Varieties: EMPELTRE, ARBEQUINA and ROYAL. Medium ripe fruity. Sweet sensation in the mouth.

• Exhibitor: C.R.D.O. ACEITE SIERRA DEL MONCAYO
• Brand name: PAGO LA CORONA MÈLANGE
• Sector: ACEITE DE OLIVA VIRGEN EXTRA

Oil from the EMPELTRE, ARBEQUINA and ROYAL varieties. The olives are harvested early. It is made separately and cold, to have optimal maturation for each one of them. Its nickname "mélange", synonymous in French with coupage, refers to this careful selection and subsequent mixing. We look for intense fruity flavors but with a ripe character and sweet sensations in the mouth, which make it very appetizing.

 

The olive tree varieties grown in the geographical area are Empeltre, Arbequina, Negral, Verdial and Royal, varieties that have adapted and perpetuated over the centuries due to natural selection, adapting perfectly to the conditions of the region, ensuring a multivarietal final product with its own properties and not present in any other olive grove production area. At the time of collection, these varieties have a maturity index between 3 and 6. The olive oils from the Sierra del Moncayo, where the Empeltre variety represents a minimum of 70%, the Arbequina variety with a maximum of 25% and the minority varieties with a maximum of 5%, make up an exclusive and unique blend of this region. The results obtained from the sampling work for the oleic fatty acid content show minimum values ??of 70%, these being higher than other oils and varieties, ranking among the highest values ??reported by the bibliography (International Olive Oil Council, World Encyclopedia of the Olive Tree). Add to the above, the low content of linoleic fatty acid, with maximum values ??of 11%, which translates into a high unsaturation coefficient that provides great stability. Sierra del Moncayo olive oils present low values ??of the oxidative state and slowed auto-oxidation kinetics, which translates into K270 values ??below 0.12 in the molar extinction coefficient, characteristic of these olive oils. “Sierra del Moncayo Oil” presents fruity sensory profiles with minimum values ??of 2.5 and minimum intensities of 2.5 for the almond descriptor. The organoleptic characterization is completed with perceptions of bitter and spicy attributes maximum of 4.5 that are not higher than 2 points than the median of the fruity attribute, which gives it its balanced oil character.