Category Archives: Protected Denomination of Origin

De La Comunitat Valenciana olive oil: Top quality oil with extra nutrition

De La Comunitat Valenciana olive oilDe La Comunitat Valenciana olive oil is an extra virgin olive oil. This oil is obtained from lots of varieties of olive trees. These varieties are Blanqueta, Farga, Manzanilla Villalonga, Morruda, Cornicabra, Serrana de Espadán, Grosal and Alfafara, Changlot Real, Nana and Canetera, Arbequina, Empeltre, Rojal, Cuquillo, Sollana, Llumeta, Callosina Borriolenca and Millarenca. These olives have the largest range and diversity of flavors and tastes, particularly fruity aroma of the almonds, green olives, green grass and bananas. De La Comunitat Valenciana olive oil is well balanced in its taste of bitter and intense piquant flavors. This olive oil has been obtained from the PDO or protected denomination of origin in Spain. The places of this olive production in Spain include most of the municipalities within Valencia Community. From this place the olive trees are cultivated in a protected way in the olive groves.

The denomination of Origin or DO De La Comunitat Valenciana olive oil protects extra virgin olive oil trough blending different kinds of categories. There are some famous brands for this olive oil in Spain and those are Masia El Altet High Quality, Castillo De Canena Royal Temprano, and so on. The mixing of different groups has given this De La Comunitat Valenciana olive oil an exclusive top quality and wide range among all other PDO styles.

De La Comunitat Valenciana olive oilSome factors are there behind the popularity of this De La Comunitat Valenciana olive oil all over the globe. This oil removal is mainly conducted by only one individual cool stress for preventing the components’ reduction which actually gives the feature fragrance. This handling design of De La Comunitat Valenciana olive oil in Spain also allows in distinguishing the additional virgin mobile top quality oil as well as accomplishing balance when keeping healthy value. It also provides nutritional natural vitamins and anti-oxidants.

The collection of the additional virgin oil is really carried out giving additional care, personally choosing up only olives which are clinging on plants. The De La Comunitat Valenciana olive oil acquired cannot pass 1% level of acidity. These olives have described the neurological features, though all of these are varied based on their huge range of variety. The main reason behind this De La Comunitat Valenciana olive oil’s fame is it is fully protected under the denomination of origin in Spain.

This extra virgin olive oil, De La Comunitat Valenciana olive oil, from Spain, which is highly rich in 4 important vitamins which are supplement A, supplement D, supplement E and supplement K, they carry under 0, 4% level of acidity and also they have large quantities of natural anti-oxidants and mono-unsatured fats. They apply a significant protective activity towards several diseases for example arteriosclerosis, myocardial infarction, bone decalcification, diabetes and high-cholesterol. The fantastic news about this De La Comunitat Valenciana olive oil is that it is best fitted for using in Mediterranean eating plan, because an assurance of healthy properties and taste is very much essential in the eating plan.

Del Bajo Aragón olive oil-extracted from flat area olive trees

DEL BAJO ARAGÓN olive oilDel Bajo Aragón olive oil is a virgin olive oil extracted from fresh olives of three different varieties. Royal, Arbequina and Empeltre are the three varieties and Arbequina has the contribution of almost 80%. Usually this olive oil is yellow color and this color can be turned into dark gold. At the beginning of the season, the taste of olive oil is fruity and at the last of the season sweetness appears. The maximum acidity amount in Del Bajo Aragón olive oil is 1.00%. This olive grows in groves that are registered by the authority. Some of the groves are included in irrigation sector and some are not. Several brands of this olive oil are Castillo, Melgarejo, and so on.

To prepare for cultivating the olive trees in the land they are ploughed with cultivator and before plantation, the ground should be leveled. Application of nitrogen as fertilizer must be less than 1 kg per tree. When the trees will arrive at their young stage, pruning is very much important. The ratio between wood and leaf should be balanced. After ripening, the olives are picked up from the trees directly with great care so that the Del Bajo Aragón olive oil quality may not alter. Vareo is the traditional harvesting method that is used in picking up the olives. After picking up the olives from the trees, they are taken to the mills within 48 hours to extract quality Del Bajo Aragón olive oil.

When the olives are received at the mills, the olives are classified according to the physical condition, level of ripeness and variety of the olives. After cleaning, washing as well as weighing olives are taken to grinding chamber. After grinding process finished, olives paste is separated from the oil. After extracting the Del Bajo Aragón olive oil, the oil is checked to remove any solid object. Centrifugation and decantation are two processes used to check the olive oil. Then this Del Bajo Aragón olive oil is transferred to the storage house, where the packaging or bottling process will be finished.

DEL BAJO ARAGÓN olive oilCoated cardboards, PET and glass are sued in packaging procedure. Usually for packaging, always opaque materials suggested to protect the Del Bajo Aragón olive oil from direct sunlight. The land of growing this olive oil is flat with chalky soil. The influence of Atlantic and Mediterranean can change the climate of this place to extreme condition. Weather can also make changes in the quality, taste and color of this Del Bajo Aragón olive oil.

Turkish doctors suggest olive oil for using like the moisturizing cream as vegetable wax, water and olive oil mixture can be turned into refreshing cream. In this case the time and type of the cream can determine the exact type of mixture. If raw Del Bajo Aragón olive oil is applied on the skin, then our skin will be naturally attractive, soft and light. Menthol, Vaseline and olive oil mixture is the best paste for moisturizing the hand skins. Thousands years ago people believed that Del Bajo Aragón olive oil massage can relax nerves and muscles.

De la Alcarria olive oil : Very Aromatic and Balanced Flavored

De la Alcarria olive oil De la Alcarria olive oil protected denomination is very fruity oil as well as it is very much aromatic.  The reason is that this kind of olive tree has unique leafy note and it is mixed with the a little bit hint of grass, banana and hazelnut. This oil can create a slight spicy feeling in mouth. The main color of this De la Alcarria olive oil is lime green, comparatively strong depending on harvesting time and the ripeness of the olives.

De la Alcarria olive oil is an extra virgin olive oil which is obtained from the olive fruit tree, from local variety of Castellana. This variety is also known as Verdeja. There are some well known brands of this De la Alcarria olive oil and those are Melgarejo Cosecha Propia, Fuente Roble, Masia El Altet Premium, and so on.

In order to avoid tempering the De la Alcarria olive oil, different kinds of up-to-dated mechanical procedures are used and in some cases physical methods are also used. Special care is taken while processing this oil in order to preserve the taste, fragrance as well as the exact characteristic feature of original olive fruit. Mostly all of the products of De la Alcarria olive oil can be found with a fragrance of ripe olive and spice. This Aceite de la Alcarria provides a strong flavor on tasting along with a little bit touch of spiciness in final phase. This oil is also very balanced in its tasting.

Only the olives which are harvested from trees of olive groves and not from ground could be used for protected denomination of origin or PDO, this means that these olive trees need to be completely separated in field. Transport system of this De la Alcarria olive oil in Spain is always in huge volume, in trailers, in boxes or in the limited capacity hard containers with the purpose of preventing the olive from being spoiled or damaged. The container or the trailer needs to be cleaned by high pressure of icy water. In order to stop fermentation (which is also known as “atrojado” as well as incompatible with Protected Denomination of Origin) not excess than twenty four hours, the farmers should not intervene between harvesting of the La Alcarria olive and delivering to oil mill. That is why the De la Alcarria olive oil that comes from De la Alcarria cannot be changed. In this system, they can conserve the precise brilliant smell, characteristics, and color of the fruit from which it is obtained.

De la Alcarria olive oil Production area of these kinds of olives intended for the De la Alcarria olive oil protected denomination of origin is geographical part of La Alcarria.  This PDO area of Spain is mainly known for the shallow soil, steep slopes, low winter temperature as well as hot summers. These characteristics of this place are completely responsible for making this De la Alcarria olive oil so favorable and so unique kind. That’s the reason la Alcarria oil quality so good and the taste is balanced.

Campo de Montiel olive oil: Master of Taste and Aroma

Campo de Montiel olive oil is an extra virgin olive oil which is obtained from olive fruit tree. This olive oil has come from different varieties olive trees and those verities are Picual, Cornicabra, Arbequina, and Manzanilla varieties. This Campo de Montiel olive oil has been obtained through different kinds of serious mechanical procedures. Sometimes physical methods are also followed so that the oil could not get temper and can preserve the aroma, flavor and its own original characteristic features.

Campo de Montiel olive oil In Spain, Campo de Montiel olive oil is the premium top quality Extra Virgin Olive Oil which is produced in the Protected Denomination Origin or PDO regions in Spain. Spain normally follows the conventional processing style from producing, producing until get to the customers. Campo de Montiel olive oil is on the top of demand list of the customers. This is the finest quality (and usually most expensive) oil resulting from the olives. Aceite Campo de Montiel is always created by pushing the raw olives soon after they are gathered. It also provides antioxidants along with dietary vitamins. The olive for Campo de Montieloil can be found all over the year. So the farming and of this oil is like a nonstop process. The Protected Designation of Origin or PDO of this olive tree entices a huge conservatory of land than other virgin olive oil in Europe

Campo de Montiel olive oil A balance of tasting is carefully maintained in this Campo de Montiel olive oil, keeping a proportional and uniform line, both for maintaining fruitiness as well as spicy and bitter intensity. The varieties of the olives give this oil a special flavor, what is actually a positive characteristic in the olive oil. There are several famous brands for this Campo de Montiel olive oil which maintain the olives’ original characteristics,  for example: Oro Bailen Reserva Familiar, Aldea De Don Gil, Fuente Roble, Melgarejo Delicatesen Composition, Melgarejo Virgen Extra. In the assessment of aroma and tasting, the olive’s bitterness factor is in between 3 -6 and the spiciness in between 3.4 -6.3.

Campo de Montiel olive oil is wonderfully resourceful; its progress includes a huge swath of territory in Southeast portion of Spain, the world´s largest olive harvesting and oil producing place. The cause 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 of this Campo de Montiel olive oil are carefully protected under the denominating of origin in Spain. The climate and the soil condition gives this extra virgin oil produced in Span’s PDO Campo de Montiel which is the distinctive and specific characteristics of this olive oil.

Some other reasons are there behind the fame of this Campo de Montiel olive oil all over the world. In Spain this oil extraction is generally performed by only one single cold pressure for keeping away from the components’ instability loss which actually gives the attribute aroma. This processing style of Campo de Montiel olive oil in Spain also helps in differentiating the extra virgin quality oil as well as gaining constancy when maintaining nutritional value.

Gata-Hurdes olive oil from Manzanilla Cacerena variety

Gata-Hurdes olive oil Gata-Hurdes olive oil is directly extracted from olive fruits as virgin olive oil. The main variety of this olive oil is Manzanilla Cacerena. Different characteristics have made this olive oil very much popular in Spain and the characteristics are fruity, aroma flavor and taste like apple. The taste of this olive oil is slightly sweet and bitterness is also present in balanced amount. There are green olives on the trees, but after ripening, the color turns into golden. Before extracting the oil from the olives, the color changed to dark. Gata-Hurdes olive oil is very dense oil. Two types of acids are found in this olive oil including linoleic and fatty acids.

Gata-Hurdes olive oil The traditional planting pattern of Gata-Hurdes olive oil tress are very dense than the pattern of general trees. In each hectare, the number of olive trees is more than 250. Other olive growing trees are completely different from these trees in this regard. The farmers of these olive trees are adapted to ecological farming and they always use cultivator and tractor to plough their land. This olive oil is from Manzanilla Cacerena variety and this variety usually ripens irregularly as well as early. The early ripening always gives benefit to the farmers as they can easily harvest the olives. Before harvesting the olives from the trees, expert’s advice is very much important. The perfect timing will help to maintain the quality of Gata-Hurdes olive oil.

Olives that have already been taken from the trees must be kept separated from the olives are in contact with the ground. For protection and cleanliness, olives are taken to the hills. Within twelve hours of harvesting olives must be taken to the mill. All the damaged and unripe olives will be removed to get the perfect quality Gata-Hurdes olive oil. Throughout the Gata-Hurdes olive oil producing process, the workers will keep quality controlling in action.  When the oil extraction will be completed, it will be stored in identified tanks maintaining safety as well as health requirements.

This slightly sweet and smooth Gata-Hurdes olive oil is produced in the western Spain and people want to taste again after their first experience. The olive oil is imported to United States to a great extent.  Gata-Hurdes olive oil is a virgin olive oil and it is mainly produced in La Vera, Ambroz, las hurdes, Sierra de gata, Jerte and some other provinces. More than 30,000 hactars of land is used for only olive growing.

In the provinces, when Gata-Hurdes olive oil is produced, a specific method of extracting olive is called “milking”. This method does not hamper the qualities of olive oil. After extraction, Gata-Hurdes olive oil becomes golden yellow. Spicy flavor and fruity smell have made this olive oil very popular. 76 municipalities of Spain are engaged in olive oil production. The continental climate, influenced by the Atlantic is very helpful for growing olive trees. The winters are not hashed and there is Cordillera Central as natural barrier is present to obstruct the winds of north.

De Navarra olive oil- well balanced with low acidity

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

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

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

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

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

De 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.

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.

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