EXTRA VIRGIN OLIVE OIL
The highest grade of Olive Oil – ‘extra virgin’ is in fact freshly squeezed olive juice with the water taken out by centrifuge. It is prepared simply, using no additional heat or chemicals. It appears to be very difficult to be 100% assured that Extra Virgin Olive Oil is in fact –what it says on the tin – despite the famous brands and expensive prices. At Galenia we can guarantee that our olive oil is of pure extra virgin quality, pressed on the estate from freshly hand-picked olives. The acidity of the Galenia estate oil has been tested at 0.18% and 0.2% - The international regulation for an oil to be classed as Extra Virgin indicates that the acidity should be less than 0.8% - so it can be seen that the Galenia Oil is of an extremely high quality.
First pressing and cold pressing appear on many olive oil labels and date back to the times when the oil was produced manually. Nowadays modern machines only press once and no heat is applied. The pomace, or olive waste, after being macerated and squeezed cannot be put back into the press – and it has to be heated and chemically treated to extract any further oil. At Galenia we dry the pomace and use it for fire lighters and fertiliser.
The three cultivars on the estate are hand-picked and pressed separately and the resultant oil – all extra virgin quality - is stored separately in stainless steel vats. The flavour of the oil of each individual cultivar is very much dependent upon the soil type, temperature and water during the growing season and can vary significantly. Cold wet spring weather, unusually hot summers and early winters all take their toll on the olive crop. Once all the olives have been harvested and the oil produced it is then time to decide how to blend the oils together and in what proportion to make extra virgin olive oils that the Galenia Estate can be proud to sell.
Galenia Estate Blend Extra Virgin Olive Oil – is a combination of all three cultivars grown in the olive grove. Predominantly Frantoio but with lesser quantities of Mission and Manzanilla – this oil has a balanced flavour and is typical of the milder flavoured oils that most consumers are familiar with. The surprise element comes with the clearly perceived ‘freshness’ of oil produced within hours of the olives being harvested. Ideal for salad dressing, drizzling over mild flavoured vegetables and for low temperature cooking techniques –excellent for taking regularly as one of nature’s finest medicines.
Director’s Blend – designed to appeal to the more adventurous gourmet – by combining the individual oils to produce a more robust flavour with a balance of pungency and bitterness that acts more as a condiment than as a ‘regular’ extra virgin olive oil. The composition of this blend depends upon the characteristics of each the individual oils that have developed during the growing season and may be created from either two or three cultivars. Ideal for drizzling over salads, hot and cold vegetables, into soups and even into vegetable juices for a healthy and nutritious treat.
Single Cultivar – Frantoio – designed by nature and may vary from season to season – depending on the heat of the sun, the amount of rain, the pollination process (quantity of olives on the trees) etc – this oil is the true unblended flavour of its cultivar. A subtle grassy aroma with a pungent after taste giving a mild ‘pepperiness’ in the throat. Harvested at the optimum time when 75% of the olives are 75% black and pressed on the day of picking ensures that this oil is Ultra Premium quality. Ideal for savouring for its flavour alone drizzled on to fresh bread, wonderful with raw tomatoes and cooked new season potatoes and to enhance the finest and freshest produce.