Oil and Tasting

  • Oil and Health

Health benefits of olive oil have been known since very remote times. In Ancient Greece as well as in the Roman Empire its positive effects on our health stood out, becoming a very common element in traditional medicine due to its therapeutic properties, which are widely acknowledged by modern science nowadays.

All olive oils share properties and features in common and provide us with vitamins and natural antioxidants. It is outstanding its high oleic acid content, a monounsaturated acid whose action on our circulatory system is highly beneficial, together with the presence of vitamin E as an excellent natural antioxidant.

Every oil's special properties are determined basically by the olive variety from which it is made.  The Picual variety is the queen in the olive groves in Jaén and the oil which is extracted from it is gradually positioned in the quality market of the EVOOs (Extra Virgin Olive Oils) as the excellent product it is. One of its most remarkable advantages is its stability against oxidation retaining its attributes for longer and becoming thus an excellent natural preservative.

In our Mediterranean culture it is staple food,
both raw and heated and an excellent
preservative for some food.

 

  • Tasting

Olive oil tasting consists in grasping through the senses and detecting the strengths and weaknesses (positive and negative attributes) to determine its quality and appreciate its fineness.

This tasting is carried out by tasting panels, which can be either laboratory professionals or  EVOOs aromas and flavours' lovers.

Many factors influence on these features: the olive tree variety, the soil composition, the climate of the area, the care in the harvest, the time elapsed from harvest to milling, also the method of processing and deciding, together with manufacturing parameters, the optimal moment of the process.

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