Extra Virgin Ecological Oil

Extra Virgin Ecological Oil

Alimentation category
Extra virgin olive oil, organic certification.

The production of organic, extra virgin olive oil Serrana Espadan occurs within the boundaries of the national park of Espadan mountains, located in the Castellon province (Spain). The main variety of the area is Serrana Espadan that represents roughly 90% of local cultivars. It is characterized by hardiness, vigor, and resistance to pests and diseases. The variety of Serrana Espadan is autochthonous in the region of Alto Palancia and adapts well to its environmental conditions, resulting in good olive oil yields.

The vegetation tends to be vertical and the branches are open. The crown density is intermediate and irregular. The color of the leaf is pale green on the topside and the blade has elongated lanceolate shape of medium size. The inflorescences have a compact, panicle shape. Mature drupes are black and asymmetrical, medium - sized and of an elongated elliptical shape with a pointed apex. The endocarp is oval, elongated and slightly asymmetrical; likewise, the apex is pointed and sharp.

The tree has a rather late entry into the production phase, blooming is abundant and dense. Maturation does not take long and fruits can be detached easily during the harvest. Olive cultivation in the area is done almost entirely in rainfed land. Usually, the plots used for olive tree cultivation have a steep slope and low value for plantation of other crops. One of the main problems of the olive tree cultivation is the small size of plots (0.5 ha on the average) due to successive divisions of land that have taken place after inheritances. The average farm size is 2.5 ha (which means that each farmer manages about 5 different plots).

The planting pattern is 10 × 12 (120 olive trees/ha).

All these factors contribute to the fact that the cultivation has a low productivity and higher costs, however, the specific features of local climate, soil and cultivar result in a product of an excellent quality.

Traditional methods of cultivation:
Traditionally, olives have been propagated by grafting the cultivated tree on the wild olive tree. Wild olive trees germinate after seeds have been deposited in soil by birds; during the winter months, the wild trees are transplanted to farmland, and subsequently, the productive variety (Serrana de Espadan) gets grafted onto them. Grafting produces trees with a powerful root system (similar to the wild variety) and a potent fruit production (thanks to the variety of Serrana de Espadan).

The performed cultivation labor includes fertilization, shallow tillage and pruning, avoiding chemical fertilizers and using only products of organic origin certified by the EU. The extra virgin ecologic olive oil is made from healthy, clean drupes in the proper ripening stage, produced separately under the certification of the Committee of Ecological Agriculture of Valencia County (CAECV), in order to achieve the best quality of extra virgin olive oil production.

The best time for pruning is the period of waxing moon that promotes quicker healing.

Oil processing:

Olive harvest: performed in the optimum ripening stage. It can be done manually or by mechanical means, provided that no damage occurs to the fruit. Fruit collection from the ground is prohibited.

Olive transportation: performed in plastic boxes or in an open cart, never in bags as this causes the fruit to deteriorate.

Olive reception in the oil mill: an identification record of the fruit origin is created and a quality check is performed.

Cleaning the olives: olives are separated from the plant debris, leaves and twigs.


  • Milling: crushing performed with hammer mills. The paste obtained is a subject to malaxing (mixing) for 1 to 1.5 hours at a temperature of 25 ° C to facilitate the release of the oil. The next step is to separate the oil from the vegetable water by centrifugation. Afterwards, the oil is filtered to eliminate scattered solids.

  • Operations in the cellar:

Natural decantation: for a finer separation of the remainders, air and solids from the liquid, the oil is left in tanks so that small particles settle.

​​- Storage: it should be protected from the sunlight, air and high temperatures. This is why the cellars should have a temperature around 20 ° C; the oil must remain in opaque and closed containers under an inert atmosphere.

- Racking: After the processes of separation, filtering and decanting, there still may remain small traces of moisture and sediments settled at the bottom of the tank, therefore it is necessary to transfer the oil into a different container to prevent fermentation.

Oranoleptic characteristics: - The results obtained by the IOC method in the sensory analysis of the olive oil are listed below:

Median and confidence intervals of the attribute "fruity ": 4 [2.76 to 5.24 ]
Median and confidence intervals of the majority default: 0.00.

Category: extra. - Attributes "bitter" and "spicy" have obtained the following results:

• Median and confidence intervals of the attribute "bitter" : 1.55 [ 1.13 to 1.97 ] .
• Median and confidence intervals of the attribute "spicy": 3.25 [ 2.22 to 4.28 ] .

Contact us

International department
(for English, Czech, German,
French and Spanish)
Barbora Zindelova: +34 633 37 64 55
Spanish department
Juan Mañes: +34 625 49 26 27
Partida La Esperanza, 16
12400 Segorbe, Castellón