Extra Virgin Olive Oil

First of all, Cortijuelo San Benito in Las Rozas de Madrid we offer our own production of extra virgin olive oil from Jaén. We also offer extra virgin olive oils from other olive mills and cooperatives in Spain. All the oils you will find below have passed our most exhaustive criteria. In order to do so, we have visited the production sites, their packing rooms and met many of their farmers.

Spain is the world’s largest producer of olive oil. Jaén is the region with the highest concentration of olive groves in Spain. From north to south and from east to west in the Iberian Peninsula we find large olive plantations. The only exception is in the Cantabrian coast.

Also, the Cortijuelo de San Benito we want to spread the culture and knowledge of this product so magnificent and typical Spanish. We want you to get to know its places of production, its cooperatives and mills, its people and methods of extraction and work.

Video 1: Olive oil production

1. First, what is an olive tree?

The olive tree is a symbol of Mediterranean culture. For centuries, Phoenicians, Greeks, Romans and Arabs developed the cultivation of olive trees. In addition they implanted techniques for the extraction of the oil contained in the fruit of the olive tree, denominated olive or olive.

Likewise, since the first olive trees arrived in the Iberian Peninsula, the consumption of olive oil has been expanding. It is now part of a culture. A culture and way of life that has today is called the “Mediterranean diet”, as it occurs in the Mediterranean.

Finally, we can say that the olive tree (olea europeae) is the characteristic tree of the Mediterranean. A tree present in our history and religion, in addition to being related to beauty, majesty and wisdom.

2. What is extra virgin olive oil?

First of all, extra virgin olive oil is a vegetable fat that is extracted from the fruit of the olive tree. The fruit of the olive tree is called olive or olive. It is extracted only by pressing. Physical method that consists only of squeezing the olive and without addiction of any chemical substance. This process is carried out at low temperatures, that is to say, without ever exceeding 30ºC. For this reason it is the highest quality and retains all its beneficial components.

Likewise, extra virgin olive oil is a true olive juice in its most natural expression. It conserves extraordinary organoleptic virtues. Likewise, the extra virgin olive oil has a magnificent nutritional and medicinal virtues.

Likewise, in Spain we find more than 200 varieties of olive tree. Some are more suitable for making oil and others for table olives. The most suitable for the oil are those that have higher fat yield. The olives with the highest fat yield would be the picual and cornicabra.

Finally, the aromas of the AOVE vary according to the variety of olive, microclimate, soil and moment of milling. Therefore, the world of olive oil is very similar to that of wine culture.

3. Brief history of the olive tree

The origin of olive oil goes back to the year 4 000 B.C. in the Fertile Crescent that goes from the river Tigris to the river Nile. Thus they demonstrate mills found in this zone. In that one took place a cross that between an African variety and another oriental one. This resulted in a kind of oil-rich nuts, the olive tree.

It is also believed that the first olive groves were planted in the extensive area from Syria to Canaan from 5,000 BC to the beginning of 3,000 BC. From this period onwards, the use of olives for oil production is known. However, in the Upper Palaeolithic (12 000 B.C.) our primitives already used a non-crossed variety that also gave oil.

Later, around 2000 B.C. in Egypt, olive oil was used for cosmetic purposes. Later they began to use it for the feeding, being one of the basic products of their feeding. What’s more, they marketed it and imported it from Crete.

Likewise, the Greeks did not receive olive oil until the middle of the second millennium BC along with the Mycenaean conquest of Crete, according to documents from that time that testify so. Later, with the Hellenic civilization and an advance of civilization, olive oil played an important role in society. From the 7th century B.C. the Greeks expanded the cultivation and production of olive oil to Italy.

The arrival of the olive tree in Spain

The olive tree arrived in Spain thanks to the Phoenicians, a great merchant town, who introduced it around the 11th century BC in the south of the Iberian Peninsula. After a very good adaptation of this tree to our climate, this land would become one of the main areas of olive oil production. Likewise, it was the Phoenicians who also introduced the olive tree in the Maghreb and Sardinia.

With the arrival of the Roman Empire, the coasts of Tripolitania, the Bética province and the French Mediterranean became large olive oil production areas. Likewise, the province of Bética, within the Roman Hispania, would achieve great economic splendour thanks to its oil production.

With the collapse of the Roman Empire and the arrival of invaders from the peoples of Central Europe, there is a recession in the consumption of olive oil, being replaced by animal fats. Also, in the Spain of the Visigoths many olive groves are abandoned.

The new impulse comes with the Muslim conquest. They brought with them new varieties of olive tree, new techniques and an increase in their consumption. The cultivation of olive groves expanded considerably during this period and the first olive groves arrived in Madrid.

Finally, after the expulsion of the Muslims from the peninsula, periods of expansion alternate with abandonment until the eighteenth century, when production begins to stabilize. Finally, in the twentieth century, a new expansion began to the present day.

4. Main properties of extra virgin olive oil

The countries of the Mediterranean basin have maintained common patterns in their eating habits. These patterns have become popular under the name of Mediterranean diet. A diet based on three fundamental Mediterranean crops: wheat, olive and life, which has been taking shape in the footsteps of different civilisations over hundreds of centuries.

The Mediterranean diet consists fundamentally of the abundant consumption of fruits, vegetables, cereals and legumes with a main source of fat. A fat that must be consumed every day in raw, fried or other cooked form. A moderate consumption of dairy products, fish, eggs and poultry is also recommended.

Also, the Mediterranean diet is characterized by low consumption of processed foods and saturated fats. It is also high in nutrient-rich products (fibre, carbohydrates, monounsaturated fats, vitamins and minerals). The Mediterranean diet is therefore a balanced and healthy diet. Together with moderate physical exercise, this greatly reduces the risk of suffering from cardiovascular diseases, such as cancer and other degenerative diseases.

5. Healthiest Olive oil

The extra virgin olive oil is the healthiest oil of all, since all the benefits of the fruit of the olive are obtained. since in his extraction neither elevated temperatures nor anything of chemistry are used. However, with the rest of the oils, if it is necessary to use chemistry, and therefore, the destruction of many of its properties.

Furthermore, if we want extra virgin olive oil to bring us greater benefits, we have to take into account the following:

Freshness: The oil we buy must be from the year
Variety: Of all the varieties, the one with the most beneficial components are the picual and cornicabra varieties.

Benefits of extra virgin olive oil

The benefits of any food always depend on its nutrient content and the absence of undesirable compounds. Extra virgin olive oil is a magnificent food that provides us with energy and a great quantity of nutrients.

The extra virgin olive oil as lipid is essential for the proper functioning of our body. Because lipids act in the synthesis of steroid hormones such as: glucocorticoids, mineralcorticoids, sex hormones, vitamins, bile acids …

Finally, olive oil contains two types of fatty acids that are necessary for the growth of children, the skin, the reproductive system and metabolism in general. In addition, they cannot be synthesized by the same organism, we are talking about linoleic and linolenic fats. Oil as fat acts as a vehicle for the transport of soluble vitamins (A. D. E and K).

Its fatty acids

Olive oil is made up mainly of monounsaturated fatty acids (oleic acid) and has moderate amounts of linoleic and linolenic acids, all of which are essential for our health.

As a result, oleic acid brings great benefits to our health, which is part of our cell membranes favoring their permeability and fluidity. This allows a better performance of vital functions by reducing the deterioration and aging of our body.

Minor beneficial components:

Tocopherols: Tocopherols such as α-tecoferol is a precocious vitamin E, a great antioxidant very important to curb cardiovascular diseases, diabetes and degenerative diseases.
Phenols: Other great antioxidants, which keep olive oils in perfect condition over time and against heating processes such as frying. There are also several types of phenols: tyrosol and hydroxytyrosol, oleuropein and lignans, all of which have great anti-cancer properties.Sterols: Among the most important within the olive oil we have the βsitosterol which helps to lower the LDL cholesterol, the so-called bad and raise the good, HD. Therefore, it reduces the risk of suffering different types of cancer.
Hydrocarbons: Among them the squalene stands out, precursor of the synthesis of the cholesterol and the steroid hormones, very important for the good functioning of our organism. Recent research shows that this hydrocarbon has antioxidant properties, acting effectively against some types of cancer.
In this group we also have beta-carotene, a precursor compound of vitamin A which gives the oil its yellow colour.
Triterpenes: Among the most important tripertenos that possesses the olive oil are the oleanolic acid and masilínico and the alcohols erythrodiol and uvaol.
Oleanolic acid and erythrodiol alcohol: These have anti-inflammatory properties, as masilinic fatty acid has antioxidant and anti-inflammatory effects.

Therefore, we can say that extra virgin olive oil provides great benefits to our health in the field of cardiovascular diseases, gastrointestinal alterations, oxidation and fight against many types of cancer.

The best extra virgin olive oils in Spain: Jaén, Córdoba

As we have already indicated, Spain is the largest producer of olive oil in the world, on average it produces 50% of the total. In recent decades, Spain has gone from producing only a volume of olive oil to taking care of and taking full care of the sector by producing the best extra virgin olive oils in the world.

The provinces of Jaén and Córdoba are among the areas with the highest Spanish olive oil production. As the largest producers we find here a large quantity of very select oils: Oro Bailen. Castillo de Canena, Cortijo la Torre, El Empiedro, knolive and many more.

We can also name other quality oils such as Casas de Hualdo, Fuenroble, Oro del Desierto, Segorbe Nostrum, Vieiru.

6. Organic or conventional extra virgin olive oil

Due to the increased awareness of the care of the environment and our health, have emerged organic products and among them the extra virgin olive oil.

The organic production seeks to respect the environment as much as possible by not using chemical products that can damage the flora and fauna. Another of the aspects that organic production allows is to make the consumer aware of all the processes and applications that are given to the field.

However, both organic and conventional extra virgin olive oils have passed rigorous quality controls and in none of them will we find any trace of chemistry.

As a consequence of the above, we believe that the freshness and good conservation of extra virgin olive oil is more important than whether it is organic or not.

Extra virgin olive oil from oil mills or cooperatives

One of the questions you usually ask yourself is whether you should buy extra virgin olive oil in an oil mill or cooperative. That is to say, who gives us the best oil.

First of all, one must know the difference between a cooperative and an oil mill.

A cooperative: A cooperative is an association of producers. The cooperative can be formed by a few members or by thousands. Each member has a share of the company, which is independent of the quantity of olive it carries. Therefore, in the decisions of the cooperative, each member has only one vote, and all votes are equally valid.

I comment on this, so that they understand how they make decisions. Therefore, in a cooperative made up of many farmers, they tend to focus solely on oil production and do not want to get involved in commercial campaigns. As a consequence, they tend to offer high quality olive oils at a good price. Examples would be our San Benito cooperative and the German Baena cooperative.

The olive-oil mill: The company’s decisions are therefore made by a few people without having the opinion of the rest. This allows the company to move to more competitive and commercial terrains. That’s why we usually find the most award-winning oils here. Examples of this would be the oil mills of Oro del Desierto, Castillo de Canena, Oro Bailen.

7. Finally, Where to buy extra virgin olive oil?

Extra virgin olive oil can be purchased in almost any grocery store. A staple of the Mediterranean diet. On the other hand, to find a good extra virgin olive oil of year, to good price and with advice is not so easy.

Therefore, if you want good advice and a good olive oil, we always recommend buying it in a specialist shop. In these shops they can advise you well and thus buy the olive oil that best suits their tastes, and at a good price quality.

Why not buy a cheap oil

First of all, there is the well-known saying “cheap is expensive”. If you think that you have found a bargain with an olive oil, that is, that you have bought a good oil at a very good price. So I have to tell you that you are very confused. Because extra virgin olive oils have different qualities. Time and bad conservation are factors that deteriorate the oil. A cheap olive oil is synonymous with low quality.

On the other hand, in Cortijuelo San Benito we have studied, visited and tasted the oils of all our mills and cooperatives. Our aim is to sell extra virgin olive oil of extreme quality. We know that we can find cheaper oils, but this is not our goal.

Therefore, we know and could sell cheaper oils, but that is not our goal. In our shop we only sell quality products at the lowest possible price.

Sources:

The english newspaper BBC