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EXTRA VIRGIN OIL

Oil Virgen Extra

PRIORDEI Bottle

PRIORDEI Bottle PRIORDEI Bottle PRIORDEI Bottle

Oil characteristics

Perfil organolèptic Many things influence the flavor profile of the oil: olive variety, soil composition, terrain, weather, collection and milling process.  Our oil, which is produced in an integrated process and harvested manually, has an acidity of less than 0.2%.


The harvest period lasts from early November to late December when the olives change color and have reached maturity.  The sensory characteristics of our virgin oil -- fragrance, sweetness, nuttiness, fruitiness, freshness, apple flavor, etc. -- reveal the complexity of aromas and flavors.  The nuances that shape the uniqueness of our virgin oil depends on (among many other things) the ripeness of the fruit at the time of maturity.  


The green colors (characteristic of fruity liquids and tender bitterness) correspond to olives that have not completed their ripening process.  Our oil has a complex profile, highlighting the deep green-olive fruity aroma but with a great diversity of secondary aromas.  These consist predominately of green grass but also show hints of kiwi, green walnuts, green almonds, green tomatoes, and artichokes.  


The sensation in the mouth is a freshness with a flavor of almond and balanced bitterness, spicy and sweet with a final dryness that identifies this oil with the fresh and bright green olive.

Virgin olive oil is the juice of the olive, obtained purely from mechanical processes such as pressure, settling, and centrifugation. As with all food, the quality of virgin oil depends on the quality of the olives just as it does on the quality of the harvesting, post-harvest, extraction, storage and distribution of the final oil. This is a process where a loss in quality anywhere in the process is unrecoverable later.

Unlike other food products, virgin olive oil needs to be analyzed, as specified in regulations, from a chemical and sensory perspective. The results of both are equally important when grading the virgin oil into difference commercial categories:

- The sensory analysis is done by oil tasting in three phases:
1. Nose - Identifies and quantifies the flavors and intensity
2. Mouth - The taster analyzes sweetness (on the surface of the tongue), bitterness (at the end of the tongue), spiciness (in the throat after swallowing the oil and breathing for oxygen), and dryness (residual feeling on the surface of the tongue).
3. Retronasal - After swallowing the oil, it’s heated by the body and travels through back of the nose to identify and confirm secondary aromas perceived in the first aroma phase.

The final reflections on the sensory profile are recorded during the test using a standard sheet. This allows the tastes to decide with each other on the consistency and reliability of their notes.
Box measures

 

- Technical data sheet PRIORDEI 250-500ml.
- Technical data sheet PRIORDEI 2-5L.

Priordei Early Harvest
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