similar to the history of olive oil cultivation. From the history of olive oil cultivation, it is clear that Phoenicians first spread the cultivation of olive tree in Greek Island. About three thousands year ago they brought olive tree in Spain Coasts. Romans improved the cultivation system, processing system and techniques. Arabian people increased the olive cultivation and consumption. When, the Arabian Empire fall, olive oil consumption of Africa dramatically reduced. Later most of the South American countries were engaged in olive oil production, but Mediterranean area was first in olive cultivation. In Spain, people will find the biggest amount of olive tree and the amount of Estepa olive oil production is high too.Estepa olive oil

The history of olive oil is very long and at first Spanish people used to take olive oil as medicinal product. Slowly, it started to be used as recipe by famous chefs. When the scientists proved the health benefits of olive oil in laboratories, people understood its attributes. Estepa olive oil is considered special for its ripe fruity taste and the flavor that people like very much. Among the available olive oils in Spain, this olive oil is softer and primarily its taste is slightly bitter. When, it become slightly sweeter, it becomes very common to use in different purposes. Estepa olive oil is very much helpful for our health. In Spain, it is detected that the health attribute is the one of the reasons behind of increasing its sales volume. Olive oil helps in calcium absorption and bone grow, that’s why its consumption is also increasing day by day. Estepa olive oil is also effective against diabetes, cancer, skin aging and cardiovascular diseases.Estepa olive oil

As Estepa olive oil is produced in large scale, the seasonal characteristics may not contribute rightly. For example, we can tell about the bouquet of salad, where it is difficult to detect the olive oils separately.

Baena olive oil – Exceptionally well-balanced

Baena olive oil is an extra virgin olive oil and its fruit is golden yellow to greenish yellow. This virgin olive oil is extracted from specific varieties Picudo. In terms of acidity, Baena olive oil is classified into two types. In the type ‘A’ olive oil, the maximum amount of acidity is 0.4%. This olive oil is fruity aroma and little bit almond in taste. In the type ‘B’ olive oil, the maximum amount of olive oil is 1%. This olive oil tastes like ripe fruit and sweet. Baena olive grows in plenty in South-eastern Cordoba. If people travel this area to visit the olive trees, they will find the trees quite uniform.

Baena olive oil museum is situated on more than eight hundred square m. of land and the Museum house is accommodated in a two-story building. The oil producing county of Cordoba is Baena. Under the denomination of Baena (Cordoba), there are two types: first one is with bitter almond and sweet taste. Second one is with ripe fruity taste. Olive oil of Baena olive oil is famous for its high quality and low acidity level of 1%. In Spain, Cordoba is famous for producing huge amount of olive oil and more than 37,000 hectares of olive trees are cultivated. Here, the olive trees are cultivated under traditional methods or mechanical methods. Baena olive oil

In Spain, Origin Denomination method is used to cultivate quality olive oil, so that the origin of the product remains same. The local characteristics of Baena olive oil is separated based on farming, production techniques, tradition, processing and geographic location. Origin Denominations have regulatory council which controls the quality and standards. It also ensures demanded requirements in the Baena olive oil sold.

In Phoenician era, the cultivation as well as processing of olive oil started in Spain. Phoenicians cultivated olive tree first in Greek Island and about 3,000 years ago they brought olive tree to Spanish coast. But Romans were the first to use olive oil as medicinal product. Prestigious chefs of Rome also used Baena olive oil recipe for arranging gourmet dishes. After the scientists analyzed olive oil in the laboratory, people became fully aware of the health attributes of it. People can easily take Baena olive oil for its health attributes.Baena olive oil

Baena olive oil possessed numerous properties and it is one of the reasons of the olive oil sales increase in Spain. Calcium absorption and bone growth are stimulated by consuming olive oil. Virgin olive oil decreases the level of bad cholesterol in the body, but the good cholesterol level will not be hampered. Baena olive oil production and extraction are completed in several stages. First, the olive fruits are picked from the trees, and then labors take them to mills. In the mill building labors remove all the dirt from the olives and make sure to clean the fruits completely. In the grinding process the paste is prepared from the pulps taken from olives. When the paste is put in the hydraulic press, the oil is extracted from the paste. To get pure oil, water must be removed from the oil and then the oil should be stored in containers.