Cata's Profile
The oil has a deep nose with intense green aromas, highlighting artichoke, raw acorn, and tomato plant. In the mouth, it balances bitterness and spiciness, with hints of almond, wood, and rosemary, leaving a fresh and prolonged aftertaste. It is powerful, wild, sweet, and delicate, reflecting pure wild nature.
The Wild Olive Tree and Acebuchina Oil
The wild olive tree (Olea europaea var. sylvestris), ancestor of the olive tree, has been present in Sierra Mágina since the last ice age, growing in a high-altitude meso-Mediterranean climate. The extreme conditions induce wild olive trees to produce higher levels of antioxidants and vitamins. These wild olive trees, with a unique genome, grow in rocky environments, as slow-growing trees or shrubs with great longevity, robust trunks, and thorny branches. The acebuchina is smaller than the olive and varies in size and shape.
Properties of Acebuchina Oil
Acebuchina oil contains:
- Palmitoleic acid: Beneficial for reducing obesity.
- Sitostanol: Improves cardiovascular health by balancing LDL and HDL cholesterol.
- Alpha-tocopherol: Antioxidant that protects against cellular aging.
Oleocanthal
Oleocanthal is a natural anti-inflammatory in acebuchina oil and extra virgin olive oil, especially if they are spicy or bitter. It benefits cardiovascular, neurodegenerative diseases, and joint wear, and can destroy cancer cells, suggesting its potential in cancer prevention.
In addition, exercise, a healthy diet, and regular consumption of high-quality extra virgin olive oil strengthen the immune system, according to the University of Jaén.