OUR STUDIED, SUSTAINABLE PROCESS

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4. Olive oil is the oily juice of the olives separated from the other components of this fruit. When it is obtained by suitable processing systems and comes from fruits of good quality, without defects or alterations, and with the appropriate maturity, the olive oil has exceptional characteristics of appearance, fragrance and delicate flavor, and is practically the only one among the vegetable oils that can be consumed raw, conserving its vitamin content, essential fatty acids and other natural products of great nutritional importance.
Our team takes care of all of this, so that the process is optimal to produce Terra Andúyar, without neglecting any aspect.

The deterioration of the oil occurs almost exclusively because of defective handling of the fruits, and a poorly conducted production process.

We plan the process, we follow it with full attention and continuously control its production. No element is left to chance.

The most delicate stage of the process is extraction. It aims to separate the olive oil from the other components of the fruit, in the form of continuous oily phase, without alterations of its composition and its organoleptic characteristics. We had tested different techniques until we have found the right one, although it could still be improved.

Terra Andúyar is collected in the Sierra Morena, Sierra Andujar, at the optimal moment of maturity and with the proper use of physical-mechanical procedures that offer a unique balance and harmony. Terra Andúyar is an intense, green, fruity oil. It is a symphony of flavor with various notes such as artichoke and tomato, hints of fig tree and almond. There are herbal nuances on the nose, the aroma of freshly cut grass. When you taste it, your mouth comes in contact with the sweetness, which then turns slightly bitter and spicy, in a soft and pleasant way. And all of these are clear signs of its healthy character. Without an enjoyable spice or slight bitterness, there is not a high concentration of antioxidants.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665453/