The olives found in the crops of EL TROS are 100% arbequine, which is the most common olive variety in Catalonia. Our arbequine olive has adapted to the climate and soil of the municipality of Castelló de Farfanya, region of the Noguera, Lleida, Catalonia (Spain). The extent of the cultivation is about 50 Hectares, and its yearly production is of 1.2 million kilograms of olives, which produce around 200,000 litters of extra virgin olive oil.
The olives are picked at their moment of optimum ripeness, which is when most of they are changing their colour from green to black. They must be collected manually and /or directly from the tree. It is also important that the olives are transported in the same day to the millwhere its oil is immediately extracted, by this, ensuring its premium quality. In the case of olive EL TROS, the harvest, transportation and extraction processes take a maximum five hours.
Once in the Castelló de Farfanya's mill, the olives are pressed into oil and the magic of the simple things happens. From one hard tree, capable of growing in very harsh lands, to a golden and pure liquid. In fact, the oil is simply the juice of the olive, but to get the required result it is important that the olives are pressed shortly after being collected from the tree. It should be noted that the olives contain water (which will eventually ferment) and also acid oleic (which will eventually rust). The smallest alteration to the olives can affect the flavour an olive oil quality.
From the best olives, comes the best oil. We reject the overripe olives, the mashed, the still very green and the ones collected from the ground.
Oil’s quality depends largely on the production process. Because of this, the olives of EL TROS follow a very strict process at the mill:
Our mission is to achieve the production of an olive oil of the highest quality.
In 2008, the plantation of EL TROSarbequine olive trees was renewed. Now, the crops have drip irrigation, and the following processes are applied during its biological cycle: During spring and autumn, we plow up to 25cm in depth as preventive antiparasitic treatment, and we deworm and prune the trees to renew the wood and achieve a balanced growth of our olive trees.
The extra virgin olive oil EL TROS meets the criteria of the Decalogue of the production of the Extra Virgin Olive Oil of high quality listed below.
Our olive trees do not lose its leaves during autumn but they preserve them with changes happening only every two or three years. Their biological cycle starts in the spring with the blossoming of the first flowers, when the surrounding temperatures are around 18 Celsius. Under regular conditions, 100 flowers result into 1 to 5 olives. The first olives are green, and as the cold weather arrives they start to mature and turn black. Between October and November, our olives tend to achieve their maximum ripeness. However, in our crops the olives are usually ready to be picked by late October.
To ensure the quality of extra virgin olive oil EL TROS, we undertake production processes thoroughly and with great care, from the collection of the olives right to the packaging. In addition we take a great pride in our quality control:
The oleic acid is present in the olive oil in variable percentages according mainly to the olive variety. It is valued as fat not only for its health properties, but also for its culinary advantages as it is more resistant to high temperatures that occur during frying, it is more stable, it decomposes more slowly and impregnates less fat in food. Thus, foods fried in olive oil EL TROS are less caloric as it contains less fat.