In the Tierra de Barros region, where we are situated, the main varieties of olive are BASTA (rough) and FINA (fine).
These days, olives from the ARBEQUINA, CORNICABRA, LECHÍN OF SEVILLE and HOJIBLANCA variety are also being planted.
These varieties have already formed part of the landscape amongst the olive groves of the area with a significant presence. Several important plantations have already incorporated ARBEQUINA, but these are usually processed separately in the olive mill.
The olives used in the production of our olive oil are:
-BASTA, VERDIAL, VERDIAL OF BADAJOZ or MORISCA is an olive said to have come from the grafting carried out on the native olive trees by the Moors, from the indigenous olive of the Alpajurras region. The olive has a rounded shape and tends to be very fragile during its development stage, but is resistant to inclement weather, especially the cold. It has a substantial percentage of olive oil, slightly fruity and pleasant to the palate, sometimes even sweet. However, the oil it produces is unstable and very sensitive, so a COUPAGE (blending) is always recommended.
The harvesting of this type of olive is traditionally from December to February, although recently, this has been postponed by a month.
Should you ever be in Badajoz during the months of October to March, ask for MACHADAS or MACHACADAS (crushed) olives, they will be served with a seasoning you will love.
-FINA, MANZANILLA or MANZANILLA OF SEVILLE or CARRASQUEÑA is a small olive which generally retains its green colour on the tree. The name originates from its shape and flavour, very similar to that of a small apple. The name of CARRASQUEÑA comes from CARRASCO (holm oak), which is the name given in this region to this type of tree.
The oil produced by the “manzanilla” olive is slightly spicy and bitter, of a yellowish colour and a fruity hint of apple, banana and tomato. It is a very fragile and sensitive olive, particularly when it is cold. It is the earliest to be harvested and the olive oil percentage is one of the lowest.
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