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Welcome

Oleoalmanzora is a start up company in the Spanish Olive Oil sector. An agribusiness project promoted by Mr. Jose Sanchez Parra, a passionate of Extra Virgin Olive Oil. He comes from a long tradition of several generations of olive growers who have been changing and adapting olive farming systems , to the latest environmentally friendly technologies . Ensuring to obtain the highest quality of Extra Virgin Olive Oil.

The company has four Olive yards with more than 25,000 Arbequina olive trees variety in a super intensive farming production. The main activity of the company is to transform the fruits of their selected Olive yards in Extra Virgin Olive Oil gourmet, by providing authentic, top quality Premium olive juice to the consumers.

We aim to obtain that by Controlling the entire production process of “Oleoalmanzora” Extra virgin Olive Oil from the care and management of the olive grove, the correct collection of fruit at the optimum time of ripening, proper transport, adequate grinding by the first cold pressing only through mechanical procedures. Culminating with proper storage in warehouses. Through this process we ensure that the consumer gets Extra Virgin Olive Oil of the highest quality and unique flavor.The production process begins with the early harvest of olives in October, by mechanical means which does not damage the fruit, to achieve the highest quality oil with only 0.1 degrees of acidity. From the rapid transport to grinding, together with low whipping temperatures ,hygiene control and quality protocol of the whole process, are the keys to our success. To maintain quality over time, storage is done in inerted stainless steel tanks within temperature controlled cellar. Finally packaged in dark glass, to preserve the best Extra Virgin Olive Oil gourmet.







Environment

Oleoalmanzora company is located in the district of Bajo Almanzora, specifically in the town of Pulpí (Almería province). A unique natural enclave, a privileged Andalusia’s place for olive cultivation.
Between the Sea and the Mountains in the fields of Pulpí, land of Andalucía, this Golden Liquid is created natured by the Mediterranean Sun.
Oleoalmanzora commitment to protect the environment and preserving the sustainability of our closest natural areas such as “la isla negra” and “la isla de terreros”. Protected natural areas, declared by ZEPA (Bird Protection Special Zone ) in 2001. Working together to credit "La geode Pulpí" our large crystal treasure, an unique formation in the world.
Oleoalmanzora olive trees are sheltered by steep slopes and soft walls mountains . From the northeast a set of hills, draw a delicate profile on the horizon. Altogether this group of mountains which are located on the shores of the coast, starting from Cabo de Gata through the charming village of Mojacar and the arid desert of Tabernas, so the olives of Almanzora enjoy a privileged climate. The climate of Oleoalmanzora’s Olive yard is excellent, unique, semi-arid Mediterranean type with a low rainfall, about 263 mm annual average precipitation and only about 37 days of rain per year.
Winds from the northeast are humid, cool and generally with a very gentle lift. It’s average temperature is 18.4º C, with few frosts. The Olives trees from which Oleoalmanzora is born, collect the most hours of sunshine per year in Europe, with 325 days and more than 3,000 hours of sunshine all year round. Figures that are among the highest in the Iberian Peninsula. Always surrounded by the best conditions to produce this Extra Virgin Olive Oil Gourmet, which is a staple of the Mediterranean diet, to ensure customers health.

 

 

 

 


PROCESS

 

To produce Extra Virgin Olive Oil, collecting the fruits at the right turning color ripeness , usually in October, depending on the weather, is essential . Then transported to the mill where it will be press on the same harvest’s day, a critical step in the process. Once grinding is done then is churned subsequently separating oil from water and the remaining components by centrifugation. Let it settle and when being packaged then filtering occurs.
To produce Extra Virgin Olive Oil, collecting the fruits at the right turning color ripeness , usually in October, depending on the weather, is essential . Then transported to the mill where it will be press on the same harvest’s day, a critical step in the process. Once grinding is done then is churned subsequently separating oil from water and the remaining components by centrifugation. Let it settle and when being packaged then filtering occurs.
The development factors that most affect the quality as well as the selection of healthy fruits and the right ripeness is the build up process and conservation, where is crucial to avoid loss of scent by evaporation . Always seeking to ensure that the gourmet Extra Virgin Olive Oil is at it’s highest quality to reach the final consumer, reassuring all its beneficial preventive health benefits.






CLASSIFICATION

Olive Oil is classified according to their organoleptic characteristics, which are determined based on sensory testing, and of course complying with the chemical characteristics established by the International Olive Council (IOC).
Virgin Olive Oils are the oils obtained from the fruit of the olive tree solely by mechanical or other physical meansSo designations is as follows:
Extra Virgin Olive Oil :
It is the category of highest quality, where it does preserves all its sensory characteristics and health properties. It has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams.
• Virgin olive oil :
Virgin Olive Oil is like the extra which has a free acidity, expressed as oleic acid, of not more that 2 grams per 100 grams.

• Lampante olive oil : :
Olive Oil not fit for consumption which has a free acidity, expressed as oleic acid, of more that 3.3 grams per 100 grams .


VARIETIES

 

Olive oils are the oils obtained from the fruit of the olive tree, which also is usually eaten unprocessed as an appetiser. Between the olives harvested, it must choose the least damage to the olive.
The most commonly used olive harvest today is solely by mechanical or other physical means since it reduces the damage of the fruit. The fruit must be gathered when it reaches the ideal ripening stage. When the olive is ground, the tissues brokes down to obtain the oleic material and it is here where the oil is found, our Extra Virgin Olive Oil.
In Spain alone, there are certified more than 260 varieties of olive trees. Each variety has its own characteristics : :
Arbequina, cornicabra, blanquette, hojiblanca, chamomile, royal, lechín….

Tasting Notes of our Arbequina Extra Virgin Olive Oil .
Virgin olive oil slows down the aging of the bones , skin and joints , reduces the heartburn and regulates the bowel transit amongst others.According to different universities studies and organizations around the world, the vast beneficial effects of virgin olive oil in our body are magnificent.
Por: Susana Romero Arias. Directora Técnica. Escuela Valenciana de Cata.


 

 

 


Healt

 

• Disease prevention.
Virgin olive oil slows down the aging of the bones , skin and joints , reduces the heartburn and regulates the bowel transit amongst others.According to different universities studies and organizations around the world, the vast beneficial effects of virgin olive oil in our body are magnificent.
The Spanish National Research Council (CSIC) researchers shows that olive oil is highly beneficial to health because of its ability to protect the immune system cells.

• The benefits of Extra Virgin Olive Oil.

The extra virgin olive oil is a tasty product highly beneficial to our body , is one of the groceries that are at the top of the Mediterranean diet "It's a outstanding product ." There are many beneficial reasons to consume this, since it is a beneficial vegetable fat high in antioxidants and vitamins :
- It does brings a wealth of essential monounsaturated fats, giving us the energy to carry out the common daily activities.
- The most abundant fatty acid in Extra Virgin Olive Oil is the oleic acid which has many beneficial properties to our body, particularly, in the liver and cardiovascular field .
- Extra Virgin Olive Oil contains "polyphenols" that act as antioxidants in our body, sterols, tocopherols, among which vitamin E stand out.They are great antioxidants that slow down the aging process.
- Also contains vitamin A which contributes to the maintenance of bones and soft tissue, eyesight, skin and also to prevent infections.
- It has vitamin D needed to regulate the absorption of calcium by the bones.
- Extra Virgin Olive Oil is very easy to digest ,hence highly beneficial to improve difficult digestions.
- It has vitamin K which aids blood clotting and generates red blood cells.
- It contains essential fatty acids important to our body.
All components attributed to Extra Virgin Olive Oil with unique features embedded biological properties that help to prevent many diseases and disorders. .



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AOVE ( Extra Virgin Olive Oil )
The natural juice of the olive fruit in the Mediterranean, a universal health source food. Extra Virgin Olive Oil, is the category of highest quality, where all sensory characteristics and health properties remain intact .It is obtained directly from fruit of the olive tree solely by mechanical or other physical means..