Masía el Altet "Special Selection" Extra-Virgin Olive Oil (Brown capsule)
Masía el Altet
Complex, harmonious and balanced
Masia el Altet "High End" Extra-Virgin Olive Oil is made entirely from Royal Changlot (Changlot Real), a native Valencian olive that was discovered a little over a century ago in the Sierra de Enguera. Its name is derived from the way in which it grows, similar to a bunch of grapes. It is also known as "Racimal."
Tasting Notes: Aromas of fennel, freshly-cut grass, citrus, and fig leaves. A dense, sweet mouthfeel with touches of fennel, fresh grass, and plantain, with balanced spicy and bitter notes. The robustness of this oil means it can hold its own in stronger-flavored dishes.
Pairing suggestions: Oily fish, grilled red meats, strong cheese, pasta, arugula and bitter green salads, roasted vegetables; or serve simply with fresh baguette.
Harvest and Extraction: The harvest takes place immediately after the olive reaches the correct degree of ripeness, when the juice of the olive reaches its optimum aroma and flavor. Harvesting olives at this stage results in lower yields, but produces oils with greater complexity and higher polyphenols, vitamin E, and other natural antioxidants. This stage is followed immediately by processing at the oil mill less than 24 hours after the olives have been collected. The oil is extracted using a two-phase system. Low-temperature extraction again results in lower yields –– net oil production is less than 12% –– but allows the oil to retain its aroma, flavors, and nutrients. The oil is stored in stainless steel tanks in a climate-controlled space.
About the producer: Masía el Altet is nestled between two major nature reserves in the heart of the Alicante mountains, at a height of 780 - 820 meters above sea level. Located 25 kilometers from the Mediterranean sea, the farm benefits from a special Continental-Mediterranean microclimate of cold, snowy winters and mild summers. The temperature swings from day to night and from season to season put enormous stress on the olives, which ultimately results in more aromatic and flavorful olive oils. The neighboring nature reserve Sierra de Mariola boasts one of the highest concentrations of aromatic and medicinal plants in Europe – more than 1200 species that impart their aromas to the olives.