In Priorat, olive growing has been present for many years, along with vine and nuts growing, which are the Mediterranean cultivations par excellence. Olive oil production has become one of the main cultivations, with a clear trend towards integrated and eco-friendly cultivation methods and systems.

Olive oil is considered to be the golden elixir, because of all its nutritional properties. It is the basis of the Mediterranean diet, and an authentic delicacy for our palate and our health. It contains mainly oleic acid, a monounsaturated fatty acid which lowers bad cholesterol and raises good cholesterol levels in your body. Besides, it is rich in vitamins E and K; the first one is an antioxidant par excellence, and the second one, a natural protector of the brain neurons. Olive oil also contains carotenoids (precursors of vitamin A, and antioxidant too), phytosterols (structures similar to cholesterol which help to lower its content in blood) and polyphenols (with a great antioxidant capacity).

In Mas Martinet, we have always used olive oil, basically for family consumption. But, for four years now, we have bottled some olive oil to invite our visits to try it. The main olive variety is the arbequina, which is the most common variety in the region too, and which also produces an oil which is really appreciated for its excellent organoleptic properties of a delicate, smooth, and slightly sweet aroma. Our olive trees live together with the vines, being taken care of and treated with minimal intervention, following the same philosophy which characterises us.

The olive harvest is carried out during the winter months, usually soon after finishing the grape harvest. In our case, it usually takes place in November. It is a manual harvest, as could not be otherwise. We carry the harvested olives, in boxes of approximately 12 kg. each one, to an oil mil in Bellmunt that works with small productions to ensure the highest quality and respect to the fruit that is being processed.

The olive oil that we manually bottle in the winery is an oil made from the juice which has been let to stand so that the remaining volatile microparticles of the olive settle to the bottom in the shape of dregs. In other words, it is an olive oil obtained exclusively through mechanical processes, from the first cold pressing (under 27º) on the same day of the harvest, so we keep all its properties. Then, we keep the oil in a tank which is always full, at a controlled temperature, to achieve a good decantation that removes to the greatest extent possible the impurities and the solid matter that it may contain. Olive oils produced this way have a more intense flavour, and they keep their nutritional properties intact. After letting the olive oil stand, we bottle it depending on the needs in order to ensure its quality.

You won’t find this olive oil in stores, but you can taste it during our wine tourism experience

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