Extra virgin olive oil obtained from olive tree fruit, from the local Castellana (Verdeja) variety by mechanical procedures or by other physical methods that do not tamper with the oil, preserving the flavor, aroma and characteristic features of the original fruit.
Very fruity and aromatic oils, with distinctive leafy notes, mixed with hints of grass, hazelnut and banana, and a light spicy touch in the mouth. The predominant color is lemon green, more or less intense depending on the harvesting time and the ripeness of the olives.
Acidity: maximum 0.7º
Peroxide index: maximum 15
Ultra-violet absorbance K 270: maximum 0.20
Ultra-violet absorbance K 232: maximum 2
Humidity: maximum 0.1%
Impurities: maximum 0.1%
Production / Processing method
Only olives harvested from the trees and not from the ground can be used for the DO, which means that they must be separated in the field. The transport system used is always in bulk, in boxes, in trailers or in limited capacity rigid containers in order to prevent the fruit being damaged or spoiled. The trailer or container must be cleaned with a high pressure jet of cold water before each load. To prevent fermentation (known as atrojado and incompatible with the DO) no more than 24 hours can elapse between harvesting the fruit and delivery to the oil mill.
The yards must have a person in charge of guaranteeing the correct quality classification and sorting, along with systems that ensure the separate unloading of top quality olives from those that do not meet the standard, so that they are always processed independently. The hoppers must be washed with a high pressure jet of water before each day's unloading begins and whenever deemed necessary. Unloading methods that minimize any damaging effects from the fruit falling freely must be put in place.
Beating times must be kept under 60 minutes, with no more than one beating cycle permitted. The beating temperature must not exceed 27º C measured at the most unfavorable point. The temperature of the water and oil mix in the centrifuge must be lower than 35º C. Oil mills must have a system for cleaning the beating machines on a regular basis. Cellars and tanks must be air-conditioned to ensure that the temperature of the oil inside does not exceed 25º C under any circumstances. Packaging must be done in glass, coated metal, PET or vitrified ceramic containers.
Geography / Relief and climate
The production area for the olives destined for protected oils is the geographical county of La Alcarria, known for its steep slopes, shallow soil, low winter temperatures and hot summers. All this makes for a unique place giving rise to and favoring the qualities of this product.
Asociación Oleícola de La Alcarria
C/ Mayor, 2
16813 Valdeolivas (Cuenca)
Tel: (+34) 666 692 558
- Spanish Ministry of Agriculture
To prevent fermentation (known as atrojado and incompatible with the DO) no more than 24 hours can elapse between harvesting the fruit and delivery to the oil mill.
Valdeolivas (Castile-La Mancha)