Extra Virgin Olive Oil from Majorca

Gorgeous olive oil from our farm in Mallorca

Extra Virgin Olive Oil is not subjected to any refinement processes and does not contain any additives

 

Superior category olive oil obtained directly from olives and solely by mechanical means

 

           

 

Since 2002 the best Majorcan olive oils have been labelled with the quality mark ‘Protected Designation of Origin – Oil from Majorca’. This guarantees that the olives were cultivated in Majorca, that the oil was extracted in in Majorca and that strict quality controls have been passed.

 

Extra Virgin Olive oil 250ml

 

Straight from natural olive groves based around the UNESCO World Heritage Site in the northern mountains of Majorca- the Serra de Tramuntana.

 

 

The olives are supplied with water from natural spring mineral water.  

Mains water is a “no-no” – no Chlorine, No Fluoride.

Nearby are the Ses Fonts Ufanes which are a hydro-geological phenomenon that is directly related to the rainfall in town of Campanet with underground water flowing from the Serra de Tramuntana Mountains to the Sant Miquel stream.

 

Olives from mature olive trees, some up to 200 years of age. 

 

Harvested by hand and taken to the oil press. Our picual olives are the culmination of a year of the olive growers efforts and the careful picking by the olive harvesters.

As nature intended, from our olive groves to your table.

 

 

The olives are milled at the end of each working day just hours after the fruits have been harvested. This retains all the oils organoleptic and nutritional constituents.

 

 

Watch the Video below to see how our olives are collected and then made into oil….

 

 

 

The Picual olive produces an Extra Virgin Olive Oil deep green in colour.

 

The oil is cold extracted to conserve all its natural properties. Medioil is a natural source of Vitamin E.

 

Picual Extra Virgin Olive Oil is most suitable to be used in the kitchen to cook at high temperatures, as it keeps and maintains its chemical properties. Can be reused time and time again.

 

A study by the Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028, Barcelona, Spain 

Found that in conclusion: EVOO has several advantages over other vegetable oils used in cooking. Its fatty acid profile and minor constituents keep the oil stable under high temperatures. By absorbing the oil, the cooked food is likewise protected from oxidation and enriched with EVOO health-promoting bioactive compounds.

 

Cooking with extra virgin olive oil

https://www.sciencedirect.com/science/article/pii/S0924224422000693?via%3Dihub

 

Tasting Notes: Herbaceous aromas such as olive, grass, fig and tomato.

Use for cooking and frying: meats and fish

Use with: cheeses, salads, tomato, breads and mucho mas ! (much more!).

Drizzle on salads and pasta. 

 

An Appetizing and Aromatic oil which is a must in modern cuisine. The island’s oil, winds, humidity and the protection of the Tramuntana mountain range make the oil so very special.

 

Storage: Please keep away from heat and light. Keep away from oven’s and from windows. Store in a dark cupboard if possible

 

 

 

Want to see more about Majorca ? See some our other foody bits below: