Aceite Sierra de Moncayo PDO

Tasting notes

Organoleptic analysis of Sierra del Moncayo olive oils produces a fruity profile (median fruitiness of > 2.5) with bitter and spicy hints (maximum 4.5).

Other notes

They have an acidity of no higher than 0.5º.

The minimum oleic fatty acid content is 70%, while the maximum linoleic fatty acid content is under 11%.

Production / Processing method

The olive varieties grown in the geographical area are Empeltre, Arbequina, Negral, Verdial and

Royal, all of which have been adapted and preserved over the centuries due to natural selection, becoming perfectly suited to conditions in the region and ensuring a multivarietal end product with its own distinctive properties that cannot be found in any other olive-growing area.

The olive trees in this area are grown in traditional style groves on non-irrigated land.

The olives are harvested directly from the tree when they are ripe enough for early picking. At the time of harvesting, they are between 3 and 6 on the ripeness index. Both olive growing and oil producing must take place in the protected geographical area.

To preserve the product's distinctive features at all stages of the production process, packaging takes place in the defined geographical area.

Labeling on the oil containers includes the sales designation, the designation logo plus the quality control seal of approval from the product certification organization. Containers must also display a label on the back showing a quality mark identified by an alphanumeric code, which is applied in the packaging plant to ensure traceability.

Geography / Relief and climate

The production area for the protected oils is situated between the Ebro valley and the mountains forming the Moncayo range.

It occupies an area halfway between the broad flat terraces of the Ebro river and the Iberian mountain ranges.

The municipalities within the protected area are on the banks of the Queiles and Huecha rivers, whose distinctive soil and weather conditions make this a unique area. The soil consists predominantly of hard chalky and composite material.

All the soils are deep with low pH values, owing to the widespread presence of calcium carbonate. Other common features of all the soils in the area are that they are mostly loamy in texture with little organic material.

The geographical area consists of a large area of plains with a continental

Mediterranean climate and average yearly rainfall varying between 450-467 mm/year, with autumn and spring being the wettest seasons.

Average temperatures vary from between 7 to 14°C, with July and August being the hottest and sunniest months, reaching a maximum temperature of 40°C and with frequent summer thunderstorms. December to February is the coldest time of year, when temperatures can drop to -16°C in February.

The average evapotranspiration rate in the region ranges from 600 to 750 mm/year, which demonstrates the dry conditions.

The difference in atmospheric pressure between the Cantabrian Sea and the Mediterranean Sea gives rise to the region's typically cold, dry wind, known as the Cierzo. The Cierzo is

more frequent in winter and in early spring, causing temperatures to drop sharply; it is strong and persistent, producing wind chill and a drying effect, resulting in dry, arid soil, with the consequent effects on farming in the region. The Cierzo stops fog and frost forming, which is very beneficial for olive trees.

Regulatory Council

Consejo Regulador de la DOP Aceite Sierra de Moncayo
Avda. de la Paz, 29
50520 Magallón (Zaragoza)
Tel.: (+34) 976 858 300
info@aceitesierradelmoncayo.com
www.aceitesierradelmoncayo.com 

Sources:
 
- Spanish Ministry of Agriculture

- Regulatory Council, Aceite Sierra de Moncayo PDO