Belluga Selection Olive Oil
A Gastronomic Delight
Large consumption : high quality olive oil for use in raw, packed for catering, restaurant and home uses.
Everything you need to know about Belluga oil
Harvest is made only from olives that come directly from the trees, and immediately transported to the mill for their processing, with no more than 12 hours between picking and extraction, which allows a very low acidity (<0,1%).
Cold extraction takes place under 22ºC, with a very short malaxing time, less than 25 minutes, thus obtaining a very low yield (<10%) but achieving nonetheless an excellent preservation of the volatile elements that are responsible for the quality of the aromas, the antioxidant components and the low content in wax and peroxides.
The oil obtained from centrifugation is decanted naturally and stored in stainless steel deposits, protected from light, oxygen and kept at a constant temperature.
Bottling is made upon demand, keeping the oil in perfect conservation conditions as long as possible.
As a sample of the perfect adaptation of olives to the land, is the presence of several thousand-year-old trees in our area. With very little rain but with abundance of subterranean water there is a mix of both intensive irrigated orchards of new olive trees (in the valleys) and with terraces of ancient trees grown in dry land (in the mountainous area).
The existence of aromatic herbs, as well as almond and other fruit trees near the olive tree plantations, together with a clay-lime type of soil, are also factors that add special characteristics and an intense fruity level to the resulting olive oil.
It is rich in oleic acid and other components like polyphenols, tocopherols and Vitamin E. These components help to reduce the levels of harmful cholesterol (LDL), and thus preventing heart related diseases, as well as arterial obstruction and hypertension.
Its antioxidant effects prevent the formation of free radicals, which enhance cellular ageing and generate some types of cancer.
EVOO also stimulates digestive secretions which favour better digestions, weight loss and reduction of stomach ulcers.
The Serrana de Espadán variety produces sweet and aromatic oils, with a great balance and a high content in oleic acid, being low in acidity. If made from green olives, the resulting oil is very stable with high contents of polyphenols. These are excellent oils for their use as condiment to salads, vegetables, toast or fish, and ideal for a wide spectrum of consumers, specially children, given the fact that it is not bitter nor spicy.
Having a greenish golden colour, it presents a medium fruit intensity, with combinations of green and ripe notes, with aromas from tomatoes, green olives, dried fruits and aromatic herbs. There is a very low intensity of bitterness and a very light spicy note to the mouth. Almonds, banana and artichoke are perceived, in a fluid, smooth and sweet passage.