Category Archives: Olive oil review

Organic and Biodynamic farming olive oil

Biodynamic farming is a spiritual-ethical-ecological approach to agriculture, meals production and nourishment. Biodynamic farming was first developed in the early Twenties based on the religious ideas and practical suggestions of the Austrian writer, instructor and public capitalist Dr. Rudolf Steiner (1861-1925), whose viewpoint is called “anthroposophy.” Today, the biodynamic activity involves thousands of successful landscapes, plants, wineries and agriculture functions of all kinds and sizes on all major regions, in a wide range of environmental and financial configurations.

Biodynamic farming endeavor to create a varied, balanced village environment that produces health and fitness and infertility as much as possible from within the village itself. Arrangements created from fermented fertilizer, nutrients and natural herbs are used to help recover and balance the vital lifestyle causes of the village and to improve the nourishment, high quality and taste of the meals being raised. Biodynamic farming also recognizes and endeavors to perform in collaboration with the simple impacts of the broader universe on ground, plant and animal health and fitness.

Most biodynamic farming seek to personify multiple main point here techniques (ecological, public and financial sustainability), taking motivation from Steiner’s ideas into public and financial lifestyle as well as agriculture. Community reinforced agriculture (CSA), for example, was developed by biodynamic farm owners, and many biodynamic farming perform in creative relationships with other plants and with educational institutions, medical and health and fitness features, dining places, resorts, homes for public therapy and other companies.

Biodynamic farming Biodynamic farming of olive oil is thus not just a natural agriculture program but also an effective activity for new thinking and methods in all aspects of lifestyle connected to meals and agriculture. The small, ancient cities that dot the moving mountains of Tuscany have long been the stuff of dreams. The delicacies, your bottles, the olive oil — with a green background and ancient cities, they determine excellent French living. Here the passion for meals with reliability runs high, and it has created irascibly old – designed Lucca the hotbed of a modern type of agriculture that eschews modern techniques. There are more biodynamic farming in Lucca than anywhere else in France and La Fabbrica di San Martino is at the leading edge of this enthusiastic group, generating olive oil, bottles, and sweetie with techniques that would surely surprise the inexperienced.

Biodynamic farming Biodynamic farming is a program of organic farming which has turned out as very successful all over the humankind. Biodynamic techniques improve, revitalize, add to and sustain ground high quality. Cow horns and fertilizer, after hiding together in soil; create the greatest fertilizer to swell on soil. This enhances the framework of the ground considerably and quickly. Good ground framework indicates good water-holding ability that indicates better power, with accordingly less waste of top soil, which indicates better and further degrades and less need for watering, which indicates further ground and more organic infertility. Biodynamic farming, with its well-versed utilize of diverse measures will sustain ground infertility for the upcoming years in a completely organic way. It will carry the rising of a numerous healthy meals.

Unrefined Olive Oil: Quality at its best

Single estate unrefined olive oil, also known as Estate Olive Oil, is the olive oil that is made from olives grown on estate grove. This unique single estate unrefined olive oil that both produced actually from ancient olive trees and packed on individual farm or estate is best well-known fruity oil for its taste. Its quality and uniqueness are influenced by natural elements such as soli, height above sea level, climate and the variety of olive of that region.

unrefined olive oilA single farm or estate produces single estate unrefined olive oil following both traditional and modern methods. Most of the producers are owned their business from ancestors and to uphold the production process that has been developed over centuries; they use traditional method integrating with modern thoughts and techniques. However, olives, which are not fully ripe, are picked by hand in every harvest. Then the oil is drawn from pressing and bottled on the estate within maximum 24 hours from harvesting to maintain the freshness and the quality of single estate unrefined olive oil.

Single estate unrefined olive oil is the best among the available olive oils in market. It is also very expensive due to its high production cost for following thorough organic farming standard. It is generally sold on farm site or in departmental stores. Excessive heat and bright light deteriorates quality and favor of the single estate unrefined olive oil. So, it is carefully stored and displayed in the place which is free from heat and light.

unrefined olive oilThe single producer of olive oil in Spain is titled as estate. A single producer grows and draws oils from only one type of olives. On the other side, as Spain is a mountainous region and large numbers of its olive orchards are in remote area and small in size, mass production through cultivation and machine picking are difficult. Many Spanish producers are becoming organic and pay attention to single estate unrefined olive oil that is pressed and bottled on sites. At present, they try learn to exploit the increasing worldwide need for high quality single estate unrefined olive oil.

River Estate, for instance, is a producer of single estate unrefined olive oil. It is located on the bank of the Turanga River, Whitford.   At River Estate, the olives are both grown and pressed at its grove in Whitford to maintain fresh top-quality olive oil. Farm does not purchase or introduce additional olives from other orchards into its selection process of olive. For preserving freshness of olive oil, olives are also cold-pressed within 24 hours after harvesting ripe olives. Besides, pesticides and herbicides are not using by following organic farming. Another example of single estate unrefined olive oil; Olive Oil of Ephesus is an independent, family-owned single-estate business in Turkey. It uses olives from its ancient olive trees more than 300 years. The estate is certified as organic farm for its 100 percent natural farming process. Olive Oil of Ephesus provides a taste of slightly peppery with golden color. The oil is available in retail and food service in 500ml and 1000ml bottles.

Monovarietal vs. Coupage olive oil – A Debate

Monovarietal vs. Coupage olive oilThere is lots of discussion on monovarietal vs. coupage olive oil. Let’s have a look on details of monovarietal vs. coupage olive oil. Coupage, “the art of combining oils”, is the type of oil which is created up of different olive types in varying ratios. It can be organic, arising from the mix of olive types during the collect, or designed to the producer’s flavor requirements to be able to alter the features of oil and create it more eye-catching to customers, while also attempting to obtain identical organoleptic qualities every year. The significant benefits of combined oil are that we can create sure a ‘brand flavor’ based on the quantities and types selected by the flavored group.

The first difference between monovarietal vs. coupage olive oil is related to the type of oil. Coupage is a type of oil elaborated with the juice of different type of olives. This combining of olives is done to be able to obtain a unique liquid with a very unique flavor. This additional virgin mobile olive oil is very unique and eye-catching for customers and is regarded pure traditional craftwork. The monovarietal oil is a juice carefully obtained from the same type of olive. It is also very unique, for the critical taste. But the debate of monovarietal vs. coupage olive oil continues.

Monovarietal vs. Coupage olive oilThis is the type of oil created with just one wide range of olive. One of the advantages of monovarietal vs. coupage olive oil is that it has a clean, well-defined taste, meaning that the olives and the designing of the oil must be outstanding. Each olive wide range has its own features and features. The most traditional types are Arbequina, Hojiblanca, Picual, Leccino, Cornicabra, Frantoio, Ogliarola, Moraiolo, Coratina, Gentile, Nocellara del Belice, Biancolilla, Canino, and Carolea. We recommend that you example the different organic oils designed with a single wide range to be able to choose the one you like the best with each dish, leading to an argument of monovarietal vs. coupage olive oil.

The commercial potential of extra virgin olive oil from three autochthonous olive types Bodocal, Racimilla and Negral from Aragón (Spain) has been analyzed. Physicochemical features, neurological research, nutritional structure, shade and pigmentation were regarded. The three types are generally used for producing table olives or additional virgin mobile olive oil in coupages but not for the production of monovarietal virgin mobile additional virgin mobile olive oil. The physicochemical and neurological research for the three additional virgin mobile olive oil corresponded to additional virgin mobile category, however important variations among the three organic oils were observed in regards to color content, shade dimensions and fatty acid, tocopherol and phenol structure, differentiating monovarietal vs. coupage olive oil.

One of the controversies with monovarietal vs. coupage olive oil is whether it is better in its monovarietal form or as a combination or coupage as it is known as in your wine beverages globe.  The fact is both can be amazing but in my view a great combination is irresistible as it reveals the gates to an unlimited world of creativeness and technicalities that would not be possible with one single wide range. There are of course the enthusiasts who say the expertise is in generating huge monovarietal oil, which is healthy by characteristics. It is still a debate of monovarietal vs. coupage olive oil.

PGI extra virgin olive oil-produced in selected production region

PGI extra virgin olive oil is produced in the ‘protected geographical indication’ and EU schemes always cover the production process of this high quality olive oil. The promotional activities and quality protection are ensured by the regulatory committee. Using the recognized method of cultivating olive trees, extracting olive oil and completing all the process are covered by product denomination of origin. When the oil is produced in this selected area, the olive oil will be labeled and certified from product denomination of origin. PGI extra virgin olive oil is produced under strict supervision of the regulatory committee and ensured quality will be available for the customers of this olive oil.

Protected geographical indication is not as strong as product designation of origin. The PGI extra virgin olive oil production process is consisted of several stages. PDO oil extraction processes should be completed in the selected area and method. But PGI extra virgin olive oil production process can be completed in any place apart from any stage of the production. That process must be completed in the selected area. The quality of this olive oil can focus on any specific category, but other characteristics must be attributed to the geographical origin. Olive oil producing companies always try to get PGI certification to get trustworthiness from customers.

Getting PGI recognition is not easy for the farms producing PGI extra virgin olive oil following the rules in the selected geographical area. Only using unique method of extracting and processing the olive oil is allowed to get the label of PGI. In the whole olive oil industry, people always give great respect to PGI extra virgin olive oil. PGI certificate is very much important as it adds value to the olive oil and make different image in customer’s mind. Sustainable profit gaining will be continuous for the oil producing farms. Regulatory committee always suggests the farms to get certified from Regional Department of Agriculture.

PGI extra virgin olive oilNumerous olive oil products from Europe including Spain were certified either PGI or PDO for producing high quality olive oil. Differentiated products were the first to capture the maximum market share. The reputation of these products was also reflected on their sales amount. High quality PGI extra virgin olive oil contains very less amount of acidity. Only 0.5% oleic acid is available in this olive oil produced from fully fresh olives. Specified time frame and mechanical method are must for extracting PGI extra virgin olive oil from the olives collected from the trees of selected geographical region.

For dipping and dressing sauces, PGI extra virgin olive oil is the best and some people also like this olive oil for cooking. Long lasting as well as fruity flavor with pungent sensitive taste has made a unique combination in PGI extra virgin olive oil. This olive oil will be labeled as organic olive oil following the labeling rules of the regulatory committee. Best quality and standard of the olive oil production are followed to produce this olive oil. Customers can purchase this oil with secured PGI quality olive oil.

Unfiltered Olive Oil-pure olive oil containing fleshy particles

Unfiltered olive oil Unfiltered olive oil is not usually filtered as the high quality extra virgin olive oil. In comparison with this olive oil, extra virgin high quality olive oil contains lots of nutrients, vitamins, fatty acid and anti-oxidants. Anti-oxidants are helpful for pairing cells of human body. Few people always put disputes against unfiltered olive oil, as harmful for the health. They always support refined olive oil. Virgin olive oil is collected directly from the trees under various conditions and there is no alteration of the olive oil. But, non filtered olive oil is taken like crude oil without any filtration, centrifugation, decantation and washing. For defining this olive oil clearly, we can say that this oil is consumed without any squeeze.

Unfiltered olive oil Between unfiltered olive oil and filtered olive oil, there are lots of disputes prevailing in people’s mind. Before consuming the olive oil, people usually want to be sure about the processing of the olive oil. Filtered olive oil is fully processed and cleared for taking in different ways. But, unfiltered olive oil is less processed and cloudy as well. Some customers like cloudy olive oil and they have their reason behind choosing this olive oil. Filtered olive oil is handled a lot and purist people will try to avoid this type of olive oil. Non filtered olive oil is handled less and most the case people who choose the olive oil without any touch of human being, will get this olive oil as first choice.

In highly filtered olive oil, the workers may mix some chemicals to make the oil clear and increase the life of the olive oil. When, the appropriate chemical is mixed with olive oil, the robustness of the olive oil increases. But unfiltered olive oil is fully free from this type of chemical and anything. But unfiltered olive oil is not good for the long life of the container it is stored. Producers, who want to keep the olive oil for long time, always choose filtering the olive oil.

Average customers usually buy unfiltered olive oil, as storing the olive oil is not a problem for them. They can even store the oil in their cupboard in dark bottle for keeping the oil apart from light and heat. Personal preference is the most important catalyst work here to determine the type of olive oil. In unfiltered olive oil, the customers may find some fleshy part of the olives and some people will not like to have this fleshy thing.

When unfiltered olive oil is stored in any jar, the fleshy particles will slowly come down at the bottom of the jar. Customers, who prefer non filtered olive oil, must consume the oil as soon as possible. The fleshy particles can create defects in the olive oil and become harmful for human health. The original taste of the olive oil is present full and undisturbed condition in the unfiltered olive oil. Depending on the filtration process, the oils are separated in to different qualities for presenting before the customer.

Herb-infused olive oil –mixture of herbs with olive oil

Herb-infused olive oilHerb-infused olive oil is perfect for adding different types of flavors in food items and this olive oil is light. In cooking, normal olive oil cannot be used as the cooking needs deep heat and frying. Regular olive oil will lose its flavor as well as color; even can be harmful for human body. But, Herb-infused olive oil can tolerate heat and will increase the taste as well as flavor of the meal. If anyone wants to make this infused olive oil in the home that is easy. Mixing the herbs with infused olive oil is not safe at home and all the safety measures must be taken before starting the process.

Before mixing the olive oil, you must collect a bottle having very tight cover. Two types of bottle covers are available including normal cover and cork stopper. For preparing Herb-infused olive oil, cork stopper is safer. Hot water and soap are needed for sterilizing the pot and then should be kept in air for evaporating the water. Oregano, basil, sage, rosemary and thyme are some of the herbs are commonly used for preparing Herb-infused olive oil. How you will use the oil after infusing, this will determine the type of herbs. In infused olive oil, only one type of olive oil is used, but the flavor can be according to your choice after blending.

Herb-infused olive oilBefore using the herbs in the olive oil, they must be dried well in the sun and air. But, fresh herbs can be used after drying over the fire keeping on cookie sheet. The heat should be low, when drying the herbs. But, the water must be finished before keeping the herbs and oil together. Otherwise, bacteria will be formed coming in contact with the water of the bottle. For preparing Herb-infused olive oil anyone can directly mix the olive oil with herbs. But better option is to take the mixture of herbs and olive oil for slight cooking. Keep heating for a little time will help the mixture to become perfect and prevent the growth of bacteria in Herb-infused olive oil.

For increasing the appetizing look of the food item, Herb-infused olive oil must be kept on the fire. Before putting on the heat, the ingredients of this olive oil must be dried to remove any bacteria from the instruments. For giving herb flavor, safflower and sunflower are perfect choice and keeping the whole amount in a single pot, the cover must be closed tightly.  The herbs of Herb-infused olive oil will increase the flavor and taste of the olives.

The flavor of the Herb-infused olive oil is completely dependent on the season. The best use of this infusion is within one week of refrigerating the mixture together. Before adding oil to the herbs, do not forget to clean those with water and removing the water as well from the herbs. In the commercial outlets of food supply, you will find vinegar to add in Herb-infused olive oil. Vinegar is the best solution against bacteria.

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.

Use Extra Virgin Olive Oil and You Might Just “Forget to Die”

Extra virgin oil is that kind of olive oil which is got from the first press of the olives without applying any kind of chemicals or even heat on those olives. This is extracted only pressing olives with machine or any other means to get oil. Extra virgin oil contains .32% acidity where all other oils contain normally .25%. So the acidity level makes this oil bitterer in taste. This extra virgin oil is considered as the super quality olive oil that the other one.

There are different types of Spanish olive  oils are available in the market like extra virgin, virgin, pure and several other olive oils. Extra virgin oil is superior among all. This extra virgin oil can be classified into different category depending on its taste, color, acidity etc.  First of all the Spanish extra virgin oil can be differentiate broadly according to the using patterns. Coupage and mono-varietal are common two terms which are used in this oil. Coupage is that kind of olive oil which is made from different kinds of olives juice. This is made to have a different taste and different types of ingredients in single oil. This type of coup-age oil is very much popular to the consumers. This is even considered as the pure traditional craft-work  The mono-varietal extra virgin oil is that kind of olive oil which is made of same type of olives. This is also very popular to the consumers as well as considered as a very exclusive one.extra virgin olive oil

Color is one of the factors which have differentiated extra virgin oil into different categories. According to it the extra virgin oil is either gold or green. The color of olive oil depends on the amount of chlorophy11 and carotene. People normally believe that the color of natural olive oil means green olive oil will have the best quality but it is not true.  The taste is another indicator to make extra virgin oil different types. There are different tastes extra virgin oil are available in the market like fruity, grass, apple, almond, bitter, hot, astringent, sweet etc.

Fruity tasted extra virgin oil seems as fresh olives. This type of oil is healthy by their nature. People normally like to taste fruity taste olive oil. This olive oil is mainly made from extracting oils from green olives. There is another type of olive oil which is tasted like grass. If you want to taste real grass then this grassy tasted extra virgin oil would be your best choice. This olive oil will remember you about the olive leaves and grass properly. In the market there is even apple tasted olive oil is now available. It is totally taste like apples. extra virgin olive oil

And there is so more Spanish extra virgin oil in the market. Like almonds it is tasted sweet. You will get the aroma of dried fruits from this oil. Bitter one has typical taste, some posse’s spicy taste normally used in fast foods etc. So you see that there is a lot of Spanish extra virgin oil available. Choose your best one and enjoy the taste, aroma or color of Spanish extra virgin oil.

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.

Sierra De Cazorla olive oil: Fusion of Taste, Aroma & Nutrition

Sierra De Cazorla olive oil Sierra De Cazorla olive oil from Spain is very stable and fruity, with fresh aroma and flavor of the green hay and grass. It also carries a pleasant hint of the green almond. Its taste is very much suggestive of the fresh fruits like almonds, figs and apples. This extra virgin oil is a little bit bitter with mild piquancy. The Sierra De Cazorla olive oil came from the olives of Royal class are superb. For example, one of the good brands of Spanish Royal class are Castillo De Canena Royal Temprano  has its own initial sensory characteristics being sweet aroma and fresh fruitiness. The color of this extra virgin oil mainly varies from golden yellow to bright green. The color depends on when CAZORLA olives were actually harvested and location of plantation of the olives within the specific area.

Denomination of Origin or DO Sierra De Cazorla olive oil protects the extra virgin olive oil blending two categories for example Oro Bailen Reserva Familiar and Castillo De Canena Royal Temprano. The blending of two categories has given this Sierra De Cazorla olive oil a unique quality and variety among all other PDO genres.  The DO covers the areas of Spain occupied by the olive groves in southeastern part of Jaén province, which is in between Sierra del Segura and Sierra Mágina.

Some reasons are there behind the fame of this Sierra De Cazorla olive oil all over the world. In Spain the Cazorla oil extraction is mainly performed by only one single cold pressure for avoiding the components’ volatility loss which actually gives the attribute aroma. This processing style of Sierra De Cazorla olive oil in Spain also helps in differentiating the extra virgin quality oil as well as achieving stability when maintaining nutritional value. It also provides dietary vitamins and antioxidants.

Sierra De Cazorla olive oil comes from olive-growing country of Sierra De Cazorla. A sum of around 31,500 hectares olive trees are planted by the farmers for producing both categories. The harvest of the extra virgin oil is actually carried out giving extra care, manually picking up only olives which are hanging on trees. The Sierra De Cazorla olive oil obtained cannot pass 1º of acidity. These olives have defined the sensory qualities, though all of these are diversifies depending on their Royal and Picual variety. Sierra De Cazorla olive oil

This extra virgin olive oil, Sierra De Cazorla olive oil from Spain, is greatly rich in four important vitamins which are vitamin A, D, E, and K. They carry under 0, 4% acidity and also they have high amount of natural antioxidants and monounsaturated fats. They apply a significant protective activity towards several illnesses for example myocardial infarction, arteriosclerosis, bone decalcification, diabetes and high cholesterol. The great news about this Sierra De Cazorla olive oil is that it is best fitted for using in Mediterranean diet, because an assurance of healthy properties and taste is very much essential in this diet.