OUR OIL

How is our oil made?

In order to obtain a quality product the experience sets a clear path for us. When we think about how the extra virgin olive oil is made we should follow the rules of tradition, taking in tech innovations, as long as they don’t interfere with the quality of this natural olive juice. Only this way can green oil be obtained.

The right care of the olive groves is key, but the harvesting process is crucial for the result to be the expected one. Matters like the olive harvesting season, doing it directly from the tree, not mixing them with the ones fallen from the tree, are details that we must take care of, if we wish the oil obtained to be top quality. A completely natural process that not only looks for the final product quality but the minimum impact on the environment as well, something vital taking in count that our raw material comes directly from the olive trees.

The Grinning

After the harvest, the time that passes until the grinning is also relevant, it has never been more that 8-10 hours. When thinking about how the olive oil is obtained we must take into account every detail, temperature, grinning time, kneading or spinning-dry time, as well as the cellar conditions where the product is stored since all of the will determine its thickness, flavour and texture. In Aceites Heraldo we apply to our wines optimal variables during the processes of grinning and storage, so that we obtain higher quality oils.

The result of this process is a very special olive oil, able to marry with every kind of food, specially raw, where every one of our varieties is able to develop their personality. When we set out how Heraldo olive oil is made, we must always consider the final result and its presence on plate.

If you look for extra virgin olive oil for daily use in restaurants or at home, in Aceites Heraldo you will be able to choose an oil for each occasion, each and everyone of them with a precise obtention method that gives birth to a bright product range.

Aceites Heraldo

Green gold extraction

  • Beginning of harvest in October, looking for the right moment at the beginning of ripening. For our EVOO range only olives directly collected from the tree are selected.
  • Olives are transported to the mill y grind just a few hours after being harvested and under suitable conditions after a thoughtful cleanse of the olives and the separation of the rest from the leaves and branches.
  • The strict control of every manufacturing process is important, this is done with the continuous 2-phase method (eco system). From the grinning at a moderate temperature during the right amount of time regulating factors from the grinning speed (in a in stainless steel hammer mill) the beating of the dough to ease out the oil grouping particles in bigger drops, the settings in the passing through the horizontal centrifuge, to the later decanting, avoiding water residues y solid wastes. Therefore, in Aceites Heraldo we are associated with a mill that has the latest extraction and storage methods and qualified staff constantly bringing themselves up to date.
  • Oil obtained, once decanted to purify, it’s moved to stainless steel, tanks where it rests in the dark and under strict controlled environmental conditions of humidity and temperature (approximately 20-23 ºC).
  • Our oil is kept un optimal preservation conditions until the moment of bottling, which is done on demand to preserve its purest organoleptic characteristics.

Heraldo Noble

It’s our Extra Virgin Olive Oil Special Selection, since it comes from our oldest olive groves, planted in the mid-nineteenth century. The gathering starts in October at the beginning of the veraison and the harvested olive is grind daily during the first week and separated for this special selection.

Tasting Note: this special selection, releases a deep green fruits scent with freshly cut grass and tomato notes. Thick oil, slightly bitter and tangy, which indicates bigger antioxidants percentage (Polyphenols), characteristic aspects of Picual olives veraison. With a higher content of Oleic Acid, it makes it healthier and an essential ingredient of the highly valued Mediterranean diet today.

Raw intake is recommended for those who like thick oil with intense flavor.

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Eco Heraldo Noble

Our Picual’s variety Early Extra Virgin Eco Oil.

Tasting Note: With medium to high fruity tomato scents, notes of nuts and a marked personality. Medium bitterness and spiciness, indicatives of the high percentage of antioxidants (Polyphenols), characteristic of the Picual variety. With a very high content of Oleic Acid, it makes it a very healthy and essential part of the Mediterranean diet.

Available in 500 ml glass bottle.

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Heraldo CD Selection

This oil comes from olives during veraison picked from the tree during November in El Derramadero Farmhouse. It has softer organoleptic properties, always present in the Extra Virgin Oil category. Highly versatile, it is recommended both to be consumed raw (on toast, dressings, sauces and creams…) as well as in stews and fried foods. Its high resistance to degradation by heat and its mild aroma make it highly recommended for frying.

TASTING NOTES: Oil with medium to high fruitiness. It releases green olive and grass scents, with fruity notes of almond and apple, and nuances of vegetables such as tomato and artichoke. On the palate it is reminiscent of fresh olives, with a slightly perceptible bitterness and spiciness.

Available in either in 500 ml glass bottle and in 5 litre carafe.

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