LOCALIZATION OF THE EXPLOITATION: situated in the surroundings of the Río Ebro, at the level of Cartuja Baja (Saragossa), with an intensive farming in a state of ecological reconversion.
NIGHT-HARVEST: the fruit is treated in a delicate and craft way from the beginning to the end with the process. To avoid that olives warm and lose their organoleptic properties, the harvest is realized before the sunrise, near the 5 a.m. in the morning.
Afterward the transport of the olive grove in the mill with oil is realized in open boxes of 250 kg, instead of containers closed by bigger capacity. In this way we avoid that the olive is compressed, besides avoiding the reheating which occurs in a closed container.
PREMATURE HARVEST: thanks to the harvest of the olive in an early stage (between the first and third week of October), olives keep their colors, their flavors and their tastes. Having obtained the Extra virgin olive oil we obtain pure and intense tastes of a recently picked fruit.
ECOLOGICAL FARMING: in our commitment to protect the Environment, in 2016 we register all the plantation of olive trees in the Aragon Committee of Ecological Agriculture. By carrying out during three years the regulations of Ecological Agriculture we shall obtain said certification for all our extra virgin olive oils.
It is a real challenge for Oleazara to obtain the certification “Ecologic” in a culture great intensive as an olive grove. We are an environment-friendly company, we reduce our carbon footprint by cultivating the olive trees which capture the CO2. We fight biologically and mechanically against the diseases, by respecting the tree and the fruit.
OIL PRESS: the extra virgin olive oil Oleazara is obtained by meticulous mechanical processes and very low-temperature grinding (cold extraction).
The processes of extraction are exclusively mechanical.
By mechanical processes we mean the grinding, the kneading, the pressing, the settling, the centrifugation and the filtration, without the product underwent of transformations which distort his natural characteristics
Extra virgin differs from the refined because she is not obtained by chemical processes, it has no defect and it keeps its intact organoleptic properties. (Color, flavor and taste)
The extra virgin olive oil is a juice extracted directly from the olive, from the first press. It is cataloged by the jury of tasting of extra virgin olive oil for its attributes and zero defect. The QUIET (the Oleic International Council) requires that Extra Virgin maintains its acidity below 0,8 %.
When all the process of grinding, pressing, filtration, etc. was realized, it is stored in cellars For it we use stainless steel tanks and system always in the good temperature, to protect the oil of the heat, the light and the oxygen, (the biggest enemies of the oil) which make that it deteriorates by oxidation and changes its taste, its flavor and her color.
In these tanks, the taste of the oil is kept intact, so that she arrives at her consumers with an aspect and an irreproachable taste.