Mild Extra Virgin Olive Oil

OUR OILS

Mild Extra Virgin Olive Oil

“A soft, sensitive, naïve oil with a smooth texture, reminiscent of the skin of a peach.  Sweet, with the tiniest hint of acidity to give it personality. The flavour is reminiscent of nuts, in particular almonds, and mulberry leaves. Discrete on entry, it then opens out to flood the taste buds, leaving a feeling of placidity in the mouth”.

Ecological extra virgin olive oil from the Andalusian Mountains, obtained mainly from the Arbequina variety of olive, it is notable for its elegance, freshness and harmony, with an interesting range of fruity flavours, with almond particularly prominent. The smoothness of this ecological extra virgin olive oil brings out the flavours of the foods it accompanies. Our experts recommend it for sophisticated salads containing smoked and salted products or foie gras and for richly flavoured dishes with strong sauces. It is also ideal for cakes and pastries, such as sponges, doughnuts and other specialties.

Intense Extra Virgin Olive Oil

“An incisive, agile, lively oil with aromatic touches of green tomato leaf, apple and acerola peel. Its texture is that of walnut shell while its flavour is reminiscent of nuts, in particular walnut. Fleshy in the mouth, it is a particularly Spanish oil in nature, with a deep, very pleasant aftertaste that heightens other flavours while making its own personality felt”.

Ecological extra virgin olive oil from the Andalusian mountains, obtained mainly from the picual, hojiblanca and arbequina varieties of olive, to produce a strong oil with an intense flavour and ample aftertaste.

The end result is a strong, intensely-flavoured ecological extra virgin olive oil, which heightens the qualities of mild dishes, with the taste of olive clearly distinguishable. Our experts recommend using it with bread, on salads, with poached and grilled fish, in whitemeat stews or to season rare red meats, for fried foods and in preparing modern olive oil
ice-creams.

“The La Amarilla Mild and Intense oils have an aroma, body and flavour so characteristic as to make them irresistible. With them you can enjoy fine cuisine and give a touch of distinction and quality to your dishes”.

Varieties of Olives

The following olive varieties have been chosen to produce the high-quality ecological extra
virgin olive oils from La Amarilla de Ronda:

• Picual. Chosen for its high polyphenol content, which is noticeable in the intense flavour of the olive and its antioxidant properties, making it the most stable olive oil that exists. Oils made from this variety, produced at a certain height above sea level and chosen by La Amarilla de Ronda, have an intense fruity flavour with an agreeable bitterness and spiciness, without the marked woody flavour of this variety when grown at sea level.
• Arbequina. Although this variety originated in the Balearic Islands, from where it was taken to Lerida, it later spread to all areas of olive tree cultivation, including America. It has adapted very well to Andalusia, where it produces all the intensity of its fresh fruity aromas and hints of almond and other fruits, making it the most frequently used variety for modern olive oils. The exceptional mildness of this variety, completely lacking in spiciness, bitterness or astringency provides harmony, delicacy and elegance to the ecological extra virgin olive oils produced by La Amarilla de Ronda. It is a delicate oil, and therefore needs to be kept away from light and heat to prevent oxidation.
• Hojiblanca. Very balanced in fatty acids, it has an vast range of flavours, in particular fresh herb, which is also evident in its ose. It is a sweet oil, which mixes pleasantly with a hint of bitterness, noticeable in the aftertaste, and a range of fresh fruit otes, reminiscent of fruit salad, and a characteristic touch of almond. Slightly spicy, elegant and full of flavour.

“La Amarilla de Ronda also uses small amounts of other varieties of olive, such as manzanilla, vigorosa lechín, picudo, zorzaleña or pajarera, so that the flavour and quality of extra virgin olive oils exactly meet the specified sensory parameters.”

The Production Process

The fundamental aim of La Amarilla de Ronda is to obtain an ecological extra virgin olive oil of the highest quality and with a style that distinguishes it from all others. Therefore, all the processes have to be carefully carried out in order to separate the oil fraction of the olives from the other components, to obtain an extra virgin oil with all the physical-chemical properties inherent in the fruit and the specified sensory attributes.

The key to success starts in the ground; our olives are born on an estate in the heart of Andalusia, in a magnificent valley with all the ideal orographic and environmental conditions for the growth and ripening of the fruit, producing an ecological, healthy and natural product, as guaranteed by the Comité Andaluz de Agricultura Ecológica.

Throughout the year, our farmers take meticulous care of the plantations, waiting for the fruit to reach its optimum degree of ripeness.

“At La Amarilla de Ronda, we only harvest olives that are still on the tree, never those that have fallen to the ground. Traditional systems of harvesting, known as “ordeño” and “vareo” are used, taking special care not to damage the trees.”

Once the olives have reached optimum ripeness, they are conveyed to the oil presses on the same day as they are harvested, to prevent alterations to their nutritional qualities.

The olives are always the centre of attention, and they must therefore not only have reached the optimum degree of ripeness but also be clean and free of soil, branches and leaves, as the slightest bit of dirt represents a foreign body that will affect the quality of the finished product. Consequently, any stalks or leaves among the olives are removed by air jet, thus preventing their bitter, astringent, excessively vegetable or grassy flavours being transmitted to the oil. The olives are also washed with clean water to remove any mud or other impurities, in a process that is carried out as quickly as possible.

In the oil mill, the olives are selected and classified by variety, followed by the traditional processes of grinding and pressing to obtain the perfect blend for each of the types of ecological extra virgin olive oil, Mild and Intense, produced by La Amarilla de Ronda.

The olive juice obtained is stored in inert stainless steel tanks, sheltered from light and changes in temperature to
preserve the dietary and nutritional qualities of our ecological extra virgin olive oils.

“La Amarilla de Ronda has given special attention to combining the oil with different foods and culinary preparations; the oil has been selected by Michel Rolland, undoubtedly the most prestigious oenologist in the world, and Cristino Lobillo, the finest European olive oil expert, applying their knowledge and techniques from the complex worlds of olive oil and wine. They have ensured that La Amarilla is the perfect olive oil for the most exquisite dishes and the most demanding palates”.

Small amounts of other varieties are used by La Amarilla de Ronda in small quantities so that the flavour and quality of the ecological extra virgin olive oils meet the specified sensory parameters; these include manzanilla, which provides flavour and elegance, vigorosa lechín, which provides a wide range of vegetable flavours, picudo, with its apple and exotic fruit flavours, and zorzaleña or pajarera , a strongly flavoured olive, which must be picked early because, as the name suggests, they are the favourite of thrushes (zorzal in Spanish) .

The Packaging

The container

Philippe Starck, the leading designer in the world today, is responsible for design of the container. His creation is based on ensuring the extra virgin olive oil reaches the consumer in perfect condition; in particular, he has considered the water-tightness and impermeability to light of the container and an inner protective lacquer. The result is a container which is not only attractive but also meets all required specifications.

The product comes in three sizes:

• Quarter litre
• Half litre
• Three litres.

Quality Controls

Before bottling our ecological extra virgin olive oils, La Amarilla de Ronda carry out all the essential controls to ensure the quality and purity of the product, by means of the following
process:

The Container

Once the oil has been produced, it is conveyed to the bottling tank, and from there, a closed circuit, which ensures there is no risk of exposing the oil to contamination, takes the oil to the measuring, filling and sealing machine, in a fully automated process.

The containers are then packed to ensure their protection throughout the sales chain.