|Parameter||Moment bottled||Extra virgin max. limit. (EEC) No. 2568/91|
|Acidity (% oleic acid)||≤ 0.2||≤ 0.8|
|Peroxide value (meq o2 / kg oil)||< 10||< 20|
|UV-K 232||< 1.80||< 2.25|
|UV-K 270||< 0.11||< 0.25|
These olives originate in the county of Bages (Barcelona), specifically the area around Manresa, at the foot of the Montserrat mountains. Our proximity to Ports de Beseit reminds us of the landscape around of Montserrat where these olives traditionally grow. In fact, in some areas of Tarragona this variety is also known as montserratina, in reference to its origins.
Its main characteristic is its mildness on the palate, without bitterness or pepperiness, but with a delicately fragrant retronasal perception and a sweet almondy finish. It is lightly fruity and usually presents flavours reminiscent of freshly-cut grass and floral and ripe fruit notes. This oil has a delicate profile and is fresh and very pleasant.
Golden yellow with slightly greenish tones.
The careful handling of the olives during and after harvesting, and the regulation of the pressing process and storage, are designed to produce an oil that expresses its full aromatic potential and guarantee a sufficient shelf life. When the oil is bottled, the following limits are set for the physical-chemical properties of each batch according to the processes before detailed.
Black glass bottle which protects the oil from light and maintains its organoleptic and nutritional properties intact. 250 ml – 500 ml
Its mildness and non-dominant character make this oil particularly suitable for use in recipes where the olive oil acts as a vehicle for other more characteristic aromas, thus avoiding interferences with the final profile. In addition, its low green pigment content makes it ideal for use in dishes where colour changes are not desirable (mayonnaise, mousses, tempura, breaded food). Its green flavours combine very well with salads and vegetables, helping to enhance the other ingredients without altering the end result.
Furthermore, its marked mildness and lack of astringent notes make it ideal for use with bitter foods (such as lightly cooked vegetables and chargrilled meats). At the same time, its mild profile and low pigmentation make it suitable for use when frying tempura and breaded food, although care should be taken if reusing the oil. Its mildness and delicate aromas mean that it works very well in confectionery.