RESPECT FOR THE ENVIRONMENT
OUR OILS
Thanks to the care and respect we show for the cycles of the olive trees and also for the environment and the water supplies, our olive trees grow in perfect harmony and under fine conditions to produce first-class organic oil.
Our oils are the result of the learning that comes from experience, from a calling, and from the unwavering efforts to search for constant improvement to achieve an organic oil of rich flavor. The olives are harvested when their organoleptic properties are at their height, so ensuring an extra virgin oil of outstanding flavor and quality.
The whole process, from the preparation of the soil through to the production of the oil, is carried out with the utmost care and attention to the tiniest details. Nothing is left to chance, from the selection of the olives to the quality controls and finally the conservation of the oil which has been produced with devotion and dedication.
The freshly plucked olives are transported with care to avoid splitting and the extraction of oil is cold pressed to conserve all the biological properties and so ensure the highest quality in both the monovarietal and the coupages oils, because this is the way to get a balanced, stable oil with acfull body and a taste that will delight the palate.
Our organic oils offer a range of sensations for you to enjoy
ECOLOGIC AND SINGLE VARIETAL
ARBEQUINA
A light and mild monovarietal EVOO with a delicate texture, sweet on the palate, with little spiciness or bitterness and a fruity aroma of olive, apple, banana and almond.
It goes well with vegetables and fish, bit also with delicate dishes, sauces and pastries, complementing the other ingredients.
ECOLOGIC AND SINGLE VARIETAL
PICUAL
a highly stable EVOO monovarietal that has great strength and body and a fruity aroma with hints of herbaceous crops, tomato and unripe fruits. It is sweet on entry with a slightly spicy and bitter taste, giving it balance and elegance.
The oil enjoys great stability due to its being very rich in polyphenols and its high oleic acid content, which has been proven to reduce the risk of cardiovascular and hepatic diseases. It is also rich in natural anti-oxidants and can boast almost 10% more oleic acid than other oils, making it highly recommendable for children and the elderly.
It can accompany salads and cold dishes to enhance their taste, and can also be used for fried, battered, breadcrumbed and cooked dishes as it admits high temperatures and respects foods since it maintains its properties even when reused.
ECOLOGIC
OLIVAR CENTENARIO
As the name suggests, this EVOO comes from our centuries-old trees. Each year we select the trees whose fruit is of a quality to produce an exclusive oil that will enchant the palate. The varietals used are Royal, Changlot Real or Cuquillo, all of them very old and indigenous to the south-east of Spain.
These trees are over 150 years old and some over 250. They have weathered the passing of time and here, in the Finca Fuensanta, it has been our desire to recapture the essence of these old trees that generously give us their very special fruit and oil.
This EVOO is characterized by a sweet, fruity aroma with high notes of fig and almond. A beautifully stable and balanced oil with bitter and spicy tones of mild intensity, which evoke tastes from yesteryear
ECOLOGIC AND SINGLE VARIETAL
CORNICABRA
Oil with an intense, fresh flavor, very stable and healthy like Picual, but without its spicy notes.
Very aromatic of nuts such as walnuts and peanuts, with a great balance between bitter and sweet touches, even touches of avocado and the garden can be appreciated.
It is very suitable for sauteed and fried due to its high content of polyphenols. It is used in salads and vinaigrettes, where its nuances of nuts are appreciated, as well as in grilled vegetables and fish where it enhances its flavors, even in preserves.
OLIVE OIL AND HEALTH
BENEFITS OF EXTRA VIRGIN OLIVE OIL
Various studies have verified the nutritional qualities of extra virgin olive oil (EVOO), which is one of the basic pillars of the Mediterranean diet, as well as its beneficial effects on health, thanks to the different natural components found in olive oil, as the large amount of polyphenols, monounsaturated fats and vitamins A, D, E and K.
Due to this we can affirm that EVOO prevents cardiovascular diseases, thanks to the fatty acids present in virgin olive oil, and specifically oleic acid, (monounsaturated fatty acids) that helps reduce bad cholesterol levels, while they increase the levels of good cholesterol. These acids increase arterial vasodilation, improving blood circulation, lowering blood pressure and the risk of heart attacks.
It reduces the incidence of complications in patients with type II diabetes mellitus. Extra virgin olive oil is rich in monounsaturated fats that promote healthy insulin levels, thus helping to maintain a low blood sugar level. That is why it is recommended both to people suffering from diabetes and to patients who are at risk of developing heart disease.
Its anti-inflammatory properties help in the healing of gallbladder and urinary tract problems. Improves intestinal absorption of nutrients, helping to combat constipation.
Olive oil has a large amount of oleates that help to correct calcification and mineralization of the bones, and this is why it is recommended in the diet of children during growth and for the elderly, as it is consumed in adulthood regularly, limits the loss of calcium that occurs in aging, and consequently pathologies such as osteoporosis.
It has a high content of phenolic antioxidants, such as vitamin E and K, as well as polyphenols that delay the aging process and improve the health of the skin. The large amount of polyphenols in extra virgin olive oil has an antioxidant action, preventing cellular aging and the formation of cancer cells. These antioxidants with anti-inflammatory properties help reduce the risk of chronic inflammation in cells.
Several studies link olive oil with a reduction in the risk of breast cancer (related to the consumption of saturated fat of animal origin), and also the risk of cancers of the respiratory tract and digestive tract, all thanks to a component of the extra virgin olive oil, olecanthal polyphenol, which hasten the death of cancer cells.