Alfar La Maja olive oil
Extra virgin olive oil Alfar La Maja. Surprising for its liveliness, full-bodied and dense extra virgin olive oil. Yellowish-green in color, reminiscent of fresh green fruits, with a clean aroma, in which notes of tomato, tomato, artichoke, grass, apple, banana and wild fruits are appreciated.
It has an almond-bitter taste, slightly spicy, sweet and fluid at the end. For this oil, at the end of October or the beginning of November, we collect the Arbequina variety olives, when they begin to season. In less than twelve hours from the harvest it is made cold, with logical low fat yields but in return, enormous intensity of aroma!
The mill
SIQEV international numbered seal awarded by QvExtra! In recognition of excellence and best practices in the integral process of extra virgin olive oil. It guarantees that the packaging contains the highest quality level of extra virgin olive oil.
During the entire life of preferential consumption of the oil, the consumer will have an extra virgin of the highest quality. Only those EVOOs that comply with a series of standards committed to excellence will be bearers of the seal.
Founded in 1997, a family business dedicated exclusively to the production of extra virgin olive oil. We are in a very fertile enclave, near the Ebro river. The company owns its crops and its oil mill, which allows us to maintain total control of the process.
We mainly work the Arbequina variety, and to a lesser extent the Arbosana, Koroneiki, Empeltre and Picual. Our oil has an unmistakable aroma of tomato and tomato, fresh grass and artichoke, and an almond flavor, somewhat bitter, with a spicy touch, and fluid and sweet at the end.
For all this we have been awarded in different international competitions.
Early harvest and cold extraction
The crops are intensive and mechanized. We harvest the olives while they are still in veraison, to obtain the greenest and densest oil possible. The objective is that the olive does not touch the ground and is ground in less than 12 hours. In this way we will avoid the initiation of fermentation processes that would ultimately harm the oil.
The grinding is done cold, which obviously reduces the productivity of the olive, but ensures that the oil keeps all its components intact (the heat volatilizes them, although it allows to improve the yield, you have to choose …).
