A family business that has been cultivating, pressing, and selling exceptionally high-quality olive oil since 1997 from their mill in Mendavia, Navarra.
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|Origin||Mendavia, Navarra - Northern Spain|
|Type of Olive||100% Arbequina|
|Quality||Extra Virgin Olive Oil|
|Color||Green - yellow|
|Aroma||Clean, with a surprisingly strong aroma, reminding us of fresh, green fruits. There are notes of artichoke, tomato, herbs, and apples, and with less intensity, banana and fruits of the forest.|
|Flavor||With a smooth heat, and a mild bitterness that doesn’t last long, the oil is sweet and fluid on the tongue.|
|Harvesting||read by machine|
|Advice||A highly adaptable oil that works with a variety of food, in a variety of recipes. Also works well raw.|
Spain is known as the land of olives. More than 200 varieties are grown there and each variety has its own distinctive aroma and flavor. Olives have a very unique profile, even the stage at which they are harvested can bring changes in their chemical properties. Exquisite blends can be obtained by mixing two or more compatible olive varieties, and these blends are full of flavor and health benefits. The best of all the oils, is extra virgin olive oil, despite its variety.
Nutritionists and doctors call extra virgin olive oil as the best remedy and preventive measure for various diseases, as precaution is always better than the cure. It is best for maintaining healthy blood pressure, preventing obesity, tackling gestational diabetes and insulin insensitivity, preventing cardiovascular disorders and much more.
Agrícola La Maja is a well known family run business, which works day and night to ensure the provision of high quality, pure extra virgin olive oil to its consumers all around the globe. Among many, our one of the most famous product is Alfar Arbequina, which a perfect oil extracted from Arbequina olive varietal and is extremely good for health.
Let’s dive in to know some more about this product and the company!
Arbequina olive is one of the best variety among all others. It yields high quality edible oil. The Alfar Arbequina is prepared from olives which are harvested at their early ripening stage usually at the end of October or beginning of November. This early harvest, and cold press within 12 hours of harvesting make this oil low in fat, high in intense aromas and rich in other health beneficial properties. Arbequina takes its name from the Leridana de Arbeca town.
This product of Agrícola La Maja has won multiple awards like Olive Japon- 2014 Gold medal, FLOS OLEI 2013, der Feinschmecker Gold medal, and New York International Olive Oil competition medal. This medal history shows the worth and quality of Alfar Arbequina.
Alfar Arbequina has fresh green – yellow color
It is medium fruity with clean, and surprisingly strong aroma. Its aroma reminds of fresh green fruits, notes of tomato, banana, apples, artichoke and less intensity of the forest fruits. When it comes to the flavor, upon entering the mouth, a smooth heat is followed by the bitterness which is then replaced by sweet fluidy flavor on the tongue.
Olive oil is a rich source of oleic acid. This fatty acid is mono-unsaturated omega 9 in nature and is very good for human health. But, its health benefits last as long as it doesn’t become free fatty acid, as free fatty acids are detached from their glycerol part and they impart negative effects on the oil quality and then ultimately upon human health.
Alfar Arbequina has acidity level of 0.1%, which is very good. This percentage reflects the presence of free oleic acid in the oil. Presence of free fatty acid content depicts the quality of the oil, and if this percentage is less than 0.8% then the oil is good to consume, if it is above 2% then oil becomes inedible.
Alfar Arbequina comes in decent black packing of different sizes. Here, we are talking about its 1L pack which is very handy for the daily kitchen use.
It goes best with the raw vegetables, fruits and salads. It can also be consumed with grilled meat, fish and eggs.
It is highly recommended to store olive oil in a cool, dark and dry place to avoid oxidation of the fatty content in the oil.
Agrícola La Maja is a family run business and is in field since 1997. Experience speaks and exceptional work is reflected in the company’s products. We are harvesting, processing and selling exceptional- high quality olive oil from their mill in Mendavia, Navarra. We own two quality labels, SIQEV QVEXTRA and AOVES. Both these labels ensure that the consumer is getting excellent quality and high-end olive juice.
From first step to the last step, we work with passion and enthusiasm to ensure that each and every olive fruit is rich in flavor, aroma and healthy chemical properties. Olive grooves are grown in such a pattern (4 x 1.5 meters) that ensures the speedy cultivation, maturation and mechanical harvesting of the fruits. Mechanical harvesting is preferred to avoid any injury to the fruit which would otherwise lead to quality deterioration and speedy oxidation of the end product. All products, which we produce have their own distinctive flavor and properties and this all depends upon the time of harvesting and stage of ripening. Maximum 12 hours, not more than this, are taken to extract oil from the fruits to maintain the freshness and quality.
We cultivate many varieties of olives on our farms like Picual, Empeltre, Arróniz, Koroneiki and Arbosana, but the main variety is Arbequina. Two types of oils are produced from these variteies, either alone or in combination with one or two varieties.
It is also important to know the main processing steps to get a clear glimpse of how our products are manufactured. Following three main steps are involved in olive processing:
At the reception, blowers are used to aid the washing of olives. This step also removes tigs, leaves, stones, spoiled fruits and other desirable objects. Olives are temporary stored for grading, sorting and weighing and are then shifted towards the milling stage.
Fruits are crushed with the help of a stainless steel hammer that presses the fruit. The mass we get consists of water, stone and vegetable. This mass is mixed at constant temperature below 27 ºC.
Depending upon the stage at which olives are cultivated and time of harvesting, the crushed mass contains 15- 30% water, 40- 55% stone and 23- 35% vegetable matter. This percentage can slightly vary from badge to badge. Then centrifugation is carried out to to separate the oil from the rest of the mass at high speed and low temperature.
After oil separation, oil is stored in stainless steel containers under inert nitrogen atmosphere at at 18- 20 ºC temperature with no direct light or air contact. Then it is packed as per requirement.
The market is full of olive oil suppliers, but who to trust is a complex question. Many are original and many do fraud, so I would like to introduce the “Spanish Oil” company. We are olive oil distributing family that only deals with verified and certified olive oil producers. We contact the producer and sell their high quality certified products all around the globe. Customer care and satisfaction is our first priority and we do not compromise over this. You can have a free visit to our website and satisfy yourself by trying some of our excellent products.