The Excellence range is the most top, exclusive, Chateau philosophy. With very limited productions, and an exclusive final result.
The Sikitita is a variety that is not very widespread, very delicate, and produces extraordinarily aromatic oils.
Technical sheet:
Producer: Isbilya
Origin: Umbrete (Seville)
Variety: Sikitita
Tasting notes:
Color: Green
On the nose it has a high intensity of fruity notes with hints of leaves and grass, also tomato and a curious combination of aromatic herbs.
On the palate it is bitter and spicy with medium intensity, appreciating certain nuances that evoke almond and even banana.
Pairing: at Made in Spain Gourmet we recommend it with poultry, rice dishes as it enhances the flavor of the other ingredients. Ideal for dressing green salads and steamed vegetables.
Nutritional information per 100 g:
- Energy Value - 3700kj/900 Kcal
- Fats - 100 g
- Of which saturates - 14 g
- Carbohydrates - 0 g
- Of which sugars - 0 g
- Proteins - 0 g
- Salt - 0
- Store in a cool place away from light and heat.
- Acidity: 0.11%
Description
Its cultivation system integrates all the knowledge accumulated through generations, with modern technologies resulting from research and development from research centers and agronomy universities.
The situation of the trees following a continuous hedge allows maximum lighting of all the foliage, providing a greater accumulation of fatty acids and a homogeneous state of maturity throughout the tree.
Controlled water and nutrient inputs ensure the maximum quality of the oil, following our principle of excellence.
The speed in harvesting guarantees the optimal state of the fruit at the time of harvest, thus preserving all the aroma and taste of our land and variety.
Sikitita is a variety that comes from the most widespread varieties in Spain, 'Picual' and 'Arbequina'. Achieving a perfect balance between these two types of oil.
After a long and careful process, once the fruit is obtained exclusively from its estates, their mission has only just begun... Isbilya starts to produce.
Olives are harvested in mid-October. This achieves an increase in fruity notes (an organoleptic characteristic in the tasting that resembles that of healthy and fresh olives). It results in a loss of production due to the decrease in the oil yield of the fruit.
Harvested in the least hot hours of the day. This allows keeping the olives at a low temperature, thus achieving a true cold extraction (22°C), obtaining an exponential olive elixir.
Harvested using a riding machine. Thanks to this system, they can harvest their entire plantation in a single day, achieving maximum homogeneity in their oils.
They only pick olives from the tree and positioned in the top 3/4 parts of the tree where the fruits that will produce the highest quality oil are located.
The milling is done in less than two hours from harvesting.
Extraction Technology. Gea Westfalia, through the latest extraction technology, obtains their olive juices and subjects them to the strictest quality controls.
