Cradle & originIN THE LANDS OF CANENA, JAÉN, THE BEST SPANISH OILS ARE BORN
Olive oil is undoubtedly the “bow flag” of the Mediterranean diet and the first standard that guides the Spanish Brand’s route throughout the world. Because it has everything: prestige, taste, quality, it is healthy and symbolizes like no one the values of effort, nobility and good work of the men of the countryside.And the inseparable companion of oil … vinegar. Its complement and its counterpoint. Both hand holding the symbology of a job well done.
In Canena (Spain), the very essence of this land makes the Picual olive variety special. That noble olive that makes oil stable and tasty. That olive that with the care and know-how of its farmers, always advised by the most trained professionals but without forgetting the traditional treatment of the tree and its fruit, manage to extract the best of the olive.
The process of elaboration of the oil, surpassed the phase of cultivation and mime of the tree and its fruit, begins with the collection of the olive. It must be in the cold months of November and December … when the ripening of the olive is optimal.
The careful transport, the careful selection of olives and their subsequent washing, gives way to grinding: a mechanical process of crushing and breaking the olive that facilitates the exit of the juice.
The dough is then beaten to separate the oil from the water and the pomace, centrifuged and finally stored at the appropriate temperature (between 15 and 18 degrees) before the packaging process.
Olive oil, the cornerstone of the so-called Mediterranean diet, has a good number of beneficial properties for health::
- Antioxidant: Olive oil contains polyphenols that prevent cell oxidation
- Reduces the risk of osteoporosis and broken bones
- Prevents the appearance of some tumor processes
- Reduce cholesterol levels thanks to oleic acids
- Improves and facilitates digestive and intestinal functions
- It has cosmetic and dermatological properties to promote skin hydration and delay skin aging
WHY OLIVE OIL OF PICUAL VARIETY?
Numerous scientific studies show that the oil resulting from the picual olive is the most stable that exists. Its enormous load of natural antioxidants and its content in polyphenols prevent olive oil from rancid.