Category Archives: Training

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.

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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.

VIRGIN OLIVE OIL SENSORY ANALYSIS COURSE

Date: from 4 to 8 March 2013

VIRGIN OLIVE OIL SENSORY ANALYSIS COURSE OBJECTIVES

Participants of Virgin olive oil sensory analysis course will acquire extensive knowledge on the various attributes positive and / or negative virgin olive oil, as well as knowing the most important varieties of Spanish olive panorama, setting thresholds and use of differing scales in accordance with regulations existing international.

VIRGIN OLIVE OIL SENSORY ANALYSIS COURSE SKILLS

Virgin olive oil sensory analysis course

At the end of the Virgin olive oil sensory analysis course course the training participants will be able to know the different types of oils that exist in the market and know their process and their characteristics. Students will be able to analyze, identify, describe and quantify the strengths and weaknesses of virgin olive oils.

PARTICIPATION IN VIRGIN OLIVE OIL SENSORY ANALYSIS COURSE

Participation in work. To take the course, contact the Association for the Quality Control of the oils of the region of the VIRGIN OLIVE OIL SENSORY ANALYSIS COURSE OF PDO Priego de Cordoba.

LOCATION OF VIRGIN OLIVE OIL SENSORY ANALYSIS COURSE

Tasting Panel of Protected Denomination of Origin Priego de Cordoba.

VIRGIN OLIVE OIL SENSORY ANALYSIS COURSE Methodology

Be developed in the form of attendance for four hours a day in the afternoon from 16:00 to 20:00.

VIRGIN OLIVE OIL SENSORY ANALYSIS COURSE OF PDO PRIEGO DE CORDOBA