Arbequina Olive Oil
Olive oil is a blessing of Mother Nature. It is an irreplaceable thing. When you search of health benefits, the pages are full of it. When you search for its historical use, you see that its history goes back to 6000 BC. In 2014, archaeologists found several clay pots in which olive oil traces were found, those clay pots were thousands of years old. All these evidences show that olive oil has excellent heat stability properties and it has been known for its medicinal qualities for so long.
Spain is well known as the land of olives. More than 200 olive varieties are cultivated here and all of them have unique, distinctive and astonishing profiles. One variety varies from another in shape, size, color, texture, flavor, aroma and chemical profile. Every variety has its own oil producing yield rates.
Olive oil producing companies in Spain know very well about their lands, the soil and its environmnet. They only grow those varieties as are compatible with their soil. Among them, one company Agrícola La Maja also holds a firm ground. Our products speak of our hard and passionate work. We know that what is olive oil if it isn’t extra virgin, free from impurities and adulterants. We do not compromise over our quality and in turn our hard work is paid by our lovely customers who enjoys every drop of our products.
Alfar Arbequina is one of our astounding products, which we produce with great care and time management. Time management is the key to attain the desirable flavor, aroma and color otherwise your product will be doomed.
Let’s dive in little deep, to know more about our product and practices!
Alfar Arbequina 500ml
Alfar Arbequina is produced from 100% arbequina variety. Arbequina have one of the highest concentration of oil along with excellent heat stability properties and great flavor. Arbequina olive has greater crop yield and it gives two different products depending upon their harvesting time; early harvest and late harvest.
Our product Alfar Arbequina has won multiple awards like New York International Olive Oil competition medal, Olive Japon- 2014 Gold medal, der Feinschmecker Gold medal, and FLOS OLEI 2013. These awards reflect the flavor and quality this product owns. We preserve the flavor by processing the olives within 12 hours of harvest.
Now, let’s see its prominent characteristics:
Alfar Arbequina has fresh green – yellow color which a nice golden shade.
Flavor and Aroma
Surprising strong aroma with a medium fruity touch is its unique feature. Its aroma has a combination of fresh green fruits, notes of tomato, banana, apples, artichoke and less intensity of the forest fruits. Upon entering the mouth a smooth heat rushes in with some bitterness which converts into sweetness and mild buttery flavor upon reaching the palate.
Tasting note of Alfar Arbequina 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 has 0.1% acidity level which shows its heat stability and high quality.
Acidity is the measurement of the presence of free fatty acids, usually free oleic fatty acids. These fatty acids are detached from their glycerol content and generate free radicals upon oxidation. These radicals deteriorate the oil quality, are responsible for rancid oil smell and are carcinogenic in nature.
Therefore, it is imperative to buy olive oil with acidity level below 0.8%, because level above this is not good for human health. Olive oil with acidity level beyond 2% is not edible at all.
Our this product comes in decent black packing of different sizes. Ranging from ml to liters. Here, we are talking about its 500ml pack which is very handy for the daily use.
Alfar Arbquina can be consumed along with cooked items like grilled meat, fish, eggs or vegetables, and also goes very well with raw items and crackers. Some also consume it all alone owing to its health benefits.
Olive oil, despite its type, must always be kept away from the direct contact with light and air.
About the Agrícola La Maja
Agrícola La Maja is an experienced firm and is in field since 1997. We adopted with the changing market trends and revolutionized our harvesting techniques to maximize our yield without compromising the quality. SIQEV QVEXTRA and AOVES are our two quality labels that give our customers a safe edge to trust us without hesitation.
Olive grooves are grown at 4 x 1.5 meters distance pattern to attain speedy growth, healthy production and ease in mechanical harvesting. We know that if olives are injured, then the flavor and quality of the oil will be affected, so we take great care while picking every fruit from the tree and rush into processing to prevent any quality loss.
Types of Oil:
As mentioned above, Arbequina variety is that variety which shows different properties at different stages of its harvesting. Moreover, it also makes exquisite blend with other olive varieties.
At Agrícola La Maja, the main variety we cultivate is Arbequina, and the others are Picual, Empeltre, Arróniz, Koroneiki and Arbosana. Two types of oils are produced from these varieties,
- 100% Arbequina from green olives
- 75% Arbequina with a blend of other varieties from ripe olives
The following steps are involved in processing of these olives:
This is the very first step, where olives are received and sent for washing via blower. Blower also removes the other desirable products along with dirt from the olives. After sorting and grading, olives are sent for pressing in the mill.
Fruits are crushed and pressed by a stainless steel hammer, and then the mass is mixed below 27 ºC to prevent any undesirable changes in the properties. Cold press is the key to the production of extra virgin olive oil.
The mass we get after crushing consists of 15- 30% water, 40- 55% stone and 23- 35% vegetable matter. After crushing, centrifugation is done to separate oil from the mass.
When the oil is obtained, then the oil is stored in stainless steel tanks under inert nitrogen atmosphere at 18- 20 ºC. Oil is filled in bottles as per badge requirement.
Olive oil is an excellent product for your health and taste buds. It not just makes you fight various diseases, but also makes your food tasty and wholesome. Let’s talk about the market which is full of olive oil suppliers, but not all are authentic and trustworthy. Health is something upon which you mustn’t compromise. Instead trying different sites, visit the “Spanish Oil” company.
We are olive oil selling firm. We have collaborated with the Spain’s certified and verified top rated olive oil producing companies. You can visit our website for free to check out our working method and collaboration list, as we only believe in honest and quality work.
- 500 ml
- Extra Virgin Olive Oil
- Type of Olive
- 100% Arbequina
- Mendavia, Navarra - Northern Spain
- Green - yellow
- Medium fruity
- With a smooth heat, and a mild bitterness that doesn’t last long, the oil is sweet and fluid on the tongue.
- read by machine
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’.