EVOO (early harvest)
(0.75l)

EVOO from early harvesting in conversion to organic farming (750ml cylindrical can)

The oil has an intensely fruity aroma similar to that of fresh green olives themselves, with notes of apple, almonds, and ripe tomato. Upon tasting the oil there are flavours of red pepper and fig, as well as hints of green pepper and a trace of freshly mown grass. It has a slightly bitter taste, and is of medium spice. EVOO is especially suitable to be used raw in recipes such as salads, and its composition makes it a particularly good choice for sauces and dressings of any kind. It can even be used in recipes for certain desserts!

The harvesting of the olives that will be used for this oil took place on October 7th, and there are eight people employed to help with the process. All harvesting takes place during daylight hours, checking the trees to avoid breaking the nests of migratory birds and respecting their natural resting period. Manual techniques are used alongside Pellenc machinery which is especially designed for this type of harvesting. These machines do not damage the skin of the olives, thus we ensure that all aromas, flavours, and physical and chemical characteristics are intact before extraction in the mill. The machinery also ensures zero emissions during the task of harvesting the olives.
Of the olives harvested so far, the maturity index was 1.6 out of 7, meaning that the olives were at the point before the beginning of veraison - this is when they start to ripen further and change colour. There was a very low yield of around 12%, which meant that around 6.5 kg of olives had to be used for each 750 ml can.
The olives were transported immediately to the oil mill, taking no more than 6 hours from harvesting to processing. This is key as it prevents the fruit from heating up and deteriorating.

Please store the olive oil in a cool place. After being opened it should be consumed within one year.

Miguel Abad Ventura, engineer of the olive cultivation and production of olive oil, specialist in the elaboration of extra virgin olive oils and member of the Asociación Nacional de Catadores.

Born in Altura, a small village in Castellón, where our family has roots as well. Miguel's father and our grandfather shared a close friendship, which we have continued and even deepened thanks to the co-elaboration of the organic olive juice.