Can I eat an olive straight from the tree?
No, you cannot. If you pick up an olive from the tree and try to eat it you will have an unpleasant surprise. The olives from the tree have a face-twisting bitterness. The latter is due to the oleuropein a natural occurring chemical that is only removed during the curing process.
Are olive oils blended?
As in the wine world where you can find blends of red or white wines, olive oil can also be blended to enhance unique characteristics for example flavor and aroma.
Are there Mono varieties of oils?
Yes, there are EVOO sold as mono varieties as in our case you will find unique oils made of only from oil extracted from Arbequina and Morisca olives. Our products “Textura” are all mono varieties of Morisca and Arbequina, and most importantly the Textura Eco EVOO is made with Morisca olives certified 100% ecological.
What Olive varieties are used in our products?
The olives we use are Morisca (very unique and only found in our region), Manzanilla, and Arbequina.
Our Olives Varieties:
1. Morisca Olives
In the region of Badajoz (where we have our production facility) is where the Morisca olives are produced. The name “Morisca” is due to the origin of the variety. It is believed that the variety was introduced during the Muslim domination of the Spanish Iberian Peninsula. Because in Spanish the Muslim are known as “Moros” hence the name Morisca. Therefore, the variety is believed to date back to the 11th Century making it a very unique an ancient variety of olive.
The EVOO obtained from the Morisca is one the highest quality Spanish oils and appreciated all over the World. The EVOO from Morisca olives stands out for its organoleptic characteristics over other olive oils. The taste of the oil is medium-high fruity and fluid in the mouth, slightly sweet, with very little bitterness and spicy balance. It aroma is has notes of flowers, apple, green fruits and olive trees.
2. Arbequina Olives
Arbequina olive, is a cultivar that comes from a Palestinian olive tree. The history indicates it was imported to Spain, specifically in Ctalonia, in the 17th Century by the Duque Medinaceli. The name “Arbequina” comes from the Catalonia town named Arbeca where the Duques castle was located.
Arbequina olive oil is noticeably fruity in aroma. The latter due to its high content of polyunsaturated fats.
Arbequina oil may be pleasantly fruity, with fresh grass notes of green apple and artichoke, and sometimes banana. On the back end, it has notes of almond with slight peppery kick.
3. Manzanilla Olives
Mazanilla EVOO is extracted from the olives of the variety Manzanilla Cacereña mostly found in the Seville province of Spain. However, because of its popularity it is also found in several regions of the World.
Manzanilla olives are by far the most popular olives around the world. Their popularity is not only in EVOO but also commonly found in everything from roasted chicken and Mediterranean style dishes to the iconic dirty martini.
Manzanilla olive oil organoleptic characteristics show properties that captivate the most demanding palates. Its tingling and bitterness are in perfect balance with the sweet notes. It has pleasant herbaceous aromas of olive leaf, artichokes, freshly cut grass, tomato, and banana and apple fruity notes.
