Description
The Estepa PDO is extra virgin olive oil from the Hojiblanca, Arbequina, Manzanilla and Picual y Lechín de Sevilla varieties. The different combination, in different percentages, of these varieties originates three different types of oils.
Production Area
The production area of Estepa PDO includes 11 municipal areas in the district of Seville, in region Andalusia.
Production Method
The olive trees are pruned by means of the so-called "head cutting" and "rational cutting" which include trunk cuts-off. The growing operations include that the ground fertilisation takes place in winter, after harvesting, and that trickle irrigation has to be used. Harvesting is carried on by means of hand-stripping, tree beating or vibrating. The olives harvested have to be cleaned and washed and then milled within 24 hours from harvesting. Then the mix obtained must undergo the processes of crushing and components' separation to be decanted until the oil is ready to be stored and then packed.
Appearance and Flavour
Estepa PDO, exclusively obtained from the Hojiblanca variety, has a flavour of fresh and/or ripe fruits and fresh grass, with a fruity hint of green olive; it is lightly bitter and spicy in taste. With Arbequina and Hojiblanca varieties (in a variable amount from 40 to 60%) the Estepa PDO oil obtained has a taste of fresh and/or ripe fruits and a fruity hint of medium ripe green olive; it is lightly bitter and spicy. The third type, which is obtained with at least 50% of Hojiblanca variety, between 20% and 30% of Arbequina variety and up to 5 % of other varieties, has a fruity hint tending more to the green olive than the medium intensity ripe olive; it is lightly bitter and spicy.
History
The different populations, who have lived in the Comarca of Estepa and Puente Genil, have always grown olive trees in order to obtain prestigious olives and the famous extra virgin olive oil. This is a millenarian tradition which has been passed on until today, faithfully followed by more than 4,500 families working in the production of exquisite oil. A commitment due to the city's needs to consume healthy good prepared with a tasteful and rich gastronomy.
Gastronomy
The extra virgin olive oil is a non-durable food which needs a right conservation to maintain unaltered its organoleptic features. So, it must be stored in cool rooms protected from light, at a temperature between 14°C and 18°C, far both from heat sources and products releasing odours. In addition, it must be consumed within four-six months from pressing to taste it when it offers its utmost in flavour. The best expression of Estepa PDO is when used raw on simple dishes such as croutons, bruschetta and salads, but also for the most elaborated recipes such as meat- or fish-based soups or second courses.
Marketing
The product is sold as Estepa PDO in the varieties Hojiblanca; Arbequina y Hojiblanca; Hojiblanca, Arbequina, Manzanilla, Picual y Lechín de Sevilla. It is sold in glass bottles of 250, 500 and 750 ml or in tins of 2.5 or 5 l.
Distinctive Features
Estepa PDO comes from olive trees which are mostly grown in calcareous grounds with a low level of water supply: this pedoclimatic features influence on the properties of the extra virgin olive oil, which is very rich in anti-oxidizing substances and is more bitterish in taste than the other oils.
