The variety of olive that we grow is called Olea Europaea Arbequina, the fruit of a species of olive tree from Palestine, introduced in the 18th century by the Duke of Medinaceli, Baron of Arbeca, hence the name given to the species in honor of the city. where he lived.
Subsequently, its cultivation spread along the Ebro River due to its good adaptation to both the climate and the type of soil.
To achieve the highest quality in the final product, we must pay special attention to all the processes that are carried out, from the care of the olive tree to the final packaging.
Knowing this, we make sure that all of these are supervised by experts and certified with the highest quality standards.
Our monovarietal olive oil is obtained only from Arbequina olives grown at Martiniega Estate.
The entire process, from the harvesting of the olive to obtaining the final olive oil, takes between 3-6 hours. In this way we ensure that the olive arrives at the olive mill in its best condition and that it preserves all its physical-chemical and organoleptic properties.
We collect olives from different parts of the farm to be analyzed in the laboratory and thus obtain real information about them, such as the level of maturation, the level of humidity and the fat yield. This process is repeated for several days and weeks until the optimum harvest time is determined.
Early harvest, between October and November, mechanically allows us to reduce time and obtain the freshest and healthiest olives, which are transported to the olive oil mill immediately to start the process of obtaining the juice as soon as possible.
As soon as they arrive at the mill, the olives are unloaded and introduced into the line.
First, the olives are separated from the branches and leaves (deleafing), and then they are washed (washing) and weighed (weighing), and taken to the line to obtain the juice.
The whole olive is broken and crushed, we obtain on the one hand a liquid part (oil and water from the fruit itself) and a solid part (paste).
Here the mass obtained in the previous phase is homogenized. It should not exceed 27º centigrade to maintain all the organoleptic properties of the fruit.
It is possible to separate the oil from the other elements coming from the paste resulting from the blender, due to the difference in densities and the high speed at which it rotates. At the end of this process, in addition to oil, other by-products are obtained separately.
Final separation. The small sediments or traces of water that may have remained are eliminated.
It is carried out just after extracting the first olive juice and before being stored in the cellar. In this way, the organic matter is eliminated, leaving the Extra Virgin Olive Oil clean and bright and giving it greater stability.
In small batches, this is done on demand. Each bottle is sealed with food nitrogen to ensure maximum quality and freshness.
Analysis and tastings are carried out throughout the year by the Quality Control Department of the private mill and by independent organizations (professional tasting panels). Thus ensuring the quality standard and category of the final product.
Our Extra Virgin Olive Oil (EVOO) is 100% natural olive juice of the highest quality that is obtained directly by mechanical means. It does not have any additives in its preparation and is considered the healthiest vegetable fat, with highly beneficial properties, being recommended for all types of diets.
We work with very low yields, so we need around 8kg of olives to produce 1L of Oil, which stands out for its high content of polyphenols, antioxidants, fragrances and flavors.
We must mention Acidity as one of the main quality indicators of an Olive Oil. This parameter can only be measured chemically in the laboratory and indicates the level of wellbeing with which the olive arrives at the mill. In EVOO, said degree of acidity must always be less than 0.8%. The lower it is, the better is the quality of the Oil. That of our Oil is 0.2% at the time of obtaining, only at the height of the best.
A sign that the entire process has been carried out successfully and that the quality of the juice obtained is maximum.
“EN RAMA” OR UNFILTERED EVOO
This is the first olive juice obtained, which contains organic matter in suspension. Throughout the year, organic matter will settle to the bottom of the tank or bottle. Visually, it has a cloudier appearance and in the mouth it has greater texture and intensity. It should be shaken before use and it is recommended to use it only raw. It is less stable over time, so we only market this product in the first season of the year and on request.
FILTERED OLIVE OIL
This first olive juice obtained (“En Rama” EVOO) is subsequently filtered, thus eliminating the organic matter, and is then stored in the cellar. It has a cleaner and brighter appearance. We obtain an elegant EVOO, very balanced on the palate and more versatile since it can be used both raw and for cooking. It has great stability throughout the year.
RESERVA D.O.P. SHERRY VINEGAR
It is one of the most representative products of Spanish gastronomy and recognized throughout the world.
This vinegar is made exclusively by the traditional method of “criaderas and solera” in oak wood, only from “Vinos del Marco de Jerez”, origin of such a special singular character, full of nuances, subtleties and history.
It has been aged between 2 and 10 years and its Acidity (in acetic acid) is 7%.
Is an essential condiment in the Mediterranean diet, suitable for vinaigrettes, cold soups, pickling and even enhancing the flavor of meat and vegetables stews.