OLEUM OLEA MARE NOSTRUM® Extra Virgin Olive Oil

Production 

Extra Virgin Olive Oil is simply the natural juice from the fruit of the olive tree; the olives. The virginity of an oil lies on the fact that chemical means have not been used in its production. The extraction of the oil is not done with organic solvents, rather exclusively through mechanical means.

There are many factors that determine the character and the quality of a good olive oil; the variety of olive, the climate, the soil, the care taken in the harvesting of the olives, and the techniques of grinding and pressing.

The OLEUM OLEA MARE NOSTRUM® oils come only from the extraction of the first press of the Arbequina and Empeltre olives, as the principal varieties. On occasion, the Farga and Morruda olives are also used as secondary varieties also of very high quality.

Harvesting and selection

The harvesting and selection of the olive is essentially done by hand, so as to not damage the fruit or the tree; the transport to the grinding mill is done daily. The key to yielding olives with low acidity–low concentration of free fatty acids expressed as concentration of oleic acid – begins with these first two steps of harvesting and transport and culminates in the step of extraction, which should be completed immediately following the others, and under strict temperature conditions.

Atenea JRS Catalunya SLU inspects every load of olives that arrives at the oil mill to assure that they are in optimal condition, that is, free of dents or cuts that would allow for the entrance of oxygen in the fruit, triggering the process of fermentation and resulting in the deterioration of the qualities of extra virgin olive oil.

Reception and cleaning

The reception and cleaning of the olive is a critical step for obtaining quality oil. Another important factor is the speed with which the fruit is transported to the mill and is ground. This process should be completed within a few hours. The grinding is done by traditional mechanical methods.

Once the oil has been extracted, the storage is carried out at a controlled temperature in underground tanks and others of stainless steel that prevent all possibility of small points of fermentation. In this step, natural sedimentation takes place of the vegetal microparticles and the natural water of the fruit itself, that precipitate at the bottom of the tank, from where they are removed. Once clarified, the oil is transferred to other tanks, where it will remain until it is bottled.

Finally, before bottling, the oil is filtered. This is achieved by circulating the oil through natural filters that remove the final traces of vegetal material and water that could be remaining. The oil is filtered only immediately before being bottled.

The oils of Arbequina are fruity, lightly green, moderately bitter, spicy, and sweet. They highlight as well the aroma and flavor of almond and their fluidity and pleasant taste. The aromathat they give off brings to mind fresh artichokes.

The oils of Empeltre, on the other hand, of a greenish shade at the beginning of the season and golden yellow near the end, are oils of a fruity aroma. Very pleasant to the taste for their sweetness, they do not tend to exhibit bitterness or spiciness and, as with the Arbequina oils, leave a pleasant aftertaste of almond.
 

OLEUM OLEA MARE NOSTRUM®Extra Virgin Olive Oil

Bottle formats

1.Darkened doric glass:

• protects the oil from the light.
• elegant appearance
• anti-drip spout
• Sizes: 250, 500, 750 ml

2. PET – 1 (Polyethylene terephthalate) - light

• very resistant to bumps and falls – conserves very well the flavor and aroma of the product
• 100% recyclable.
• sizes: 1, 2, 3, 5 liters 
   

3. Metal: available by volume.
 

OLEUM OLEA MARE NOSTRUM® markets extra virgin olive oil. The acidity of the oil is very low, between 0.1 and 0.4%, never above 0.5%. It should be noted that the acidity of the fruit increases from the very moment of harvesting. This value more than meets the specifications dictated by the International Olive Council, which stipulates a maximum acidity of 0.8% for extra virgin olive oil.

Recommendations for the use of our extra virgin olive oil:

• As a salad dressing.
• To enhance the flavor of boiled vegetables.
• To intensify the flavor of meat and fish, whether barbecued, grilled, or baked.
• To season pasta dishes.
• For the preparation of rice and vegetable dishes.
• For making all types of salsas
• On its own, on top of a slice of bread, with salt to taste.