Enjoy, taste, give away, cook; the green OLICATESSEN, you will never forget it.

Enjoy, taste, give away, cook;
the green OLICATESSEN, you will never forget it.

Times begin where we spend more time in the kitchen, we look for new recipes, we break our shells trying to find a special detail, an original gift and above all we look a bit more what we eat.

We give you some summary of what we can offer from Olicatessen.

250llc_olicatessen

250llc_olicatessen

The Extra Virgin Olive Oil Olicatessen blend. An olive oil with aromas intense green olive fruits give notes of walnuts, artichokes, tomatoes and almonds. Very fruity and with a strong personality, bitter and spicy, characteristic of green oil, it achieves a pleasant touch of menthol at the end. An interesting combination of autochthonous and arbequina varietals as a base oil. The early harvesting gives this oil some very special characteristics. All the oil we pack now, IT IS NEW OIL!
You can see all the formats (bottle, can, with gift box, without …) HERE!

Apart from the extra virgin olive oil, we also have other products where olive oil and olives are the protagonists.

Arbequina Olives: The olive fruit in its pure state, Arbequina, preserved by traditional techniques to preserve its concentrated flavor and all its natural properties.
Green arbequina tapenade: Pâté from Arbequina olives harvested in September with a bit of extra virgin olive oil Olicatessen. To enhance and distinguish the most exquisite dishes.
Mature arbequina tapenade: Olive oil or ripe Arbequina olive paste. Extremely soft, tasty, distinguished, elegant.
100% olive pulp with a very pleasant texture that transforms a vinaigrette into a delight. For cheeses, grilled vegetables, boiled or steamed fish, pasta ,,,

Olicatessen&_new

Chocolate cream: Chocolate cream with milk, hazelnuts and extra virgin olive oil Olicatessen.
Flavor of hazelnut, dense creaminess that dissolves in the mouth, succulent cocoa. A delight that improves desserts, snacks and breakfasts for children and those who are not so.
The only added fat is the extra virgin olive oil Olicatessen, thus making a much healthier, nutritious and easier digestion aside from a delicious tasting.
Condiments based on extra virgin olive oil. Olicatessen &
Extra virgin olive oil and essential oil of aromatic herbs. An oil that perfumes the dishes in a sublime, tasty, natural, discreet and surprising way. For traditional or innovative dishes, sweet and salt, meat or fish, pasta and rice … until the imagination reaches you!
We have 8 different ones. Difficult to choose; 0) You can see them all HERE

Gift boxes
Well, a bit of everything … an image is worth a thousand words.

olicatessen

Good holidays, health and good food!

This entry was posted in General, Uncategorized and tagged , , , , , , , , , , . Bookmark the permalink.

Comments are closed.

For Olicatessen the olive tree is the big rooftree

For Olicatessen the olive tree
is the big rooftree


The olive tree and its symbolism

The cultivated olive tree (the wild olive is a naturalized plant for millennia) appeared in the Mediterranean region some thousands of years after, in its place of origin, the Middle East, about 7,000 years ago. In Peloponnese (south of Greece), olive cultivation began around the 3rd century BC. After the sixteenth century, Europeans brought the olive tree to America.

olivo_antiguo_egipcio

olivo_antiguo_egipcio

To give the first good harvest, it can take 15 years, which is considered an adult tree. If the weather conditions are ditch, it may take about 20 years to give the first fruits.

It is for this reason, being a tree of “late production”, when a war ended and olive trees were planted, it was understood that there were times of calm and peace.

The dove of peace is an emblem that represents peace by a dove with an olive branch in its beak. It has its roots in the culture of the Mediterranean basin, both in the Jewish, Christian and Islamic traditions and in the Greco-Roman culture. The single olive branch, as a symbol of victory and peace that happens, is still used as a symbol of peace.

paloma_paz_pablo_picasso

paloma_paz_pablo_picasso

It also means longevity, because they are trees that live for many years (they are even said to be immortal due to their capacity for regeneration); It is a symbol of resistance and renewal as they can withstand adverse conditions and grow back. It also symbolizes prosperity and fertility because of its abundance in flowers and fruit.

The olive tree in different cultures and religions
In Ancient Greece, for example, olive oil was considered sacred and was used to anoint kings and athletes. The leafy branches of the olive trees were a symbol of abundance, glory and peace and were used to crown the victors of friendly games or wars.

The olive tree is also one of the most representative trees of Druidism and with its oil, many rituals and sacred celebrations were performed, representing happiness and peace. In this case, the olive tree is related to the autumn equinox, and they say that those born in Mabon, this holiday, are very shy and reserved, they do not like violence, they are calm, cheerful, logical, warm, and excellent judges or lawyers For this reason and according to tradition, the olive tree is until today a symbol of justice and peace.

jesus_huerto_olivos

jesus_huerto_olivos

We also find the olive tree present in the Egyptian culture where its branches are a symbol of blessing and purification and we find them present in the tomb of Tutankhamun

The olive tree also has an important role in the Bible where it is mentioned more than 30 times in both the Old and New Testaments.

The olive tree in art
The olive tree is one of the most cited plants in the literature. In Homer’s Odyssey, for example, Ulysses crawls under two olive shoots.

olivo_van_goch

In painting, many artists have also expressed olive trees in their paintings. Of the most outstanding we can find Vincent Van Gogh who devoted himself the last years with a great intensity. But also, other painters like Carlos de Haes, Rafael Zabaleta, Pablo Picasso, Claude Monet, Edgar Degas, William Merritt Chase, John Singer Sargent, El Greco or Henri Matisse.

There are a lot of popular songs that have the olive, the harvest and the olives as the main protagonist of their lyrics, and authors such as Joan Manuel Serrat and David Reig Delhom, have created great pieces.

Even the cinema has echoed with the movie El Olivo, by Icíar Bollaín

This entry was posted in General, Uncategorized and tagged , , , , , . Bookmark the permalink.

Comments are closed.

At Olicatessen, The rural architecture is natural

At Olicatessen, The rural
architecture is natural

One of the pillars of our project is the conservation and recovery of rural architecture, so typical of our territory, Les Garrigues (Lleida).

terrassa
The landscape has been modified over time, obviously depending on the needs that have been raised throughout our history, but the landscape explains many things and it is for this reason to keep it and avoid its destruction is important.

Our ancestors have left us booths, cabin turns, enjubs, margins, terraces … They were not built for themselves. Everything had a purpose.

arquitectura rural enjub

enjub

The main reason for the construction of all these elements was to take full advantage of the rainfall to ensure and increase agricultural production and stop natural erosion.

Many of the hills and mountains were modified centuries ago creating terraces. Our lands are dry with very little rainfall that a terrace architecture allows to optimize and take advantage of every drop that falls.


Catalan Encyclopedia:

MARGIN 2 esp AGR Edge of a terrain that forms a step or slope. 3 AGR Earth step, often with stones, used to separate two terraces of different levels or to avoid landslides.

TERRASSA f 1 1 Space of flat and more or less elevated terrain finished on one or more of its sides by a wall, a slope, or other unevenness.

ENJUB [Tank variant]  m Wall that defends a land from the floods

This entry was posted in General, Uncategorized and tagged , , , , . Bookmark the permalink.

Comments are closed.

Olicatessen special? Because it is original!

Olicatessen special,
Because it is original

We are farmers by family tradition (8th generation), producers by conviction (since 2005 we have our own mill). We control the entire process from the farms to the packaging. And above all … We are passionate about extra virgin olive oil.

Equip Olicatessen

What type of oil is Olicatessen? and … why is it so special?

  • Medium-intense fruity of fresh and healthy olives with touches of vegetables, green almonds and tomato and green plantains.
    Complex in the mouth. It has a light and silky entrance, cullera olicatessen explosive as it gains temperature. The taste is reminiscent of old olive trees in areas with extreme weather.
    It is an oil with strong personality and presence. It is a sincere and “off-road” oil.
  • Collection: Early and manual, respecting the optimum moment of the olive. Grinding in less than 2 hours.
  • Elaboration: Extraction / cold milling and short whipping batidora
  • “Craft” process using current technology and suitable materials (stainless steel).
  • We decanter the oil instead of centrifuging to respect the vitamins and antioxidants
  • Storage in INOX separating depending on ripening, variety, farm …
  • Generation of 0 waste.
  • Varieties: Arbequina and old varieties recovered
  • Type of Cultivation: Traditional in dry land
Olivera centenaria

Olivera centenaria

  • Climatology: Sec. With harsh winters and dry summers. Strong thermal oscillations (night – day, winter – summer). little rainfall
  • Type of soil: Shallow and clayey soils.

Sometimes, few and clear words are better.

This entry was posted in General, Uncategorized and tagged , , , , , , , , . Bookmark the permalink.

Comments are closed.

Olicatessen at the exhibition “Artists drive tractors”, in Niu Barcelona, from June 5 to July 21, 2019

SARA Boldú Botam, photographer
Dates: from June 5 to July 21, 2019

Title
‘Artists drive tractors’

artist
SARA Boldú Botam

concept

This photographic exhibition shows how human action, through agriculture, draws the landscape as a canvas. It is a tribute to the land and the peasantry from an artistic, visual and poetic point of view.

The video artist Sara Boldú Botam (Les Borges Blanques, 1977) has gone through the agricultural activity of several farmers to record the different stages and crops (pear, apple, peach, vine, barley, olives, almonds …). Plow, mow, prune, harvest, harvest … The land seen from the air, becomes a mosaic and the farmer in his artist.
opening
Wednesday, JUNE 05 at 8:00 p.m.
http://www.niubcn.com/galeries/galeria_sarab.htm

A small sample ….

interviews

This entry was posted in General, We are at... and tagged , , , , , , . Bookmark the permalink.

Comments are closed.

With Olicatessen on your plate the success is ensured

With Olicatessen on your plate
the success is ensured

CRITERIONS FOR A TOP OIL

  1. Harvest method1er_dia_collita_nens_w
    As soon as you pick an olive, it starts to die. Certain enzymes become active and worsen the taste. Any damage makes it worse. Quality harvest is therefore done by hand while standing on a grid as to minimize the damage.
  2. Little time between pick and press
    It’s a traditional belief that olives should be pressed within 24 hours to keep quality. But we found that the sooner you press, the better the taste. That’s why we take each batch from every tree to the mill immediately. Maximum time between pick and press is maximum of 2 hours. THAT’S AN ESTATE OIL!
  3. Early harvest oliva arbequina
    When you sell by the kilo, you want to wait until the olive is very mature, so you get higher performance. If you want great taste, you harvest when the olives have just start ripening. We love them green…
  4. Press under 24º
    The lower the temperature, the higher quality you get. By law, ‘cold pressed’ oil must be pressed beneath 27º – the limit at which vitamins, polyphenols and phenols survive. However, the warmer you press, the more oil comes out of the olives. And since there’s in no way proof of the press temperature afterwards, this aspect might be tempting for some…
    We, at our mill, press between 14º and 24º.
  5. Low acidity
    Acidity (indicating free fatty acid content) shows to what extend the oil is ‘affected’ by any means. This could be from bad olives, improper milling or inadequate storage. Regulation allows oils with acidity up to 0,8 to be named Extra Virgin. This designation is by many seen as a criterion for quality. We think it’s a pretty broad criterion though, since real quality oils have an acidity of 0,1 or max 0,2.
  6. Estate oil diposits_olicatessen
    Olicatessen comes from one estate having its own mill. That’s important to know, since only under these conditions the process can be perfected to the last detail.
  7. Organic…of course
    If our intention is to make a great quality olive oil, it must also be great on the whole, don’t you agree? Great to health, to the palate, to the environment and to our territory. We see this not only as a matter of coherence but as our responsibility too.
This entry was posted in General, Uncategorized and tagged , , , , , , , . Bookmark the permalink.

Comments are closed.

Olicatessen to the fair, at Organic Food Iberia

Organic Food Iberia is presented as the new and exciting international and professional fair dedicated to promoting the food and wine industries, ecological, among the main buyers of organic products of the Iberian Peninsula and the rest of Europe.

OFI19_banner_470x470_spanish

Organic Food Iberia is established as the final educational, business and networking event of the year, which will take place at IFEMA (PABELLON 14), Madrid, on June 6 and 7, 2019.

OPENING HOURS:
June 6 from 9:30 a.m. to 7:00 p.m.
June 7 from 9:30 a.m. to 5:00 p.m
.

Olicatessen will be at stand L600E (under the umbrella of PRODECA)

Do not miss it!!!

Ah! Only access to professionals (and if you sign up before the fair, it’s FREE!)

This entry was posted in General, Uncategorized, We are at... and tagged , , , , , . Bookmark the permalink.

Comments are closed.

For any dinner guest Olicatessen is essential

For any dinner guest
Olicatessen is essential

This month, we will talk about condiments based on extra virgin olive oil WITH essential oils.

The climate and geology of the Mediterranean area favors both the cultivation of olives and aromatic plants and are a fundamental reference in our kitchen.

Aromatic herbs surround the fields and in one way or another influence our Oil. And as we have them within reach and are part of our landscape, gastronomy and culinary tradition, we take advantage of them and create Olicatessen&.

Our traditional oil mixed with essential oil from the traditional aromatic herbs of the Mediterranean territory: Fresh, intense, perfumed, stimulating …
Olicatessen&_new
We add the Extra Virgin Olive Oil the essential oil allowing thus to maintain the properties and characteristics of the two oils.

Potentiate, enriching and complementing.

Use it to macerate and marinate meats, fish and vegetables, to add to the vinaigrettes and in spray to aromatize dishes.
The seasoning replaces the product (basil, mint, tarragon …), DOES NOT REPLACE the oil, complements it.

Olicatessen & Mint
They recommend this oil to dress the lettuce, chickpeas, peas and vegetable creams.
For fruits like strawberry, orange, pear and … especially, with chocolate
cuscus_menta
Some recipes:
French omelette: click here
Couscous : click here
Fruit salad: click here
Zucchini cream : click here

Olicatessen & Basil
It is ideal for rice, cheese, eggplant, mushrooms and mushrooms, vegetables, carpaccio and pasta.
Stuffed tomatoes: click here
Gaszpacho bonbons: click here
Pumpkin and sweet potato cream: click here

Olicatessen & Rosemary
This oil, with a stimulating aroma is especially suitable for cooking lamb, white meat and fish. And to season cheese and sweets (dark chocolate) and to make cakes.
Salad: click here
Cheeses: click here

Olicatessen & Tarragon
Recommended as a seasoning for stews, chicken, eggs and seafood.
Vegetarian lasagna: click here
Shirmps: click here
Asparragus: click here

Olicatessen & Thyme
The most common uses for this oil are for dressing, for cooking soups, white and red meat, blue fish, cheeses and white beans.
Veggy cream: click here
Stuffed potatoes: click here

Olicatessen & Garlic
The bread, pizza, pasta, chicken and soups is where we can get more out of it.

Olicatessen & Lemon and Ginger
Especially with fish, salads, chicken, duck and escaped fruit salads.
Iogurt llimona i Gingebre
Salad: click here
Fruit and yogurt salad: click here

Olicatessen & Mandarine and savory
Mushrooms, potatoes and sausages are the ideal allies for this oil. Also, to make vinaigrettes and dress olive.
Appetizer olives: click here

This entry was posted in General, Recepies and tricks, Uncategorized and tagged , , , , , . Bookmark the permalink.

Comments are closed.

Artists drive a tractor – Sara Boldú

Artists drive a tractor – Sara Boldú

Dates of the exhibition: April 5 to May 31, 2019
Place: Centre de l’Oli de la Granadella

Photographer Sara Boldú showcasing her project “Artists with a tractor” at “Centre de l’Oli de la Granadella”

A homage to the agriculture of the Les Garrigues region, seen from the sky, work done with a drone, showing how to till, harvest, mow, prune, harvest … are works that, when viewed from the sky, they become art.

In this exhibition tribute is paid to the land and the peasantry from an artistic, visual and poetic point of view.

Sara Boldú wants to transmit with this work, as human action through agriculture draws the landscape as if it were the canvas of a painting.

The exhibition consists of three parts, photography, audiovisual and testimonies of farmers.

This is the first field work of the director that over a year has traveled with a drone the region and its surroundings to record the different stages of the earth “The land seen from the air becomes a mosaic and the farmer in his artist. ”

In this video, you can see a part (very important) of the process we do in Olicatessen, the collection of the olive.

We LOVE this work and we are very PROUD of it. Thank you Sara! To dignify the work of the agricultor.

Els_artistes_van_tractor_sara i Venanci Guiu

Els_artistes_van_tractor_sara i Venanci Guiu

This entry was posted in General, Uncategorized, We are at... and tagged , , , , , , , , , . Bookmark the permalink.

Comments are closed.

As a culinary element, Olicatessen is extraordinary

As a culinary element,
Olicatessen is extraordinary

Extra virgin olive oil is an element / common ingredient in the kitchen, at least in the kitchens of the Mediterranean countries where we are producers.

That is why it is convenient to know how to use them and how we can make the best use of each of the oils that we have / buy.

With great brushstrokes, we could say that:
The sweet fruity oils, which mainly come from the coast (Siurana, Castellón ,,,, of mature arbequina or of the empeltre variety, among others), usually have a light fruity and a mild flavor, with tenuous or null notes of bitter. They are the ideal ones to combine with foods of delicate flavor. They are very suitable for:

  • mayonnaise
  • Replace the butter to make buns or other sweets.
  • ideal pastry
  • sweet salads
  • marinated
  • To play with textures

The average fruity oils, obtained from early harvests and especially from the interior, since the climate favors this type of oil. They have a more intense fruity and green, sweet at the mouth, but also more bitter and spicy. They are very versatile and combine very well with foods of defined flavors, but not extreme.
They are very suitable for:

  • Olicatessen_arrosVeal
  • Grilled chicken
  • mushrooms
  • Pasta and rice
  • vegetables
  • salads

 

IN THIS CATEGORY, WE CAN LOCATE Olicatessen :)

The intense fruity oils, which especially occur in varieties such as picual, picudo, cornicabra, etc. They are oils with body and character, with intense green fruity notes and well defined bitter and spicy notes.
They are very suitable for:

  • gazpachos
  • red meats
  • Spoon dishes and pots.
This entry was posted in General, Recepies and tricks and tagged , , , , . Bookmark the permalink.

Comments are closed.

Whether you invite or are invited, with Olicatessen success is assured

Whether you invite or are invited,
with Olicatessen success is assured.

And many small details that make a meeting / meal different. And the oil, a product so ours, where we use it in most traditional dishes, can be a great differential when using one or the other.

estiu_platja_Olicatessen

With Olicatessen you have success assured! It will be spoken, do not have any doubt! A spicy point, very vegetable, highly aromatic, completely balanced .. what else can we ask for; 0)

Do you want to explain how you can use it? Look at it: “To dress and cook Olicatessen cannot miss

This entry was posted in General, Recepies and tricks, Uncategorized and tagged , , . Bookmark the permalink.

Comments are closed.

To dress and cook Olicatessen can not miss

To dress and cook
Olicatessen can not miss.

Either to season or to cook with Olicatessen you will make the difference. We give you some tips of use where you can show off.

Snack

Olicatessen to dress:

  • Fish and chicken grilled or grilled. (The heat of the fish increases the green aromas of the oil)
  • Pasta or boiled rice, without sauces. Both cold and hot you will give a touch of vegetables and tomato that will make a dish “boring” in a great lunch / dinner.
  • Green salad and / or tomato. To enhance all the aromas and flavors of the salads !!!!

Olicatessen for cooking:

  • Egg. Both a fried egg, and an omelet, what a difference!
  • Vegetables. Especially sautéed artichokes, squash (little drops and with the lid on) and mushrooms. Increases and enriches the vegetable flavor.
  • Potato. You must try it …

Any questions, you know! You can contact us and ask at any time!

This entry was posted in General, Recepies and tricks, Uncategorized and tagged , , , , . Bookmark the permalink.

Comments are closed.

As food and as a condiment, Olicatessen is excellent.

As food and as a condiment,
Olicatessen is excellent.

As every year, we publish the analytics and certificates of the oil of the campaign that we are packaging. It is important, as consumers, to have the information updated, because Olicatessen is a natural agri-food product, therefore, from one campaign to another, it is different, both at the nutritional level and at the organoleptic level.

The rains, the sun ,,, the weather always affects the field and are parameters that we can not control and give year after year, a different touch to the product we obtain.
Although the rest we do “exactly” the same. When a product always has the same taste… WATCH OUT!

cullera_olicatessen

The tasting note (which is endorsed by the Official Tasting Panel of Catalonia) this year is: TASTE

The chemical analysis of this campaign can be seen in: CHEMICAL ANALYSIS

The certificate of the CCPAE, according to the Olicatessen is an ECOLOGICAL product, certified and analyzed by an independent organism, you can download it here: CCPAE certificate.

This entry was posted in General, Uncategorized and tagged , , , . Bookmark the permalink.

Comments are closed.

Taste, give away, cook, enjoy; the green Olicatessen, the best to share.

Taste, give away, cook, enjoy;
the green Olicatessen, the best to share.

Christmas parties are approaching and we will celebrate sharing a lot of meals with relatives, friends and colleagues, gathering around the table and not doing so in a veeeery fashionable way? ; 0)

And also for “the invisible friend”, the gift we make when they invite us, the different detail that we want to put on the table …

The different Olicatessen products allow you to prepare both sweet dishes (with chocolate cream), salted (with the green and mature olives of Arbequina), as well as cook and season (with the green gold Olicatessen) or with the curious and different Essential oils (with a wide variety of tastes and flavors)

We have plenty ideas and tastes!

Nadal_bodego

Marry Christmas!

This entry was posted in General, News, Recepies and tricks, Uncategorized and tagged , , , , , . Bookmark the permalink.

Comments are closed.

Reasons to consume quality extra virgin olive oil. Reason 8

For pleasure.

The world of oil, like many, is a great unknown. Many producing countries have this “problem”. As we have always had oil at home, we have not given the importance that has been given to countries where the oil is not produced and it has not been so easy / economical to obtain it.

Like everything, learning is a question of curiosity, practice and in this case also of palate (ability to try and find certain nuances).

analisi sensorial

The best way to taste the oil is by itself, without any other food / element that distorts the taste and aromas of the extra virgin olive oil. Actually, you should try tasting glasses, but as usual in the houses there is no, you can taste it in a glass of wine or with a teaspoon. (To see how a professional tasting is done, you can see the blog post: Organoleptic evaluation)

It is important that at the beginning, above all, it is done by comparison. That is, VERY different oils (from different varieties, from different areas) For example: An Arbequina from the area of Valencia (Mediterranean) has nothing to do with an Arbequina from Lleida (interior). Nothing to do a Picual from Jaén with a Rojal from Tarragona.

olis

The varieties also make the difference. And, as we have learned with wines, oil can be used to highlight aromas or flavors, or hide them. For exemple, if we have to make an ice cream or dress a fruit salad, we will look for a sweet and smooth oil. A green and intense oil would “kill” us the flavors of the fruit or it would take on an importance and presence that does not suit us in this dish. A good maridagemakes the difference!

And I also recommend that, at least once, you make a tasting with different types of oils (see post of different types of olive oils) , so you can really notice the differences, and especially notice and taste the fruity, which is the great differential that comes with extra virgin olive oil versus virgin or olive oil (it is not an agricultural product).

About tastes, we can not say anything, but knowing how to differentiate a good oil, from one that is not, besides a pleasure will save you more than one dislike; 0)

This entry was posted in General, Uncategorized and tagged , , , , , . Bookmark the permalink.

Comments are closed.

The sweetest Olicatessen …

Olicatessen chocolate cream

We already have it !!! After a long time, trying, cooking, trying again, we have found the formula and now we present it!

crema_xoco_pa

Chocolate cream with milk, hazelnuts and extra virgin olive oil Olicatessen.

Hazelnut flavor, dense creaminess that melts in the mouth, succulent cocoa. A delight that improves the desserts, snacks and breakfasts of children and those who are not so.

The only added fat, is the extra virgin olive oil Olicatessen, making it, apart from a delicious tasting, a much healthier, nutritious and easier to digest.

All ingredients used to make this cream are certified organic products.

This entry was posted in General, News, Recepies and tricks. Bookmark the permalink.

Comments are closed.

Reasons to consume quality extra virgin olive oil. Reason 7

Analytics Controlled chemical parameters, certificates and professional tastings.

To be able to label an oil as extra virgin olive oil, it is necessary to comply with a series of physical, chemical and sensory analyzes.

spider net taste 2013

spider net taste 2013

The European Community gives the classification parameters for olive oils in REGULATION (EC) Nº. 2568/91 OF THE COMMISSION of 11 November 2003, on the characteristics of olive oils and olive-pomace oils and on their methods of analysis.

Extra virgin olive oil is considered a very important product in the Mediterranean diet due to its nutritional properties. It contains oleic acid (mono unsaturated), linoleic (omega-6, omega3) as polyunsaturated. It is a product recommended for its level of natural antioxidants (vitamin E) and amount of polyphenols. All of them very beneficial for health.

logo_eurofulla

At Olicatessen, we publish every campaign all the analytics and certificates so that consumers can evaluate and certify that the oil they are consuming is EXTRA VIRGIN OLIVE OIL, it is a product certified as ORGANIC and of great quality.

CLICK HERE TO SEE THE CERTIFICATES AND ANALYTICAL REPORTS

This entry was posted in General, Uncategorized and tagged , , , , , . Bookmark the permalink.

Comments are closed.

Reasons to consume quality extra virgin olive oil. Reason 6

Storage and packaging
Once the oil is ready, or it is packaged or stored.

The storage system is very important. The main enemies of the oil are: oxygen (from the air that volatilizes the aromas), high temperatures (at more than 28 degrees the oil begins to degrade) and ultraviolet rays.

Therefore, the Olicatessen olive oil oil, is maintained until the time of packaging in a chamber at controlled temperature between 16 and 18 degrees, throughout the year!

The deposits are of INOX and without oxygen.

diposits_olicatessen

The container where the oil is packaged also helps maintain (or not) the properties and quality of the oil.

Unfortunately, the more economical the container is, the less it tends to protect … the plastic, for example, lets the ultraviolet rays pass and also, if we leave the container in a warm area, the plastic ends up transferring its aromas to the oil. On the other hand, the bag-in-box, the ceramic, the tin and the tetra brick are the most opaque containers that respect the oil the most.

Olicatessen oil only canned in cans (it is one of the most opaque systems) and dark glass.

productes-olicatessen

The oil should be kept in dark places and away from sources of heat.

This entry was posted in General, Uncategorized and tagged , , , , , , . Bookmark the permalink.

Comments are closed.

20 OCT 18 – Open day at Olicatessen

The date is approaching, and as every year, we want to spend the first harvest weekend with you.

Would you like to come and harvest with us? See how we make the oil, taste the new oil, go up to the tractor and live a day of harvest “live and direct”.

JPO20102018

At 9 o’clock we will have the breakfast prepared for the early birds; At 11:30 we will go to the fields to harvest olives and about 13:00 we will be in the oil mill, smelling and tasting the freshly extracted oil.

You can ask, see, smell, taste, feel and understand a little more of this great world of extra virgin olive oil.

We look forward to see you!

  • DAY: Saturday, October 20, 2018
  • Schedule: from 9:00 a.m. to 14:00 p.m.
  • Visit to fields: 11:30 p.m.

Meeting point: Molí dels Torms / Olicatessen – Carretera L701, Km 16.5 – 25164 Els Torms (DO NOT ENTER THE VILLAGE. WE ARE AT THE ROAD)

  • Contact telephone number: 650 943 621 (ATTENTION: only Moviestar has coverage in our area)
  • Cost: € 0.00 (= Free)

IMPORTANT: Although the activity is free, the capacity is limited. You need to book your place (by email: info@olicatessen.com; by phone: 943 128 362 or 650 943 621, by WhatsApp: 650 943 621)

This entry was posted in General, Uncategorized and tagged , , , , , , . Bookmark the permalink.

Comments are closed.

Reasons to consume quality extra virgin olive oil. Reason 5

The “cleaning” of the oil

Once the oil has been extracted from the decanter, it must finish “polishing”, as it still contains water and small olive particles and impurities. This is the last process of extracting the oil, to purify the extracted olive oil, to improve the quality and the useful life of the oil.

diposit decantacio

However, there are still microparticles in suspension (olive pulp and a little water). At this point, you can choose to filter the oil (and in a very fast and inexpensive way impurities are removed and can be packaged immediately)

The Olicatessen oil is decanted. It is NOT filtered. It is transferred to the decantation tanks. It is a slower process and forces to be much more careful in the cellar, transferring the oil. But we believe that it is more respectful with oil.

decantacio

dipòsit decantació, deposito de decantación

In this way the natural conditions of the oil are preserved, as well as the vitamins and polyphenols so necessary for health.

The decantation system has other advantages, such as the reuse of impurities to make soaps, the non-production of non-recyclable waste and the saving of water, since this system does not require it.

This entry was posted in General, Uncategorized and tagged , , , , , , . Bookmark the permalink.

Comments are closed.

Reasons to consume quality extra virgin olive oil. Reason 4

The temperature of the beats

The short shakes and low temperatures of the pasta guarantee the maintenance of the organoleptic and chemical characteristics of the olives.

P1020840

The maximum temperature allowed is 27 degrees. From this point, the amount of oil that is extracted is greater, but the quality of the oil diminishes losing organoleptic and nutritional qualities.

The Olicatessen olives are milled, depending on each batch of olive (environmental temperature, variety, water they contain, temperature of the olive, etc.), between 20 and 25 degrees.

The surplus of this process – leaves, water and pomace – is converted, through own system, into compost that is returned as natural fertilizer to the olive trees.

This entry was posted in General, Uncategorized and tagged , , , , , , , . Bookmark the permalink.

Comments are closed.

NEW – 100ml bottle – plane friendly

Are you going out on weekend? Are you going on a picnic?

And… are you going without Olicatessen? Now, there is no excuse!

An ideal format to enjoy Olicatessen when going on a trip, go out for a week end and do not want to carry much weight, but do not want to stop enjoying of a good tomato bread, a nice salad or give a special touch at the pasta, meat or fish and veggies.

WP_20180703_09_25_47_Pro

This entry was posted in News. Bookmark the permalink.

Comments are closed.

Reasons to consume quality extra virgin olive oil. Reason 3

The cleaning of the olive.

The usual process, once the olives arrive in the mill, is to clean the olives in enormous vats filled with water. The water favors and accelerates the process of putrefaction of any fruit. The large amount of water that is required to make a good cleaning of the olive, from our point of view, is not very respectful with the environment.

(The Olicatessen process)

Olives Olicatessen, being an organic olive (we do not use pesticides or phytosanitary products not authorized) and not having touched the ground (inverted umbrella), arrives clean at the oil mill. The cleaning is done by air aspiration of leaves and shoots through vending machine. For this task, a customized machine has been designed to maintain control over the waste and then convert it into composting.

moli_molino_mill

By this point of the process, in 2008, the Generalitat of Catalonia awarded us for agri-food innovation.

This entry was posted in General, Uncategorized and tagged , , , , , . Bookmark the permalink.

Comments are closed.

Reasons to consume quality extra virgin olive oil. Reason 2

The time between collection and extraction.

The moment of collection is the key. Once the olive is harvested, the process of “death” of the olive begins. That is, all the time that passes from the moment the olive is collected until it is processed begins to deteriorate, it loses properties and quality, therefore, it is very important to make a quick, careful harvest (avoiding hitting the fruit) and transport it to the mill as soon as possible.

DSC_0174

The maximum allowed that the olives should be taken in the mill is within 24 hours after having collected them. And indeed, at 24 hours the process of loss of quality is exponential.

Olicatessen olives are processed in less than 2 hours!

This entry was posted in General, Uncategorized and tagged , , , , , . Bookmark the permalink.

Comments are closed.

Reasons to consume quality extra virgin olive oil of. Reason 1

The harvest

the way in which olive is harvested, it really makes the difference. There are many types of harvesting

Recollectors: the super intensive ones. Be completely mechanical.

Order” / Manual: the olive is collected manually. It is a very expensive and laborious technique. Especially when the olive is very green or when you want to use this olive to make table olives.
Beat: The farmer uses a rod or a long pole to make the olive fall shaking and stroking the branches of the olive tree. The olive falls on the erasers or directly on the ground. With this technique, the olive tree suffers a lot since it loses many of its branches and leaves in the blow and is generally considered to accentuate the vicious (alternation of production, a very, very little year). However, it is a very widespread method because of its high productivity.

With Applause: they are really effective helping to trim the collection time of the olives. It is like passing a few pints of the olive branches and these will be releasing the olives of the tree.

Vibration: mechanical form with self-propelled vibrators, vibratory tweezers coupled to the tractor or with hand-driven vibrators. It is an evolution of the manual “shaking” made by “day laborers” in which the branches were agitated manually to release the olive. The most evolved vibratory machinery joins a self-propelled vibrator element and a collector umbrella to collect the olive as shown.

Manual with shingles: The plastic hand or rake / shingle is the most useful tool for collecting olive. It is a small plastic rake that greatly facilitates the collection of olives. Very light and comfortable to use and to be of plastic does not damage the branches of the olives. In the handle you can put a handle to reach the highest parts of the olive tree.

(Source)

Olicatessen Olives, depending on the moment we harvest them in different ways, but ALWAYS with an inverted umbrella, to avoid touching the ground: 1. To avoid dirty and 2. They will be damaged when they are stuck.

venanci_collint

At the beginning of the harvest, when the olives are very green we take them with “shingles” and / or applause. It is a laborious and slow process, but with the (green) state of the fruit it cannot be done otherwise.

Primer dia collita

When it begins to break the color (the ass of the olive settles purple), then we use the vibrator, to be able to faster. This system, although it may seem “aggressive” with the tree, which depends here on the trace that the farmer has, is very respectful of the fruit.

oliva arbequina

This entry was posted in General, Uncategorized and tagged , , , , , , . Bookmark the permalink.

Comments are closed.

The recipe of the month: seasoned olives with mandarine and savory

Olives seasoned with mandarine and savory

Olives are the appetizer par excellence. And the Arbequina, the table olives in our area. This olive is small and it is little “fleshy” but it has an intense and very tasty flavor.

As we use them for many dishes, from time to time we season them and give them a different “touch”.

olives&mandarina

At home we have already assumed but we see that they have a great success with the visits we have and that’s why we share this idea, which is very simple but it attracts a lot of attention and is very good.

Put the olives in a container (both to use for appetizer and to add to the salad) and you just have to season with the seasoning Olicatessen& mandarine and Savory. It is advisable to leave it at least 30 minutes before consuming them so that it permeates well the aroma and taste.

Have a try!

This entry was posted in Recepies and tricks and tagged , , , , , , , . Bookmark the permalink.

Comments are closed.

Olicatessen, silver in ECOTRAMA

Ecotrama, is a contest specialized in Organic Extra Virgin Olive Oil or Organic Production, with 17 years of history. They have become a benchmark in the sector and a good promotional tool as a quality product.

And Olicatessen is the 9th year that is awarded in this contest. We love this medal !!!!

Medalla plata Olicatessen Ecotrama 2018 /Silver Medal

Medalla plata Olicatessen Ecotrama 2018 /Silver Medal

ECOTRAMA, is organized by the Diputación Provincial de Córdoba and Ecovalia (Asociación Valor Ecológico). The event has a list of tasters of international prestige and extensive professional career that endorse its recognition.

These international awards have as objectives, in addition to highlighting the quality of organic extra virgin olive oil, betting on the development of this sector and serving as a support for the promotion and recognition by the consumer. Rewarding the best organic extra virgin olive oils favors its image and contributes to the correct commercialization of these.

This entry was posted in Awards and recognitions, General and tagged , , , , , , , . Bookmark the permalink.

Comments are closed.

Olicatessen, returns to exhibit at Alimentaria

Alimentaria2018_Olicatessen

Alimentaria2018

Alimentaria is an international business center for all professionals in the food, beverage and gastronomy industry. A must for innovation, the latest trends and the internationalization of the sector.

DATES: 16th, 17th, 18th and 19th of April.
Pavilion: 2 (Multiple Foods)
Stand: E 547-5
(Under the Umbrella of PRODECA)

Every two years, Alimentaria brings together in Barcelona the leading companies in the manufacture and distribution of food and beverages in over a hundred countries. The fair is an international business center, attracting buyers from all over the world. It helps us to meet with our customers of everything. We wait for you!!

We will be in Hall 2, Multiple Foods.
Hall of consumer products and trends in food

The Multiple Foods show, the most heterogeneous of the fair from the point of view of supply, is divided into seven specialized areas in which the leading brands of the food industry participate, both national and international. In this space catalyzing the latest market trends, professionals can learn about the latest launches of the food industry adapted to the new demands of a consumer increasingly informed, demanding, busy and concerned about their health.

This year, we will also be at the Olive Oil bar. It is a space for self-guided tasting with the help of descriptive sheets to discover the extra virgin olive oils present at the fair.

You cannot miss it!

This entry was posted in General, Uncategorized, We are at... and tagged , , , , , , . Bookmark the permalink.

Comments are closed.

The recipe of the month: octopus a la “gallega”


Octopus a la “gallega”

We adapt the recipe from “octopus a feira” or “octopus to la gallega” to adapt it to the ingredients of our territory, or maybe only to our tastes. Be that as it may, we love it!

We can cook the octopus or we can buy it already cooked. If you want to cook it, I recommend you freeze it and thaw it to soften the texture of the octopus meat. It should be covered with water in a very large pot, with an onion and a couple of bay leaves, for about 30 minutes.

With the same octopus boiling water, we can use it to boil the peeled potatoes (if not, with water, salt and the bay leaves that give it a good aroma), in this way the potatoes catch the taste.

Once sliced the octopus and potatoes, can be served on the dish. And we seasoned it with salt flakes and a good spray of organic extra virgin olive oil Olicatessen.

For those who want it in the most “traditional” way, you can sprinkle sweet or spicy paprika to taste.

pop a la "gallega"/ pulpo a la "gallega" /octopus

pop a la “gallega”/ pulpo a la “gallega” /octopus

Yum, yum!

This entry was posted in Recepies and tricks and tagged , , , , , . Bookmark the permalink.

Comments are closed.

The recipe of the month.Tomato toast escalivada (Smoky grilled)

Tomato toast escalivada (Smoky grilled)

One of the gastronomic delights of this land, is this version of “bread with tomato” that I am sharing. I love it!

Escalivar” the tomatoes – smoky grilled tomato (preferably grilled, but also very well in the oven). They have to be very soft, like the picture.

P1040357

Peel and place them on top of the toasted bread. With a fork crush them with a good thick tomato, a little salt and a generous Olicatessen stream.

P1040359

Ummmmmhhhhhhhh, my mouth is watering!

This entry was posted in Recepies and tricks and tagged , , , , , , , . Bookmark the permalink.

Comments are closed.

the 2018 Olicatessen is….

On October the 9th we started the olive harvesting campaign, and we found that the new varieties that we are recovering started an early maturation.

So, as you know we like the green olive oil so characteristic of Olicatessen, we decided to start the harvest. After a few weeks of repose and decanting in the tanks, the aromas change and evolve.

We are especially proud of the result.

 

This harvest, Olicatessen has been especially aromatic, very fruity, veggie (artichoke, almond, tomato, green grass, fennel and anise) and harmonious at nose. The palate has a silky, enveloping and balanced, less spicy and bitter than other harvest, but extremely tasty

 

Made with Arbequina as oil base in a 80% and Arbreblanc and Verdal, two of the traditional varieties that are being recovered.

The chemical analysis of Olicatessen:2017_2018_chemical_analisis

The result of Olicatessen oficial tasting:2017_2018_organoleptic_eng

 

This entry was posted in General, News, Uncategorized and tagged , , , , . Bookmark the permalink.

Comments are closed.

The word of the month: Olive oil an health

The extra virgin olive oil is one of the main ingredient included in the Mediterranean diet and a key food for its healthy effects. There are many studies that demonstrate the advantages and benefits dels extra virgin olive oil in the health. From the reduction of the cholesterol, to prepare cardiovascular diseases, diabetes and cancer…

 

Basically, these positive effects on the health, come for the elements that there is composed the extra virgin olive oil (the acid oleic, the antirust ones, polyphenols, vitamins A and E, etc)

It is for this reason; therefore it is necessary to consume extra virgin olive oil and not simply olive oil. When we buy a bottle where only the word “Olive oil” appears, we are buying refined olive oil, to which it has been added a little of virgin olive oil to be a give a bit of taste and flavor.

At refined olive oil, there get lost all the components that make it only opposite to any other type of oil. Components that cannot be added of artificial form. Even the enriched vegetable oils, they are very far of reaching the natural composition of the virgin olive oil.

The most important quality of the extra virgin olive oil is that it preserves inalterable all the components and properties of the olives like authentic juice of the fruit of the olive tree, emphasizing its nourishing value and its high power vitaminic; in the fraction unspecifiable certain nourishing qualities can be, first of all the contributions vitaminic A and E, secondly its big content in b-sitosterol that can interfere competitively with the intestinal absorption of the cholesterol.

 

  • The extra virgin olive oil contains a natural chemical component with anti-inflammatory properties similar to those of the medicine “ibuprofeno”, what comes to reinforce the benefits that for ages have assumed to the Mediterranean diet. This way it is assured by a team of investigators of the Center of Chemical Senses Monell of Philadelphia (United States), which its discovery has published in the magazine Nature.

 

  • The Institute of Investigation for the Health Northwestern of Chicago, they have confirmed that the acid ingestion oleic reduces greatly one of the oncógenos associated with the most aggressive tumors.

 

  • The antioxidant, vitamins E and C, carotenoids and compounds polyphenolics (olive oil and wine) have effect in the prevention of the cardiovascular diseases, it reduces the antihypertensive medication on having been rich in vegetables and potassium in patients with light or moderate hypertension, in a study they compared the effects of two hypocaloric diets on the blood pressure, one of the diets rich in greasy acids monounsaturated (olive oil) and other one rich in greasy acids polyunsaturated (proceeding from the sunflower oil), after a follow-up of 6 months, they found that so much the blood pressure systolic as the diastolic one in rest they were significantly lower in the patients with the rich diet in monounsaturated that in another group, there were even patients in whom the blood pressure was supported under control without need for pharmacological treatment, the authors speculated that the polyphenols that the olive oil contains might redeem a key role in the effects differentials of the blood pressure, possibly by means of the intensification of the levels of nitric oxide stimulated by the polyphenols. (Scientific On-line Electronic Library)

http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-71992004000300010

 

And there it does not finish the list of benefits for our health. The olive oil also has anti-inflammatory effects, regenerators, moisturizing and antioxidants.

  • In fact, another study, this time of the professor of Biochemistry of the University of Saragossa, Jesus de la Osada, points out that the extra virgin olive oil contains a component, the hidroxitirosol, which has an enclosed top antirust power to which it presents the vitamin E.

https://www.aceitesdeolivadeespana.com/diario-del-aceite/el-aceite-de-oliva-virgen-extra-el-gran-aliado-de-nuestra-salud

Some interesting articles, they are published in: Mercacei.

http://www.mercacei.com/seccion/117/aceite-de-oliva-y-salud/

 

 

Antioxidants: Group of substances (tocopherols, polyphenols) macro nutrients that have a regulatory and protective action of the metabolism of the human body (Vitamin And, Compounds Phenolics, Phytoestrogens, sterols, Hydrocarbons).

 

 

This entry was posted in General, Uncategorized and tagged , , , , , . Bookmark the permalink.

Comments are closed.

The word of the month: Protected Designation of Origin

Protected Designations of Origin (PDOs) and Protected Geographical Indications (PGIs) constitute the system used in our country for the recognition of a differentiated quality, due to its own and differential characteristics, due to the geographical environment in which raw materials are produced, The products are produced, and the influence of the human factor involved in them.
Source: Ministry of Agriculture and Fisheries, Food and Environment

The idea or objective is that the producers that accept the Denomination of Origin, undertake to maintain the quality of the product elaborated and some traditional basic techniques of elaboration; For example, in the case of wine, in certain areas it is required to use the traditional grape of the area.

Likewise, there are public regulating bodies of the Denomination of Origin, which endorse and authorize to show this qualification, to the producers of the region that comply with these established rules.

oliva arbequina

In the case of oil, and more specifically in our area in particular (Les Garrigues), it is required that the only variety that is allowed is ARBEQUINA. This aspect, mainly for which we are NOT within the DO Garrigues. There are other varieties older than Arbequina, which some farmers are actually recovering to give value to the area. First nonsense

Another aspect that is supposed to guarantee is the quality of the product. And to guarantee the quality of the olive oil, is it possible to pack in transparent PLASTIC ?? Second nonsense. The pastiche passes the ultraviolet rays and if at any time the temperatures are high, the aromas and flavors of the plastic will alter the organoleptic properties of the oil.

Finally, they ensure correct and environmentally friendly farming practices. Question: Why not no organic mills are in the PDO? Third nonsense.

DOs should be updated, because the goal is really good. But the implementation and the slowness of the changes do not give a real answer to the needs of the consumer or the farmers.

This entry was posted in General, Uncategorized and tagged , , , , . Bookmark the permalink.

Comments are closed.

The word of the Month:Acidity and other chemical parameters

Acidity

Chemical parameter that measures the percentage of free fatty acids contained in a sample of olive oil. This parameter is measured by degrees, one percent is a degree and has no direct relation to the sensory characteristics of the sample, ie, it does not refer to acidic flavors or correspond to more or less intense tastes, as erroneously associated .
Source: Mercacei

Oleic Acid: Monounsaturated fat typical of vegetable sources and predominant in olive oil.

The acidity has nothing to do with the taste or corresponds to more or less intense tastes. It is related to the processing process. A high acidity indicates anomalies in the state of the fruits, in the treatment and / or in the conservation. It is also important to know that a very low acidity, for example 0.1 °, is not necessarily synonymous with exceptional oil.

In fact, for a little more than two years, EEC regulations banned the mention of the degree of acidity on the label of an extra virgin oil unless it was accompanied by other chemical parameters such as that of peroxides (Determines the initial oxidation Of virgin olive oil and the deterioration that may have been suffered by natural antioxidants, polyphenols and certain components of nutritional interest, such as vitamin E, tocopherols. It is a control of good practice in the production of extra virgin olive oil)

Polyphenols: Natural antioxidants present in olive oil, which prevent oxidation.

Tocopherols: A substance present in 90% extra virgin olive oil. Its main functions are Vitamin E and high antioxidant power.

K270

To confirm the quality of an olive oil one of the most usual analytical tests is the spectrophotometric. It measures the extinction coefficient of a grease. These tests are governed by several regulations (EC) such as nº 2472/1997 or nº 1989/2003.
The K270 factor is a spectrophotometric test in the ultraviolet wavelength range that can indicate the presence in the oil of secondary oxidation compounds (other than peroxides) that exhibit a maximum absorption at the wavelength of 270 nm. These compounds are a result of the state of conservation of the oil, of changes suffered as a result of technological processes, contamination or adulteration.

The ability to fade over time is measured. An oil will be of higher quality when lower its index K270, the greater value will indicate more amount of substances that have undergone oxidation (the oil is more altered).
Source: Cook Book Laboratory

This entry was posted in General, Uncategorized and tagged , , , , , , . Bookmark the permalink.

Comments are closed.

First harvest weekend – Open Doors Day at Molí / Olicatessen, on October 14, 2017

One more year, we celebrate the first harvest weekend !!! As you know, we begin soon and we like you to come to spend a day with us harvesting, grinding and enjoying a very special day.

You will be able to see the whole process of how we collect, how we carry and how we “process” the olives. You will enjoy the smells, colors and the experience of being part of Olicatessen; An early, intense, olorous and full-blown collection oil.

jornada_portes_obertes_olives

We do it because we like to teach our olive trees (young and centenary), the crop (which is the beginning and our year-round work and with which we get this oil so special), the elaboration process (which is innovative and different from as is done in most of the oil mills) and especially for you to try the new oil (you will understand how the oil evolves and what attributes are valued positively and negatively).

Place:
Molí dels Torms
L701 road, km 16.5
25164 Los Torms (Lleida)
Tel. Contact: 973 128 362/650 943 621

REEMEMBER: You do not have to enter the village, we are on the road. ONLY there is coverage with Movistar / Yoigo.

DAY:
Saturday, October 14
Schedule: 11: 30h-14h

Cost: € 0 (= FREE), but places are LIMITED. (We have a small space)   It is important that you RESERVE your place.  You just need to write us an email (info@olicatessen.com), call us (973 128 362/650 943 621) or send us a WhatsApp (650943621)

This entry was posted in General, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink.

Comments are closed.

OIicatessen in Fira Àpat from 20th to 22nd October

From Friday 20th to Sunday 22nd October 2017 Olicatessen will be at the Fair Àpat.

fira_apat 2017

Fair ÀPAT is the professional fair for foods produced in Catalonia, where producers and processors of Catalan products can present their products every year to shops, restaurants, hotels, wine stores, distributors and end consumers.

This is the third edition, we have never been, but we really want to be able to present our products so that you can taste, palate and buy our oils, olives and olives. And, we will have the new harvested Oil !!!

Dates: October 20,21,22

Schedule
Friday, October 20: 3:00 p.m. to 9:00 p.m.
Saturday October 21: 11 a.m. to 9 p.m.
Sunday October 22: 11 a.m. to 8 p.m.

Place
Enclosure Dome Events.
Las Arenas Shopping Center.
Barcelona.
Booth: F24

So … we are looking forward to see you !!!!

This entry was posted in General, Uncategorized, We are at... and tagged , , , , , , , , , , , , . Bookmark the permalink.

Comments are closed.

The word of the month: Types of olive oil

There are many varieties and qualities of olive oil and it is not always clear how to identify them by the nomenclature or the qualities described in the labeling of the containers.
The different types of olive oil are classified according to their variety and quality, acidity, methods of extraction (physical or chemical) and sensorial characteristics (organoleptic characteristics).

olis

The oils that we can find in the market are:

• Extra Virgin Olive Oil
• Virgin Olive Oil
• Olive oil

This classification corresponds to the four commercial categories of olive oil recognized in European Union legislation (EC Regulation 1019/2002).

Extra Virgin Olive Oil

is one that preserves all its sensory characteristics and health properties intact. It can be considered juice of olives without additives or preservatives, pure juice of fresh and healthy olives, without any aroma or flavor can distort the sensory qualities of fresh or mature olives. It must have an acidity of less than 0.8%. That is, with 0 defects.

In the process of obtaining this type of oil there has been no chemical process. For this reason, on the label of a virgin olive oil or virgin extra virgin appears the following legend: “olive oil of superior category obtained directly from olives and only by mechanical procedures“.

Virgin Olive Oil,

without the word “Extra” is still olive juice without additives or preservatives but has a sensory defect, however small. Its acidity must be less than 2%.
The main difference with the Extra Virgin, is in the degree of acidity and in the score that they obtain in sensorial analysis.

The olive oil

When the olives are damaged and / or there are problems in the process of elaboration, we will probably obtain virgin oils, current or lampante, that must be refined because they are not suitable for consumption.

In this process, all the unwanted components are eliminated, leaving, therefore, the oil almost devoid of taste, smell and color. Once refined, the ordinary virgin olive oil is called refined olive oil.
To this oil is added a certain amount of virgin olive oil and what we get is what is called olive oil. This is the oil that has traditionally been consumed in Spain and is still consumed. It is the subject of great advertising campaigns on television and the person in charge of creating in the consumer the confusion of which acidity is equal to flavor.
In fact, olive oil with an acidity of 0.4 ° is softer on the palate than that of 1 °. But the motive is another: to 0,4 º is added little virgin olive oil, while the one of 1º contains some more virgin olive and has therefore more flavor.

Now due to the criticisms received and to the new regulations the degree of acidity has disappeared from its commercial communication and has been replaced by the positioning of “soft taste / intense flavor”

 

This entry was posted in General, Uncategorized and tagged , , , , , , . Bookmark the permalink.

Comments are closed.

Olicatessen, awarded to Great Taste Awards 2017 in the United Kingdom

Olicatessen oil produced at Moli del Torms has been awarded with the gastronomic oscars, the great taste award 2017 celebrated in the United Kingdom for 23 years.

It is an oil that bases Arbequina in 70 percent, but that incorporates traditional varieties that now the mill is recovering, which gives more body and more organoleptic qualities.

It is a family business with an ecological production that focuses on day to day care of the tree.

Great Taste Award

The prize was presented with 12,336 international products, with 60 winners in Spain.
The jury is made up of more than 500 food critics, chefs, restaurateurs, gastronomic writers and producers who judge the gastronomic material with blind tastings.

Other awardees of Lleida are Torrons Alemany d’Os de Balaguer, the charcuterie is Tomàs de la Pobla, and the beer Mahou Sant Miguel.

By Marta Grau, from Lleida TV

This entry was posted in Awards and recognitions and tagged , , , , , . Bookmark the permalink.

Comments are closed.

Word of the Month: Filtration versus decantting

Filtering versus decatting

Decanting is based on the difference in density between the two components (in this case the oil on one hand and the water with olive particles on the other), which causes them to remain at rest, both separating until the most dense in The bottom of the container containing them. In this way, we can empty the contents (ie, the oil) from above. <a href=”http://www.olicatessen.com/wp-content/uploads/2017/02/111_decantacio1-e1487155708498.jpg”><img src=”http://www.olicatessen.com/wp-content/uploads/2017/02/111_decantacio1-e1487155708498-300×173.jpg” alt=”decantacio” width=”300″ height=”173″ class=”size-medium wp-image-3100″ /></a> dipòsit decantació, deposito de decantación

Definition (Wikipedia): In the sedimentation separates a solid or liquid more dense of another fluid less dense and that therefore occupies the part superior of the mixture.
For example, if a certain (reduced) quantity of a water-oil emulsion is to be separated, it can be charged into a separating funnel, which after standing for a sufficient time for a clear separation of the two substances can be separated into Two fractions. To do this, the lower spigot is opened and the more dense liquid (in this case the water) is allowed to flow out, and just when the interface of both liquids approaches the valve, the flow is cut off. At this time the water is collected in a vessel, and the oil inside the separating funnel

Filtration Operation that consists of removing the solid waste that could have been suspended in the oil. (By Mercacei: http://www.mercacei.com/seccion/77/dictionary-del-sector/)

Filtration: Remove the suspended particles from the oil to avoid the cloudy appearance before the packaging.

Filtration is a technique, technological process or unitary separation operation, whereby a mixture of solids and fluids, gas or liquid is passed through a porous medium or filter medium which may form part of a device called a filter, Where most of the solid component (s) of the mixture is retained.

This technique, although it is true that it is faster and guarantees the elimination of water and particles of the olive, is also more aggressive, because in the filter, polyphenols are lost and non-recyclable waste is generated.

This entry was posted in General, Uncategorized and tagged , , , , . Bookmark the permalink.

Comments are closed.

Word of the month: Food pairing

According to the RAE: Union, analogy or conformity with which some things are linked or correspond to each other; P. Eg, the union of the vine and the elm, the good correspondence of two or more colors, etc.

The word pairing is controversial in itself, since many see with some suspicion, the similarity between marriage and this word. Other experts, critics and amateurs prefer the terms “harmony” or “chord”.

The marriage between oil and food is the process of metaphorically marrying a food with an oil with the intention of enhancing the pleasure of eating them.

In: Dossier with recipes from the campaign “Olive oils, a whole experience”, which took place in Spain in 2015, financed with the help of the European Union and the Ministry of Agriculture, Food and Environment of Spain, Proposal of marriage with the main varieties of olives, with which we are not 100% of agreement, because it does not take into account the moment and the area of collection.

maridatge_eng

A good link where oil type typology is described, and a proposal for a pairing of Ólea.

This entry was posted in General, Recepies and tricks, Uncategorized and tagged , , , . Bookmark the permalink.

Comments are closed.

The word of the month: milling

Definition: Grinding grains or fruits

Milling is a process that tries to extract the juice of several products of the earth.

Unlike the traditional system which is discontinuous, modern systems in two or three phases are continuous.
moli_molino_mill
Milling is done with cylindrical machines equipped with mechanical hammers. The blender is usually formed by three hollow cylinders with paddles to remove the dough.

The extraction is through a horizontal centrifuge or decanted where the liquid is separated by the difference of density that there is with the oil.

In the three-phase system are obtained from lower to higher density: oil, alpechín and marc or pomace

In the two-phase system using modified centrifuges you get only oil and a mixture of alpechín and marc.

The objective of the two phases is to produce no less liquid residue that is difficult to remove and very polluting.

This entry was posted in General, Uncategorized and tagged , , , . Bookmark the permalink.

Comments are closed.

Diplôme Gourmet at AVPA for Olicatessen

Olicatessen has been awarded with Diplôme Gourmet in AVPA, the oils of the World in the middle Green Fruity category. This is the fourth time that AVPA recognizes and values the quality of our oil.

The Agency for the Valuation of Agricultural Products AVPA is a non-governmental non-profit organization. Essentially composed of producers and passionate about taste, AVAP sets itself the objective of contributing to the best valorization of agricultural production.

“The oils of the world” AVPA – Paris 2017 is reserved for producers and groups of vegetable oil producers members of the association. Each year a jury of professionals operates a selection among the oils registered to assign them the “Diplôme Produit Gourmet AVPA

The originality of the AVPA competition lies in the quality of its jury. This tasting jury is made up of professionals from the sector, large chefs including some with Michelin star, and expert amateurs.

The jury tastes the products with rigor and seriousness, in order to determine the oils that they find the most interesting: complexity, subtlety, aromatic harmony are discriminating quality. To guarantee the consistency of cultural and linguistic references the jury is of French culinary culture.

olis

Pre-selection is performed to discard products whose characteristics do not meet the competition requirement. The oils selected after this stage are accepted for final tasting and receive a diploma “Produit Gourmet AVPA”. All the tastings are carried out blindly, in a laboratory of sensorial analysis.

Since 2010 the competition was developed with the technical support of the CTO Center Technique de l’Olivier in Aix en Provence.

This entry was posted in Awards and recognitions, General, Uncategorized and tagged , , , , , , . Bookmark the permalink.

Comments are closed.

The word of the month: Oil Mill

Of the Arabic المعصرة, al-ma’ṣara, “the press”) is the place, mill or industry where the oil is obtained from the olive or olive; Also gives name to the mechanism with which the fruits are squeezed. In some parts of Spain it is also called trujal

Etymology: Of the Hispanic Arab almaṣára, and this of the classic Arab maṣarah.

There is evidence of the first presses in the Copper Age. The economic emergence of these civilizations capable of producing and exporting olive oil, as well as their constant motivation to trade with the Egyptian ports, made their use gradually institutionalized
(From: Agrarian Bulletin)

vista del molino nevado

At present, most mills use the “continuous system” to grind the olives. This can be of two or three phases, depending on the products obtained: oil and alperujo (two phases, the most used at the moment) or oil, marc and alpechín (three phases).

This entry was posted in General, Uncategorized and tagged , , , . Bookmark the permalink.

Comments are closed.

Extra Gold for Olicatessen at Biol

Olicatessen has been awarded by Biol with an Extra Gold medal for the quality of the product.

The BIOL prize, dedicated to organic extra-virgin olive oils, is a global reference point for the whole of the olive oil sector. Started in Andria, southern Italy, through the initiative of C.I.Bi. and the technical staff of the “Oil and Quality” programme, the highly respected international prize has run since 1996.

Every year, more than 300 producers from more than 17 different countries, and from all five continents, submit their best oils. These undergo the rigorous test of the international tasting panels and analyse by qualified laboratories selected by BIOL, to produce a complete reliable and updat- ed overview of the organic olive oil worldwide sector.

Through its qualified permanent technical staff and its international network of experts, BIOL offers a technical service for training, information and research. This facility serves the needs of the world’s olive growers and olive oil producers who produce a quality product, while caring for all ethical and environmental aspects.

BIOL also publish- es an online guide to the best olive oils in the world, which is available as a service to buyers and retailers. BIOL holds an international event every year in the Ital- ian region of Apulia.

In addition, other events are also held in all participating countries and Italian regions to promote knowledge and consumer interest for organic quality product. BIOL represents an important heritage of specific knowledge and experience that grows each year thanks to the contributions from the International jury and Territorial Committees, and the forums and workshops organized by the International Observatory of Olive Oil.

BIOL offers producers, traders and consumers the best way to understand, evaluate, select and add value to best quality organic olive oil.

This entry was posted in Awards and recognitions, General, Uncategorized and tagged , , , , , , , , . Bookmark the permalink.

Comments are closed.

The word of the month: coupage

Coupage

Coupage is a word of French origin, translated into English as blending and into Spanish as mezcla or blend.

It is a technique widely used in the wine world because of its many advantages. And in the world of oil, little by little is taking its importance.

The olive oil coupage is the oil obtained from different varieties of olives in different proportions; Or different harvest times (for example from the beginning of the season where the oil is very green and the end of the season when the oil is more mature)

olis

There are many reasons why mills choose to use this method to produce much of the olive oil they sell afterwards.

The geographical area. Depending on where the farm is located, the amount of sun, variety, orientation of the farm, etc.
Modify the attributes of an oil to make it more attractive to the consumer. It seeks to take advantage of the best of each variety of olives, to get an olive oil with an extra quality point.
Maintain the same organoleptic characteristics of the oil in all the campaigns, so that the similar producer consumer is guaranteed year after year.
Combine flavors and complementary aspects of different varieties to obtain a unique olive juice that differentiates.
Achieve unique shades (basically given by the varieties used)

This entry was posted in General, Uncategorized and tagged , , , . Bookmark the permalink.

Comments are closed.

The word of the month: Organoleptic evaluation

The tasting of the oil – Organoleptic evaluation

Firstly, we must indicate that to determine the category of an olive oil is performed a physical-chemical analysis, in which some chemical parameters such as acidity, peroxide or wax index, among others, and an assessment Organoleptic by Panel Test.

It is not possible to predict absolutely the quality of an oil only with a chemical analysis, therefore it is essential to perform an organoleptic analysis.

The tasting consists of carefully analyzing a product through the senses, especially with smell and taste.

The organisms responsible for conducting this organoleptic analysis are the Tasting Panels, which are in charge of classifying olive oils.
A tasting panel consists of a group of 8 to 12 people trained and trained. Their job is to detect and identify, following a tasting chart, the presence of positive and negative attributes indicating what they are and their intensity.

Taster
Person, sensitive, selected, trained and qualified, who perceives with the organs of their senses the organoleptic characteristics of a food.
(By Mercacei: http://www.mercacei.com/seccion/77/dictionary-del-sector/)

venanci catant

venanci catant

Tasting Panel
A group of qualified tasters assembled to analyze and classify an oil according to an International Method which was formalized by the International Olive Oil Council (IOC) in June 1987 and adopted by the EU in 1991.
(By Mercacei: http://www.mercacei.com/seccion/77/dictionary-del-sector/)

The tasting panel has a double function:
• First, it allows the definition of sensory tipicity by describing those attributes that differentiate it from other products that do not have that seal of quality;
• Secondly, it ensures that the products to be marketed under said seal comply with those previously defined characteristics.

What attributes does the tasting panel look for? They are defined by scoring positive attributes and negative attributes

As positive attributes, we must highlight:
– Fruity or fruity.
– Bitter
– Hot spicy
– Sweet

As negative attributes, they would stand out:
– “Atrojado”
– Mold-moisture
– Vinegar
– Metallic
– Rancid
– Cooked or burnt
– Hay / wood
– Lubricant
– Pickle
– Esparto
– Worm
– Cucumber
– Wet wood

Some training and education on olive oil taste: La Moltura

This entry was posted in General, Uncategorized, We are at... and tagged , , , , . Bookmark the permalink.

Comments are closed.

Word of the Month: Organic Farming

Organic Farming

Organic vegetable products are products grown without fertilizers or chemical synthesis pesticides (fungicides, insecticides or herbicides). Therefore, no residues of these substances.

Only organic fertilizers and natural minerals are used and nitrogen fertilization is limited to 170 KGN / ha and year (as in vulnerable areas).

Plant health is based on preventive methods, and only natural phytosanitary products can be used that are included in Annex II of Regulation (EC) 889/2008.

Transgenic crops are not allowed.

Ecological/Organic certification guarantees that the products have been produced or produced in accordance with the rules of organic farming, and that they have been controlled throughout their production, processing, packaging and marketing.

In our case, the organism that audits us, is the CCPAE (Catalan Council of Ecological Agrarian Production): http://www.ccpae.org
The CCPAE is the control authority of Catalonia and its function is to audit and certify the organic agri-food products of Catalonia.

logo_eurofulla

The Catalan Council for Ecological Agrarian Production (CCPAE) is a public law corporation with its own legal personality. This body is administratively supervised by the Department of Agriculture, Livestock, Fisheries and Food of the Generalitat de Catalunya.

The Council is included in the list of public authorities and control bodies published annually by the European Union.

This entry was posted in General, Uncategorized, We are at... and tagged , , , . Bookmark the permalink.

Comments are closed.

Olicatessen chemical Analysis

We already have the chemical analítics of Olicatessen from 2016-2017 harvest.

we are really proud of it ;0)

This entry was posted in General, News, Uncategorized and tagged , , , , , . Bookmark the permalink.

Comments are closed.

Prodeca’s interview

(F&B)Let’s talk a little about Olicatessen, Moli dels Torms. What is your origin?

(ER) Molí dels Torms is the dream come truth of two “olive growers” families that after the eight generation, in  2005, they decide to build up their  own project with the idea of offering  all the accumulated know how by  producing and extraordinary quality  Organic Extra Virgin Olive Oil recognized by its organoleptic value as result of the respect to the environment and to those who are going to enjoy it.

Accumulating more than 50 awards for product quality we produce and we are very proud of all of them, but if we make special mention emphasize:

– 1st Prize in 2008 for the Tastum must Catalonian innovative company in the food business – Generalitat of Catalonia. (Because of the Process and innovation)

– Best organic extra virgin olive oil of Spain, 2010-2011 campaign, “Organic Extra Virgin Olive Oil” for the Agricultural Ministry of Spain (Because of the quality of our Product)

– Awarded Prize at the III contest in memoriam Augusti Serés, 2012 (Because our territory commitment)

(F&B) You’ve decided to go fully organic in your production. How is it working out?

(ER) Our fields are organic certified years before starting with Olicatessen Project. Nearly 20 years ago we certified our fields.

Organic agriculture is a matter of consequent concept and territory responsibility. We aim to make a very high quality Extra Virgin Olive Oil, not only for the flavor and palate as well for health and nutrition values. And of course, we are willing to keep our landscape and territory for next generations in healthy conditions.

(F&B) That has enabled you to operate abroad. Where do you export to now and are you planning to enter any other countries?

Organic products are positively considerate abroad our borders. It is a plus of quality, together with organoleptically test, of course.

Actually, we are exporting at Canada, Japan and Taiwan and in most of the countries within Europe. Northern countries are the one that better value our products.

(F&B)What do you think the key to internationalisation is? R&D and market research? New formats? Risk taking? 

(ER) The seriousness in all respects. In a production level should offer a great product with little or no margin for error; comply with deadlines and be very agile and flexible. In the commercial level, should be given unconditional support to the customer, offering new references constantly bring innovation in products and packaging; offer a fair price considering the quality; response in times of crisis should be delicious!

And of course, be open to criticism (always a source of inspiration to improve).

Export pose a threat, indeed. But the greatest risk is to stay at home, rarely anyone comes to get you home.

Internationalization forces yourself to be very strict with the product and production processes. Constantly learn ways to work different because of culture, to customs, by law, etc.  and not always it is easy.

Interview done by PRODECA (http://www.prodeca.cat/noticies_detall.php?idNoticia=320#.WBsc04WcEhQ)

 

 

This entry was posted in General, Uncategorized, We are at... and tagged , , , . Bookmark the permalink.

Comments are closed.

The ABC of olive cultivation

Dictionary Mercacei Olive Oil Sector

ACIDITY
Laboratory parameter which measures the percentage of free fatty acids containing a sample determined olive oil. This parameter is measured by degrees, one percent is a degree and no direct relationship to the sensory characteristics of the sample, ie, it does not refer to sour tastes and corresponds more or less intense tastes, as erroneously associated

MIXER
Instrument used to beat the mass of picking olives and virgin olive oil.

TASTE
Operation which involves perceiving, analyzing and quantifying the organoleptic attributes of a food product

DECANT (decantation)
naturally separate, by density differences OMW oil in the extraction process.

And much more: http://www.mercacei.com/seccion/77/Diccionario-del-sector/

This entry was posted in General and tagged , , , . Bookmark the permalink.

Comments are closed.

This way was our open day saturday

On Saturday 15 October, the weather accompanied us. After a few half days and covered more rain than we expected it took a clear day and a sooo nice temperature.

Olicatessen

Olicatessen

More than 100 people came to Els Torms to see, to participate, to enjoy and live a harvest day.

Both small and big intervened when harvesting olives, climb the tractor became an attraction and taste the oil was fun!
Jornada portes Obertes
By our side it a was a real pleasure! And we hope to repeat next year!

Thank you !!!!

tractor olicatessen

tractor olicatessen


A la premsa, també! DIARI EL SEGRE

In the press, too! DIARI EL SEGRE

This entry was posted in General, News, We are at... and tagged , , , . Bookmark the permalink.

Comments are closed.

First day of harvest . 2016/10/15

As we have been doing for some years, we invite you to spend a day of harvest with us so you can see how we grow, how we collect, how we mill … we want you to see how we work and how we produce the olive oil and the one wanting to participate this moment… will be very welcome to do so.

interes nens /niñ@s

This year, however, we will do it the first weekend of harvest. We ensure that we have olives and certainly with a slightly nicer weather.

¿Will you miss it ???

DAY: Saturday 15 October, 2016.
Hour visit to the fields (cultivation and harvesting): 11: 30h.
Hour visit to the oil mill: 12: 30h (preparation and tasting)

Meeting point, from 10am (breakfast time!) In the oil mill:

L701 road, Km 16.5
25164 Los Torms (Lleida)
Tel. 973128362 // 650943621

Activity costs: € 0 (= FREE)

Remember that to avoid crowds, you must confirm your attendance ( by email : info@olicatessen.com; by phone: +34 973 128 362; or by WhatsApp: 650 943 621).

benvinguda

Thank you!! And see soon !!!

This entry was posted in General, News, Uncategorized, We are at... and tagged , , , . Bookmark the permalink.

Comments are closed.

Oil landscapes in Les Garrigues Altes

Six towns of Garrigues Altes (Bellaguarda, Bovera, La Granadella, Soleràs, Els Torms and Juncosa) have joined forces to offer a set of tourist routes, which now publishes editorial Piolet with a map and an informative guide under the name “Landscapes of oil in Les Garrigues Altes”.

On the map, of a scale 1: 20,000, one of the most accurate and more detail, you no signposted 24 routes through the area, which can be done on foot, by bicycle or burricleta an option, the latter, which Granadella offered in three years. Overall, 24 routes account for 400 km route through an area of olive trees, forest and dry stone, and are marked by colors. In the guide, in addition to the explanation of each route link -some QR- code, there are tabs with information and photos of each municipality, the role of dry stone, Cultural Center Oil (ACPC) and the Museum Oil Granadella.

This entry was posted in General, News, Uncategorized, We are at... and tagged , , , , , . Bookmark the permalink.

Comments are closed.

Scones

Good morning!

I make mine like this: 5 dl of oatmeal flour , 2 tsp of baking powder, 2 dl of fat yoghurt, 1/2 dl of Olicatessen’s olive oil, some honey and half tsp salt. Blend it all , make buns and put them on greaseproof paper in the oven at 250 C for 10 min.

This entry was posted in General, Recepies and tricks, Uncategorized and tagged , , , , , . Bookmark the permalink.

Comments are closed.

Mint french omelette

French omelette with fresh green peas, cheese, fresh herbs from the terrace and Olicatessen&Mint.

French omelette with fresh green peas, cheese, fresh herbs from the terrace and Olicatessen&Mint.

Una foto publicada por Linda Moen Olivolja (@linda.moen.olivolja) el

This entry was posted in General, Recepies and tricks, Uncategorized and tagged , , , . Bookmark the permalink.

Comments are closed.

Veggies for kids!

Since they love pasta they got it but I put a lot of veggies in the sauce. I made a tomato sauce with chickpeas and carrots and then I blend it with a pesto made of Parsley. Basil, Parmesan, garlic and a lot of Olicatessen’s olive oil.

For vegan replace the Parmesan with for example Cashew Parmesan.

This entry was posted in General, Recepies and tricks, Uncategorized and tagged , , , , , , , . Bookmark the permalink.

Comments are closed.

Summer salad with lemon and ginger

For here a very simple and lovely recipe. Tomato, spring onion, feta cheese, red and raspberry fruit.

Vinaigrette, which gives a special touch ….

4 measures of extra virgin olive oil Olicatessen
1 part vinegar
1 measure of Olicatessen& Lemon and Ginger
Salt to taste.

olicatessen&llim_gin

And that’s it!

This entry was posted in General, Recepies and tricks, Uncategorized and tagged , , , , , . Bookmark the permalink.

Comments are closed.

Couscous with Olicatessen& Mint

Couscous salad and Brussels sprouts with beet sauce and lentils.

cuscus_menta

To finish the dish, you can add hazelnuts and pumpkin boiled to the point. Before serving, a streeem of Olicatessen& mint and enjoy !!!!

Recipe and photography from: Linda Moen

This entry was posted in Recepies and tricks and tagged , , , , , , . Bookmark the permalink.

Comments are closed.

Olive Bloom

Now is olive blooming period. From May to June, depending mainly on the area and climate of the year. It’s a beautiful time on the field!

floracio

Olive tree flower once formed is when it is pollinated. Approximately 2% of these flowers will be those that will become olives (which is called “curdled”)

More Information about the olive three: https://en.wikipedia.org/wiki/Olive

This entry was posted in General, Uncategorized and tagged , , , , , . Bookmark the permalink.

Comments are closed.

a lemon and Ginger desert

A delicious dessert.

Yogurt with strawberries (or raspberries), toasted almonds, poppy seeds or flax and a good jet Olicatessen Lemon & Ginger.

Iogurt llimona i Gingebre

Recipe and photo: Linda Moen

This entry was posted in Recepies and tricks and tagged , , . Bookmark the permalink.

Comments are closed.

Vegetarian lasagna with tarragon

Boil romanescu green peas and crush with a fork emulsifier with Olicatessen & tarragon. We can also add some grated Parmesan cheese. The tomato sauce can be added turnips and dried tomato.
For just about to riccotta and seeds (sunflower seeds)

lasanya_estrago

Recipe and photo: Linda Moen

This entry was posted in Recepies and tricks and tagged , . Bookmark the permalink.

Comments are closed.

hummus and Olicatessen

A good hummus can help us resolve an appetizer or starter when guests come. Or why not? To get a good tribute to ourselves.
… The secret to good vegetables “dip” and a good stream of Olicatessen. What more can you ask for???
Olicatessen_humus

Recipe and photo: Linda Moen

This entry was posted in Recepies and tricks and tagged , . Bookmark the permalink.

Comments are closed.

Salad with rosemary

It is always a good time for a salad. And so we give a special touch.
amanida_romani
Recipe and photo: Linda Moen

This entry was posted in Recepies and tricks and tagged . Bookmark the permalink.

Comments are closed.

Recepie: Lemon and Ginger

Quinoa, red lentils, fresh spinach, turmeric and zucchini with a few drops of soy sauce and Olicatessen& Lemon and Ginger.

entrant

Recipe and photo: Linda Moen

This entry was posted in Recepies and tricks and tagged , , . Bookmark the permalink.

Comments are closed.

Snack

Do you want it for breakfast, lunch, snack, appetizer …. it is great for anytime!

Snack

Recipe and photo Linda Moen

This entry was posted in General, Recepies and tricks, Uncategorized and tagged , . Bookmark the permalink.

Comments are closed.

Alimentaria Barcelona

From 25 to 28 April, Alimentaria will be held in the Gran Via de Fira de Barcelona, its 40th anniversary, committed to consolidate its position as a platform for internationalization for companies.

In this new edition, the show is presented with an offer sectoralized redesigned and new sectors based on consumer trends food and beverage, as well as innovation in the industry.

stand fira

stand fira

This year, we are therefore in Hall 2 (Multiple Foods), under the umbrella of Prodeca. stand D106

HOURS: Monday to Wednesday from 10am to 19pm. Thursday from 10 to 18h.
ADDRESS:
Fira de Barcelona.
Recinte Gran Via.
Av. Joan Carles I, 64
08908 L’Hospitalet de Llobregat (Barcelona)

Hope to see you there!!!

This entry was posted in General, Uncategorized, We are at... and tagged , , , . Bookmark the permalink.

Comments are closed.

Olicatessen Olive Oil, 2015-2016

Olicatessen, this year is a coupage of Arbequina and Arbreblanc.

A vintage extreme weather, has given an oil full of character. Green and herbaceous flavors that bring a fruity olive clean and fresh.

aceite entrando al deposito

aceite entrando al deposito

The palate is dense, silky and harmonious, smooth fast growing entrance and giving a clear green almond and tomato flavors are generated. Intense, complex and seductive.

This entry was posted in General, News, Uncategorized and tagged , , , , . Bookmark the permalink.

Comments are closed.

1,500 units Venanci’s coupage

As you know in the Moli dels Torms / Olicatessen we believe in local varieties and make a great effort to get them back in our territory.

They are varieties that were “lost” basically because of its low efficiency despite having a great organoleptic value (aromas and excellent sensory nuances) and the only knowledge that remains is what has been passed from generation to generation. Venanci, our mill Master, is the 8th generation, and has prepared this oil.

After nine years, we can make a blend of these varieties. And we call it “Venanci ” because he has been through, now we have this oil.

edicio_Venanci

Expressive and concentrated oil with a consistent and fluid passage, very well balanced, cool, spacious and very persistent.

The palate has a great diversity of vegetal aromas especially tomato and green almond.

The mouthfeel is dense, harmonious, soft input and growing rapidly. Intense and complex in equal parts. Why do you recommend? Well …. not end up, but to enjoy it, taste it, palate it …

We do not know when we will be able to repeat, because some of the olives are capricious and not always behave the same.
Will you miss it?

This entry was posted in General, News, Uncategorized, We are at... and tagged , , , , , , , , , . Bookmark the permalink.

Comments are closed.

53rd Extra Virgin Olive Oil Quality Fair at Borges Blanques

And again, we will be attending as expositors at the Extra Virgin Olive Oil Quality Fair at Borges Blanques. This year, though, we will be presenting a new product!

You can find us at the stand number 26 at the Olive Oil Pavilion.
Schedule: from 10 to 20
Days: 15, 16 and 17 of January 2016.

Hope to meet you there!

Fira_BORGES

This entry was posted in General, News, Uncategorized and tagged , , , , , . Bookmark the permalink.

Comments are closed.

December in the field

December
– Says the tradition-
to make sausages
is the best time.
and the day lengthens
step sparrow
when filling the air
Christmas spell


Poem taken from “Calendari dels Pagesos” – literal translation of Catalan.
Year: 1989

This entry was posted in General, Uncategorized and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

NEW: Mature Arbequina tapenade

Have you ever taste a mature Arbequina olive tapenade?

Historically, the Arbequina olive paste/tapenade is made with green olives. And we wonder why? And we startet to experiment and using every time a more ripen olives to see how it tastes, hot it behaves, what occurs, what offers diferents, how change the texture and the taste…

And … What did we find out? With a thin, soft, tasty, distinguished, elegant tapenade.

It is preceise to wait unitl the Arbequina is ripen without going over. So mature that is when it is crushed, the skin rises, making the paste 100% olive pulp.

olivada_madura
It is true that the process is a bit more complicated. We have to wait until the ideal maturation point, the preparation is more difficult because of the mature fruit.
And for this reason this year we only made 2,000 units!

Will you miss tasting it?

This entry was posted in General, News and tagged , , , , , , , . Bookmark the permalink.

Comments are closed.

November in the field

Leaves take off
and yellowing trees,
shadows lengthen;
Vespers cool,
mists that spread
when the mistral blows,
composing a picture
autumnal atmosphere.

Poem taken from “Calendari dels Pagesos” – literal translation of Catalan.
Year: 1989

This entry was posted in General, Uncategorized and tagged , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

October in the field

Attentive ear and
living movements,
Hunting Dog
Lead the owner
smelling the scent of partridges


Poem taken from “Calendari dels Pagesos” – literal translation of Catalan.
Year: 1989

This entry was posted in General, Uncategorized and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

September in the field

When the forest is just
and the utility starts,
envision pendissos
sandy soil,
where jealous strains
saved tasty fruits,
in the shadow of the branches
bluish green.


Poem taken from “Calendari dels Pagesos” – literal translation of Catalan.
Year: 1989

This entry was posted in General, Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Olicatessen receives double gold at The Great Taste Award, UK

For the second year, this competition held in London, has awarded Olicatessen.

And thus described our oil:

 

“Very golden, unfiltered oil with ripe fruit on the nose. Very gentle sweet fruit and mild butteriness. Bitter banana skin creeps in but balances the creamy avocado notes nicely. Very creamy yet fresh. A very gentle spike on the finish. “

 

We are veeeery happy and gives us another push to start the new season!

 

More information at: The Great Taste Awards

This entry was posted in Awards and recognitions, General and tagged , , , , . Bookmark the permalink.

Comments are closed.

Olive paste Muffins

A simple and lovely recipe!
– 2 eggs
– 45g sugar
– 100 g flour
– Half sachet of yeast
– 40 g Arbequina Olive pate Olicatessen
– 90 g butter
– A little bit of salt

Mix everything and gets into small molds (truffle type). On top, place a square of anchovy.

Oven to 200 degrees 6 or 7 minutes, with air.
 

IMG-20150724-WA0003

Sara Gimenez recipe. Thank You !!!

This entry was posted in Recepies and tricks and tagged , , , . Bookmark the permalink.

Comments are closed.

August in the field

The Sun August
enriches the wine,
invites relaxation
and look for the corner
covered with greenery
water close friend.


Poem taken from “Calendari dels Pagesos” – literal translation of Catalan.
Year: 1989

This entry was posted in General, We are at... and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

El calor y la sequía disparan los precios del aceite

Los precios en origen se incrementan entre un 40% y un 50% desde el inicio de la campaña hasta octubre, según la Administración

Los precios del aceite de oliva en origen se han incrementado entre un 40% y un 50% desde el inicio de esta campaña el pasado uno de octubre, según los datos de la Administración. Los aceites de una calidad base se han situado ya en una media de 3,10 euros el kilo, mientras los aceites virgen han superado los 3,30 euros. Esa subida se ha acelerado en las últimas semanas ante la persistencia de los fuertes calores que se suman a una primavera seca.
Los incrementos de los precios en origen no se han reflejado todavía en los precios de venta al consumidor ante la batalla entre los grandes grupos de la distribución para mantener el aceite como un producto reclamo.

Frente una cosecha anterior de solo 835.000 toneladas, para esta campaña se esperaba una producción de entre 1,3 y 1,4 millones de toneladas. A medida que se ha prolongado la sequía y que los olivares de secano, 1,8 millones de hectáreas sobre un total de 2,5 millones, se están viendo afectados además por el calor, el sector espera un fuerte ajuste al alza que ya se ha traducido en tensiones en los mercados.

Al pasado 30 de junio, las disponibilidades totales de aceite en manos de las almazaras e industrias ascendían a 430.000 toneladas, a las que se añadirían otras 35.000 toneladas de importaciones. Con unas salidas mensuales entre julio y octubre de unas 100.000 toneladas, se estima que, al uno de noviembre, las existencias se situarían muy por debajo de las 100.000 toneladas, una cifra corta para el empalme de campaña.

Tras varios años de precios hundidos, las cotizaciones mantienen una línea de subidas que no ha supuesto el hundimiento de ventas. En 2014, la exportación solo bajó de la cifra récord de 1,1 millones de toneladas a más de 800.000 y la demanda interior se mantuvo estabilizada en unas 530.000 toneladas

Para Agustín Rodríguez, responsable del sector en UPA, eso pone de manifiesto que es posible vender aceite a precios menos ruinosos para el olivarero y asumibles para el consumidor en España y en el exterior.
Fuente: Agencia Informativa CONACyT

This entry was posted in General, Uncategorized and tagged , , , . Bookmark the permalink.

Comments are closed.

The Orciolo d’Oro from Enohobby Club

Here we are!!!

Orciolo d’Oro

Bravo!!!

This entry was posted in Awards and recognitions, Uncategorized and tagged , , , . Bookmark the permalink.

Comments are closed.

July in the field

It is all the plain
one stubble.
Campen cattle
by high mountains.
Beach and boils
with outsiders.


Poem taken from “Calendari dels Pagesos” – literal translation of Catalan.
Year: 1989

This entry was posted in General, Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

June in the field

For fields where the wheat yellow
great fishing machines
and when John comes,
children and celebrate the great
the shortest night of the year.


Poem taken from “Calendari dels Pagesos” – literal translation of Catalan.
Year: 1989

This entry was posted in General, Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

May in the field

A rich crops in forests and grasslands,
everything beautifies the novel greenery.
thousand flowers are looming
and each is wonderful.
And the song of birds hidden in the grove
is ringing holiday joys.


Poem taken from “Calendari dels Pagesos” – literal translation of Catalan.
Year: 1989

This entry was posted in General, Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Silver for Olicatessen in EcoTrama

In the XIV edition of EcoTrama, International Organic Extra Virgin Olive Oil Competition organized by Ecovalia-ASAC and the Provincial de Córdoba, Olicatessen has been awarded Silver Medal.

This year Ecotrama tasting was held at the Museum Oleocultura Castro del Río.

This entry was posted in Awards and recognitions, General, News, We are at... and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Olicatessen awarded at AVPA

The Agency for the Valorization of Agricultural Products AVPA is a non-profit non-governmental organization. Primarily constituted of producers and taste enthusiasts, AVPA’s aim is to contribute to the valorization of high quality agricultural products.

2015 HO DG OLICATESSEN
AVPA organized on April 16 th, 2015 the awards ceremony of the twelfth edition of its now traditional annual World Edible Oils contest.
In front of a friendly assembly of taste and oils amateurs, where Jury members, producers, representatives of the diplomatic corps and Parisian civil authorities were noticed, the AVPA secretary read out the prize list.

Diplôme Gourmet for Olicatessen

This entry was posted in Awards and recognitions, General, News and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

April in the field

April water splash.
It makes the water seasoning.
And so grows the wheat and barley
and Roses Sant Jordi
spread their scent.


Poem taken from “Calendari dels Pagesos” – literal translation of Catalan.
Year: 1989

This entry was posted in General, Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Going to Gourmets Fair

29th Salon de Gourmets – April 13, 14, 15 & 16, 2015

The Salon de Gourmets is an event dedicated to the delicatessen, a showcase of foods and beverages top of line.
More than a thousand exhibitors showing around 30,000 products, 1,000 new professionals who come to visit the Hall, an opportunity to spot trends.

You can find us at:
IFEMA
(Address: Avenida Partenón, 5, 28042 Madrid)
Pavilion: 8
Stand: 8F30

Time: 10:00 h. 19:00 h. And on Thursday 16 10:00. 17:00 h

We will present the new products of this year, you cannot miss!

Also many activities, tastings, presentations going on…. SEE ALL ACTIVITIES

This entry was posted in General, News, Uncategorized, We are at... and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

March in the field


When the evening hour
raises the Tramontana
agrees that, without anxiety,
the flock back to the corral;
where the old blackened ceiling
save it with difficulty.


Poem taken from “Calendari dels Pagesos” – literal translation of Catalan.
Year: 1989

This entry was posted in General, Uncategorized and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

February in the field

If the blizzard has brought cold snap
and a frost is expected
the good time has come
to sit on the old wooden
burn and see the guy.

Poem taken from “Calendari dels Pagesos” – literal translation of Catalan.
Year: 1989

This entry was posted in General, Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

New: Olicatessen in a can 0,250L

In order to complete the collection of cans now we have also the can of Olicatessen of 0,250L. Ideal for your kitchen, to take out for a weekend and to carry our bags.

We love the can! A part than it is so pretty, is of the best ways we have to keep the oil.

This entry was posted in General, News, Uncategorized and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

52ª Fira de l’Oli

For those who want to spend a weekend different and you feel like tasting oils …. Friday 16 to Sunday 18 January 2015, in Les Borges Blanques will be held the 52nd Fira de l’Oli de Qualitat/ Les Garrigues .

Fira de l'oli

Fira de l'oli

There are also many complementary activities (running, tastings, demonstrations ….) no fair and around other foods.

Not to be missed!

All information and agenda: www.firaoli.cat

This entry was posted in General, Uncategorized, We are at... and tagged , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

January in the field

The land lies still,
dry and enfredorida.
In the branches and dried herbs
no sign of life.
Just a flight of birds
pecks on the terraces.

Poem taken from “Calendari dels Pagesos” – literal translation of Catalan.
Year: 1989

This entry was posted in General, Uncategorized and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Open Doors Day: Living the passion of olive oil

Look and feel firsthand the passion for the olive oil is very easy for while the harvest campaign . Enjoy, learn, walk, taste, feel … this is what we suggest for this day of open doors.

We may share experiences, answer questions and comment directly each of the steps.


The olive harvest is one of the most important times of the year. Gone are intense months we are always aware of the weather and we have done a lot of work, which are essential for maximum quality.

Fields undoubtedly are the essence of Olicatessen where we have always maintained the same philosophy in oil processing olives only coming from our farms. It is what in the world of wine is called “terroir” and here we call olive author oil, an oil that perfectly reflects the peculiarities and characteristics of the land where we are located.

We personally control the entire process. And this track is what sets us apart.

It seems to be starting to recognize the maturity and consolidation of a line of work in the field and focused development process that gives some very positive results.

DAYS: SATURDAY 22 and SUNDAY 23 NOVEMBER 2014.
Time of visit: 12h. From 10am we will have prepared breakfast for early birds (sausage, bread with tomato, florons, almonds,,,, coffee and tea).
Location: Carretera L701, Km 27.5 to 25,164 – The Torms (Lleida)
From contact Tel. +34 650 943 621/+34 973 128 362
Cost of the visit: 0 €

REMEMBER! Confirm your attendance. 

This entry was posted in General, News, Uncategorized, We are at... and tagged , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Shaking up the cooking

A new family of Olicatessen& arrives for Christmas!

From November the 3rd you can surprise, enjoy and play with this new oils.

Garlic, Mandarin and Savory and Lemon and Ginger. A delicious explosion of aromas and flavor shaking up our kitchen.

A full range collection!

Olicatessen& Garlic
Garlic is an essential ingredient in the Mediterranean cuisine. Traditionally used as a detoxifying, stimulating defenses and many other medicinal properties. For bread, the pizza, pasta, chicken and soups is where we give it more use.

Olicatessen& Lemon and Ginger
Very aromatic spice lemon and ginger found in the mouth. It is a complex oil and season highlights especially well with fish, salads, chicken, duck and fruit salads.

Olicatessen& Mandarin and Savory
Mushrooms, potatoes and cold meats are the perfect partners for this oil. Also to make vinaigrettes and dressing olives. Savory is “Olive’s herbs” because traditionally, especially in Lleida, has been used marinade seasoning.

This entry was posted in General, News, Recepies and tricks and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

The immense variety of olive oil

It is important to note that there is no single olive oil, because the characteristics of the terrain, the weather, the variety of olive, the collection system and treatment transformer will result in infinite oils, in the same way that there are infinitely wines.

An olive grove never burns and, therefore, its use as a firewall is becoming a highly recommended practice in certain circumstances.

All cultivated olive trees descended from a wild tree, wild olive, which can still be found throughout the Mediterranean region, and is a genetic pool that should preserve and protect much. All olive trees belonging to the genus Olea europea, showing a wide range of soil and productive characteristics.

Fuente: Los aceites de oliva en la gastronomía del siglo XXI (Ed. Everest)

This entry was posted in General, Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Dites populars /Dichos populares / popular sayings

“El sol de agosto hace aceite y hace mosto”

“El agua de agosto, la mitad para el aceite y la mitad por el mosto”

This entry was posted in General, Uncategorized and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Olicatessen& Mint

We have a very good trip partner, Linda, which surprised every day with recipes and suggestions for use of the products we make.

Today a summer recipe, refreshing and easy!

(Melon, grapes and a dash of Olicatessen & Mint)

This entry was posted in Recepies and tricks and tagged , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Oil types and quality

The quality criteria that are usually applied to the extra virgin olive oil are defined by:
Chemical parameters such as acidity , oxidation state , and abnormal components
Sensory analysis of its organoleptic characteristics ( smell and taste ) that defined by expertise ( taste panel ) by a olive oil tasting and determining their attributes or shortcomings.

Regarding the acidity is important to know that the acidity does not refer to what the word “acid” means normally. The “acidity” of an oil depends on the health of the fruits and from which essentially receiving treatment after these fruits detached from the tree and so far from the extraction of oil and even during this process.
As chemical parameter, acidity refers to the proportion of free fatty acids containing the oil, expressed in degrees. These degrees are not related to the intensity of flavor. There are many extra virgin olive oils, intense and fruity taste, the degree of acidity is very low. Extra virgin olive oil with low acidity oil is not a little flavor. It is the guarantee of a healthy fruit produced in optimal conditions throughout the process.

The oil quality is born in the field, the combination of environmental factures (climate and soil), genetic (variety of olives) and agronomic (culture techniques) and continuing with the following transactions harvest to bottling the oil.

This entry was posted in General, Uncategorized and tagged , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Stuffed Tomatoes

A perfect serving dish warm or at room temperature. Ideal for when you have guests and not want to be in the kitchen at the last minute.

Serves 4

– 8 ripe and firm medium tomatoes
– 200 gr rice
– 1 onion
– 2 tablespoons tablespoons pine nuts
– 2 tablespoons tablespoons raisins
– 4 teaspoons sugar
– 2 dl of hot water
– 1 dl of extra virgin olive oil
– 1 tablespoon Olicatessen & Basil
Salt and peper

Wash the tomatoes and cut the upper end reserving.

Empty the pulp with a spoon, chop fine and reserve it.
Sprinkle with a little sugar tomatoes cavity to remove the acidity.
Peel chop the onion.

Put a frying pan on the pulp of the tomatoes, season it with salt and pepper, add half a teaspoon of sugar and sauté until tender. Then passed through sieve and reserve. Heat half the oil in a skillet and sauté the onion until translucent. Add the pine nuts and sauté 5 minutes.

Add the rice, stir and cook briefly.

Add half the tomato pulp, 2dl hot water, raisins, remaining sugar, salt and pepper.

Cover and simmer 10 minutes.

Fill the tomatoes with this mixture, leaving a gap that increases rice. Add the reserved tomato tops and place in an ovenproof dish.

Add at the bottom of the source of the reserved tomato pulp.

Water each tomato with a tablespoon of oil Olicatessen & Basil and sprinkle with breadcrumbs.

Bake uncovered in preheated oven at 180 º C for about 45 minutes.

Serve hot or at room temperature.

This entry was posted in Recepies and tricks and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

How to buy, maintain and use olive oil

When buying olive oil extra virgin , within the range that currently exists , the choice should depend on the use to which it will give you , as we are used to do with a wine to accompany each course is chosen , you can also choose and use an oil according to the food that you will prepare.

  • Extra virgin olive oil , sweet fruitiness . Oils extracted from olives late harvested: fruit for salads , sauces and ice cream, pastries, etc. .
  • Extra virgin olive oil , medium fruity . To dress salads , seafood dishes and finish (chicken or grilled fish or grilled ) , rice, pasta , potatoes, et .
  • Extra virgin olive oil , intense fruity . For stews, stir fries, gazpacho to dress and red meat.
  • Always keep the oil away from sources of heat and sun exposure. The best temperature to keep the oil is 16-18 degrees.

    This entry was posted in General, Recepies and tricks, Uncategorized and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Gastronomic aspects of the extra virgin olive oil

    The olive oil is extra virgin olive juice that keeps intact its original flavor and is a totally natural product that remains in excellent condition as it has natural antioxidants that protects it from rancidity . The Extra Virgin Olive oil also has enormous plasticity that we see reflected in its varied forms of use, since their names on each plate are multiple.

  • Gives taste, aroma and color
  • Modify the textures
  • Transmits heat
  • emulsifies the food
  • Customize and identifies a plate.
  • The performance of extra virgin olive oil is greater than that of other vegetable fats , both cold and hot .
    In cold, garnishing salads, vegetables, fish, etc. . , Can be used in smaller quantities since its flavor and aroma are more intense.
    By heating the extra virgin olive oil is easily verified as “grows” as their volume increases and therefore less is needed for cooking and frying.

    This entry was posted in General, Uncategorized and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Stuffed potatoes with a touch of thyme

    A common vegetable that gives the opportunity to serve as main courses, entrees or accompaniment.
    Serves 4
    – 4 medium potatoes
    – 1 big onion, finely chopped
    – 3 cloves garlic, finely chopped
    – 1 teaspoon Olicatessen & Thyme
    – 100 gr breadcrumbs
    – 1 dl milk
    – 1 egg
    – 6 tablespoons extra virgin olive oil (if Olicatessen the better)
    – Breadcrumbs
    – Salt and pepper.

    Peel and chop fine the onion and garlic.

    Heat 4 tablespoons oil in a skillet and saute over low heat the onion and garlic until they begin to brown.

    Add the bread crumbs soaked in milk , beaten egg and scoop Olicatessen & Thyme . Season with a little salt and pepper and remove from heat .

    Peel the potatoes, split them in half lengthwise, drain and fill the center with the prepared mixture , placing them in a baking dish .

    Sprinkle potatoes with breadcrumbs, add water in the bottom of the pan, until about three quarters of the height of the potatoes , add water two tablespoons of oil and put in preheated oven at 180 º C for approximately 45 minutes.

    If you like, sprinkle with chopped parsley before serving.

    This entry was posted in General, Recepies and tricks, Uncategorized and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Olicatessen at “Aliñando el Futuro”

    Sunday 23 February 2014 Program Report on Canal 24 horas of TVE issued the ” Aliñando el Futuro” a report of the Extra Virgin Olive Oil. Many points of view, analysis of the situation of the Olive Oil and expectations sector.
    A brief Introduction

    You can see the entire report at:

    This entry was posted in General, News, We are at... and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Olicatessen at Alimentaria

    Time is approaching and this year we are exhibiting at Alimentaria (Barcelona) again where and I will present new products AS: Olicatessen&: organic extra virgin olive oil with Mediterranean herbs oil essence and the new Gift Boxes .

    Of course, we will have the new harvest olive oil that will be pleased to let you taste.

    Visit us at: Hall 2 (Autonomias) under the umbrella of PRODECA – CATALUNYA
    Booth: C156 -02
    Dates: 31st of March, 1st, 2nd and 3er of April. From 10 a.m to 7 p.m.

    See you in Barcelona!

    This entry was posted in General, News, Uncategorized, We are at... and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Anchovies to the lemon

    Across the Mediterranean area is a common practice conservation of anchovies. We propose one way.

    Ingredients for 4 people:
    – 500 gr of fresh anchovies
    – 7 lemons
    – 1 dl olive oil organic extra virgin Olicatessen
    – Salt and pepper

    Clean the anchovies, remove the heads and viscera. Open them and remove the thorns. Wash well, drain and dry them a bit with a clean cloth. Reserve in a bowl.

    Squeeze 6 lemons and sprinkle with juice the anchovies. Add salt and pepper and put them in the refrigerator for at least 2 hours.

    Grate the rind of half a lemon and reserve.

    Before serving, drain the water that has been left in the source, season with a splash of extra virgin olive oil and sprinkle with the lemon zest.

    This entry was posted in General, Recepies and tricks, Uncategorized and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    A brief history of olive oil

    The importance of olive oil was given by their many uses since it served not only as food, but it was a staple for traditional medicine, hygiene and beauty, was used as fuel for lighting, as a lubricant for tools and farm goods, as waterproofing for textile fibers and also their trade – especially by sea, had a predominant role in the economic development in the Mediterranean area.

    “Madre yo tengo un novio aceitunero
    Que vareando tiene mucho salero
    Y cogiendo la aceituna él me decía
    Con palabritas dulces que me quería”

    This entry was posted in General, Uncategorized and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    2014Olicatessen taste

    This harvest, Olicatessen oilve oil is a coupage of arbequina, arbreblanc and verdal. At its taste the subtle word sounds for its elegance and balance both in mouth and in nose. A sincere oil.

    In mouth it is harmonic, complex with sensations of banana, dried fruits, almond and anise. Silky texture with delicate and discreet hot notes.

    Aromatic fruty where floral shades, fruit and aromatic plants can be distinguished.

    Ideal for vegetables, pasta and rice, cheeses and salads.


    You can check and download the analytics and certifies at: http://www.olicatessen.com/en/loli-doliva-olicatessen

    This entry was posted in General, News, Recepies and tricks, Uncategorized and tagged , , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Olicatessen at Lleida Televisió

    Lleida Televisió has made a report of The Fair of the Qualit oil celebrated in Borges Blanques from the 17th to the 19th January , where there have gathered the opinions of different producers of extra virgin olive oil, where they have asked us ours opinion.
    It can see the article of the Fair from minute 8 to 11.

    Lleida Televisió: http: // lleidatelevisio.xiptv.cat/

    This entry was posted in General, Uncategorized, We are at... and tagged , , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    51 Fair of the Qualit oil in Borges Blanques

    From the 17th to the 19 January, 2014 Borges Blanques celebrates the 51 Fair of the Quality Olive Oil.

    This year, Olicatessen presents the new Gift Boxes that have been prepared for this new campaign. Different products for a consumer increasingly demanding that looks more for quality, attractive packings and new ways of cooking.

    Olicatessen&, is the result of looking for aromatized oil that not gets rancid.
    It is a seasoning for the production of sauces, to finish a plate, to do vinaigrettes with touch of aromatic grasses and to spice with Mediterranean aromas. A whole world of aromas and flavors.

    For more information about the Fair of the Quality oil in: http: // www.firaoli.cat/

    This entry was posted in General, News, We are at... and tagged , , , . Bookmark the permalink.

    Comments are closed.

    Olicatessen at Art-e-sans

    Art-e-sans is a bimonthl publication, where you can read about quality products of the land, about the producers, makers and establishments. Every number is the monographic one to a product: the bread, the beer artesana, the wine, the meat and sausages, cheeses craftsmen and of shepherd, vermouths and now it is the turn for the OIL!

    And, they have interwied us. You can unload the entire magazine, or read only our article; 0).

    click here to read the article: Http: // issuu.com/olicatessen/docs/42-43_artesans

    This entry was posted in General, Uncategorized, We are at... and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Harvest finished

    Now we can say that the harvest has arrived to its end.

    We start dismantling and cleaning the machines that have stopped not even a minute… It has been a campaign of hard, complex withdrawal. The time has been a bit dilapidated and so prompt it was hot, since the cold has come suddenly.

    But we are satisfied of the result. Now the oil rests in the inox diposits, the aromas evolve and Venanci does coupages, that is what more he likes.

    We hope that you could enjoy the oil of this year!

    This entry was posted in General, Uncategorized and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Olicatessen at Pyrénés

    This comming weekend, from the 6th to the 8th of Desember 2013, we will be at Pyrénées introducing our olive oil from this harvest.

    We will let taste the tapenade (olive paté), the olives, the olive oil gelé and the aromatic olive oils….

    oli entrant al dipósit

    oli entrant al dipósit

    Adress:
    Pyrénés
    Avinguda Meritxell, 11
    AD500 Andorra la Vella

    a on-stop-shop for the most exclusive brands in fashion, beauty and foods

    This entry was posted in General, Uncategorized, We are at... and tagged , , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Open Day doors weekend at Olicatessen

    Seen the success of previous years, we want to celebrate again the Open Day Doors weekend.

    We want to show you our way of working as and how we elaborate our Organic Extra Virgin Olive Oil. How the olives are harvested, how are transported to the mill, how we produce them so you can taste the first fresh oil obtained.

    If you want to see, touch, try, taste and meet us you can note at your agenda:
    Days: 23 and 24 November 2013
    Hours: 12am.
    Place: Moli dels Torms, SL
    Road L701, 27.5 km
    Els Torms 25164 (Lleida)
    Cost € 0 (yes, it is FREE)

    Please Book your place.
    LIMITED places available

    Note: Children are welcome. Please, wear comfortable cloth.

    If you wish to have lunch at Els Torms Town, you can contact Dolors (696347571), from the bar. They offer great barbecue, salads, etc..

    You can reserve your place at info@olicatessen.com or +34 973 128 362

    This entry was posted in General, Uncategorized and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Harvest Begins

    Every year at this time we have to pay attention to the sky, the trees, the olives, although little is to choose the right time to start harvesting.

    We have to Venanci nervous is our “Messi” before a game, you always have butterflies in the stomach.

    Well now we have already started, and the olives become oil, deposits gradually begin to fill and aromas of green olive, almond and tomato swamp our small mill. A delight.

    This entry was posted in General, News, Uncategorized and tagged , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Olicatessen at Anuga

    Olicatessen again took part in the 32nd edition of Anuga, fair food and beverage sector, which is held every two years in the city of Cologne (Germany). It is one of the most relevant international fairs food industry and is aimed at a professional only seeks new market trends, new products, new suppliers.

    So, with enthusiasm and excitement, from 5 to 9 October you can find us here!

    Days: 5,6,7,8 and October 9, 2013
    Location: Fair Anuga (http://www.anuga.com)

    Hall 11.1, Booth E037

    This year, however, share the booth with Vinegar Bay. A good team!

    This entry was posted in General, Uncategorized, We are at... and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Olicatessen receives Gold in Ecotrama

    EcoTrama Awards 2013 at the best organic oils

    In this edition have been entered into the competition a total of 82 samples of wine and 27 extra virgin olive oil organic

    venanci catant

    venanci catant

    Córdoba, September 21, 2013. It has held the XII edition of the International Competition Tasting-EcoTrama, prizes for the best extra virgin olive oils for recognizing organic and promote companies in the sector.

    The aim of these awards is international in addition to value quality extra virgin olive oil organic production-invest in the development of this sector, serving as support to raise awareness of organic products to consumers. Renowned tasters, gathered at the Palacio de la Merced of Córdoba, to assess the wines and oils of organic production presented the awards, a total of 82 samples of wine and 27 of extra virgin olive oil.

    What can be said …. We are happy to end the season with this good news!

    This entry was posted in Awards and recognitions and tagged , , , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Gazpacho’ Bonbons with Olicatessen& Basil

    ingredients
    • 1 kilo of ripe tomatoes
    • 1 green pepper (about 60 grams)
    • 1 cucumber (about 200 grams)
    • 1 onion piece (about 100 grams)
    • 1 clove of garlic
    • 3 tablespoons Olicatessen organic extra virgin olive oil
    • White wine vinegar (amount to taste, 2-3 tablespoons)
    • 1 teaspoon salt rasa
    • 6 sheets of gelatin
    Olicatessen& Basil

    Put the gelatine sheets soaked with warm water.

    Wash the tomatoes, cucumber and bell pepper. Leave drain.

    Put the chopped tomatoes (peeled or not) in a blender. Add the pepper (if corner and seeds), peeled garlic clove and onion peeled and cut into 4 pieces.

    Take cucumber and peel it. Similar cut it into pieces and the onion mixer.

    Blend all ingredients until smooth, homogeneous without tripping.

    Now add the salt, oil and vinegar. Give five seconds blender test. Rectify salt and vinegar to taste. Tip: start with little vinegar and it is added to taste.

    When you get the desired flavor, add the gelatin sheets and beat well again.

    Finally. Place the gazpacho into molds (eg coolers).

    Put in the fridge to take consistency.

    When we go to serve, unmold and put a few drops of Olicatessen& Basil.

    Recipe by: Aurea Esquerra-Torrescasana

    This entry was posted in Recepies and tricks and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Moli d’Oli de Ca l’Agustí

    Located a few kilometers from Lleida, olive oil mill Ca l’Agustí is a unique site located in Alpicat (Segrià). The result of the restoration of this old mill, Serés-Santamaria family has created the Museu d’oli molí ca l’Agustí.

    It is a place that offers a chance to relive a time in the recent history of this territory, where the way of life was closely linked to the land and everything that emanated from it.

    This old mill has become a meeting point between past and present, which combine to perfection under the watchful eyes of the visitor.

    In the Ca l’Agustí mill every corner, every stone and every object is presented as a witness to history …

    Not to be missed.

    Moli d’Oli de Ca l’Agustí
    Phone: 973 736 112
    Adress:
    Carrer Lleida, 19
    25110 – Alpicat (Lleida)
    Web: http://www.molicalagusti.es/index.html

    Our visit at this mil: https://www.facebook.com/media/set/?set=a.10200493693005065.1073741826.1239666625&type=1&l=494fe5c453

    This entry was posted in General and tagged , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Olicatessen at “Cocina con Sergio” on TV1

    The cook Sergio Fernández in La Mañana de la 1, on Saturdays at 1 pm and Sundays at 12 pm realices its program “Cocina con Sergio”. In this chapter Olicatessen products have been showed for its originality, flavor and innovation.

  • Have a look at mitute 23! ;0)
  • Great we have been choosed!

    THANK YOU SO MUCH!

    This entry was posted in We are at... and tagged , , , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Palms of olive Olicatessen

    On a sheet of puff pastry rectangle widespread with Arbequina olive paté Olicatessen. Wrap a corner to half. The other side do the same until they come together.

    Wet slightly to sticking together.

    Cut into slices about a finger and you put on paper in a tray to go in the oven. Flatten them slightly with the back of a spoon to take shape and paint with egg.

    Bake at 180 degrees for about 15 minutes.

    Now we’re ready to eat!

    palmeretes_aurea_esquerra


    (Recipe from Àurea Esquerra-Torrescasana. MANY THANKS!!)

    This entry was posted in Recepies and tricks and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Prestige Gold for Olicatessen

    Terraolivo is a non-profit organization in Israel, created to spread the culture of quality extra virgin olive oil.

    In this fourth edition, there have been more than 500 samples from 20 countries and 80 regions.

    Olicatessen olive oil from Molí dels Torms, SL, has been awarded “Prestige Gold”. This is the second year that participates in this international competition and strengthens the blend with Arbequina and local varieties from Les Garrigues, quality and prestige in recent years being recognized both internationally and nationally.

    Olicatessen has been awarded with more 50 prices in its short career that particularly motivates the entire team to continue investing and innovating in the process of cultivation, production and processing of the flagship product of this company.

    The tasting, “blind taste” has been done for 26 internationally recognized official tasters come from nine different countries (Italy, Japan, United States, Israel, Spain, Argentina, Greece, Portugal and Chile)

    This entry was posted in Awards and recognitions and tagged , , , , , , . Bookmark the permalink.

    One Response to Prestige Gold for Olicatessen

    1. Else.Marie Stoorgaard Fog says:

      Congratulations with prizewinning Olicatessen- it is so fine and has ‘ categoria’ what You sell in ALOY. I have been admiring the beautiful label- which in my opinion also indicates very high quality.
      Thank You for sending to me. I have also red the recipies and feel very temptated to try some of it.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Olicatessen muffins

    Gloria Cladelles from Crit d’ Or send us recipe for muffins. She loves them and ARE LOVING THEM!

    INGREDIENTS
    2 whole eggs
    200g sugar
    200g ml. Olicatessen organic extra virgin olive oil, of course 
    200 ml. milk
    A few drops of essence of lemon (or lemon zest).
    280g flour
    25gr baking powder

    Put these ingredients in a bowl, and stir in this order a little before adding the next ingredient. When all the ingredients have blended, beat about 5 minutes.
    We can fill the muffin molds. Once we have full (leave between 0.5 and 1 cm space to the edge of the mold) and before baking, pour a little sugar on top (this will remain that white crust on both typical the muffins).

    Bake at 240 ° C for the first 8-10 minutes to climb well. Then lower the oven to 180 º C for 10 minutes (the time will depend on each oven).

    That’s it! Enjoy a beatiful breakfast

    This entry was posted in Recepies and tricks and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Already started the flowering

    We are now in the time of flowering. The “buttons” that come out now, will become the olives that will be harvested in a few months.

    This entry was posted in General, News, Uncategorized and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Do you have leftover vegetables?Let’s use them!

    We can make some vegetables, but I suggest that if you leftover vegetables the previous day and we want to give a good start and different, let’s make a cold salad.

    Just add some lettuce to vegetables we have.

    And prepare a good dressing.

    Chop a few almonds and put it in a bowl, add a tablespoon of mustard (the one you like), vinegar (to us for this salad we like Badia Vinegar Merlot) and a splash of oil Olicatessen.

    I emulsify well with a spoon as it is well homogenized pour it over the salad. Mix well so everything is well distributed.

    Sublime.

    This entry was posted in Recepies and tricks and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Spring, spring

    After the rain (very grateful!) When the sun is out, the trees have begun to wake up. See the “buttons” that will bloom in a few days is special.

    detale de arbol florido

    We hope it is a sign of good harvest.

    This entry was posted in General and tagged , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Silver Medal for Olicatessen at BIOL

    On March, BIOL interantional Prize awarded Olicatessen with Silver Medal for its organic Extra virgin Olive Oil.

    Since 1985, The BIOL PRIZE is a competition dedicated to the best extra virgin organic olive oils from around the world. It is under the patronage of IFOAM and the ministry for agricultural policies, and it takes place in cooperation with local authorities and several other organizations that include Regione Puglia, Bari Chamber of Commerce, town of Andria, town of Monopoli, ICEA – Ethical and Environmental Certification Institute, Consortium Apulia Nature.

    This entry was posted in Awards and recognitions and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Carrot salad with Olicatessen

    A very simple salad to make, lovely and “fancy”.

    Thoroughly clean the carrots, grate with grater and put directly into the bowl. Pull a few drops of lemon juice to prevent oxidation of the carrot.

    Cut some cherry chips (also taste great with figs either prunes) and add the carrot above. Then sprinkle some poppy seeds and bare pipes.

    Only missing season with a little salt and Olicatessen olive oil. Mix well and you’re done!

    Really cute, don´t you think?

    This entry was posted in Recepies and tricks and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Olicatessen in Gourmets Madrid 2013

    This year’s Molí dels Torms again participate in the Salon de Gourmets in Madrid. New harvest olive oil will be presented as well as other news, such as Olicatessen &.

    We will be at Hall 4, booth 4D08.

    As a new stand is shared with Golden Can Bech and Crit d’Or. Good accessories for our products. Come to taste”news” delicies!

    See you there!

    This entry was posted in General, We are at... and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Lleida TV with the oil

    In Lleida TV broadcast the documentary “The Golden West. Organic olive oil in Lleida” of 24 minutes.

    If you do not want to lose, take note of broadcast schedules:

    – Monday, April 1 at 21:00 pm
    – Tuesday, April 2 at 11:00 am
    – Thursday, April 4 at 14:00 pm

    From Molí dels Torms, we made a small contribution. We’re very proud of it.

    Will you miss it?

    This entry was posted in We are at... and tagged . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    flavored salad from Els Torms and Cecina de León

    Put in a bowl an avocado, peeled and cut into slices. Putting a few drops of lemon or avocado to prevent rust. On top, place the lettuce (lettuce and lettuce oak country) clean and well cut.
    Add tomatoes, strawberries and diced cheese.
    Cut into strips rather jerky finite.
    Once served on the plate escatas dress with salt, oil and vinegar Olicatessen (ideally, Moscatel vinegar)

    ingredients:
    1 avocado
    lemon
    Country Lettuce
    Oak Lettuce
    fresh cheese
    tomato
    strawberries
    dried meat

    For the dressing:
    Salt Escatas
    Moscatel Vinegar
    Extra virgin olive oil Olicatessen. (it is very important that the oil is to get the fruity aroma and flavor contrast)

    This entry was posted in Recepies and tricks and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Cheese and rosemary

    To use a cheese as an appetizer, entree or dessert, we leave an easy idea and scrumptious!

    Olicatessen& Rosemary aromatizes cheeses in a sublime, tasty and delicious.

    This entry was posted in Recepies and tricks and tagged , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Tarragon Shrimp

    By testing and messing around the kitchen, we discovered a delicious and easy recipe.

    Put oil in a pan Olicatessen & tarragon. When it is hot, add the shrimp. When the shrips are pinky you can get them out.

    Voilà!

    This entry was posted in Recepies and tricks and tagged , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    The cooking lab of Citoliva

    The Lab cooking is a cooking workshop that develops healthy products made with olive oil or some of its components.

    Any compromise that favors research on olive oil and health.

    Citoliva – Olivar Technology Center and Oil

    It is a non-profit foundation established to implement methodologies and innovative technology systems that solve effectively the demands and needs of the olive sector.
    Citoliva responds to these challenges identified during years of professional experience, through professionalism and introduction of innovative and technological sector and olive oil.

    The Citoliva vocation has always been to develop a new way of doing things and using market research and industry in order to obtain useful information, in terms of technology and innovation, to assist in the decision making process, the creation value and sectoral projection.

    This entry was posted in General, Uncategorized and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    The pruning of olive trees

    Like people who occasionally we have to cut his hair to strengthen them and / or written down (besides remain good looking) with trees is the same.

    Joan podant les oliveres

    Joan podant les oliveres

    Pruning is the result of cutting some branches and alters the ratio leaf / root and leaf / wood, and how do we help balance the tree growth and fruiting.

    This process begins once has completed the collection and can be extended up to March, before flowering.

    This entry was posted in General, Uncategorized and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    2012-2013 Olicatessen taste notes

    Olicatessen olive oil is a coupage of Arbequina olive oil as base and local varietals of early harvesting. The tasting becomes a full of nuances gesture and sensory surprises. It is a very complex harmonic fruity olive oil.

    spider net taste 2013

    spider net taste 2013

    The intense fruity aromas of green olive with traces of tomato, fennel, artichok, nuts and almond.

    The step in mouth is silky and smooth with a delicate spicy astringency and a very balanced and pleasant. The set of attributes make this a sophisticated oil with a strong personality and unmistakable characteristics.

    Produced with olives from early crop and only from our estate.

    Coupage: Arbquina, verdal and arbreblanc
    All certifications and analytical results are always available at: http://www.olicatessen.com/en/loli-doliva-olicatessen/certificats-en

    This entry was posted in General, News and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    How it is produced a quality extra virgin olive oil

    Several factors affect the final quality of extra virgin olive oil. The main factors are the quality of the crop, treatment in the field and cultivated varieties.

    There are measures that help ensure this quality as is the sun, watering, fertilizing or fertilizer, treatments, pruning and especially the time of collection.

    At the time of collecting the time it takes to get to the olive mill, the method of transportation and the process must ensure the preservation of the qualities of the olive. Therefore, it should be a clean and fast process.

    Joan podant les oliveres

    Joan podant les oliveres

    With a suitable process may ensure that the compounds of the olive (monounsaturated fatty acids formed, a-tocopherol and vitamin E) provide the resulting olive oil.

    If it fails in the field or in the process, the result will be poor and insufficient.

    How is it made Olicatessen >> read more. http://www.olicatessen.com/en/loli-doliva-olicatessen/the-process

    This entry was posted in General, Uncategorized and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Grilled canned asparagus with tarragon oil

    Our friends from Organic Gourmet has created a fabulous, helthy and tasty recipe that we want to share with you.

    Recipe:
    In a hot iron put a few drops of oil and “mark” White asparagus Monjardín previously drained.

    Be careful they do not burn and do not break.

    Dishing into layers above and add a sauce made with Olicatessen tarragon oil, salt, black pepper and lemon.

    They can be served both hot and cold.

    Organic gourmet, Olicatessen&

    Organic gourmet, Olicatessen&

    You can see and check all the options they offer at their website: http://organicgourmetbcn.com/

    This entry was posted in Recepies and tricks and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Fira de l’Oli , Borges Blanques

    On 18, 19 and 20 January 2013, will be held the 50th Exhibition of Quality Olive Oil Les Garrigues in Les Borges Blanques.

    It is an ideal place to taste, smell and enjoy the different oils that are produced, especially in the area of ​​Les Garrigues, but also from other producing areas.

    Hopefully see you there!

    All information activities http://www.firaoli . eng /

    This entry was posted in General, News and tagged , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Let’ taste EVOO

    In a tasting of extra virgin olive oil, are valued organoleptic characteristics, here are some definitions that can help you.

    They are made in a glass blue because the color can confuse and influence the taster. The color adds no flavor or fragrance value, which is called organoleptic characteristics.

    copa de cata oficial

    Organoleptic characteristics are called so, to all sensations detectable by the senses: smell, taste and color, although the latter in sensory analysis techniques of oils is not fully appreciated.

    positive

    Fruity: olive oil odor reminiscent of healthy and fresh olives, either green or ripe. It is mainly localized in the posterior portion of the palate.
    Bitter: characteristic flavor of olive oils obtained from green olives. Depending on its intensity can go from being an attribute to be a defect.
    Pungent: tingling sensation in the throat, characteristic of olive oils produced at the start of the collection (of the campaign) mainly green olives.
    Sweet: Pleasant taste olive oil without being sugary sweet mouth is his lack of bitterness or astringency spicy.
    Astringent: Feeling between intense dryness and bitterness. Sometimes it may be confused with mold. Astringency fills the mouth and collecting primarily on the surface of the tongue, while the mold is concentrated in the upper palate.

    This entry was posted in General, Recepies and tricks and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Happy 2013

    Wish you a great2013, and great oil

    Equip Olicatessen

    This entry was posted in General and tagged , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Merry Christmas!

    This entry was posted in General. Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Why organic?

    Sometimes, I find very interesting items when it comes to organic / biological and benefits of their consumption, but they are a bit dense and sometimes even technically complicated.

    I liked this because it is clear and direct. I send the summary at the bottom of the article.

    The keys to organic farming for sustaining life:

    . Produces healthy foods, rich in nutrients and tasty.
    . Protect the health of farmers and consumers.
    . Fertilize the soil and slows desertification.
    . Protect the global environment.
    . Promotes retention of water and does not pollute aquifers.
    . Promoting biodiversity.
    . Keeps wildlife habitats.
    . No wasted energy.
    . Preserve rural life and rural culture.
    . It is socially more economical.
    . Allows real security and food sovereignty.
    . Promotes the creation of jobs.
    . Returns to farmers manage their land without dependencies.

    Biological product: why to consume them: http://www.delicatessen-barcelona.com/articulos-noticias/producto-biologico-por-que-consumirlo/

    This entry was posted in General, Uncategorized and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Olicatessen Poetry

    Leonci Canals sends us a poetry that has inspired the day he came to the open house. It is seen that the artists (in this case a poet) can be found when least expected.

    Thank you!

    Olicatessen

    Oli nat a les entranyes
    de soques retorçades
    i a una terra arrelades
    de nom, les Garrigues.

    Català de cap a peus, integral,
    un oli exigent, amb cos, natural,
    olorós, afruitat, poc banal,
    o sigui, una referència mundial.

    Essencialment estimat
    i fins i tot guardonat,
    és un oli tan, tan mimat,
    que no pot faltar a cap plat.

    “Leonci Canals”

    This entry was posted in General, We are at... and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Raventos i Blanc is not cava anymore

    No words to describe it would be better.

    Where it says cava, we say extra virgin olive oil, where it says Raventos i Blanc we say Olicatessen, where it says DO Cava we say DO Garrigues… clearer than water!

    Article writen by Iñigo Galatas, on his blog “Sopa de Ganso” at Diario Vasco, on the 13th November, 2012.

    Raventos i Blanc ya no es cava

    Cuenta una leyenda que hace años, cuando Carod Rovira dijo lo que dijo (allá por el 2006 creo que fue) a Pepe Raventós y a su Director Comercial les echaron, literalmente, de una tienda en Madrid cuando fueron a presentar sus productos. En aquel momento Pepe decidió que había que ampliar el mercado, quedarse únicamente en España era una tontería porque estaban expuestos a pequeñas miserias de políticos y politiqueos.
    No fue una mala decisión. Por un lado porque según la historia el champagne realmente se puso en el mapa del mundo mundial cuando empezaron a exportar el producto, sobre todo, a las grandes casas aristocráticas de media Europa. Rusia fue el mercado más floreciente y el que dio alas a la bebida de los reyes, fue la la gran Viuda de Cliquot la que dio ese primer paso que luego siguieron otros, incluso las familias alemanas que, más tarde, compraron bodegas en la zona. No es que se libraran de los politiqueos, pero al menos el camino ya estaba hecho.
    Irse a Estados Unidos ha sido el primer paso importante de Raventos i Blanc. El segundo lo ha tomado Pepe Raventós recientemente y ha sido un “zas” en toda la boca de la DO. Sencillamente ha tomado le decisión de largarse de la Denominación de Origen cava, él que es hijo del que fue primer presidente de la DO.
    Pero el motivo no ha sido únicamente el que nos podemos imaginar, no. El motivo fundamental es que no se puede luchar con la calidad en un terreno donde otros luchan por el precio. No puedes ser cava de calidad queriendo vender tus botellas en torno a los 20 euros (en España en torno a los 12) cuando el de al lado dice que es cava por debajo de 2 euros. O como me decía uno el otro día, “No puedes vender cava por menos precio que la botella de 2 litros de Coca Cola.”
    Raventos i Blanc es una bodega que está intentando mejorar la imagen del cava desde el viñedo, se lo están tomando muy en serio y con una labor que pasa por una agricultura respetuosa con la tradición, con un cuidado al detalle de cada cepa y sabiendo lo que cuesta cada racimo de uva que entra en su vino, porque no entran otros racimos que no hayan salido de su finca y eso es algo que no pueden decir todas las marcas que están en la DO se pongan como se pongan, que por eso manejan el precio de la uva como la manejan y se puede vender el cava a un precio ridículo.
    Raventos i Blanc se va de la DO por respeto al cava y ojalá le vaya bien. Por mi parte no hab´ra cambiado nada porque cuando me tome mi botella de Gran Reserva de la Finca nunca pienso que estoy tomando cava sino un gran vino.

    Article from : DIARIO VASCO: http://blogs.diariovasco.com/sopadeganso/2012/11/13/raventos-i-blanc-ya-no-es-cava/

    This entry was posted in General, Uncategorized and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Cream of zucchini with mint

    Clean the zucchini and cut into cubes.

    Saute 2-3 cloves of garlic and a large onion (or 3-4 leeks). When the garlic begins to brown add the zucchini.
    Cover with water and add salt and pepper to taste.
    Boil for 15-20 minutes.
    Blend with mixer.
    We can add some cheese.

    Before serving, add a splash of Olicatessen& Mint

    In the details is the difference!

    This entry was posted in Recepies and tricks and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Cream of pumpkin and sweet potato with basil

    Clean, peel and cut into cubes squash, sweet potatoes and leeks. Saute leeks first, then sweet potato squash. After a few minutes (5 m.) When the outside starts to put soft, add water just to cover. Add salt and pepper to taste and simmer for about 20 minutes.

    Blend with mixer. Once crushed and have homogeneous cream add some cream / milk or cheese wedge.

    Before serving, add a splash of olive oil Olicatessen& Basil

    In the details is the difference!

    This entry was posted in Recepies and tricks and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    A complete success

    So we cannot say it more clearly. This year’s open days have been a complete success and all. People punctually got enrolled, has not failed anyone and we spent some lovely days.

    The first goal: Teach how we do things and involve you in the process. I think we succeeded in spades. Many questions about the process, differences crop production and the values of each varietal has surprised us … knowledge and concerns that you have!

    The second goal: Have a good time to chat and share experiences, answer questions (acidity, labeling, expiry, blend, first ray, etc.) and you enjoy a day of collection. Here, the main protagonists, children. Undoubtedly, je, je, je,, dirty hands, learn to control “serpetes” and “comb” trees was what they liked. What a happy face!



    The third objective:
    To show the wealth of our country. Many have come from Barcelona and have seen Les Garrigues, dry land, but with unknown people concerned and surprised at the number of people who have an interest in getting to know us.

    Thank you all!

    This entry was posted in General and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Olicatessen &

    Weather and geology of the Mediterranean area benefits both the crop of olives and herbs, and are a fundamental reference in our cuisine.

    Herbs surround the fields and in one way or another influence our olive oil. And as we have them available and are part of our landscape, cuisine and culinary tradition, we present Olicatessen &

    Our traditional olive oil mixed with essential oil herbs from traditional Mediterranean territory: Fresh, intense, fragrant, stimulating …

    It is not elaborated adding a branch herb or a piece of fruit. We elaborate with the essential oil of the plant, to prevent rancidity *.

    We add to the Extra Virgin Olive Oil the essential oil thus maintaining the properties and characteristics of both oils.

    Empowering, enriching and complementing each other.

    This oil does not become rancid!

    * The Extra Virgin Olive Oil is a natural preservative to “protect” or keep a food or seasoning gives all its antioxidant properties to the other food, losing it (olive oil) all its organoleptic properties (what we name rancidity).

    All the information at www.olicatessen.com

    This entry was posted in News and tagged , , , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Fully Booked!

    Today we close the inscriptions for the Opening Day Doors.

    We hope to enjoy a FABULOUS day!

    Thanks to all!!!!

    This entry was posted in General and tagged , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    hands from Belgium

    Our friends from Belgium, Sylvia and Francis, decided that there is no better way to understand Olicatessen that getting involved since the beginning. So, they picked up their suitcases and with all their passion came to Els Torms to harvest with us.

    campanya de recollida 2012-2013
    I am sure they had a fabulous experience! And, as they say, they may be coming next year…

    This entry was posted in General and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Open Day

    As many of you are “asking” for the open day, what do you think If we do it on 10 and 11 November?

    Portes Obertes 19-20N

    Visit the estates (see how the olives are harvested), produce the oil, taste recent oil, taste the oil which has been harvested and rested a few weeks! See, smell, touch and taste.
    And those of you that want, you will be able to harvest ; 0)

    To sum up :

    when:

    • Saturday 10 November at 16h and 12h
    • Sunday, November 11th at 12am.

    where:
    Mill Torms – Olicatessen
    Road L701, 27.5 km
    The Torms 25164 (Lleida)
    Contact Phone: 650 943 621

    Cost of activity:
    € 0

    Will make a small breakfast / lunch …

    Please, do your reservation !

    Portes Obertes 19-20N

    This entry was posted in General, News and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Table olive

    These days you already can see us how we harvest the olives. Although they are still green and strong.

    Portes obertes 19-20N

    These olives within a few months we will bottle them as a table olive or as olive tapenade (olive pate).

    As the temperature is pleasant it is being very nice!

    This entry was posted in General, Uncategorized and tagged , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    EVOO tasting courses

    The tasting courses for this coming October, for experts and for those who want to begin to learn.

  • Sensory Analysis Course and Advanced Sommelier Extra Virgin Olive Oil
  • Days: 4,5 and 6 October
    A Course divided into three modules over three days (morning and evening, 18 hours, 4, 5 and 6 October) for training and Specialist Sommelier extra virgin olive oil. No previous knowledge required.
    Audiovisual Support / Material prepared by the European School of tasting / tasting 40 types of oils /

    All information at: http://www.escuelaeuropeadecata.com/cursosumillerdeaceitedeoliva.html

    copa de cata oficial

  • Course Introduction to Oil Tasting
  • October 27, Saturday in Madrid. From 11 to 14 hours.

    A different concept of oil tasting. A visual, olfactory and taste to discover the characteristics of extra virgin olive oil. Course led by Sea Moon, Director of the European School of Taste and Oleocultura.

    Venue: European School of Taste and Oleocultura. C / San Vicente Ferrer, 51. 2nd A-28015 Madrid, Spain

    A professional course Introduction to oil tasting which aims to learn and have fun. Rigorous training and content and active student participation.
    Information and reservations:
    Telephone: 666 3000 39 or email: escuela@escuelaeuropeadecata.com

    This entry was posted in General and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    El diván de Ibn Battuta

    A friend of us has started a blog explaining her livings at Middle East… a whole live of experiences and histories.

    El diván de Ibn Battuta
    www.monicaleiva.net
    El mundo árabe y musulmán, por Mônica Leiva

    Nothing to do with olives or olive oil, but for sure Fascinating!

    This entry was posted in Uncategorized. Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Olicatessen is a “Great Taste 2012″

    Great Taste Award 2012, one of the most recognized food competitions in the UK, has chosen Olicatessen as deserving of a gold medal.

    More than 8,800 products have been tasted, and in the category of extra virgin olive oils Olicatessen has been one of the winners of the “Gold Great Taste 2012″.

    Olicatessen Great Taste 2012

    Olicatessen Great Taste 2012

    More information about the contest: http://www.finefoodworld.co.uk/content/GreatTasteAwards/86.html

    A brilliant way to end up the campaign!

    This entry was posted in Awards and recognitions and tagged , , , , , , , . Bookmark the permalink.

    One Response to Olicatessen is a “Great Taste 2012″

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    and…. again at work!

    here we go again! After some holidays, return to our usual activities. Venanci and John cannot wait and run to see the trees! ;0)

    P1030767

    This entry was posted in General, Uncategorized and tagged , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    Pudding of extra virgin olive oil. Recepie

    Some days ago I found this recepie that I propose, I think very appropriate for this time of the year

    This is a traditional dish of Jaén land. Really amazing, the aroma of aniseed smell and flood us get oil gives us a different taste and smooth texture.

    Flan Juana Trujillo, directoalpaladar.com

    Flan Juana Trujillo, directoalpaladar.com

    the ingredients
    3/4 of a liter of milk, 1/2 cup extra virgin olive oil, 1 tablespoon of aniseed (anise), 1 stick of cinnamon, 150 grams of sugar, 8 eggs and lemon rind, caramel.

    preparation
    Preheat oven to 180 degrees.
    Put the oil in the pan, heat and fry the aniseed, being careful not to burn, it alone for a few seconds. Quickly strain the oil and reserve.
    In a saucepan, boil milk, cinnamon and lemon rind. As we broke apart the eggs, sugar and anise oil where the fry. When boiling, remove from heat and incorporate the egg mixture.
    Prepare the molds by taking a drizzle of caramel on the bottom of each. Put the molds in a tray with water so that it reaches less than half of the mold and fill the cream.
    Bake in oven-bath for about 45 minutes.

    Preparation Time | 15 minutes
    Cooking time | 50 minutes
    Difficulty | Easy

    the tasting
    The olive oil custard let it cool in the fridge and serve when cool.

    Author (or artist) of this dessert: Juana Trujillo.

    This entry was posted in Recepies and tricks and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    summer holidays

    From the 13th to the 19th of August,we are on holidays!

    estiu / verano por Sally Swatland

    estiu / verano /summer by Sally Swatland

    See you when we are back!

    This entry was posted in General, Uncategorized and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    popular sayings

    vincent van gogh

    The August sun makes oil and makes must.

    Water in August, half for the oil and half for the must.

    This entry was posted in