Arbequina Extra Virgen Olive Oil,Spain Arbequina Olive Oil price supplier

Production Area:

The production areacovers a strip of the province of Tarragona, perpendicular to the MediterraneanSea which from the inside, crossing northwest to southeast the followingcounties:

• Priorat

• El Baix Camp
• La Ribera d'Ebre
• El Tarragonés
• L'Alt Camp
• El Baix Penedés
• Conca de Barberà

The area of lots, storage and packaging is composed of the municipalities thatform the geographical area of the designation.
The area of olive groves registered and controlled by the Control Board is12,000 ha. The average annual production of oil certified by the D. O. P."Siurana" is 4,000 MT.

 

 

TheOlive Oil:

Theoil protected by the Regulatory Board is a natural product, produced within theproduction area of the designation, which comes from the manual collection anddirect appreciated the variety of olive oil "Arbequina", with thefollowing features:

Oleic:

Virgin Olive Oil: indication of natural product obtained from the firstpressing of Olives by mechanical processes which do not alter its naturalcomposition and thus retain the vitamin and nutritional content of the oil.

Oil Extra: characteristics of excellent quality.

Fruity Oil: index of the quality and intensity of flavor and aromaticcomponents. Improve by giving the aroma and flavor to food.

 

Physical-Chemical:

Acidity Lower than 0.5 °
Peroxide Maximum 15
Up to 270 K 0.15
Humidity not exceeding 0.1%
Impurities not exceeding 0.1%

 

Organoleptic:

 

Fragrant: Smell the pleasant feeling of cleanliness and fragrance withhints of the area of production, derived from the Arbequina olive variety ofvery old tradition in these regions.

Balanced: well built with all its well-distributed taste.

Round: Oil full, without blemish, full-bodied and persistent sensations oftaste.

It is divided into two sub-types of oil by the time the name of the collection:

Fruity: From the early crop of green color, more body and taste slightlybitter-almond.
Sweet: yellow, more fluid, from the later harvest.

 

Thedeadline for making the oil is 24 hours from the collection of instructionsthat oil should be fresh, healthy and with the appropriate maturity index.

 

Thepractices of traditional crops are likely to get the best quality oil. Forseveral years, entered into the drawing organic production.
The techniques used for handling and lots of fruit and for the extraction andconservation of oil are controlled to obtain high quality oil.
 
The mills, the local packing and registered in various registers of the ControlBoard, have appropriate thermal conditions for maintaining constant temperatureof the oil.
The Control Board is the owner of the brand of oil worldwide, and also a modelof packaging design unique, patented to distinguish the marketing of entitiesregistered.
To enjoy the protection and distinction awarded by D.O.P. Siurana (ProtectedOrigen Denomination Siurana) registered entities producing the records of theRegulatory Board must obtain this for each harvest and the correspondingcertification that renews confidence and proves that production has exceededthe declared mandatory quality controls.