Oils with Catalan D.O.P
The Catalan territory has a very wide variety of excellent olive oils, highlighted by the wide range of flavors, aromas, colors and characteristics of each territory that cause a unique personality of each Catalan olive oil.
There are five Protected Apellations of Origin of extra virgin olive oil in Catalonia: Terra Alta Oil, Baix Ebre-Montsià Oil, Empordà Oil, Siurana and Las Garrigues.
The Apellation of Origin (D.O.P) is a quality mark recognized at Community level that certifies the origin of an agri-food product from a given area.
The elaboration, production and transformation of products with D.O.P must take place in a specific geography area, which is what gives the name to the same product. In addition, it has a reputation linked to its origin and has quality characteristics that are properly given to the geographical environment where they occur, taking into account both human and natural factors.
D.O.P TERRA ALTA
Balanced oil, pleasant to the palate and with apple and green almond fragrance. Depending on the time of collection, it differs between fruity early harvest, green, with more body and bitter almond flavor; and late collection, yellow and more fluid.
The main variety is from Empeltre, but Arbequina, Morruda and Farga may participate too.
Municipalities of Terra Alta and the municipalities of Ascó, Riba-roja d’Ebre and Flix.
D.O.P BAIX EBRE-MONTSIÀ
Extra clear, transparent virgin olive oils, without veils or turbidity. Its color varies according to the time of collection and the geographical situation within the production area, from greenish-yellow to golden yellow. They are very aromatic oils and tastes on the palate, fruity at the beginning of the campaign and sweets later.
Morruda (50%), Sevillenca (30-35%) and Farga (10-20%).
All municipalities in the Baix Ebre and Montsià regions.
Extra virgin olive oils clear, transparent, without veils or turbidity. Tasty and aromatic, slightly astringent with a bitter and spicy balance in balance with the fruity and remarkable aromatic complexity, aromas of almond, tomato, aniseed, fennel, and artichoke.
Argudell, Corivell, Verdal and Arbequina (minimum 80% separately or together), and a maximum of 20% of other varieties in the area.
Municipalities of Alt Empordà and Baix Empordà, and other municipalities of the Gironès regions (Viladesens, Sant Jordi Desvalls, Flaçà, Madremanya and Llagostera) and the Pla de l'Estany (Crespià, Esponellà and Vilademuls).
Balanced oil, very pleasant on the palate and with green almond and apple fragrance. There are two types of oils depending on the crop: fruity from an earlier harvest, green, with more body and bitter almond flavor; and sweet of late collection, yellow and more fluid than the previous one.
Arbequina in 90%, Rojal and Morruda in 10%.
It includes the entire natural basin of the Siurana River and some neighboring municipalities, distributed by the Priorat, Tarragonès, Ribera de Ebro, Alt and Baix Camp, Baix Penedès and Conca de Barberà regions.
D.O.P LES GARRIGUES
Fresh, dense, full-bodied olive fruit, with fragrances reminiscent of tomatoes and green almonds. There are two types of oil: green fruity, from an early harvest, green olive, bitter almond flavor and slightly spicy at the end; and sweetly fruity, which comes from a later harvest, of mature olive, sweeter and with a softer intensity of attributes.
Les Garrigues, southern Segrià and part of southern Urgell.
Currently, there are three different categories of olive oils in the market.
Extra virgin olive oil: It is considered the highest quality olive oil, with exceptional organoleptic properties and maintains all the vitamins and natural substances of the olive. It is obtained directly from olives and only by mechanical procedures.
- Virgin olive oil: This category is also obtained directly from olives and by mechanical procedures, therefore, it also preserves all vitamins and nutritional benefits, but organoleptically it is not so exceptional.
- Olive oil: This oil loses many vitamins and antioxidant substances, as it goes through a refining process that causes the loss of an important part of the nutritional benefits of the oil.
The olives that produce virgin olive oil must be at their optimum ripeness when they are harvested, without defects or any alteration, and with superior quality. In addition, to achieve the qualification of an extra virgin, a series of requirements must be met throughout the process of obtaining the oil.
On the other hand, virgin olive oil is the only food that has established its own organoleptic characteristics through community regulations, and the assessment of these characteristics in terms of flavor and aroma is carried out by a group of oil experts gathered in what It is called an oil tasting panel.
Virgin olive oil is rich in oleic acid, in vitamin E and has different antioxidant compounds, which provide numerous health benefits. So much so, there are multiple scientific studies that support the daily and habitual consumption of virgin olive oil to prevent and reduce the risk of cardiovascular diseases and others.