First pressure. Cold extraction.
An oil with a high level of quality.
Oil "Xortá"derived mainly from the Manzanilla variety Guadalest valley.
For processing, using an automated mill, and always below 35ºC, to preserve intact its properties and a maximum acidity of 1`5º.
This oil is very nice taste in the mouth, concentrating many nutritional elements and low proportion of fatty acids.
It has a bright yellow color especially peculiar. Its flavor is very fruity and sweet at once. Evokes the flavor of the olive.
It is highly recommended for direct sampling through prepared as salad or toast.
Oils cold-pressed, fried a lot more support, and for olive oil, higher temperatures, and when heated in the bread is growing and therefore need to put less oil.
For salads, you can spread on bread and give it a special taste to food. Combined with sesame (sesame), avocado, oregano, garlic, paprika (pepper) and other ingredients much better, giving exquisite varieties and healthy.
For its vitamin E and antioxidant effect on the cell membrane, virgin olive oil is highly recommended for all ages and especially for children and the elderly. Diets rich in virgin olive oil, are associated with low mortality from myocardial infarction.
In Spain, more than 260 cultivated varieties of olives. The most significant are: picual, hojiblanca, Arbequina, cornicabra, empeltre, blanqueta, chamomile, chamomile Caceres, verdial, carrasqueña, lechín, gordal, and of course the Manzanilla of Levante.
Note: Oil "Xortá" is produced by V. Cooperative Vall de Guadalest of Benimatell, one of the few small cooperatives that have not been grouped into larger ones, so the oil that leaves here belongs to the harvest collected by the farmers of the Guadalest Valley
The Guadalest Valley is situated mainly between these mountains:
the north is the mountain Xortá (1126 m), south is the mountain Aitana (1558 m) and to the west is the mountain Serrella (1361 m).