HUILE D'OLIVE ARBEQUINA 100% SELON MÉTHODE TRADITIONNELLE
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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.
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.
Arroz con chipirones
Dry aged beef
Pata negra c'est quoi?
Croquettes / Croquetas
Huile d'olive extra vierge
12 plats espagnols
La haute gastronomie
Les Ibériques en Suisse