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Golden Oil from Cánava, early harvest selection 100% Picual. Coming from Sierra Mágina, Jaén.
Awarded for two consecutive years, 2012 and 2013 with four prestigious awards for its organoleptic characteristics.
The virtues that make it the recipient of these distinctions are: "Intense fruity smell of green olives, great complexity between green and dried fruit aromas: mint, tomato plant and banana peel with mature tones of almond and apple. Transparent, fragrant flavor, with perfect balance between light bitterness and progressive spiciness. Very structured and persistent."
Elaboration:
The production process begins in the olive groves, separating the olives from the tree and the ground, in order to choose the fruit from the beginning with the aim of obtaining one of the best olive oils of the Picual variety.
The olives are milled in the mill located in the Sierra Mágina region, northeast of the province of Jaén and declared a Natural Park. The olive trees in this area have a large leafy development. Since sometimes the altitude surpassed by the olive trees is 1,000 meters, they are considered mostly mountainous, privileged by the particular microclimate.
The harvesting season begins when the olives reach the optimal degree of ripeness. It is usually in November. The olives, once harvested from the tree (never mixed with those from the ground), are transported to the mill, where they undergo a strict cleaning process. Then, the olives are washed in clean water from the Cánava spring. Afterwards, the olives are crushed using a hammer mill system, to break all the cells containing the oil inside the fruit, moving the resulting mass to the mixer where a compact and homogeneous mass is obtained.
This mass, through a two-phase system, undergoes a special centrifugation to separate the oily must (oil) from the rest of the components. This must, at a maximum temperature of 22 degrees, is washed to remove any impurities. After this stage, the oil is transferred to the cellar tanks.
In the cellar, it rests to reach the optimal degree of ripeness. The constant temperature of the cellar contributes to making this oil one of the best natural products for consumption, coming from the heart of Sierra Mágina.
Maximum acidity: 0.12
Golden Oil from Cánava, early harvest selection 100% Picual. Coming from Sierra Mágina, Jaén.
Awarded for two consecutive years, 2012 and 2013 with four prestigious awards for its organoleptic characteristics.
The virtues that make it the recipient of these distinctions are: "Intense fruity smell of green olives, great complexity between green and dried fruit aromas: mint, tomato plant and banana peel with mature tones of almond and apple. Transparent, fragrant flavor, with perfect balance between light bitterness and progressive spiciness. Very structured and persistent."
Elaboration:
The production process begins in the olive groves, separating the olives from the tree and the ground, in order to choose the fruit from the beginning with the aim of obtaining one of the best olive oils of the Picual variety.
The olives are milled in the mill located in the Sierra Mágina region, northeast of the province of Jaén and declared a Natural Park. The olive trees in this area have a large leafy development. Since sometimes the altitude surpassed by the olive trees is 1,000 meters, they are considered mostly mountainous, privileged by the particular microclimate.
The harvesting season begins when the olives reach the optimal degree of ripeness. It is usually in November. The olives, once harvested from the tree (never mixed with those from the ground), are transported to the mill, where they undergo a strict cleaning process. Then, the olives are washed in clean water from the Cánava spring. Afterwards, the olives are crushed using a hammer mill system, to break all the cells containing the oil inside the fruit, moving the resulting mass to the mixer where a compact and homogeneous mass is obtained.
This mass, through a two-phase system, undergoes a special centrifugation to separate the oily must (oil) from the rest of the components. This must, at a maximum temperature of 22 degrees, is washed to remove any impurities. After this stage, the oil is transferred to the cellar tanks.
In the cellar, it rests to reach the optimal degree of ripeness. The constant temperature of the cellar contributes to making this oil one of the best natural products for consumption, coming from the heart of Sierra Mágina.
Maximum acidity: 0.12
