Time for new oils in Campo de Montiel

With the end of autumn the olives begin to ripen and the farmer prepares to harvest his olive groves. The moderate cold that visits the nights of our region lends a hand to the farmer as it favors the detachment of the olive from the olive tree. In addition, it accelerates the veraison of the fruit while preserving the aromas that each variety of olive has.

In the Campo de Montiel region, olive groves have low yields because they endure climatic conditions that do not favor abundant harvests. In addition, olive groves grow at altitudes above 800 meters above sea level and the vast majority of them are rainfed. This means that the olives concentrate a large amount of elements that are beneficial to health, as they are the result of defense mechanisms that the tree develops to protect itself from environmental conditions.

New oils have fresher flavors but that does not mean that oils that are not recently produced are worse. Campo de Montiel oil, thanks to this higher concentration of “defensive” elements, are very stable oils that perfectly withstand the passage of time evolving towards mild flavors because the rest produces a settling of the particles in suspension (olive pulp). Thanks to this process, we can enjoy Campo de Montiel oil in two ways: those who prefer fresh, fruity flavors can opt for freshly made oils, made with early harvest olives; those who prefer a more traditional oil should choose oils that have been produced for at least 6 months.

We must not forget, however obvious it may be, that if we can enjoy such a beneficial product as olive oil, it is thanks to the effort and efforts of the farmers of our land, and so that we can continue to benefit from its healthy effects, we have to buy the oil they produce, and this purchase must be made directly from the farmer so that together we can lay the foundations of fair and trustworthy trade.