Martí-Sotomayor Extra Virgin Olive Oil is obtained from the olives picked on the upstream Banks of the River Mundo, a very special microclimate at an altitude of over 500 metres, well known for the purity of its waters. This area is in Spain’s Castile-La Mancha region, where growing olives has been a way of life for centuries

Our oil, the result of our own production and of a painstaking selection of olives from El Valle farmers, is made in San Joaquín oil press, located in the River Mundo valley itself. 

The product is a selection of Picual, Arbequina, Koroneiki and Benizar variety olives. This makes our oil something unique, with different varieties of olives that ripen at different times, each of which provides its own organoleptic qualities.

THE PROCESS:

The oil is obtained exclusively by cold pressing with mechanical processes. The olives are washed, the water poured off, centrifuged and the resulting oil is filtered. The entire process is performed in under 24 hours, thus getting a completely natural oil which keeps all its ingredients intact

TECHNICAL DATASHEET:

INGREDIENT:  100% Extra Virgin olive oil

PICKING: Mechanical.

WASHING AND DEFOLIATION: Air cleaner and vibrator and washing with water.

EXTRACTION METHOD: Continuous two-stage ecological extraction system.

MAXIMUM ACIDITY: 0.1

ORGANOLEPTIC CHARACTERISTICS: a highly complex and harmonious olive oil with its own great personality. It has a very fruity structure, with hints of tomato, banana (highly pronounced), apple, almond, kiwi and artichoke.

An oil with a surprising shade, a green verging on a mixture of banana skin, mint and kiwi, with a golden edge.

 ACCOLADES: 

Prizewinner at the main international events, special mention of some of the accolades obtained in 2010-2011 being deserved: Alimentos de España Spanish foodstuffs – prize for the best virgin extra olive oil, Award of the International Olive oil board (Italy), L´Orciolo d´oro (Italy), Montoro Olive Fair (Spain) etc..

info@marti-sotomayor.es