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Jaén Olive Oil
Olive oil was introduced to the peninsula by Phoenicians and Greeks. Jaén, the so-called world capital of olive oil, and its olive tree fields which bathe the city and province enjoy a well-deserved world recognition for the prestige and extraordinary quality of its oil. The Picual variety is the one which is mainly produced because its quality and endurance at extreme temperatures.
Olive Oil types
Olive oils are divided into four categories and, at the top of all of them, for its purity, flavor and quality, is the Extra Virgin Olive Oil. Although all of them are extracted from olives, current regulations classify them according to acidity and quality.
It’s the oil of superior category, obtained from the olive by mechanical processes. Its flavour and aroma are excellent, without sensory defects (0.0 in evaluation of a tasting panel) and an acidity lower than 0.8º degrees.
It’s obtained the same as the extra virgin olive oil, has good aroma and flavour but some small sensory defect and its acidity is higher than 0.8º and lower than 2º.
Oil of inferior quality obtained by mixing refined olive oils and virgin olive oils. The virgin olive oils with a degree of acidity higher than 2º, undergo a process of refining and this same is understood as refined oil. To be called olive oil, the refined is mixed with virgin olive oil.
Oil extracted from the fat that remains adhered to the rests of the extraction of extra virgin olive oil, virgin olive oil and refined olive oil and also with the residues of bones and skins of the olives subjected to refining processes.
Olive Oil types
Olive oils are divided into four categories and, at the top of all of them, for its purity, flavor and quality, is the Extra Virgin Olive Oil. Although all of them are extracted from olives, current regulations classify them according to acidity and quality.
It’s the oil of superior category, obtained from the olive by mechanical processes. Its flavour and aroma are excellent, without sensory defects (0.0 in evaluation of a tasting panel) and an acidity lower than 0.8º degrees.
It’s obtained the same as the extra virgin olive oil, has good aroma and flavour but some small sensory defect and its acidity is higher than 0.8º and lower than 2º.
Oil of inferior quality obtained by mixing refined olive oils and virgin olive oils. The virgin olive oils with a degree of acidity higher than 2º, undergo a process of refining and this same is understood as refined oil. To be called olive oil, the refined is mixed with virgin olive oil.
Oil extracted from the fat that remains adhered to the rests of the extraction of extra virgin olive oil, virgin olive oil and refined olive oil and also with the residues of bones and skins of the olives subjected to refining processes.
Our varieties
Only in Spain, more than 260 varieties of olives have been recorded, each with its unique aroma and flavor. In the province of Jaén are located some as remote as Lucio variety, which was almost extinct. Although without a doubt, Picual is the variety that prevail in a good part of the Andalusian territory.
PICUAL
Whose Extra Virgin Olive Oil boasts an excellent quality and if it comes from an early harvest, it displays freshly cut grass aromas. When in mouth, positive notes of bitter and spicy can be tasted. These features make Picual oil, a product with great personality .
It is recommended to be used in white and soft fish, pasta, sauces and emulsions’ composition.
Its high level of natural antioxidants make it especially suitable for the care of our health.
LUCIO
The survival of this autochthonous variety of the province of Granada has been threatened for decades, although its defense and protection is supported by awareness initiatives such as that of the Argentata association.
But if something can facilitate the definitive recovery of Lucio variety oil, it is undoubtedly the production at the hands of small producers such as Alzay Oleum. A challenge that we have taken on with love and enthusiasm, pampering each of the centenary olive trees that inspired Federico García Lorca himself and whose essence is as surprising as singular.
Extra healthy: properties and benefits of the olive oil
Extra Virgin Olive Oil, it’s one of the unquestionable products of the Mediterranean diet. We cannot obviate all the benefits that the Extra Virgin Olive Oil offers to our organism and beauty thanks to its properties.
Proven by studies that, due to its high content of monounsaturated fats (good fats), natural antioxidants, oleic acid, oleocanal, Extra Virgin Olive Oil is capable of: reducing the classic markers of Alzheimer’s, minimizing the incidence of several types of cancer, having an anti-inflammatory action presented in symptoms of various diseases and reducing of up to 50% of cases of diabetes and cholesterol. It improves in all senses our immune system.
