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TRESPUERTAS VIEJO
is an oil that is produced in the town of Úbeda in Jaén
province. It is made from just one sort of olive, the
Picual
olive variety. This olive guarantees a high yield, high oil
content, high stability and oleic acid content.
TRESPUERTAS VIEJO
oil is obtained by ensuring meticulous care of the olive trees,
and by carefully selecting the olives during the first days of
harvesting. The fruit is then ground immediately (within 24
hours of picking), thus providing a top quality natural juice
with all the strength, richness and properties of the
magnificent Picual olive. This variety is considered as
the queen of all olives for several reasons:
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It has the
highest polyphenol content of all olive varieties.
Polyphenols are natural components of extra virgin olive
oil. They have a marked antioxidant property, which,
together with the presence of Vitamin E give this
variety its characteristic slightly bitter flavour.
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It
contains other nutrients that are essential for our
body, such as vitamins A, D and K, and monounsaturated
oleic acid,
There is a high level of oleic acid in this olive
variety, and it is very important in preventing
cardiovascular disease, because it has been demonstrated
that it reduces cholesterol levels.
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In
comparison with other varieties,
it has a low linoleic acid content,
which makes it the most stable oil on the market. This
means that it has a longer shelf life and resists
heating during cooking extremely well. If it is stored
in suitable conditions, the oil will preserve all its
characteristics for much longer than other oils.
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 Our
product is backed by the quality certificate of the Centro de Cata de
Andalucía (Andalusian Tasting Centre), that has graded it with a score
of 7.4 points, the maximum score for an extra virgin olive oil, thus
guaranteeing its quality as well as vouching for its excellent
organoleptic
properties.
Organoleptic
assessment:
This is the decisive test, but not the only one, for allocating
a virgin olive oil a category and classification. The
organoleptic properties of oil are the best indicators to assess
its state of health and the presence of any alterations or
defects. To ensure objectivity, the assessment must be conducted
by a recognised
analysis board.
The analysis
board:
is a group of selected and trained tasters who perform
organoleptic tests and try the oil in order to assess the
sensorial properties of the virgin olive oil (including its weak
and strong points) in order to give it a category and
classification in accordance with EC Regulation 2568/91. |
