My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
500ml
Older olive oil
Extra virgin olive oil 100% single variety of empeltre, native olive of Aragon, cataloged within the highest category of virgin olive oils that exists, it is an extra virgin olive oil of early harvest and cold extraction with high amount of polyphenols
Made in Spain Gourmet always guarantees you the best of Spanish gastronomy
The origin dates back to 1870 in Agón, a village located in the foothills of the Moncayo mountain range in Aragón, Spain, where the Medina family began to cultivate olive trees, maintaining a family tradition based on the love for their land, origins and tradition. Salz Medina, the 4th generation, has created the brand as a tribute to the effort of his family and his land, maintaining the native cultivation of the empeltre variety, which allows maintaining the natural balance of the land. Extra Virgin Olive Oil of superior category, obtained directly from olives and only by mechanical procedures, and of early harvest. This oil is cataloged within the highest category of virgin olive oils, it is an extra virgin olive oil of early harvest and cold extraction with a high amount of polyphenols
Its color is like liquid gold and its flavor contains spicy notes due to the early harvesting which makes it contain a higher amount of polyphenols which in turn prove to be a source of vitamin A and E.
Vitamin A contributes to the maintenance of normal skin and the functioning of the immune system.
Vitamin E contributes to the maintenance of normal skin and the functioning of the immune system
Vitamin E contributes to the protection of cells against oxidative damage.
Vitamin E contributes to the protection of cells against oxidative damage
Datasheet:
Ingredients: Extra Virgin Olive Oil 100%.
Olive Oil: Extra Virgin Olive Oil 100%
Maridaje: at Made in Spain Gourmet we recommend it for salad dressings, grilled vegetables, vegetable creams, fresh cheese, white fish and poultry. It has a high content of polyphenols and a high percentage of antioxidants
Producer: SalzySalz,
Origin: Agón (Aragón)
Variety: Empeltre
Nutritional Information per 100 g:
*EU Recommended Daily Allowance
Store in a cool place away from light and heat.
Empeltre variety: autochthonous from Aragon
The empeltre variety is the most characteristic olive tree of Aragon, it is an autochthonous variety, also called "aragonesa".
The empeltre is the most characteristic olive tree of Aragon
The empeltre has been cultivated by Phoenicians and Romans in our territory for centuries, being one of the oldest existing varieties of olive tree in the world. Empeltre has been cultivated by Phoenicians and Romans in our territory for centuries, being one of the oldest existing varieties of olive tree in the world
Black jet olive of early ripening and medium size. Empeltre has been cultivated by the Phoenicians and Romans in our territory for centuries
The benefits of extra virgin olive oil
Extra virgin olive oil is obtained when the olives are harvested just at their color change, when they turn from green to purple. The ideal months for harvesting are November and December. At this time, the olives stand out especially for their intense flavor and aroma
What are the health benefits? From a nutritional point of view, it is an excellent oil to contribute to our well-being. Some of its most notorious benefits are: High antioxidant properties. High antioxidant properties
High concentration of vitamins, especially vitamins A, D and E. High content of vitamins A, D and E. High antioxidant properties
High content of polyphenols, known for their antioxidant and anti-inflammatory properties. High content of polyphenols, known for their antioxidant and anti-inflammatory properties
High level of oleic acid and monounsaturated fats, which improve the absorption of nutrients, help the defenses and lower cholesterol and triglycerides. High level of oleic acid and monounsaturated fats, which improve the absorption of nutrients, help the defenses and lower cholesterol and triglycerides
Most important varieties of olives in Spain There are as many varieties of Olive Oils as there are varieties of olive trees and their fruits dedicated to oil extraction. And Spain is the world's leading producer of EVOO It is of great importance to the olive oil industry
It is of great importance the distinction between "variety" and "quality" in Olive Oils: two different species of olive tree will produce oil of different variety that nevertheless can be of the same quality. It is of great importance the distinction between "variety" and "quality" in Olive Oils: two different species of olive tree will produce oil of different variety that however can be of the same quality
In Spain, more than 250 cultivated varieties and different olive trees have been catalogued since the beginning of their cultivation in the Iberian Peninsula. However, not all of these olive varieties are cultivated equally and just over 20 have been widely spread. Only four varieties account for 60% of olive cultivation, and just one of them, the Picual variety, produces practically half of the Spanish oil and almost 100% of the oil in the province of Jaén
With all this great variety of olive trees it is possible to obtain oils that come from a single variety of olive. With all this great variety of olive trees it is possible to obtain oils that come from a single variety of olive
However, there are also oils in which two or more oils (obtained from a single olive variety) have been blended in specific proportions to complement and shape the sensory characteristics in the resulting oil
These are some of the most well-known varieties used in Spain: From the olive tree to reach our tables the Extra Virgin Olive Oil, follows the following steps for its production, harvesting and transport of olive: The Pickup and Transport of Olive Oil
The collectionof olives destined for milling. The collection of olives usually begins in the months of November and December and normally concludes in the months of January and February. It is necessary to collect the olives as they reach maturity and not later because otherwise the fruit can be chopped and the quality of the oil would decrease. Although it should also be noted that, in order to obtain a higher quality oil, it is increasingly opting for an earlier harvest
There are different ways of harvesting the olives to avoid damaging them, since this would affect the quality of the oil: The Transport of olives should be done immediately after harvesting, since the fruits must be processed within 24 hours at most to retain all its properties and obtain a higher quality oil. Currently, for the transport of olives, many oil mills offer the possibility for farmers to transport olives directly from the olive tree, i.e. olives that have not fallen to the ground and have not been mixed with earth and stones, in order to obtain the desired quality oil. The traditional facilities where olive oil is extracted are called mills, a name derived from the Arabic al-mas'sara, which means to extract or to print. One should avoid piling the olives high to avoid heating and fermentations. Which means to extract or press
Selection and Washing Once the olives have arrived at the mill, the next step is to prepare the fruit to reach the extraction of the fruit, by means of the selection and washing of olives. The SELECTION Before starting to manipulate the olives, they are distributed according to their characteristics to elaborate the extra virgin olive oil. A good oil is obtained only from healthy, ripe and whole olives
WASHING Once the olives are on the conveyor belts or lines, they cross a ventilation area that separates the leaves and branches that they may have. The olives are then washed
They are then washed with potable water to remove any impurities, mud or stones
Extraction MILLING consists of crushing and breaking the whole olive (without pitting) in order to facilitate the extraction and separation of the oil it contains. Nowadays, metal mills or crushers are used, which can be in the form of a toothed wheel or a hammer
In the past, a stone mill was used for milling
The BATIDO The olive mass or paste obtained in the mill is beaten in order to promote the release of the oil. The oil droplets agglutinate to form a larger and more easily separable phase from the aqueous phase (olive water) and the solid phase or pomace (skin, pulp and broken pits)
The beating temperature should not exceed 30º C so that the aromatic compounds are not lost and the oxidation processes are not accelerated. The main advantage of this product was that it could be used in the production process
Its main advantage was that it crushed the olives without causing emulsions or heating, eliminating the risk of contamination by metals, but it was a slow and expensive method. CENTRIFUGING To completely separate the oil from the alpechín (water) and pomace, the olive paste is placed in a vacuum centrifuge. By spinning the paste at high speed, the pomace, water and oil are separated by a difference in density
Preservation Once the oil has been obtained, it is essential to preserve it in optimum conditions so that it reaches the consumer with all its qualities. The material of the tanks must be inert (vitrified tile, stainless steel, polyester-fiberglass, etc.). In no case iron or copper, as they favor oxidation
The ideal temperature is between 15 and 18ºC to allow the oils to mature without favoring oxidation. The ideal temperature is between 15 and 18ºC to allow the oils to mature without favoring oxidation
Harvesting and Transport
