Extraction, preserving, coupage and R&D&i

Careful olive selection of the Arbequina, Picual and Empeltre varieties, harvested at their optimum ripeness. Extra Virgin Olive Oil, first
pressing, cold extraction and a maximum acidity of 0.5º. The different varieties are grinded separately and stored in INOX deposits at a controlled temperature, in total darkness and in a completely inert environment that can guarantee the optimum conditions.

The coupage is produced in our laboratory, under the careful supervision of expert tasters. The organoleptic and chemical characteristics are analysed and the best assemblage of each harvest is made, in order to obtain a product in keeping with the climate varieties of each harvest. Our laboratory carries out a close monitoring of each parameter, from the best study of the olive’s ripeness to the olive oil’s characteristics, factors that can influence the quality of the olive oil.

MAXIMUM CONTROL OF THE EXTRACTION PROCESS OF
DIFFERENT OLIVE OILS

The project assesses the impact of the parameters of the production, transformation, preserving and distribution processes on the health characteristics and the quality of the olive oil. That is why, following strict traceability, the parameters influencing the quality of the olive oil are evaluated.

During olive farming, rainfall, phytosanitary treatments, the impact of the collection system, the production process, the storage, packaging, distribution, temperature, packages and atmospheric agents such as light, cold, heat and temperature changes, are all studied in order to establish the basis of a know-how aimed at guaranteeing the quality of olive oil and the adaptation of the product to each market, bearing in mind its characteristics and the chemical composition of olive oil.

Another step forward, a concept of quality innovation that embraces every step towards obtaining a chemical composition that can guarantee quality: olive farming, olives, the production of extra virgin olive oil and its storage in stainless tanks with regular temperature.

The result of this work of R&D&i is Albares, a coupage of three varieties - Arbequina, Empeltre and Picual - that results in an extra virgin olive oil with an outstanding body, characteristic of traditional harvests.