AGRICULTURE AND PRODUCTION
EXTRA VIRGIN OLIVE OIL
Our olive oil is a blend of the olive varietals grown on our Perales de Valdueza Estate, which are ARBEQUINA, PICUAL, HOJIBLANCA, and MORISCA, all of which give our oil its own, characteristic style, with an excellent fragrance and fresh, fruity taste framed in a balanced, stable, and total harmony.
Innovative Farming
In the methods used in our olive groves, the experience of many generations of agricultural tradition converge with the application of the latest farming management innovations.
Harvesting
The harvest begins when each variety reaches its optimum condition for producing Marqués de Valdueza extra virgin olive oil. The decision of the optimum moment is based on a series of tests carried out before picking. For this decision, we count on the expert guidance and collaboration of Citoliva.
Olives from the ground are never picked up. To transport the olives to the mill, small, stackable crates are used, to prevent never cause any damage or laceration of the fruit. At the same time, the crates allow the olives to breathe to help maintain their integrity.
For us, hygiene is a fundamental factor because this oil will be consumed in its natural state. It is essential that everything that comes into contact with the olives from the moment they are picked, be completely clean.
It is also very important that the delay between picking and the milling of the olives be as short as possible. In our case the olive trees and the mill are on the same estate and thus the journey is negligible.
Production and the Mill
The entire production process of Marqués de Valdueza extra virgin olive oil starts in the field and ends when the oil is bottled and reaches the hands of the consumer. Any weak link in this chain represents an irreparable loss of quality.
WASHING:If olives are not dirty, they should not be washed. In such a case they are only put through a blower to remove leaves, twigs and dust. Finally the olives are sprayed with water to leave them completely clean and ready for milling.
MILLING: The fruit is crushed in modern hammer mills. The resulting pulp contains olive oil in tiny droplets and in numerous small cells from which it can only be removed with difficulty.
MALAXATION: The milled olives are sent to the stainless steel malaxor which stirs the mash at a temperature that never exceeds 27ºC, thanks to a cooling vest of cold water. This cooling system allows us to regulate the temperature of the mash and lower it as needed. The stirring causes the tiny droplets to form larger drops which facilitate the oil extraction.
CENTRIFUGE: After malaxation, the mash is sent to the centrifuge where by means of elevated rotation the olive oil is separated from the rest of the organic material and water. This is called alperujo (a mixture of pomace and the watery by-product). The TWO PHASE system is used.
The olive oil is sent to decanting vats where any impurities sink to the bottom.
STORAGE: The oil is tasted and then stored in stainless steel tanks with a blanket of nitrogen gas to prevent oxidation. The temperature of the storage tanks is constantly controlled.
ANALYSIS: The physical and chemical properties of the oil are analysed in accordance with the IOOC Standards and EU Regulation 2568/91. It is also analysed to ensure the absence of any pesticide residues.
The oil must meet the above standards and be classified as EXTRA VIRGIN in order to be bottled under the Marqués de Valdueza label.
La recolección del fruto es para nosotros de vital importancia, ya que implica: “Decidir el momento óptimo” , “Empezar a manipular la aceituna”.
Harvesting
The harvest begins when each variety reaches its optimum condition for producing Marqués de Valdueza extra virgin olive oil. The decision of the optimum moment is based on a series of tests carried out before picking. For this decision, we count on the expert guidance and collaboration of Citoliva.
Olives from the ground are never picked up. To transport the olives to the mill, small, stackable crates are used, to prevent never cause any damage or laceration of the fruit. At the same time, the crates allow the olives to breathe to help maintain their integrity.
For us, hygiene is a fundamental factor because this oil will be consumed in its natural state. It is essential that everything that comes into contact with the olives from the moment they are picked, be completely clean.
It is also very important that the delay between picking and the milling of the olives be as short as possible. In our case the olive trees and the mill are on the same estate and thus the journey is negligible.
Production and the Mill
The entire production process of Marqués de Valdueza extra virgin olive oil starts in the field and ends when the oil is bottled and reaches the hands of the consumer. Any weak link in this chain represents an irreparable loss of quality.
WASHING:If olives are not dirty, they should not be washed. In such a case they are only put through a blower to remove leaves, twigs and dust. Finally the olives are sprayed with water to leave them completely clean and ready for milling.
MILLING: The fruit is crushed in modern hammer mills. The resulting pulp contains olive oil in tiny droplets and in numerous small cells from which it can only be removed with difficulty.
MALAXATION: The milled olives are sent to the stainless steel malaxor which stirs the mash at a temperature that never exceeds 27ºC, thanks to a cooling vest of cold water. This cooling system allows us to regulate the temperature of the mash and lower it as needed. The stirring causes the tiny droplets to form larger drops which facilitate the oil extraction.
CENTRIFUGE: After malaxation, the mash is sent to the centrifuge where by means of elevated rotation the olive oil is separated from the rest of the organic material and water. This is called alperujo (a mixture of pomace and the watery by-product). The TWO PHASE system is used.
The olive oil is sent to decanting vats where any impurities sink to the bottom.
STORAGE: The oil is tasted and then stored in stainless steel tanks with a blanket of nitrogen gas to prevent oxidation. The temperature of the storage tanks is constantly controlled.
ANALYSIS: The physical and chemical properties of the oil are analysed in accordance with the IOOC Standards and EU Regulation 2568/91. It is also analysed to ensure the absence of any pesticide residues.
The oil must meet the above standards and be classified as EXTRA VIRGIN in order to be bottled under the Marqués de Valdueza label.
La recolección del fruto es para nosotros de vital importancia, ya que implica: “Decidir el momento óptimo” , “Empezar a manipular la aceituna”.
Innovative Cultivation
In the methods used in our olive groves, the experience of many generations of agricultural tradition converge with the application of the latest farming management innovations.
- FARM WORK: Cultivation is carried out using the green mulch method. The grass and weeds are cut mechanically and the cut vegetation and roots are left to defend the soil from erosion as well as to supply nutrients and organic material.
- IRRIGATION: We use an automatic drip-feed watering system. This ensures that the water content of the soil is sufficient to replace evaporation losses. Therefore water is only added according to the real hydric needs of the plants.
- FERTILISATION: The soil is analysed at least every five years and this is complemented by annual foliage analyses. The analyses and the theoretical conclusions are used to determine the fertilisation requirements for the trees. The ability to apply fertiliser through the drip-feed system means that the dosage can be varied according to the needs of the different areas on the estate.
- PRUNING: The purpose of pruning is to obtain a shape that will result in a suitable balance between vegetative growth and the productive function.
- PEST CONTROL: The risk in each area is estimated by means of weekly inspections of the insect population or effects of each plague or disease.
