Extra Virgin Olive Oil 5L
CARACTERÍSTIQUES
Extra-Virgen
Olive Oil
VARIETIES
The predominant variety, grown on 70 % ot the land owned and worked by Caterra's members is the Empeltre varieity, though there are minority varieties that also have their important role when it comes to obtaining top quality Extra-virgin Caterra oils. Among others, these are the Arbequina, the Manzanilla, Fargo and the Morruna.
Physical & Chemical Characteistics
Maximum Acidity: 0,20
Máaximum index of peroxides: (meq. 02/kg) 18
K270: maximum 0.20
K232: maximum 2.50
Maximum humidity & Volatiles: 0.20%
Maximum impurities: 0.10 %
Region
The olive tree has found in Terra Alta the ideal geo-climatic and orographical conditions for its cultivation, especially in the municipality and surrounding areas of La Pobla de Massaluca. Absorbing the rays of the Mediterranean sun, and thriving in the dry and cold winters, the olive tree prospers in harsh water conditions and poorly fertile lands, characteristics that enable fruit of excellent quality of which to produce some of the best extra virgin olive oil of the world.
Approximately 90% of Caterra's members possess olive groves that they cultivate in a traditional way with the aid of machinery. The resultant olive of a rigorous care is tried in then processed at the coop.
Today Caterra has around 325 ha of olive groves (150 trees per ha.) registered under the protected denomination of Terra Alta.
ORIGINS OLIVE OIL D.O.P. TERRA ALTA
The history of the olive oil develops parallelly to that at the ot the olive tree cultivation. The first indications of the presence of the olive tree on the Spanish Mediterranean coasts coincide with the Roman domain of the country, although it was the Arabs that stimulated the cultivation, turning Spain into the first producing country of olive oil worldwide.
To be able to enjoy the quality stamp of the Denomination of Protected Origin "Oli de Terra", the oil has to be elaborated from the olive variety Empeltre, with small coupages, it it is considered opportune, of Arbequina, Morruda and Fargo, the only varieties recognized by the DOP. Another indispensable requirement is that only the olive oil processed from trees that have a minimal age of five years can benefit from the above mentioned protected origin denomination.
To obtain premium quality olive oil, the olive must be processed within the first 24 hours of its harvesting. Likewise, to obtain a Caterra Extravirgin olive oil, which in addition offers the highest quality between other Extra-virgin oils, a careful farming of the grave, and the correct timing at the harvest is necessary. The olives are gathered by hand or with the help at the vibrator that shakes the trunk of the tree so, that, in the same way as the manual harvest, the olives are not damaged, hence preserving the typical and natural attributes of the olive.
NOTA DE TAST
ORGANOLEPTIC CHARACTERISTICS
Extra Virgin olive oil is the term given to an olive oil, which has perfect chemical characteristics as well as healthy orgonoleptic characteristics (no negative flavors or aroma), clean, transparent aspect, with no traces of impurities. Yellow colour with shades that go from the pale yellow to old gold yellow.
Flavour. Great Flavour. Initially fruity taste and slightly sweet. Aromatic connotations that remind us of almond and green wallnut.
Minimum puntuation at the tasting panel: 6,5 points.
