PRODUCTION

The surface of olive is approximately 2,700 hectares and approximately 215,000 Empeltre olive variety, practically the entire area being irrigated.

The 350 members who form the Cooperative Oils Matarraña, SCL are:

 

Crete: Assets: 97

Arens de Lledo: 18

Calaceite: 105

Torre del Compte: 30

The Fresneda: 25

The Portellada: 75

Oil

The variety of olives used for oil is 100% empeltre. Oil production in the Matarraña Oil Co, SCL is performed using a two stage process. It consists of a preliminary cleaning and washing of olives that are made in the mill and taking away the leaves, stems and fruit accompanying land. Then the olives are crushed in the mill. The paste obtained is a mixer where it undergoes during approximately 1 to 1.5 hours at a temperature below 30 ° C and a milkshake that facilitates the coalescence of the oil. At this point we proceed to separate the oil phase of the aqueous and solid centrifuges and from here leads to storage tanks to filtration and packaging.

Since the cooperative belongs to the Designation of Origin in Lower Aragon, analytical controls carried out through inspections and routine checks of our oils to serve our customers a higher quality oil. Aragon oil with Designation of Origin must have the following characteristics:

    
Aspect. Clean, with no cloudiness, turbidity or dirt to prevent their transparency.
    
Color. Yellow with shades ranging from golden yellow to golden yellow old.
    
Flavor. Fruity taste at the beginning of the campaign, with a slight almond flavor, no bitterness fucking sweet and slightly spicy.
    
Minimum score tasting panel: 6.5.
    
Physical-chemical properties: Maximum acidity (% ac. Oleic): 1.00.
    
Peroxides maximum (meq. O2/kg.): 20.
    
Maximum K270 (n.m.): 0.15.
    
Maximum K232 (n.m.): 2.00.
    
Moisture and volatile peak (%): 0.15.
    
Maximum Impurities (%): 0.10.

Table olives

The production of olives in brine is made exclusively with olive flight empeltre and Seville and consists essentially of a preliminary cleaning of olives that are made in the mill which removes the leaves, stems and fruit accompanying land. The previous phases are the same as in the production of oil, with the difference that after winnowing the olive passes calibrating after selected olives are placed in a brine deposit Trujal or months later to be packaged in Cuarterolo and issued or packaged.