EXPENSIVE OLIVE OILS, FOR SPECIAL OCCASIONS?
An extra virgin olive oil is not like wine, it doesn’t improve in the bottle nor increase its benefits over time, in fact, it loses them. Therefore, reserving a good oil we have at home only to add a touch to salads or for some toast, keeping it open for several months -or worse still- only for special occasions, is a textbook mistake.
Borja Adrián, commercial director of Finca La Torre olive oils, a premium extra virgin olive oil brand that has won the best product award from Alimentos de España for four consecutive years, in addition to numerous international awards in the sector, talks to us about this. “Extra virgin olive oil should be consumed as soon as possible”, he assures.
“We mill in October, with the olives still green, to cold extract the maximum amount of polyphenols [antioxidant substances naturally present in the oil] possible”, he explains. A process that allows them to make an oil of very high quality but with a very low yield per hectare.
“We barely produce between 80,000 and 100,000 kilos of olives per year, for an estate with 280 hectares of olive trees”, he comments. These are paltry figures if we consider that a hectare of traditional extensive olive grove can produce about 5,000 kilos of olives. “We sacrifice quantity for quality”, Adrián insists.
SOURCE: https://bit.ly/3be1tfD
The Entity ACEITES FINCA LA TORRE, S.L.U., has received aid from the European Union under the ERDF Operational Program of Andalusia 2014-2020, funded as part of the Union’s response to the COVID-19 pandemic (REACT-EU), to compensate for the additional energy costs of natural gas and/or electricity for SMEs and self-employed individuals particularly affected by the increase in natural gas and electricity prices, caused by the impact of Russia’s war of aggression against Ukraine.
