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In order to bring to your knowledge the culinary and health qualities of extra virgin olive oil 900 Top, here is a brief article setting out the benefits they bring to the health and to the palate.

To begin with, it is fundamental to the production of extra virgin olive oil 900 Top that a great deal of care should be taken; from cultivation, collection and transport to pressing, processing and bottling. Each one of these stages needs special attention, because the success of each one is absolutely necessary to the final quality of the product, extra virgin olive oil 900 Top, an olive oil of superior quality.

As a result of this careful process, 900 top has properties that give it an intense and typical flavour – reproducing the aromas and flavours of the fruits from which it comes. This is without doubt its principal quality, though it has others such as bitterness and spiciness, characteristics of the Picual olive, which perhaps deserve to be mentioned and explained so that the consumer knows how to appreciate them as positive qualities.

Bitterness is a fundamental quality of an extra virgin olive oil obtained from olives at their peak of maturation. It is due to the phenolic compounds present in them, and is more or less intense depending on their level of content. They are a highly positive attribute because they indicate the lifespan present in the olive oil; they have high antioxidant properties, prevent the oil itself from oxidisation and give tremendously beneficial effects to the body.

Spiciness is a sensation that can be felt in all of the mouth and especially in the throat. Phenolic compounds are also responsible for it; specifically, oleocanthal, an organic compound that produces sensations of irritation in the throat, like spicy tastes. It has anti-inflammatory properties, can destroy cancer cells and has significant shared properties with ibuprofen. Not everybody benefits equally from these properties, because of our individual sensibilities.

These characteristics can also depend on climatic conditions, such as precipitation, sunshine, temperatutes, etc., which mean that each harvest’s olive oil possesses slightly different organoleptic and sensory characteristics, given that the quantities of compounds that give these characteristics are also different.

The olive variety used is another variable causing different notes of flavour, bitterness and spiciness from one olive oil to the next. The most cultivated variety in this zone is Picual, with a high content of polyfenoles and natural antioxidants, therefore with a long lifespan and bitterness and spiciness that are characteristic of quality. Hojiblanca and Picudo olives have a fruitier, sweeeter flavour. This is why Picual, Hojiblanca and Picudo are the varieties chosen for the creation, in their appropriate proportions, of the 900 Top blend.

All that now remains is to choose a good accompaniment for the table, whether it be bread, cheese or salad, but also meat, fish or steamed or grilled vegetables.

The great value of extra virgin olive oil has been recognised throughout history, whether used as an ointment, in Roman lamps or in religious rituals. These days, as well as being a sociocultural and envirnomental foundation of Andalucía’s agriculture and countryside, it is a food basic to the Meditteranean diet.

Over time, the elaboration of extra virgin olive oil has been such that now, a great variety of high quality olive oils are produced, each with different qualities  of aroma, taste and other factors; making it difficult for those who are not experts to identify each olive oil at its best. This diversity of extra virgin olive oils results from the richness of different olive varieties, soil types, climate factors and production processes, throughout our land of  Andalucía.

Whether the juice is obtained from healthy olives at the peak of maturity, the treatment of the fruit from collection up until final pressing, the agronomical and climatic factors all determine the quality of the olive oil.

From consumers’ need to understand how to differentiate the range of aromas and flavours of olive oil, and more particularly extra virgin olive oil, arises the concept of catar (taste), from the Latin captare, literally meaning ‘to search’.

The organoleptic qualities of a product are the sum of its characteristics or attributes that can be perceived through the senses (sight, smell, taste, feel) such as colour, aroma, flavour and liquidity. Organoleptic analysis can seem subjective because everyone has his or her own sense perceptions; however, with training and the use of specialist vocabulary, there can be agreed criteria for the classification, praise, criticism or discussion of the golden liquid of the Meditteranean.

Even though the analysis of taste requires exhaustive training on the part of the taster, requiring a great deal of time to achieve, we will briefly explain the following expert standards so that – within our limitations – we can discern the quality of an extra virgin olive oil.

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The senses used in olive oil tasting are sight, smell, taste and feel. Interestingly, professional tasters do not take the colour of extra virgin olive oils into account when making a sense analysis, because it is not a determinant of quality. Depending on the variety or stage of maturity of the olive, we might come across olive oils which are greener or more golden, with tones from greenish yellow to straw yellow; but both could be of maximum quality.

The sense of smell is used to identify the aroma of an extra virgin olive oil. It recognises and classifies the properties that are spread upwards through the air. For their part, the palate and tongue are charged, through the sense of feel, with assessing the structure and consistency of an extra virgin olive oil.

To practise olive oil tasting, you use blue coloured glasses covered with a transparent glass lid, following these stages:

• Aromatic
• Visual
• Flavour
• Consistency
• Balance and harmony

The taster picks up the glass, keeping the lid on; then, removing the lid, begins to smell the sample, taking light inward breaths, slowly and deeply, until the positive or negative qualities of the sample are appreciable, and how strong they are. This phase should not take longer than thirty seconds. Next, he or she moves on to the test of flavour. For this, a small sip of the olive oil is taken. It is important to spread the oil throughout the mouth. In general, appreciation of the four fundamental taste qualities (sweet, salty, acidic and bitter) is gained through the use of distinct tongue and palate areas, and this is so with the taste qualities specific to this product.

The olive oil has to be taken, in sufficient quantity and very slowly, over the back part of the tongue towards the palate and throat, with the attention focused on the presence of bitterness and spiciness. In some olive oils, these can pass by unnoticed, or the bitterness can be hidden by the spiciness. Taking short repeated breaths, introducing air into the mouth, helps to spread the oil through the mouth and enables appreciation of its aromatic properties via the nasal passages. The taster also has to take into account the consistency of the olive oil; so also with its fluidity, thickness and sharpness, noting their extent when they appear. 

Between each tasting and the next, a break must be taken (of at least fifteen minutes), so that the effects of the first one can pass. Chewing then spitting out a slice of orange is recommended, before rinsing out the mouth with water at room temperature.

 

Qualities appreciable through extra virgin olive oil tasting

 

Now let us describe the qualities appreciable through the tasting of any extra virgin olive oil, through each one of the senses, the positives as much as the negatives. It is very important to realise that an extra virgin olive oil must pass strict quality standards and that the presence of negative qualities will prevent this.

• With visual analysis, we assess the appearance of the olive oil. These are considered positive aspects: clarity of filtration, clarity when poured, opaque or opaque and opalescent. Muddy, dirty and dark are negative aspects. Colour is not a tasting criterion, which is why it is normal to use blue glasses that do not show the colour tones of the olive oil.
• With the smell analysis we move to the aromatic qualities. These are assessed according to their intensity and there are two categories. Agreeable/positive aspects include mature olive aroma, green olive aroma, apple, green herb, fig and green leaf; disagreeable/negative aspects include sour, vinegar, aroma of water extracted through pressing, wine aroma, rancid, muddy, rotten, sticky, mouldy, humid, basket aroma and metallic.
• Next we have the taste analysis through flavour and palate. We assess the sensations in the mouth according to their flavour, quality and intensity. These qualities are considered positive or desirable: typical of the olives used, clean, fresh, fruity, bitter, if to the proper, agreeable extent; wholesome, sweet, almond-flavoured, pine-flavoured and vegetable-flavoured. These qualities are considered to be defects: intensely bitter, intensely spicy, dry leaf, wine, vinegar, acidic, basket, rope, re-heated, frozen olive, mouldy or humid, metallic, muddy, wooden, wormed, putrid or rancid flavours.
• For tactile analysis we use the palate and mouth. The physical consistency of an olive oil is assessed according to the following definitions: thickness, smothness, fluidity and wateriness. Olive oils that present tactile qualities that are different from those normally or previously presented by their variety are considered to be detective.
• Finally we judge the olive oil’s overall harmony, taking account of all of its characteristics and begining to arrive at an overall mark. The judgement goes according to the balance between aromas and taste, classified by:
• Olive oils which are afrutado, that is, showing characteristics that are typical of the olives from which they are produced.
• Balanced, harmonious olive oils: that is, showing the best balance between aromas and flavours.
• Unbalanced, unintegrated olive oils: that is, oils where an aroma, flavour or defect predominates.

To enable you to use extra virgin olive oil (aceite oliva virgen extra: AOVE) in different dishes, bringing originality and surprises to the palate, we will show you a few ideas for success at the table.

AOVE 900 WHITE TRUFFLE

Stir this into any pasta once cooked: AOVE 900 WHITE TRUFFLE.  Add other ingredients of your choice, such as vegetables, aromatics herbs, or pieces of fish or chicken to taste. A stir-fry of onions, courgettes and carrots will be superb. If you also add slices of grilled chicken or turkey you will achieve an incredibly nutritious, flavoursome dish, using healthy ingredients.

You can use AOVE 900 WHITE TRUFFLE to enhance any grilled meat or fish.

 

AOVE 900 SMOKED

Smoking is a food preservation technique that has been used since ancient times.

Cooking any meat or fish with smoked olive oil brings delicious results.

 

Though the possibilities for using AOVE 900 SMOKED are limited only by the imagination, it is an ideal accompaniment for any grilled fish: cod, needlefish, salmon, etc. Add aromatic herbs to taste, fresh herbs if possible, such as coriander, dill, sage or parsley. This is a simple dish that saves you time without cutting back on flavour and which has a distinctive touch that makes it appetising.

 

AOVE 900 MOUNTAIN HAM

Mountain ham is one of Spain’s most valuabe foods and, like extra virgin olive oil, totally integrated into our culture. The best and healthiest way to use AOVE 900 MOUNTAIN HAM is as a dressing for salads. There is no doubt that it heightens their flavour. A generous helping of AOVE 900 MOUNTAIN HAM can make breakfast toast or a sandwich not just a daily food but a delight to enjoy. Dress salmorejo, when ready, with a helping of this oil and some chopped boiled egg. Delicious.

 

AOVE 900 ORANGE

Perhaps the most versatile of the range, in the kitchen. It enhances the flavour of any dish, whether savoury or sweet, meat or fish. Whatever the choice of dish, AOVE 900 ORANGE brings to it a succulent, pleasurable aroma and flavour. Orange lends a fresh flavour to oven-baked foods. If you wish to create a dessert, we suggest an orange cake, as a simple solution. Use AOVE 900 ORANGE in place of other fats, and it becomes an exquisite dessert, lighter and much better for your health. You can use AOVE 900 ORANGE in baking generally.

 

AOVE 900 BASIL

Basil is the principal ingredient in pesto. To create a perfect dish, stir AOVE 900 BASIL through pasta. Adding this olive oil to the pan when preparing grilled dishes lends a sophisticated flavour, whether to fish or meat. Dress steamed vegetables with a helping of AOVE 900 BASIL and accompany these with other dishes for lunch or for dinner. Chopped tomatoes with fresh cheese, walnuts and this olive oil is a perfect dinner.

 

AOVE 900 CURRY

This is an Asian flavour, but used worldwide to season pasta and meat. Its uses are endless and you can try it with almost anything. As a traditional dish, we suggest using it with vegetable couscous, but really you can use it to dress any of your favourite recipes.

 

AOVE 900 CHOCOLATE

An original breakfast: rustic bread, slices of your favourite fruit, for example orange or banana, and a helping of AOVE 900 CHOCOLATE. It might take you back to your childhood.

 

You can use it in place of other fats in cakes or biscuits. When baking it can be used to make creams or can accompany fruits such as pineapple. We also recommend using it in chicken with chocolate sauce, or to dress other grilled meats.

 

On our website you will find easy yet original ideas for day-to-day cooking. We would we delighted to hear of recipes you have used. Do get in touch with us and surprise us!

 

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In the Iberian Peninsula, cultivation of olive trees and extraction of the oil from their fruits began in the sixth century BC; or, at least, that is the date given by the oldest extant documents which speak of olive oil. 

To begin with, its uses were not culinary, but, thanks to its healthy qualities, medicinal and cosmetic. We do not see the land itself as something that we developed. However, as with most natural products, certain places have conditions that are exceptionally favourable to the production of superior quality olive oil. Therefore, our priority is to treat the crop as what it really is, a fruit; and  the care taken in cultivation, collection, transportation and processing into a pure olive juice, an extra virgin olive oil, has to be scrupulous and painstaking. This is what justifies its high value as a health food and necessary element of a balanced diet that maintains youth.

The variety of olives used – picual, hojiblanco, arbequina, etc. – determines the flavour and aroma of the olive oil.  Each one of these has many valuable qualities for the consumer, who, depending on taste and appreciation of olive oil, can choose one or the other. However strict the processes of cultivation and elaboration, there are other conditions in the areas where olives are grown that enhance their quality and therefore their flavour and intensity.

The best climatic, relief and water cycle conditions for olive growth occur at about nine hundred metres above sea level; exactly those present here, in our groves, in the surroundings of Alcalá la Real. This is the origin of our name and it is what makes our olive oil unique and different.

From the fruits collected in this environment – which have received the appropriate amount of sunshine, water and heat in each part of the year – we obtain an olive oil of exceptionally high quality from a nutritional point of view, because of its high antioxidant and anti-inflammatory properties, and its satisfying and nutrient-absorbing effects; and also from a cosmetic point of view, because of its moisturising effects that keep the skin supple and moist and the body tissues young.

So, in addition to its flavour and aroma, the fact that our olive oil possesses all of these healthy properties makes daily enjoyment of our signature product,  ACEITE 900 TOP, a very good idea.

This fact is corroborated by the international prizes we have won in various countries since 2013, the details of which we will give later on. Moreover, the landscape that gives rise to our olive culture is irreplaceable. There is no other natural landscape in the world where you can enjoy an infinite view of perfectly ordered olive trees. The view stretches further and further over the surrounding mountains, but still the landscape continues and so do the olive trees, right up to the furthest summit. A visit here is not to be missed.

We seek to create extra virgin olive oil that does justice to such privieged and ideal conditions; and on that basis arises our wish to find ways to bring the qualities of our product to the rest of the world. Bringing our olive oil to different corners of the world gives the consumer – wherever he or she may be – the chance to try one of foods that is healthiest for the human body, in a version characterised by supremely high quality and taste. 

Without doubt this is a challenge, but to be able to enjoy ACEITE 900 TOP and not to share it with the rest of the world would be a comfortable yet inconsiderate position to take; inconsiderate of the palates of those who appreciate the authentic and genuine in the world of food.

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