Questions about olive oil
Yes, all the olive oil that we produce and sell bottled is extra virgin, that is to say, pure olive juice, extracted by mechanical means, without the use of any chemical product, with zero defects. It is olive oil with the physical-chemical and organoleptic characteristics set out in European legislation. Our olive oil has an acidity of 0.1º according to the laboratory that carried out the analysis, which shows an exceptional quality. We have these analyses at your disposal if you wish to see them.
Of course, we have organic certification for both the olive grove and the mill. The company that certifies it is Sohiscert and they are in charge of carrying out the necessary control visits and analyses to ensure that the product can bear the European organic certification logo.
The concept of’first pressure’ was used in the past when olive oil was produced using the old method (millstone and mats), which has practically ceased to be used because of the problems of oil degradation caused by the fact that it has been in contact with the air for a long time. In addition, the mats are now made of plastic or PVC, but they need to be cleaned very thoroughly each time they are used if you want to prevent the oil from having defects such as fusty, rancid, etc. We use mechanical extraction, without chemical treatments but through a horizontal decanter that rotates at high speed and separates the oil from the water and from the other remains of the olive because of the difference in density. It can be called first extraction because we do not carry out a second extraction of the olive paste.
Of course, a requirement for the oil to be extra virgin is not to exceed a temperature of 28º during its extraction. The higher the temperature, the more oil is obtained per kilogram of olive, but the lower the quality of the oil as it loses a good part of its aromas. In our case, we try to keep the temperature of the blend around 20º to try to keep all the aromas of the oil.
You need to keep it away from oxygen (air), light and heat. It is best to keep it in its dark or opaque container, closed, away from the oven or heating. In this form, it may be kept in good condition 3-4 months after opening the container. It is important to note that the oil is still perfectly edible if for example you have forgotten for a few days an open bottle, when we mean to degrade we mean that it loses positive organoleptic characteristics (aroma, flavor), but can be used perfectly like any other fat.
Questions about us and how we work
Yes, we usually only use olives from our olive trees. If at some point we need some more olives because the season has not been good or because we want some variety of olives that we do not have, we buy the olives from a farmer in the village we know from a long time ago, who is certified as organic and who shares our values.
Most of our olive trees are of the Manzanilla Cacereña variety, a variety that is used as a table olive and to obtain oil, and which provides one of the most elegant and exclusive oils. It is a variety that adapts very well to our area and is known here as Redondilla. It has a very low fat yield, that is to say, less liters of oil are obtained per kilo of olive than in other varieties but the quality of its oil made us fall in love with it. We also have a variety of the region, Cornicabra, which is especially appreciated for its great stability in cuisine and a variety that comes from Navarra, Arroniz, which has similar characteristics to cornicabra and which adapts very well to our area.
We are in a region (La Mancha) where there has always been a rainfed olive grove, although it has one of the lowest rainfall levels in Spain, but we decided to request permission from the entity that manages the Tagus river basin to provide irrigation to the olive trees in the event of an extremely dry summer. We water the olive trees only when necessary. We consume a very small percentage of the amount of water granted by the agency.
We have solar panels that supply 100% of the energy that we consume both in the mill (the entire roof is occupied by the panels) and in the olive grove, where our irrigation system uses only the energy that comes from the sun. At the mill, we obviously have a normal electricity supply because we cannot depend on a sunny day to work, but we compensate for this consumption with the green energy that we produce in other periods and do not consume and that we pour into the network for free.