PROPERTIES OF CAMPO DE MONTIEL OIL

They are remarkable characteristics of the extra virgin olive oils that are obtained in Campo de Montiel and, therefore, directly related to the geographical medium, among others.

  • The high content of fatty acids in olives and their high extractability
  • The high percentages of oleic acids and polyphenols antioxidants that give the oils a lot of stability in the face of rancidity and deterioration due to oxidation.
  • Bitterness and itching, positive attributes of oils, present according to organoleptic evaluation of oils made in the 2004-05 and 2005-06 campaigns by the Oils Tasting Panel Regional of Castilla-La Mancha in notable values, included Specifications of the D.O. Campo de Montiel Oil 42 for the bitterness between 3 and 6 and for the itch between 3,4 and 6,3 and whose results bulletins appear in Annex V.

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