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Pairing:
El maridaje del Aceite de Oliva Virgen Extra conlleva un mínimo conocimiento de los atributos que tiene cada variedad y cómo actúan con cada alimento / receta. Cabe decir que cada consumidor puede apreciar más unos AOVEs que otros teniendo alguna variedad favorita, ya sea por su intensidad, complejidad o armonía. Para una leve iniciación, puede seguir las siguientes sugerencias para la variedad Arbequina.
Las características del Aceite de Oliva Virgen Extra Arbequina son de una intensidad delicada, por lo que se debe utilizar en alimentos con los cuales se complemente.
El Aceite de Oliva Virgen Extra Arbequina es ideal para utilizar en platos de sabores suaves, como pescados blancos, emulsiones, carnes blancas (pollo, pavo), salsas o postres.
En cambio, es preferible utilizar otras variedades como la Picual o la Cornicabra para alimentos de sabores intensos, como por ejemplo las carnes rojas. También en preparaciones de gran personalidad: guisos, frituras, rebozados…
Container: Botella
Presentation: 500 ml.
General characteristics:
The name of the Arbequina variety comes from the Catalan town of Arbeca, as it was the Duke of Medinaceli and Baron of Arbeca who introduced this variety to Spain from Palestine. Its main area of development is in the regions of Catalonia and Aragon, although today this variety is being developed with tremendous potential (both nationally and internationally) thanks to its ability to be cultivated in intensive and superintensive plantations. It has a quick entry into production and high productivity per olive tree, good fat yield, cold resistance, and tolerance to certain diseases typical of olive groves. The fruit is small and round. The small size can be a problem for harvesting with shakers, which is why its use in superintensive systems has been well accepted. On the other hand, its low oleic acid content gives it very low stability, although this detail also offers softer oils that are more interesting for novice consumers and children.Production:
- Harvest date: October / November, early harvest. - Irrigation: automated system with humidity sensors. - Harvesting system: branch shaking to remove the fruits directly from the tree without touching the ground, avoiding strong impacts and taking care of our olives. - Harvesting temperature: avoiding harvesting in high-temperature hours, so if the day is very hot (over 35°C), the workday is shortened based on the temperature. - Time between harvest and production: less than 3 hours. - Production system: continuous two-phase system, cold extraction (below 27°C), minimizing contact with water. - Filtration: continuous filtration after the extraction process. Removing moisture and impurities that may remain in our olive juice to give it a longer shelf life. - Storage: stainless steel tanks preserved with nitrogen. - Color: golden. - Nutritional information:| Average values per | 100 ml. |
| Energy value | 900 kcal./3,700 kj. |
| Fats 100g. of which | |
| Saturated | 14 g. |
| Monounsaturated | 78 g. |
| Polyunsaturated | 8 g. |
| Carbohydrates of which | |
| Sugars | 0 g. |
| Polyalcohols | 0 g. |
| Starch | 0 g. |
| Dietary Fiber | 0 g. |
| Proteins | 0 g. |
| Salt | 0 g. |
| Vitamins and minerals | 0 g. |
Organoleptic:
Delicate fruity aroma of olives and other fruits, highlighting fruity notes of apple, pear, green banana, green almond, and light herbaceous touches. Its entry in the mouth is sweet, very elegant, with almost imperceptible bitterness and balanced spiciness. ThePairing:
El maridaje del Aceite de Oliva Virgen Extra conlleva un mínimo conocimiento de los atributos que tiene cada variedad y cómo actúan con cada alimento / receta. Cabe decir que cada consumidor puede apreciar más unos AOVEs que otros teniendo alguna variedad favorita, ya sea por su intensidad, complejidad o armonía. Para una leve iniciación, puede seguir las siguientes sugerencias para la variedad Arbequina.
Las características del Aceite de Oliva Virgen Extra Arbequina son de una intensidad delicada, por lo que se debe utilizar en alimentos con los cuales se complemente.
El Aceite de Oliva Virgen Extra Arbequina es ideal para utilizar en platos de sabores suaves, como pescados blancos, emulsiones, carnes blancas (pollo, pavo), salsas o postres.
En cambio, es preferible utilizar otras variedades como la Picual o la Cornicabra para alimentos de sabores intensos, como por ejemplo las carnes rojas. También en preparaciones de gran personalidad: guisos, frituras, rebozados…
Container: Botella
Presentation: 500 ml.
General characteristics:
The name of the Arbequina variety comes from the Catalan town of Arbeca, as it was the Duke of Medinaceli and Baron of Arbeca who introduced this variety to Spain from Palestine. Its main area of development is in the regions of Catalonia and Aragon, although today this variety is being developed with tremendous potential (both nationally and internationally) thanks to its ability to be cultivated in intensive and superintensive plantations. It has a quick entry into production and high productivity per olive tree, good fat yield, cold resistance, and tolerance to certain diseases typical of olive groves. The fruit is small and round. The small size can be a problem for harvesting with shakers, which is why its use in superintensive systems has been well accepted. On the other hand, its low oleic acid content gives it very low stability, although this detail also offers softer oils that are more interesting for novice consumers and children.Production:
- Harvest date: October / November, early harvest. - Irrigation: automated system with humidity sensors. - Harvesting system: branch shaking to remove the fruits directly from the tree without touching the ground, avoiding strong impacts and taking care of our olives. - Harvesting temperature: avoiding harvesting in high-temperature hours, so if the day is very hot (over 35°C), the workday is shortened based on the temperature. - Time between harvest and production: less than 3 hours. - Production system: continuous two-phase system, cold extraction (below 27°C), minimizing contact with water. - Filtration: continuous filtration after the extraction process. Removing moisture and impurities that may remain in our olive juice to give it a longer shelf life. - Storage: stainless steel tanks preserved with nitrogen. - Color: golden. - Nutritional information:| Average values per | 100 ml. |
| Energy value | 900 kcal./3,700 kj. |
| Fats 100g. of which | |
| Saturated | 14 g. |
| Monounsaturated | 78 g. |
| Polyunsaturated | 8 g. |
| Carbohydrates of which | |
| Sugars | 0 g. |
| Polyalcohols | 0 g. |
| Starch | 0 g. |
| Dietary Fiber | 0 g. |
| Proteins | 0 g. |
| Salt | 0 g. |
| Vitamins and minerals | 0 g. |
Organoleptic:
Delicate fruity aroma of olives and other fruits, highlighting fruity notes of apple, pear, green banana, green almond, and light herbaceous touches. Its entry in the mouth is sweet, very elegant, with almost imperceptible bitterness and balanced spiciness. The
