Extra virgin olive oil La Maja

Buying La Maja extra virgin olive oil is always a good idea because La Maja oil is an annual and limited edition extra virgin olive oil. It is an oil blend made by cold production with arbequina olive, empeltre olive and arroniz olive. All the olives used have been carefully selected and treated so as not to lose any of their properties. Yellowish green in color and a clean and intense aroma, reminiscent of fresh green fruits. The result of the entire process gives rise to an exclusive extra virgin oil highly valued within the gastronomic world. La Maja extra virgin olive oil belongs to the Navarra Oil designation of origin and has recognitions such as the 95 points achieved in the Flos Olei Guide 2017 or the star achieved in the Great taste Award 2013. Arbequina oil, like this case , is recommended to be taken cold either in salads or simply with a little bread and acorn-fed Iberian ham. Why buy La Maja? Because in La Maja the olive goes directly from the olive tree to the oil mill, without touching the ground, without being hit, without alterations and with the appropriate maturity, depending on the oil you want to obtain. The plots are selected for ripeness and variety, and the fruit is picked directly from the tree. From this moment until they are crushed, the olives can spoil, which is why it is very important, if you want to obtain a quality oil, to extract the oil from the olives in the shortest possible time. At La Maja, no more than 12 hours pass from the moment they are collected until they are ground. Using a stainless steel hammer mill, the olives are crushed (more hygienic and faster than the old granite mills). In this way, a mass is obtained made up of oil, water from the fruit and solids (stone, pulp and skin of the olive). They beat this dough at a constant temperature and always below 27ºC (cold). This mass is passed through a centrifuge that separates the oil from everything else (stone, pulp, skin, and water from the olive itself). This step is carried out very quickly and at a low temperature, knowing that this does not extract as much oil as it could, but also that the quality obtained is worth it. This oil can now be consumed. The separation is not perfect and traces of water and pulp still have to be removed using another centrifuge. The variety cultivated is mainly Arbequina and to a lesser extent others such as arbosana, koroneiki, empeltre or picual. The harvest begins at the end of October, when the olives begin to ripen.