Olive Oil La Maja
The consumers of olive oil often state that only that oil is worth their attention which is strong enough to arouse all their taste and aromatic senses, whose even one drop is a unique blend full of flavor and aroma that can stimulate all the taste buds. So, I can handsomely relate the family business Agrícola La Maja here, who is fulfilling this promise of the provision of pure, flavorful extra virgin olive oil.
Extra virgin olive oil is frequently called as liquid healthy gold owing to its enormous health benefits. Unlike other edible oils, its not just the benefits of olive oil that makes it this much famous, but also its quirky flavor and distinctive profile. All these characteristics can be attained in oil extracted from olives only by great care and careful processes. Agrícola La Maja, from its harvesting to milling, collecting and packing, each and every step is handled with great care, love and passion to preserve all the qualities of high standard olives in their bottles.
Let’s talk about one of their famous product “La Maja” and then throw some light upon the company’s practices to see how their products are produced.
Olive Oil La Maja 500ml
La Maja, is an exquisite blend of Arbequina and Arróniz olive varietal. This extra virgin olive oil comes in limited annual edition category. This unique blend of two olive varieties contains 90% oil from Arbequina and 10% from Arróniz.
On one hand Arbequina olive oil is very fluid and sweet in taste. In it peppery or bitter flavors cannot be perceived, and it has intense fruity aromas of apples, banana and almond. While, on the other hand, the Arróniz olive variety has a maximum oil yield, and is resistant to shredding. Its flavor consists of a tomato and ripe fruit blend with mild bitterness. Both these olive varieties are stable and have good cooking properties. When an exquisite mixture of these two oils is made, the result is in the form of product “La Maja”.
Following are the main features of this amazing product:
La Maja has green to yellow fresh color
Flavor and Aroma:
Tasting note of La Maja olive oil
Lively, surprising flavours, reminding us of fresh, green fruit. Cut herbs, artichoke, tomato, apple, and with slight notes of kiwi.
Balanced with its aroma, a medium bitterness and a smooth heat. Clean.
Meticulous mixture of olive varieties give it a lively, surprising flavors and aroma of fresh green fruit, cut herbs, apple, tomato, artichoke and a slight note of kiwi, along with re-affirmed medium bitterness and slight late “bite”.
Extra virgin olive oil’s quality is often measured by its acidity level. It is considered virgin, if it falls between 0.8% to 2%. The acidity level of La Maja is 0.1%, making it of very high quality
It is a filtered, cold processed olive oil with no adulteration.
La Maja comes in decent dark colored glass bottles of 500ml, with very elegant label on it.
This product can be best paired with salads, vegetables, bread, Iberian ham, cooked and grilled fish, meat and can be consumed raw with vegetables and crackers.
Agrícola La Maja
Before purchasing the product, it is better to have a look at the company’s profile to see why is it among the top rated olive oil producers and what makes them outstanding.
Agrícola La Maja was founded in 1997 and is a family run business of olive cultivation, oil production and its marketing. With decades and decades of experience, our careful enthusiastic work has translated our efforts of growing olive grooves, collecting fruit and processing them into the production of exceptional quality extra virgin olive oil of different varieties.
The pattern in which olive grooves are grown (4 x 1.5 meters) enables the speedy cultivation, maturation, harvesting and collection. The mechanized harvesting techniques do not let the fruit to rupture or hit the ground, that would otherwise compromise the end product’s quality. The fruits are harvested on the basis of ripeness cycle. Oil is extracted as soon as possible after the collection to ensure no degradation of the olives, this entire process of collection and starting the processing of olives take no more than 12 hours.
Types of Oil:
The main variety cultivated on our farms is Arbequina and to lesser extent other varieties like Picual, Empeltre, Arróniz, Koroneiki and Arbosana. From these varieties two types of oil are collected:
- 100% Arbequina from green olives
- 75% Arbequina with a blend of other varieties from ripe olives
Only sound olives enter the cold extraction process, the rest is discarded. That is why our oil is characterized as one of the best quality extra virgin olive oil.
The processing of these olive fruits is divided into following three steps:
At reception, washing of olives with the help of blower takes place that also removes leaves, degraded olives, stones and other desirable objects. Then it is followed by temporary storage of olives for weighing and chuting. Then they enter the milling stage.
A stainless steel hammer presses the fruit and a mass consisting of water, stone and vegetable matter is obtained. This mass is mixed at constant temperature below 27 ºC.
At the time of harvesting, depending upon their ripe stage, oil initially contains 15- 30% water, 40- 55% stone and 23- 35% vegetable matter.
The mass is then centrifuged to separate the oil from the rest of the mass at low temperature and high speed.
After oil separation it is stored in stainless steel containers at 18- 20 ºC temperature under inert nitrogen atmosphere with no outside light contact and air. Then it is packed as per requirement.
Olive oil is exceptionally good for health. But to gain maximum benefit, only high quality and pure product are recommended. Not all companies ensure this provision. If are looking out for a source to buy this product then you are looking at the right side. The ‘Spanish Oil’ is a trustworthy and reliable company. We ensure the delivery of only high quality products of different suppliers from Spain to all around the globe. Do give us a try and I am sure you will not go anyswhere else, as customer satisfaction has always been our first and utmost priority.
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’.