100% Arbequina Olives
Extra Virgin Olive Oil
With vineyards located in the municipalities of El Marroig and Marçà, Coca i Fitó has masterfully integrated the art of cultivating vines and olive trees in harmony. Walking through the sculpted terraces, we discover approximately 400 olive trees delicately interspersed among the vineyard margins.
These olive trees are not just any trees; they are living witnesses of generations, with an average age of 70 years. This longevity, along with their limited production—only between one and one and a half liters of oil per tree—speaks to exceptional concentration and quality.
The distinctive character of Coca i Fitó oil lies in its prestigious origin in Priorat, where it shares space with the Siurana PDO (Protected Designation of Origin). Extracted purely using mechanical methods and cold-pressed, this oil preserves the integrity of its flavors and aromas.
On the palate, Coca i Fitó oil is a sensory journey: delicate, with subtle acidity that balances it, revealing soft notes that culminate in a harmonious and memorable taste. It is, without a doubt, the golden liquid of Priorat.
The Process of Crafting Coca i Fitó Extra Virgin Olive Oil
Extra virgin olive oil from Arbequina olives is more than just a condiment; it is a liquid masterpiece, a testament to nature and human passion. To truly appreciate its magnitude, let's embark on a journey through the meticulous process by which this delight is created.
1. SELECTIONG THE ARBEQUINA OLIVE TREE:
It all begins with the Arbequina, a small but potent variety of olive native to Catalonia. Arbequina olive trees are known for their resilience and adaptability to different climates, but above all, for producing olives with a high oil content and a distinctive aromatic profile.
2. HAND HARVESTING:
The moment of harvest is crucial. The olives are selected at their optimal point of ripeness, usually in early winter (November-December). Handpicking ensures that only the best olives, without bruises or imperfections, are selected.
3. CAREFUL AND QUICK TRANSPORT:
After harvesting, the olives are quickly transported to the mill to prevent fermentation and ensure the oil’s freshness.
4. WASHING AND CRUSHING:
Upon arrival at the mill, the olives are washed to remove any debris. They are then crushed (including the pit) to obtain a homogeneous paste.
5. SLOW KNEADING OF THE PASTE:
This paste is slowly kneaded, allowing the tiny oil droplets to begin clustering and separating from the olive pulp and water.
6. ECOLS EXTRACTION:
Through centrifugation, the oil is separated from the water and solids in a process known as cold extraction. This method ensures that the oil retains all its antioxidants, vitamins, and aromas.
7. DECANTING AND STORAGE:
The obtained oil is left to rest, allowing any remaining solids or water to settle by gravity. Finally, it is stored in stainless steel tanks at a controlled temperature, away from light and air, to preserve its freshness.
8. BOTTLING:
Once deemed perfect for consumption, the oil is lightly filtered (if necessary) and then bottled, sealing within each half-liter bottle all the magic of the Arbequina olive.
The creation of extra virgin olive oil from Arbequina olives is not just a process; it is a tradition, a science, and an art that combine to offer the palate an unforgettable experience.
Technical data
Varieties
Soils
Red and white clay with limestone and slate
Weather
Mediterranean, very dry and hot summers. Annual rainfall of 450mm
Production
Oil obtained solely through mechanical procedures. Cold extraction.
≤ 600 bottles
Formats
50cl bottle in individual case
Taste
A light and fresh stroll across the palate. It develops layers of aromas ranging from apple to tender green beans, passing through peas, walnuts, and pine nuts, with a touch of almond. The texture is smooth and creamy without being overly greasy, creating a masterful balance between acidity, sweetness, and a slight bitterness. The finish is distinguished by bay leaf reminiscences, prolonging the tasting experience.
Smell
A complex bouquet where freshness stands out: delicate notes of fresh apple, mint, freshly cut grass, hints of green tomato and fennel, with subtle almond nuances and a background of ripe banana.
The label
Designed with passion by Jaume Coca i Fitó, the label of this oil captures the essence of the landscape where it is born. The protagonist is a majestic olive tree, but it is not just any representation. Through the subtle and elegant curves of the tree, the silhouette of a female body emerges, evoking the strength and fertility of Mother Earth.
This image, more than a simple illustration, is an ode to nature, femininity, and the meticulous process with which this oil is created. With each artistic detail, the label not only speaks to the flavor and quality of the oil but also to its origin, character, and the delicacy with which it has been cultivated and produced. It is a visual invitation to experience the warmth, kindness, and subtlety that Coca i Fitó Oil offers in every drop.
