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How to determine the quality of the product.
The quality of an olive oil is to be found in :
· the variety of the olives
· the ripening season of the olives
· the method used for the extraction of the oil.
The variety of olives. Over 600 varieties of olives are known worldwide. About 280 varieties are cultivated in Spain and about 80 of theses are produced in the Valencian Community.
We have chosen domestic varieties with determined organoleptic qualities for our selection. Maybe you know that a particular variety of orange has a clear flavour, and this also applies to varieties of olives, but of course the taste is not the same. .
The olive ripening season. We can extract oil from olives, whether they are very ripe or not, during a period of 5 months. While still unripe, the output of the olive is less though its quality is greater as all its organoleptic qualities are intact and concentrated. The quality of oil lessens as it ripens. Even in the Roman era, the oil obtained from unripe olives was considered the best and only Patricians and Caesars had access to it.
Oil extraction method. The types of oil that we offer are extra virgin, which is the genuine juice of the olive that is obtained by pressing it naturally and without adding any chemicals to it: Cold pressed method.
The extra virgin olive oil has an irreproachable taste and smell or, let us put it that way, has no defects at all.
Artisan production.
For this process, we have selected several well known oil-mill manufacturers, also called “De Pago” and we are using the produce of some small farmers. The most essential factor of this production is its immediate availability. The olives are picked at the most favourable moment and are immediately taken to the oil-mill for the extraction of the oil.
It takes less than two hours, from the moment the olives are picked from the trees, to the beginning of the extraction process.
A very old type of oil production is the called “tear oil” method, which extracts the oil by ‘drop by drop, tear by tear’.
Presentation forms of these products:
These oils are presented in several different forms:
Monovariety, which is the oil of one variety of olive
Coupage or Blend, which is the oil resulting from the union of different olive varieties
All these are called unmanufactured oils, referring to the fact that they have not been submitted to any kind of filters, so as not to lose any of their organoleptic qualities. These extra virgin olive oils come in dark bottles to protect them from light.
The colour of the oil may range from green and vary in different shades up to a golden colour.
| Tear Oil : Bottle 500 Ml. |
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This special Extra Virgin Olive Oil is obtained by the tear method and the production is limited and numbered.
Presentation:
Monovariety: The Serrana variety
Maximum acidity: 0,2º
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| Tear Oil : Box of 12 Bottles 500 Ml. |
| Molins de Paixerell : Bottle 500 Ml. |
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A family oil mill which has known how to honestly offer the best of itself over 4 generations. An Extra Virgin Olive oil obtained with the specific varieties of the Costera region.
Presentation:
Mediterranean coupage: 40% Alfafara, 20% Villalonga Manzanilla and 40% Blanqueta
Maximum acidity: 0,2º
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| Molins de Paixerell :Box 3 Bottles of 5 Lt. |
| Masia El Altet : Bottle 500 Ml. |
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This Extra Virgin Olive Oil, whose olives are collected in the "pre-veraison" season is called "De Pago" or home-grown.
Presentation:
Coupage or Blend: 60% Picual, 20% Arbequina and 20% of native varieties: Genovesa, Blanqueta and Alfafarenca.
Maximum acidity: 0,08º
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| Masia El Altet : Box of 6 Bottles 500 Ml. |
| Eco Travadell : Bottle 500 Ml. |
 
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This Extra Virgin Olive Oil of high quality is obtained from the organic olives of the Travadell valley and is elaborated in cold and unfiltered when bottled.
Presentation:
Coupage or blend: 70% Villalonga manzanilla, 20% Blanqueta, 5% Genovesa and 5% Arbequina.
Maximum acidity level: 0,24º
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| Eco Travadell : Box of 12 Bottles 500 Ml. |
| Eco Travadell : Bottle 5 Lt. |
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Olive oil is the pillar of our diet and a natural source of health..
Extra virgin olive oil is a wholemeal food. It has taste, smell, body, and texture. It has many uses in cooking but it also has beneficial qualities for our wellbeing. Finally, it is the pillar of the Mediterranean diet and a natural source of health.
Oil and health. Qualities of the extra virgin olive oil:
Antioxydants.
Extra virgin olive oil is rich in antioxidants that protect the organism from free radicals. Their vitamins A, D, K, and E delay cellular aging and regenerate the epidermis.
Prevention of the risks of hearth diseases Heart diseases are the main cause of death in the industrialised world. According to Professor Grande Covian, the risk of developing heart diseases has been observed to lessen in the societies where more olive oil is consumed.
Helping reduce the level of cholesterol.
Olive oil helps us maintain a healthy corporal weight and reduces the level of LDL or “bad” cholesterol as well as increasing the level of HDL or “good” cholesterol. According to a study by the Service of Endocrinology and Nutrition of the Carlos Haya Hospital University in Malaga, the rich diets in oleic acid have some beneficial effects on the metabolism regulation of lipids and on the balance of corporal weight.
Olive oil and high blood pressure. Dietary considerations are an essential element in the treatment of high blood pressure and it has been proved that the Mediterranean diet, with its consumption of olive oil, is most effective to prevent high blood pressure. Several studies in the European Journal of Clinical Nutrition support this.
The benefits of olive oil do not end there, as there are many more. It also helps to prevent certain types of tumour, protect the stomach against ulcers and gastric problems. It has also been shown to help fix calcium deficiency during childhood, improve the functioning of pancreas and liver etc…. And someone once said that extra virgin olive oil is one of the few pleasures in life that is an addition healthy for the body. |