Description
The Aceite de La Alcarria PDO is an extra virgin olive oil obtained from olives from the Castellana (Verdeja) variety.
Production Area
The production area of the Aceite de La Alcarria PDO covers the natural region of La Alcarria that contains 95 municipalities of Guadalajara province and 42 municipalities of Cuenca province, situated in the north-east of the autonomous province Castilla-La Mancha.
Production Method
The cultivation of the olives used for the production of the Aceite de La Alcarria PDO is done in poor, steep, terrains and with a high concentration of calcium carbonate. The climate of the production area, with very hot summers (over 35°C) and very cold winters is responsible for the main part of the natural selection of the olives: only the olives that have not yet fallen from the tree are used in production. The transport is done in rigid containers with limited capacity to avoid damage to the fruits. The olives transported to the oil mill are processed within 24 hours from the harvest. The extraction process is done maintaining the maximum temperature of 27°C during the pressing phase and of 35°C during the centrifugation of the paste. After storage, the bottled oil is conserved in deposits that prevent the internal temperature from exceeding 25°C.
Appearance and Flavour
The Aceite de La Alcarria PDO has a lime green colour, varying in intensity depending on the time of harvest and the degree of maturity of the olive. From an organoleptic perspective, the oils of this variety are fruity and aromatic, with a rounded leafy smell which combines with grass tastes, hazelnut and banana, leaving a characteristic spicy aftertaste.
History
The first records of the production of Aceite de La Alcarria PDO go back to the 14th century, in the Historia Ecónomica de la Tierra di Huete, and the 18th September 1431 in a small document of the town Alcaria Huete. These sources provide important information on the production of oil of that time, giving data on the number of hectares destined to the culture of olives and on the number of oil mills present in the area, proving how this activity has specialized and spread with the passing of time.
Gastronomy
The Aceite de La Alcarria PDO is conserved well, maintaining intact the freshness and its taste if kept away from high temperatures, humidity and light. After opening it is best to keep the oil in cool environments (with a temperature between 10°C and 20°C) away from sources of heat or products that give off particular odors. It is important not to mix old oil with recently produced oil, in order to not alter its qualities. The Aceite de La Alcarria PDO is extremely versatile, suitable to enrich a great variety of dishes. It is ideal for fried dishes, for preserves and the preparation of precooked dishes, thanks to its resistance to high temperatures and oxidation. Moreover it is a very light oil particularly indicated for low calorie diets.
Marketing
The product is sold as Aceite de La Alcarria PDO. It is marketed in glass, coated metal, PET or vitrified ceramic. Moreover, the containers will bear the seal of warranty, the labels and the numbered labels.
Distinctive Features
The pedoclimatic conditions of the geographical area and the Castellana variety of olives give special physical-chemical and organoleptic characteristics to the Aceite de La Alcarria PDO, which distinguish it from other oils of the area.
