Olive Oil From Spain
Edible oil is used almost daily in our kitchens, either in small or in large proportions. Cooking is incomplete without this ingredient. One way or another, these edible oils do not just make our food palatable and tasty, but also play important role in maintaining health by the provision of sound components. If the quality and flavor of oil are degraded, then it will not only suppress the taste of food, but also its nutritional profile making it insipid, bland and unhealthy for consumption.
It is, therefore, extremely important to select your oil carefully as it is going to impart effects on your health. It’s up to you either you choose positive effects or negative ones. Agrícola La Maja is a well known, family run business running since 1997 with great passion. Every since their installment, they have worked and updated themselves according to the latest technical advancements to maximize their excellence yield. Alfar Arbequino is one of their most famous product that comes in various packing sizes to facilitate the kitchen use.
Olive Oil Alfar Arbequina 5L
In Spain, more than 200 varieties are grown, where each has its own distinctive characteristics. Among many, Arbequina is that variety which not only gives maximum yield but also provides olive oil of excellent quality, aroma, flavor and chemical profile of stability. Arbequina takes its name from the Leridana de Arbeca town.
The ripening stage matters a lot when it comes to fruit harvesting and oil extraction. The Alfar Arbequina is obtained from olives that are collected at the end of October or beginning of November, which is their early ripening stage. Early harvest, immediate cold press as soon as they reach the mill and the proper storage atmosphere has made this oil low in fat, high in intense aromas and rich in other health beneficial properties.
Alfar Arbequina is an award winning product, it has a list of multiple awards like Olive Japon- 2014 Gold medal, FLOS OLEI 2013, der Feinschmecker Gold medal, and New York International Olive Oil competition medal. Such a marvelous award history shows the exceptional quality of this product.
Now, let’s talk about some of its prominent features:
Aroma and Flavor
Tasting note of Alfar Arbequina 5L 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.
Alfar Arbequina olive oil is an early harvest product and it owns a very unique aroma of fresh green fruits. This aroma is complemented with a warm touch of artichoke, green apples, banana, tomato, herbs and fruit of the forest. These alluring combinations make this oil very appealing and tasty.
It has a mild bitter flavor which turns into sweet fluidy one upon reaching the palate in the mouth.
The color of Alfar Arbequina is yellow green with a slight touch of golden accents which makes it attractive and charming.
The acidity level of this Alfar Arbequina is 0.1%. Acidity level defines the presence of free oleic fatty acids.
Monounsaturated omega 9 fatty acid is also known as oleic acid and olive oil is rich in it. This fatty acid is healthy, but upon oxidation it separates from its glycerol molecule and oxygen derived free radicals are produced. These free radicals have adverse effects on human health.
So, before buying oil, it is imperative to check their given acidity level. 0.8% or less is considered to be a healthy scale for high quality olive oil. Acidity level beyond 2% males the oil inedible.
Alfar Arbequina comes in beautiful, decent dark packing of different sizes like 5L, 1L and many others to help our customers chose the right one as per their need.
Alfar Arbequina extra virgin olive oil is that oil, which goes with every kind of meal one likes. It can go well with grilled meat, fish, eggs, vegetables, raw items and crackers.
It is highly recommended to keep all types of olive oil away from direct light and air contact.
About Agrícola La Maja
Agrícola La Maja has been in the olive oil production field since 1997. Our hard work, passion and enthusiasm clearly reflect from the products we sell. Our focus is only on the production of high quality extra virgin olive oil and customer satisfaction. Our mill is located in Mendavia, Navarra, where we grow, harvest and extracts pure olive juice. We own two quality labels, SIQEV QVEXTRA and AOVES. These quality labels are a sign of the status we own and the quality we provide.
From the very step, we focus on the health and optimal growth of grooves so that the quality of the oil will be maintained. 4 x 1.5 meters is the growth pattern we follow to ensure maximum growth and ease in the collection of the fruit. We have opted mechanical harvesting techniques to save our time and avoid fruit injury, because if the fruit is injured oxidation and deterioration of the olive oil speeds up. Not more than 12 hours are taken for oil extraction.
Types of Oil:
Varieties like Picual, Empeltre, Arróniz, Koroneiki and Arbosana, and Arbequina are cultivated on our farm. Arbequina is our main variety and two types of oils are produced from it.
- 100% Arbequina from green olives
- 75% Arbequina with a blend of other varieties from ripe olives
Products which are not obtained from 100% Arbequina contains a combination of olive oil from this variety and other above mentioned varieties.
The main processing steps of olive oil extraction at our mill are given below:
Olives are washed with the help of a blower, that not just remove the dirt from the fruit, but also all other un-necessary items like twigs, stones, leaves and desahped olives. Then olives are sent for soting, grading and weighing after which they enter the pressing zone.
Stainless steel hammer crushes and presses the fruit to get a semi solid mass. This mass consists of stone, vegetable part and water along with the oil. At 27 ºC this mass is constantly mixed.
Usually this semi solid mass consist of the components in this proportion: 40- 55% stone, 15- 30% water 23- 35% vegetable matter, but it slightly varies from one variety to another and time of harvesting (stage of ripening). After pressing, certifugation is carried out to separate the oil from rest of the mass.
Olive oil is stored at low temperature 18- 20 ºC under inert gas atmosphere.
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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’.