The native Arróniz olive variety is one hallmark of extra virgin olive oils from Navarra and another is their high level of oleic acid — over 72 percent of total fatty acids, according to a Protected Designation of Origin application recently published in the official Journal of the European Union.
Along with Aceite de Lucena, also from Spain, Aceite de Navarra is now in what could be in the final stretch of the long road to EU registration as a PDO product. If there are no objections in the next six months, the new PDOs should be granted.
Aceite de Navarra
Chelo Dolado, secretary of the Aceite de Navarra PDO, told Olive Oil Times this would mark the end of a process that started officially in May 2008, though the area had enjoyed temporary national protection in Spain since then.
According to its PDO application published on October 24, the presence of the Arróniz variety — alone or in a blend with the Empeltre and Arbequina varieties — helps give Aceite de Navarra oils their characteristic yet well balanced bitterness and pungency.
The production area in north-eastern Spain is mostly in the Ebro river valley and ringed west to east by mountains which block humid winds off the Cantabrian coast. This instead allows the influence of the cold and dry Cierzo wind from the north-east.
The combined effect of these climatic conditions, calcareous soils, and early harvesting to avoid early frosts give the oils “extraordinary organoleptic properties, which are characterized by an average fruitiness of over 4,5, with green notes” the application says.
They have a maximum acidity of 0.3 percent and maximum peroxide value of 15meq O2/kg.
Families provide the labor, consume the oil
Olive growing in the area has always featured family labor, and much of the oil is still consumed by the producers themselves. In 2010, the 5,344 hectares of olive cultivation was spread among 19,500 land parcels and more than 8,000 olive growers.
“Since ancient times, the three varieties of Arróniz, Empeltre and Arbequina have coexisted in percentages that vary from one area to another. In a plot of one of the three varieties, it is very common to find trees of another variety (‘male’ olive trees) interspersed, especially in old fields, in the belief that this favors pollination” the application says.
Aceite de Lucena
Located in the south of the province of Córdoba, the Aceite de Lucena production area is marked by calcium rich soils, cold-temperate winters and hot, dry summers. These factors help produce extra virgins that are rich in polyphenols, according to the PDO application, published on November 16.
Oils from this area are said to have a minimum of 100ppm but average of 350ppm of caffeic acid, acidity of no more than 0.8 but typically between 0.1 and 0.3 percent by volume, and peroxide value of no more than 15meq O2/kg.
Hojiblanca determines the taste
They owe their mild taste and aroma, along with a characteristic almond-like fruitiness, to the Hojiblanca olive, the staple in the area. More than 90 percent of the fruit used to make the oils comes from this variety but others used include Arbequina, Picual, Lechín, Tempranilla, Ocal, Campanile and Chorruo.
The color of the oils is predominantly green and the dominant aroma is freshly cut grass.
“The early harvesting leads to the formation of trans-2-hexenal aldehyde which causes an aroma of green grass to develop provided the process is handled with care, the temperature is not raised, and not much water is used.”
“This also imparts a predominantly green color to the oil, which turns more golden, almost yellowish green as olives are harvested later in the season” the application says.
Related Articles
Jun. 26, 2024
Rising Olive Oil Imports Contribute to Spain’s Trade Deficit with Argentina
While Spain’s agricultural trade deficit fell by 33 percent between 2022 and 2023, olive oil imports increased by nearly 230 percent due to a poor harvest and rising prices.
Jun. 25, 2024
Bank of Spain Attributes Ongoing Inflation to Soaring Olive Oil Prices
The bank’s statements come as the government announced plans to continue its Value-Added Tax markdown on most foods, including olive oil.
Jul. 29, 2024
Researchers Introduce AI Tool to Help Olive Farmers Predict Harvest Timing
Using machine learning to analyze a range of data points from model farms, researchers were able to predict the timing of the olive harvest with 90 percent accuracy.
Mar. 6, 2024
US Surpasses Spain as Second-Largest Olive Oil Consumer
Experts predict the U.S. will overtake Italy to become the world’s largest consumer of olive oil.
Mar. 7, 2024
Spanish Campaigners Lobby for Glyphosate Ban After EU Fails to Reach Consensus
The world’s most used herbicide was found in concentrations exceeding the legal limit in Mar Menor, spurring advocates to call for a ban in Spain.
Aug. 13, 2024
Spanish Growers Eye Indian Market for Table Olives
A report emphasizes catering to local consumer preferences to capitalize on India's rapidly expanding economy and demand for healthy foods.
Dec. 16, 2024
Olive Oil Exports from Spain Reach Record High, Defying Production Hurdles
Exporters saw revenues rise by more than 50 percent even as they shipped average volumes.
Apr. 10, 2024
Farmers Protest European Agricultural Policies in Madrid
The protestors demand exceptions for European environmental regulations that they argue make their products less competitive on the global market.