OLEA VIRIDIS

D.O. CAMPO DE MONTIEL | CIUDAD REAL
STORECONTACT

ABOUT US

We are a company specialising in olive oil production and located in the picturesque town of Villanueva de los Infantes. The foundation of our activities is the love for the nature which was engraved in our DNA by our parents and grandparents.

The philosophy of our company is based on three pillars:

  • Uniqueness: because we have a product elaborated within the DENOMINATION DE ORIGIN CAMPO DE MONTIEL, which makes its characteristics unique in the world.
  • Naturalness: because the product is obtained through a manufacturing process where only physical and no mechanical processes are used resulting in 100% olive oil juice.
  • Sustainability: because our olive production process is carried out mostly in a traditional way where the production techniques are sustainable and respectful with the environment, thus maintaining a harmony between the landscape, nature and crops.

DENOMINATION

OF

ORIGIN

The Campo de Montiel Denomination of Origin distinguish exclusively those extra virgin olive oils obtained from olives from olive groves belonging to the delimited municipal areas. According to the Denomination of Origin, the production and packaging processes take place in the same delimited area.

 

Our extra virgin olive oil is obtained from the fruit of the olive tree of the Cornicabra, Picual, Manzanilla, Arbequina and local varieties, by mechanical procedures or by other physical means. Those procedures do not alter our oil, preserving the flavor, aroma and characteristics of the fruit of which it proceeds.

CHARACTERISTICS

The extra virgin oils of the Campo de Montiel DO present considerable intensities of fruity, bitter and spicy flavours, with nuances typical of the Cornicabra and Picual varieties, and to a lesser extent, apple, almond, etc., typical of other varieties. Our oils could be described as balanced oils, with maintenance of a uniform and proportional line, both in the fruity and in the bitter intensities.

 

Our olive oils  are classified as “extra virgin” and have the following specific characteristics:

KNOW MORE

Acidity

 

Up to 0.5º maximum.

 

Organoleptic score

 

Median of defects = 0 and median of fruity ≥ 2.5.

 

Ultraviolet absorption (K270)

 

Maximum of 0.20.

 

Peroxide index

 

Maximum 15 meq of active oxygen per kilogram of oil.

ELABORATION

Olives used to produce our oils are harvested when they reach the optimum state of maturity. In this way,  only olives from the trees are selected and will be delivered within 24 hours from the harvest to the oil mill.

The grinding is carried out within a maximum period of 24 hours from the reception of the olive. The shake will not exceed 90 minutes and the temperature of the dough will be between 25 and 30°C. Once the extra virgin olive oil is obtained, it is stored for period that do not exceed one year.

The packaging of the stored oils is carried out within the defined geographical area and can be done in form of glass or PET containers.

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