Olive Oil From Spain
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!
Olive Oil Alfar Arbequina 1L
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.
Let’s have a look at some of its characteristics:
Alfar Arbequina has fresh green – yellow color
Flavor and Aroma
Tasting note of Alfar Arbequina 1L olive oil
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.
With a smooth heat, and a mild bitterness that doesn’t last long, the oil is sweet and fluid on the tongue.
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.
About Agrícola La Maja
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.
Types of Oil:
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.
- 100% Arbequina from green olives
- 75% Arbequina with a blend of other varieties from ripe olives
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.
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Aceites La Maja
Agricola La Maja was founded in 1997 and since then it has been run by a family. La Maja is dedicated to the harvesting and cultivation of olive fruits to produce high quality extra virgin olive oil. Acetie (oil) of La Maja clearly reflects the careful hard work of the company’s team.
From olive tree plantation to fruit harvesting, gathering to oil extraction, storage to packaging and shipment, thus each and every step is carried out with utmost care to maintain the high quality of extra virgin olive oil.
Olive groves which means group of olive trees, are planted in such a manner that mother nature favors the cultivation and maturation of the olive to the optimum level. Efficiency of mechanical as well as hand picking of the olives is also favored and improved by the arrangement of the plants.
At La Maja, the main variety of olive trees which is cultivated is ARBEQUINA and small amount of other varieties are also cultivated like Picual, Empeltre, Arbosana and Koroneiki. Oil is extracted from two types of fruits:
- From green olives of only ARBEQUINA variety
- From ripe olives, 75% of ARBEQUINA and rest from other varieties
The collection method of olives is fully mechanized to prevent the contact of the fruit with the ground, which if happens will lead to oxidation and deterioration. Fruits are immediately transferred to the mill and are grinded within 12 hours of collection to avoid inappropriate changes in the fruit as they are prone to oxidation.
Olive Oil Production
Olives which are obtained at the harvest time depends entirely upon the variety of trees, soil, climate, health of the crop and the maturity level. The general composition of the fruit which is harvested contains:
- Oil: 15- 30%
- Water: 40- 55%
- Plant tissues and bone: 23- 35%
Following are the main steps which are involved in the olive oil production at La Maja’s mills:
In reception, cleaning and temporary storage of the olives is carried out before they are sent for grinding. After the olives reach the olive press, sieve and fan installments eliminate the leaves, twigs and poor quality olives from the healthy olives.
After the separation of unwanted objects, washing is carried out by spraying water that removes the dust and dirt followed by the weighing procedure. Washed olives are then set on hoppers to enter the feed mill portion.
In this step, shaking and extraction of olive oil from the fruit is done. A mil of hammers, which are made of stainless steel, crushes the olives. After crushing, a mass is obtained which contains fruit water, pulp and skin of the fruit. Then this mass is beaten at constant temperature below 27ºC to ensure the prevention of oxidation. This step is also known as cold press.
After a cold press, centrifugation is done, which separates the oil from the rest of the mass. Centrifugation is carried out at low temperature and high speed to preserve not only the amount of all the olive oil, but also the required quality.
At this step, extra virgin olive oil is ready to consume.
After the oil is extracted, it is stored in stainless steel containers at a constant low temperature of 18 to 20ºC along with the continual nitrogen supply to maintain an inert atmosphere with no contact of air and external light.
Extra virgin olive oil is then filled in bottles and cans as per requirement.
La Maja’s Products:
La Maja has the highest q1uality of extra virgin olive oil, which is sold under the trademarks of the following:
Other than extra virgin olive oil, following products are also sold by the La Maja company:
- Aged wine vinegar
- Modena balsamic vinegar
- Cracked olives
Characteristics of the Extra Virgin Olive Oil
Extra virgin olive oil produced at La Maja is of the highest quality and there is no doubt in it. They have won the quality stamps and various national and international awards.
In their extra virgin olive oil the smell and taste are completely irreproachable. Acidity level is equal to or less than 0.8 degrees. It is suitable for direct consumption. It gives fresh grassy like flavor immediately after consumption, which then turns into bitter flavor and gives pepper like sensation in the throat after swallowing. Sometimes its flavor is also similar to green almonds.
In short, extra virgin olive oil of La Maja is rich in flavor and unique aroma, which no one can forget after tasting. It leaves a long lasting pleasant sensation that cannot be compared with any other olive oil.
Acetie of La Maja is totally different from all other companies. They are fully dedicated to one purpose by focusing mainly on one variety of olive trees. In the production hall, they abide by strictly to the hygienic standards and quality parameters to produce the highest quality of the extra virgin olive oil in the market. For further details you can make a free visit to the ‘ La Maja’.