LA MATILLA HUILE D'OLIVE EXTRAORDINAIRE

HUILE D'OLIVE ARBEQUINA 100% SELON MÉTHODE TRADITIONNELLE

DE LA PLUS HAUTE QUALITÉ.

DANS UNE CÉRAMIQUE ARTISANALE D'ANDALOUSIE
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Une oeuvre d'art à offrir à vos proches

À la recherche de cadeaux distinctifs? Offrez le plaisir de la découverte en encourageant nos artisans espagnols.

Une histoire familiale passionnante, racontée par ses producteurs à Séville (anglais).

We produce a Premium EVOO of unparalleled quality because of the way we produce it.
Of 40 hectares of olive trees that make up our farm, a selection is made of those with better productivity, fruit quality and have the optimum ripeness, since not all olives reach it at the same time.
We collect the olive by milking (by hand) at dawn, when they are still partially green, to get an Extra Virgin Olive Oil of Premium quality. The olive does not touch the ground. This delicate treatment of the raw material helps to achieve an intensity of unique flavor and aroma. It is an ultra-early collection that can be from the end of September to October.
Regarding transport, from the collection until the oil is obtained, it takes only 6 hours.
To press the olive we use traditional cold milling through a traditional method such as capachos, which allows to carry out an artisan pressing with the sole intervention of human aid. This process together with the appropriate times, allows to preserve the organoleptic and physical chemical characteristics of the oil. 13-14 kg of olives are needed to produce a liter of oil.
Finally, packaging and labeling, like the rest of the manufacturing processes, are done manually in the farm itself. Excellence is only possible if there is control and dedication at all stages of production.
The result is La Matilla Extra Virgin Olive Oil, a luxury, unique and exclusive gastronomic product. And most importantly, a family project that stems from tradition and a centuries-old olive culture promoting and promoting sustainability.

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From the farm to your table
We collect the olive by hand, extract the oil using capachos and bottle it in less than 6 hours.
The process is carried out entirely in our farm.

PROPERTIES:

• The oil is produced, pressed and bottled on our farm, for the ultimate freshness and flavour.
• The olives are collected by hand, at dawn and in September-October.
• It takes 6-7 kg of olives to make enough oil to fill one 50 cl bottle.
• From the moment the olive is harvested until the oil is obtained, it takes barely 6 hours, which guarantees a higher quality.
• The traditional grinding is done in cold and by straws as it was done in the past and in our family tradition for more than one hundred and fity years.

Tasting notes: The Matilla is an EVOO prepared with Arbequina olives of emerald green colour, fruity with aromas of apple, banana and tomato, among other flavours and smells.
​We recommend it to be enjoyed with desserts,  salads, sauces, fish, seafood and hot chocolate. Try it always in low temperature to keep its properties.

PACKAGING

• Our Arbequina range is a 100% Andalusian product. The box and the closure are made in Ubrique, the porcelain bottle on the Rambla, the wooden plug in Cazalla and the label in Moron de la Frontera.
•  Handmade bottle of porcelain stoneware, one of the best materials for the conservation of olive oil. The bottles have no leaks (zero porosity) and help to better preserve the bottled product by not transferring light, air or odors. In recent times more and more oil producers export their products to gourmet markets, and this is where porcelain stoneware becomes the most suitable material and packaging for a very high quality product.
•  High quality label with gold stamping.
•  Anti-drip cap with wooden cap and genuine leather closure.
•  Presented in an ideal gift box. Made of thick microchannel cardboard, this gift box has luxury finishes, such as gold stamping of the logo.

To press the olive we use traditional cold milling through a traditional method such as capachos, which allows to carry out an artisan pressing with the sole intervention of human aid. This process together with the appropriate times, allows to preserve the organoleptic and physical chemical characteristics of the oil. 13-14 kg of olives are needed to produce a liter of oil.