Alfar La Maja. Surprising for its vivacity, extra virgin olive oil intense and with body. Yellowish green colour, it reminds fresh and green fruits, clean aroma in which it’s possible to appreciate notes of tomatoes and tomato plants, artichoke, grass, apple, banana and wild fruits. It has a bitter almond taste, slightly spicy, sweet and smooth at the end. For this oil, at the end of October beginning of November, we collect the olives of Arbequina variety when they begin to change their colour. In less than 12 hours from the collection they are cold pressed obtaining less fat values but a huge intensity of aroma.
Alfar La Maja: Our compromise is the excellence
Internationally recognised numbered seal SIQEV awarded by QvEtra! Acknowledging the excellence and the best practices in the production process of the Extra virgin olive oil. It also guarantees the top quality of the product. The consumers will be able to enjoy a top quality extra virgin olive oil, the only AOVE that will be awarded the seal will be the ones that meet the standard requirement of excellence.
How to taste an olive oil
How to taste an olive oil
- Keep the glass covered until the oil reaches the same temperature of the hand, take then the glass and keep it in the palm of your hand.
- Taking slow and deep breath. By doing so, you will be able to smell the oil distinguishing the glass and detecting the product positive or negative attributes and quantifying its intensity.
- To carry out the tasting of the flavour take a little sip of oil so that the tastes can be deeply appreciated. The four main tastes are sweet, salty, acid and bitter. It’ s important to spread and move the oil around the mouth.
- Very slowly, focusing the attention in bitter and spicy notes, the oil needs to be enough extended in the back part of the tongue, until the palate and the throat.
- Taking short and fast breath, introducing air from the mouth and helping the oil to extend around the mouth so that it will be possible to perceive the volatile aromatic components with retro-olfactory.
- It has to be taken in to account the tactile sensation when they are detected, like the pastiness, fluidity, stinging or spiciness taking notes of their intensity.
- Leave at least 15 minutes between one tasting and the next one. We will be able to eliminate the rests of the previous oil by chewing pieces of apple. Rinse the mouth with water.
Quality healthy kitchen
We will use extra virgin olive oil Alfar La Maja, both uncooked and for frying, stews, stir fry, baking etc. It’s a proven fact that is as well the best oil to fry. Nowadays the extra virgin and virgin olive oil integrate the food, modifying the texture and personalising the dishes. It has converted in one of the sign of a quality kitchen as well as providing aroma, flavour and colour.
Depending on the plate that we will prepare we will pick the oil for its sensorial qualities. We will also have to take into account the personal taste of each person. If we want a quality kitchen, the ingredients will have to be as well of a top quality. We will also be able to improve our health. Lastly to maintain its freshness the extra virgin olive oil will need to be stored far from direct light, heath and humidity.