Category Archives: Agriculture

Sierra de Cádiz olive oil: Winner of Taste and Zest

Sierra de Cádiz olive oil is renowned as the excellent quality virgin olive oil and that’s the reason why it recently has got the attention of the whole world defeating all other classes of PDO, Protected Denomination of Origin. Mostly all of the products of Sierra de Cádiz olive oil can be found with a fragrance of ripe olive and spice. This Cádiz olive oil provides a sturdy flavor on tasting along with a little bit touch of acrimony and spiciness in final phase. This oil is very much steady.

Sierra de Cádiz olive oil

In Spain, Sierra de Cádiz has become an excellent place for producing first-rate olive oil. The reason is the quality of this virgin olive oil has met the expectation level of the whole world.  The quality of this Sierra de Cádiz olive oil has recently won the top position among all other classes of the Protected Denomination of Origin. Just like some other producers in the world, the producers of Spain also get the extra virgin oil from the fruit or olive of olive tree in the groves. There are some categories of Sierra de Cádiz olive oil that Spanish growers grow in their own groves. Among them some popular varieties are  Parqueoliva Serie Oro , Oro Bailen Reserva Familiar , Melgarejo Delicatesen Composition, and so on.

This superb quality Sierra de Cádiz olive oil is produced in Spain at Sierra de Cádiz. This place is in between the Cádiz province and Seville province. Only those olives which are directly harvested from the olive tree in groves are mainly authorized for producing olive oil protected by Designation. The color of Sierra de Cádiz olive oil is clean, light and differs between golden yellow and deep green. The aroma of this oil is considerably fruity as well as the flavor it carries is a little spicy, bitter and balanced. Eventually, this extra virgin olive oil is outstanding quality oil with small acidity.

Sierra de Cádiz olive oil

In terms of the organoleptic categories, Sierra de Cádiz olive oil is normally established among the specialists that the flavors and aromas of olive oils from Sierra de Cádiz in Spain are strong and more diversifies than all those taken from demanding groves throughout the countryside. This excellent quality Sierra de Cádiz olive oil is standard in fruitiness, fresh with the notes of green or ripe olives, reminiscence of forest and herbs, or else fruits like apple, tomato and banana. This extra virgin olive oil of Spain also shows great balance between pungency and bitterness. Within the DO (Designation of Origin), and some other particular areas where the olive trees can be found, 3 types of olive oil are there.

Only in Spain, Sierra de Cádiz olive oil has recently has above 20,000 hectares of areas what turns out around 85% of total olive oil production in Cadiz province. 9 companies are there in PDO (packaging and mills) and this is really worth indicating that in a very small time Sierra de Cádiz olive oil has enlarged the preliminary production almost tenfold, with averaging 621 t in past 3 seasons.

How to calculate Olive maturity index from olive fruit


olive maturity index
Olive maturity index
was mainly developed to assist the olive producers in categorizing the maturity level of their olive numerically. But the real fact is that the different taste and flavor of the olive oil we have got is not because of olive maturity index alone and again the index itself is not also perfect. But the thing is that, this indexing is just an easy and superior process of documenting the fruit maturity level.

According to olive maturity index, the maturation of olive depends on some other things for example olive variety, the temperature it got, sunlight variation and irrigation process. In Spain, farmers cultivate 262 categories of olives, though only twenty four categories are used commonly in production of olive oils. Depending on olive maturity index, these 262 varieties of olives in Spain are grouped into 4 varieties:

  1. Principal
  2. Secondary
  3. Dispersed
  4. Local

Among all other categories produced in Spain, the most representative and important  are Castillo de Canena Royal Temprano , Oro Bailen Reserva Familiar , Parqueoliva Serie Oro , Parqueoliva Serie Oro , Melgarejo Delicatesen Composition, etc.

muestra de aceite de oliva virgen extra

The olive maturity index generally assists the farmers in evaluating their fruit categories under specific conditions of olive growing over several years. This actually helps them determine exactly when every variety needs to be harvested for obtaining the expected oil style of the producers. In Spain the olive maturity index is followed vastly. If a good quality olive oil is produced in Spain, this indexing process helps the Spanish producers repeat that olive oil style in following years  through harvesting at similar maturity index every time.Olive maturity index

Categorizing the fruit following olive maturity index is not an easy task. A blistering fall may cause olive to ripen fast, resulting in narrow opportunity for best possible picking. Again a chilly fall can cause green olive into winter. Sometimes most of the growers are pushed to pick that greener olive. Besides, there are some other verities which ripen quicker than others whether some olives mature later than others in the same orchard. For all these reasons the calculation of olive maturity index becomes little bit tough for the farmers. There are some ways what should be followed strictly for calculating the fruit maturity index.

The olive maturity index mainly depends on color of flesh and skin to evaluate the maturity of the olive. In Spain, olives fruits are picked from a number of representative different types of trees for filling a big container (the container needs to be around 2 -3lbs). Hundred olives need to be picked out randomly. The fruit is mainly pulled out from 100 to represent each of the 8 maturity levels. After that all the rest of those hundreds are compared to reference olives as well as classified accordingly. The fruits in every set are counted carefully. Actually olive maturity index is the summation of number of olive fruits in every group multiplied by score, with totting up then divided by hundred. Usually 2.5 to 4.5 maturity index is used for most of the olive oils. 3.0 to 5.0 maturity indexed olives have made their supreme oil content. Thing is, Spain is renowned as the biggest place for producing good quality olive oil and the reason behind this is Spanish farmers pick the olives at the similar maturity index year after year and that is why they can produce same flavored olive oil with excellent quality. For example, in Spain, 75% production of olive is made only at Andalucía and this place is also the 3rd largest olive producer in the whole world.

Sierra Mágina olive oil – Secretly Keeps You Pretty and Young

Sierra Mágina olive oil is amazingly resourceful, its development includes a huge swath of land in Southeast country, the world´s biggest olive harvesting and oil generating place. The reason 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 are carefully protected under the denominating of origin in Spain.  Sierra Mágina olive oil is from the Picual and Manzanillo de Jaen. The natural oil from these olive trees very well healthy, spicy and a little bit nice. The color differs from strong natural to fantastic yellow, based on enough duration of the collection and the geographical location of the area.Sierra Mágina olive oil

Sierra Mágina olive oil is produced in Sierra Magina. This is one of the best protected Denominations of origin areas in Spain which is located at the center of the Jaen. There are some Sierra Mágina olive oil known as Melgarejo Cosecha Propia, Melgarejo Arberquina, etc. 

Spain has more than 300 million olive plants and is the top manufacturer and exporter of extra virgin olive oil. It´s average development is around 800,000 tons, the majority of which is grown in Andalucia PDO, the world´s biggest olive harvest place. Only around 20% of the oil is released. The olive for Mágina olive oil can be found all over the year. So the cultivation and production of this best oil is like a continuous process. The Protected Designation of Origin or PDO of Sierra Mágina entices a large conservatory of land than other virgin olive oil in Europe.

Sierra Mágina olive oil is Extra Virgin Olive Oil, acquired specifically from olives of the Picual wide range. It is found in the olive-producing PDO areas of the Sierra Mágina Natural Park, in the south of Jaén, where a total of roughly 55,000 hectares of olives are set aside for increasing it. The collection is carried out personally by “milking”, straight from the shrub. Oil is protected by the denomination of origin and it is created only in this way. Sierra Mágina olive oil is rich in fats and E vitamin.Sierra Mágina olive oil

Sierra Mágina olive oil performs a central role in maintain health, especially in the so-called ‘Mediterranean diet’. Its health advantages are also well acknowledged. This oil has managed its substance over centuries, where methods of removal and development have been mastered. During these decades, its usage has also been increased, and different types have showed up such as enhanced oil and “orujo” long with the most popular variety of extra virgin oil. As with all the most popular items of gastronomy, quality is guaranteed through the PDO certification. There has been no kind of modification from collection of the olives to appearance in your hands. Sierra Mágina olive oil retains all its fragrance, taste and natural vitamins. There is one further attribute that can be added, shown in its name: extra virgin olive oil.

Extra Virgin oil is by far the best; this is the first pressing in cold of the fruit. Sierra Mágina olive oil or Extra Virgin Olive Oil is often known as or marked as EVOO and is used for more than just food, it´s also used as light energy, a additive, medical treat, natural and in many beauty products. Cleansers and shampoos and conditioners as well as face lotions are popular items created from an organic base of Sierra Mágina olive oil making them incredibly pretty to the skin. 

Best quality olive oil depends olives maturity

Best quality olive oil cannot be found all around the world. Spanish olive oils are considered as best quality olive oil. The quality of olive oils differs. Maturity of olives, time of harvest, after harvesting process etc all this affects the quality of olive oils. Maturity stages of olive oil are classified in to three levels. They are immature or the green olive, veraion olive, and mature or the black olive.  Best quality olive oil

Green or the immature olive oil are those which are quite firm and green in their color. The olive oil produced from these green olives are grassy as well as bitter than the other olive oils. This oil have vegetative characteristics. Oil from these immature olives are considered as best quality olive oil because it is very high in polyphenols which is anti oxidants and other components of flavor. This oil is bitter and spicy and have natural preservatives. So oil produced from the immature olives is free from any artificial preservatives. It is good for health. The amount of the chlorophyll content is very high in this oil so that it looks greener. All these beneficial features make this oil one of the best quality olive oil. It is true that the amount of the oil extract from these olives is low as the oil holding vacuoles in the olives cells cannot be trusted easily. This makes this olive oil costly.

The veraion is the second level of maturity of olives. In this stage the olives turns yellow green from green and become soften and also the skin of olives turns red purple. And it then started to show the characteristics of ripe fruit. This stage is called veraion. In this stage olives also contains a very high level of A. Oil produces from this oils are also considered as one of the best quality olive oil. At this stage oil become less bitter and less pungency. People who loves light tasted oil they can try this. There are a lot of brands oil available which are considered as best quality olive oil. like, Rincon de la Subbetica, Venta el Baron, Aldea Don Gil, Melgarejo Seleccion Gourmet, Fuenroble, etc.

The last stage of maturity of olive oil is the black one. When the olives matures more than the skin of olives become black from purple. Although all types of olives don’t get black. The flesh of olives also becomes dark. Oil produced from these olives are not best quality olive oil. The level of polyphenol as well as chhorophy11 become very low. And the amount of carotenoid increase. The oil produced form this late harvest is golden more in their color, less pungent, less bitter and a very short expiry date. This olive oil is considered as sweet oils.

There is a significant effect on the characteristics of olive oils and the quality of the olive oil. The best quality olive oil comes from the mature to red ripe stage. The last harvest of the olives is not only produce less bitter, less spicy oil but also these olives are easily destroyed. So that cause loss to the farmer and the quality of the olive oils. In a word, there are many things to consider having best quality olive oil it is not an easy process.

Early harvest olive oil: taste the best one

Early harvest olive oil, yes it is not a recent product. Olive oil has been used for more than thousand years because of its usefulness. Olive oil has a lot of benefits which enrich the man kind from different perspective every day. Becoming an Early harvest olive oil makes it place in our kitchen for making different kinds of foods, home for polishing our furniture, massaging our body etc. the olives reach their full size in the time of fall and don’t ripe fully until it is the late winter. The green olives are bitterer to taste and contain less oil. These green olives possess high level of polyphenols. The oil from these green olives is more costly because it takes more olives to get oil. Most of the people like the taste of early harvest olive oil. Early harvest olive oil is green, bitterer to taste and have more fragrance.

early harvest olive oil

The chlorophyll that is contained in the unripe olives is also highly rich in the natural antioxidants. The taste will be a bit bitter but spicy due to the high concentration of polyphenols and anti-oxidants. The oil would be more expensive owing to the requirement of more olives for preparing a bottle of oil. However, certainly preference of everyone is not same. Everyone will not like the peppery and bitter taste of first harvest olive oil. Flavour notes of grass, green, green leaf, pungent, and astringent are used to describe first harvest olive oil.

The olives are exclusively collected by hand so that the olives are not injured during harvesting. They call it Olive Oil from first harvest olive, when olives are picked in October instead of November or December.

There is lots of early harvest olive oil available in the market. Many countries are now producing this olive oil now a day. Above all those countries the Spain are topper. Most of the people like the flavor of early harvest olive oil. It is rich in health benefits which lead a long and sound life. Most like the wine, the climate, region and a lot of other factors helps Spain to produce the great quality olives oil. Spain weather influences the production of the olives oil.

There are a lot of factors which determine the flavor of early harvest olive oil.  Though olive trees produce crops for more than a few months, the time is a very important factor to determine the flavor of early harvest olive oil. The earlier the olives those are bitterer with strong flavor. The later the olives those are milder as well as buttery. The mature green olives are those which are harvested in the time of fall that produce a sharp flavor, more peppery, woody or grassy. Those are harvested in the early winter are ripe has smother taste than the green one.

The processing process also affects the flavor of early harvest olive oil. The processing process is very important factor. How the olives are handled after harvesting place an important role in the taste of early harvest olive oil.  Normally fruits are cursed after picking up. Then they are placed into a mask which is packed and then that is pressed to extract oil from them. This separated oil is left over three to six months. The longer the process of aging the taste of the oil will be less bitter.

There is special process which help the Spanish olive oil company to intact the flavor of early harvest olive oil. You may notice that the flavor of olive oil goes as the time goes by. To preserve the flavor of Spanish early harvest olive oil tries to store the oil in a dry, cool and dark place like pantry or cupboard. Light and heat is responsible to degrade the quality and flavor of early harvest olive oil.

Castillo de Canena have one of the best early harvest olive oil

Extra virgin olive oil types: varieties, tastes, acidity and peroxides

Extra virgin olive oil types

Between high quality extra virgin olive oils, there are many different products which may vary depending on taste, variety, type, acidity and peroxide presence.

Extra virgin olive oil types: Coupage and Monovarietal

The first difference between extra virgin olive oils is related to the type of oil. Coupage is a kind of oil elaborated with the juice of different kind of olives. This mixing of olives is done in order to obtain a special liquid with a very special taste. This olive oil is very exclusive and attractive for consumers and is considered pure traditional craftwork.

The monovarietal oil is a juice carefully obtained from the same kind of olive. It is also very exclusive, for the discerning palate. Continue reading

Acidity levels in good olive oils

Acidity levels in good olive oils

Acidity levels in good olive oils:

A couple of days ago I wrote an article about the benefits of oleic acid, a fatty acid present in the triglycerides of olive oil. Today I am going to explain the different grades of acidity in olive oils, what that grade of acidity means and which levels correspond to best oils.

With this aim, it is important to analyze the features and qualities of the most important fatty acids that form the triglycerides of olive oil: oleic, linoleic and linolenic acids. The oleic acid is a fatty acid present in a very high proportion in olive oils; nearly the 75% of its composition. Decreasingly, in a second place, the linoleic acid is in between 3.5%-21%. As in the case of the oleic acid, our body is not able to synthesize it; therefore, its consumption is necessary and beneficial. Continue reading

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