Integral traditional-agriculture extra virgin arbequina olive oil.

Once the extraction process is over, the olive oil is left to rest in the decanting tanks until they reach ambient temperature.

The decanted or integral olive oil has not undergone the filtering process and still contains microparticles in suspension (skin, pulp and stone).

These microparticles in suspension are very small particles (microscopic) which remain in the oil even after centrifugation. Over time, they settle in the bottom of the bottle (base) without, however, altering the organoleptic characteristics of the olive oil. On the contrary, they reinforce them.

 

Mas De La Vall green line

Aspect: clean from decanting, opalescent and hazy.

Colour: golden with green flashes.

Fruitiness: the taste of the arbequina olive just at the right moment of ripening.

Flavour: Sweet, with a bitter undertone (from colouration) is characteristic of this olive, with hints (after-taste) of apple.

Maximum acidity level, 0.3% (in cellar).

Recommended for eating uncooked.

Bottles available: PET, 2 and 5 litres

* And bottled for the customer on demand