Soto Marañón, Oil from Jaén, exclusively from centenary olive trees. For this reason, the harvest is early, and normally lasts only one day. Due to its limited production, it can be considered a “parcel oil”, in the “Finca el Portillo”. Soto Marañón is currently one of the highest quality Extra Virgin on the market, and the only one in the world 100% of the Carrasqueño variety.
Ideal in sauces, emulsions and pickles, also with fish, cheese, pasta, yogurt or chocolate. It can also be used to preserve raw food. Finally, you can make a mayonnaise or use it in pastries, toasts with honey, yogurt, nuts or fruit and vegetable salad.
Soto Marañón Oil
The oil mill
Extra Virgin olive oil, of early harvest, usually at the beginning of October. The harvest lasts only 1 day, to quickly send the olives to the oil mill. This ensures that the oil extracted, cold, of course, is as fresh as possible.
La Finca del Portillo is located in an old neighborhood of Jaén, Alcaudete. It is owned by a family that has opted for the Carrasqueño variety, which is practically extinct. The olive trees are centuries old and the terrain is unique. Indeed, it is a soil rich in calcium and sulfates that give the oil special characteristics.
They are indeed in danger of extinction. The reason is its low productivity, despite being organoleptically extraordinary. Unfortunately, this often happens with several varieties in Spain, only those that produce the most oil and / or those that are best harvested with machinery tend to be grown.
In this way, the available varieties are oversimplified, going from more than 230 classified to 4 or 5. The best known are indeed Picual (Jaén and Córdoba), Cornicabra (Toledo), Arbequina (Levante, Navarra and Extremadura ), La Hojiblanca (Córdoba) and La Manzanilla (Málaga and Seville).
Some examples of “outstanding” varieties are Lechín, which is practically only worked by Oro del Desierto (Tabernas, Almería). Another in the same situation is the Acebuchina, or wild olive, from Balcón del Sur.
In Soto Marañón the bet on this olive is maintained. In fact it is called, the olive of the birds, his favorite for its sweetness.