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Jan 04 2019

Sierra de Cazorla PDO

Extra virgin olive oil obtained from the fruit of olive trees (Olea europea, L.) of varieties Picual and Royal, this latter being a native variety.

Tasting notes

These oils are highly stable and very fruity, with a fresh aroma of green grass and hay and pleasant hints of green almond. The flavor is suggestive of fresh fruit (apples, almonds and figs), and is slightly bitter with a mild piquancy. Oils derived from olives of the Royal variety are superb, their primary sensory characteristic being their fresh fruitiness and sweet aroma. The color varies from bright green to golden yellow, depending on when the olives were harvested and the location of the plantation within the area.


Other notes

Analytical data:

- Acidity:  up to 0.4º Picual; 0.6º Royal

- Royal Moisture: no greater than 0.1%

- Peroxide value:  maximum 16

- Impurities:  no greater than 0.1%

- K270:  maximum 0.15 

- K232: maximum 1.85


Production / Processing method

The harvest is punctiliously conducted, with only olives picked directly from the tree, at the optimum stage of ripeness, being destined for the preparation of PDO oils.

Once picked, the olives are transported to the mill, following established guidelines to avoid deterioration. There, they are cleaned to remove twigs, leaves, and other foreign bodies, and are subsequently ground before undergoing the extraction process. This is done within 48 hours of harvesting.

The oil obtained then undergoes decantation, and once the top quality oil has been separated off it is analyzed and classified. Packaging must take place at registered plants, always located within the PDO’s geographical limits.


Geography / Relief and climate

The area lies in an unusually privileged enclave, near the Sierras de Cazorla Natural Park, Segura and Las Villas. For the most part, the landscape in this area is uneven with steep slopes. The Sierra de Cazorla is made up of four, virtually parallel, mountain chains that run north to south, with folds from east to west. Some peaks, such as Las Empanadas, are as high as 2,106 m (6,909 ft).

There are various soil types, some more recent and less developed than others, some having formed over limestone, alkaline in nature, and others with a layer showing a build-up of clay.

The climate is characterized by average temperatures of 16º C (60.8º F) in spring, 23º C (73.4º F) in summer, 13º C (55.4º F) in autumn, and 4º C (39.2º F) in winter. Average annual rainfall is 600-800 mm (23.62-31.49 in).


Regulatory Council

Consejo Regulador de la DOP Sierra de Cazorla
Ctra. Peal de Becerro-Cazorla, km. 10,500
Apartado de Correos 51
23470 Cazorla (Jaén)
Tel: (+34) 953 722 121
denominacion@desierracazorla.es
www.desierracazorla.es


Sources:
 
- Spanish Ministry of Agriculture

- Regulatory Council, Sierra de Cazorla PDO

PDO oils from Picual and Royal varieties have an acidity of less than 0.4% and 0.6% respectively.
PDO Sierra de Cazorla
PDO Sierra de Cazorla Log
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