Oli de Marges 0,20L
Vallbona is a land of drystone walls. Known in Catalan as marges, they serve as a support to farming terraces carved into the sides of steep hills and are the testimony to a lively and resilient agricultural past we are striving to uphold. Oli de Marges Verd is keen to reflect that landscape.
Complex and aromatic, Oli de Marges expresses the varietal traits of the Arbequina that grows on the terraces of the sides of the Corb River Valley and at Les Garrigues on small family-run organic olive farms cultivated in the traditional fashion.
ORIGIN: Family-run properties in Corb River Valley and Les Garrigues where organic olive trees are cultivated using traditional methods, mostly dry farming, on plots enclosed by drystone walls.
SOIL: Chalky clay soil of variable depths from the terraces on the sides of the valleys defined by the Maldanell and Corb rivers and the Les Garrigues hills.
CLIMATE: The climate is continental Mediterranean, with cold dry winters and hot summers tempered by the soft evening breeze blowing in from the sea that cools the night. The scarce rainfall is concentrated in autumn and spring (350-450 mm yearly). A climate on the edge, halfway between Mediterranean and continental, that boosts the concentration of antioxidants.
Certified organic dry land farming. Manual harvest.
Oil obtained by mechanical procedures. Cold preparation of the oil (<27ºC), light stirring and centrifugal extraction in two phases.
2020 harvest: 1.600 bottles
Olive tree culture and oil making process
Certified organic dry land olive tree farming. From the field, we transport the olives to the reception yard in small mesh crates of 11 to 13 kg to keep them under optimal conditions through to manufacture. The olives are ground with a Tuscan hammer mill then stirred briefly (<45 minutes) at a low temperature (22-25ºC) using the cold extraction process. The oil is separated by centrifugation in two phases and later filtered. It is packaged in small batches on demand.
Acidity (% oleic acid): <0,15
Polyphenols (mg/kg, ppm): 280-350 ppm
Oleic acid: >70%
Fruitiness of the olive: >5,2
Fruity aromas with hints of almond and artichoke. Bitter, finishing on a spicy note. Ideal for enjoying straight from the bottle, it also goes well with hot dishes as it bolsters the aromatic portion in sourdough bread, vegetable casseroles and steamed fish.
IberOleum Guide 2018: position 65 of 91