Molino Alfonso Olive Oil Extra Virgin Empeltre 250ml

Molino Alfonso, Extra Virgin Olive Oil Empeltre varietal, D. O. Bajo Aragón ,glass Bottle 250 ml. The first olives of the campaign are allocated to the production of this special oil that possesses some chemical characteristics supreme. Of yellow color with golden hues, highlights its freshness and aroma with hints of almond and apple, which together with its fruity flavor, but with some mild notes of bitter and spicy, make it worthy of the Designation of Origin olive Oil from Lower Aragón. is Olive Oil from the Bajo Aragón In 1907, Julian Alfonso Pradas is installed in Belchite willing to create a mill of olive oil from the Bajo Aragón. So they start with 108 years of history and the birth of a family tradition that has passed from fathers to sons for four generations. Over these 108 years, the Molino Alfonso has evolved and has adapted to constant technological advances. The whole process has been modernized, from the collection of the olive and its processing, to bottling the oil and selling it. What has remained impervious to the passage of time is the spirit you always get a quality product. Collection : Begins in early November with the first harvest and ends in February, the olivareros collect the olives variety empeltre, at the optimal point of ripening, just in time to greater aromatic expression and taste with the objective to create excellent oils, with flavors and aromas varied. His entry into the mill, the fruits are organised in function of its quality, variety, and degree of maturation. Once you have made the classification, the olives are subjected to the phases of cleaning, washing, weighing and storage until the time of grinding. The olives are milled the same day of collection, guaranteeing the freshness, health and low acidity of our extra virgin olive oils. Grinding: The grinding of the olives is carried out in a hammer mill, which is able to break the plant tissue of the fruit, in order to release the oil, forming a homogeneous paste. Then go to the batteries, where the paste must be shaken constantly at a temperature not exceeding 28 ° C in order to consider cold extraction. This paste is injected into the centrifuge, rotating at about 3,000 r.p.m, By the different density of the phases, these are separated immediately. A nozzle comes out the oil with moisture in it and the other comes out of the pomace and the water of vegetation contained in the olives. The oil, reaches to a vertical centrifuge, that removes moisture and impurities remaining in the oil. Subsequently raisins to the piles of slop where it is allowed to stand so that impurities are deposited in the fund. This oil will be pumped to the storage tanks. To avoid altering the characteristics of the olive oil from the Bajo Aragón, in searching for the best way to preserve it. The most important thing is to keep the oil at a constant temperature and to avoid the influence of air or light to preserve all the antioxidant qualities of the olive oil. Bowl with our olive oil At the table: the table is The ultimate end of all our production strategy, where you have to prove it all, giving pleasure to the palate and where we can we reap our professional success. The fact arrange so that any client can access directly from the mill to your table, ensures good conservation of our oil, because sometimes the deterioration to which it is subjected in function of the processes outside of marketing, it will diminish its quality potential. The tasting: olive Oil from Lower Aragón Our olive oil of the Low Aragón is a golden-yellow colour with slight green shades. Gives us in the nose, some notes of almond and walnut. The sensations perceived in the mouth, provide us with some fruity flavors, sweet, smooth and silky, with a touch and just perfectly balanced flavor and bitterness. Being a extra virgin olive oil perfect to pair with delicate flavours such as fish, seafood, pastries, vegetables, creams, etc….in the search for a perfect harmony with the raw material in question, enhancing their flavor but without avasallarlos. Its body, acidity and flavor of the dishes that he prepared a delight to the palate. The legacy of this century of history, joined the another great family tradition, the pharmacy, has enabled new generations to continue researching and expanding knowledge, skills and qualities that enhance the health benefits of extra virgin olive oil. Founded in 1907, Molino Alfonso brings over one hundred years producing the best olive oil from olive trees of the region of Belchite, in the province of Zaragoza. Dedicated to the production, packaging and marketing of Extra Virgin Olive Oil with Denomination of Origin Under Aragon. Video of Oil Molino Alfonso https://vimeo.com/94348762 The Almazara Molino Alfonso de Belchite has been rewarded Pdf