Finca La Marquesa
EXTRA VIRGIN OLIVE OIL - ESTATE BOTTLED
Our estate bottled Extra Virgin Olive Oil is a blend of three different olives. This gives the olive oil a rich and balanced flavour that make it truly unique. The selection and collection of the fruits carries out in mid-November to mid-December when the olives present an initial ripening stage. This gives an organoleptic profile of great intensity and freshness, as well as prominent nutritional properties due to its high content in pro-vitamins and natural antioxidants.
Our Extra Virgin Olive Oil in bottle from ÓGIN Distillery
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From the Earth,
for you
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Every step of the process is considered in the making of our Extra Virgin Olive Oil. Finca La Marquesa has a long tradition in the area and are today a certified ecological producer. Over the years, olive trees of different qualities has been planted and today, the farm produces three different varieties of olive trees: Picual, Hojiblanca and Leccino, from which we extract Extra Virgin Olive Oil of the finest quality.
The cold pressing
Our production of extra virgin olive oil derives exclusively from the first cold pressing of our olives. The processing is done without heating the olive paste and without adding hot water to the pasta itself and to the oily must. In this way, the extra virgin olive oil has a greater bio nutritional and organoleptic superiority and a better preservation.
We are a certified ecological producer and our focus is on quality and sustainability.
Our olives
Picual - Like many Spanish olive oils, the Picual has a medium body, smooth texture, and sweet, buttery taste, but it finishes with a peppery kick that gives it an extra layer of flavor.
Hojiblanca - The Hojiblanca olive originated here in Spain. It has a wide range of flavors, with the most common attributes being a slight sweet taste in the beginning, a slight bitter taste of unripe fruits, and an almond aftertaste
Leccino - Leccino is one of the primary cultivars used in Italian olive oil production; best known for its Tuscan origin and delicate flavor profile. While it originated in Tuscany, it is now grown all over the world, also here at Finca La Marquesa.
Harvest
The first step in producing high-quality extra virgin olive oil is harvesting the fruit, this step is crucial because it’s one of the defining factors of an extra virgin vs regular olive oil. When the olives presents an initial ripening effect we start the collection of the fruits.
The time from harvest to actually pressing the olives happens within hours. This is important to keep flavour and quality on top.